Puerto Veracruzano 2

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

A "Consumer Advisory" warning statement is needed for menu items served raw or undercooked. Provide the consumer advisory disclosure to the physical and online menu.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed handwashing sink hot water to be over 140°F. Adjust the hot water temperature to be between 110°F and 130°F.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed food, such as menudo, rice, and soup, left uncovered in the reach-in cooler. All food must be covered during storage to prevent any possible contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

Inspector’s notes

Observed no shellstock tags for frozen oysters on-site. Record keeping is required for frozen raw oysters. You must record the date the last oyster was served and keep the tags in chronological order for a minimum of 90 days.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed a "Consumer Advisory" warning statement missing from the menu for foods served raw or undercooked such as oysters. Add a Consumer Advisory disclosure and reminder to the menu.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed handwashing station in the kitchen area providing hot water over 140°F. Adjust the water temperature to provide hot water between 110°F and 130°F.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed multiple examples of food in reach-in coolers left uncovered during storage mode. Ensure all food is properly covered during storage to protect against overhead contamination and maintain food safety.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Observed one live cockroach near the handwashing sink; no additional activity was noted during the inspection. Implement effective pest control measures to eliminate harborage conditions, and thoroughly clean and sanitize all non-food contact surfaces.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed no illness log on-site. An illness log has been provided with this report. Print and maintain the log on-site, and ensure it's being used as instructed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

Inspector’s notes

Observed frozen oysters on-site with no shellstock tags or label records available. Maintain shellstock identification tags on-site for a minimum of 90 days for frozen oysters.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed green salsa in the undercounter cool at the bar holding at 44F. The salsa was moved to another cooler maintaining temperatures at 41F. Ensure all food under cold holding are stored at 41F or below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed consumer advisory warning missing from raw menu items: oysters and shrimp. Provide advisory and asterisks on menu items discussed during the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed the hot water temperature of handwashing sink in the kitchen area to be 158F. Water should be between 110 - 130 F for all handwashing sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed a large gap at the bottom of the back door. Seal all gaps to prevent the entry of rodents and other pests.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Observed hand soap missing from the only handwashing sink in the kitchen area. All handwashing sinks should be supplied with hand soap at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed eggs stored on top of ready-to-eat food such as vegetables and ceviche. Conversation was had with PIC regarding proper refrigeration storage to prevent cross-contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

Inspector’s notes

Observed no consumer advisory warning on menu for raw oysters and raw shrimp. Person In Charge was asked to provide advisory and asterisks on menu items that are undercooked. More information has been provided with the report.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

Inspector’s notes

Observed shellstock tags missing for raw oysters being offered on menu. Maintain tags in a chronological order and keep them for 90 days.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed undercounter cooler in bar area holding at 45F. Repair or replace cooler.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Observed salsa and horchata in undercounter cooler near bar area holding food at 45F. Person In Charge was asked to move food to another cooler and troubleshoot the refrigerator.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

Inspector’s notes

Observed hot water temperature in handwashing station holding at 150F. Water should be between 110 - 130F for handwashing stations.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

Inspector’s notes

Observed large gaps in back door. Seal all gaps to prevent the entry of rodents and other pests.

In plain English

An issue that does not fit the common categories. Check the official wording for details.