EL TORO LOCO CHURRASCARIA

Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed the establishment using a reduced oxygen packaging (ROP) method for fish without an approved HACCP plan, observed 20 unit of raw fish. Discussed the regulatory requirements for reduced oxygen packaging with the operator and provided coaching on proper food safety procedures. The operator stated that they do not intend to apply for a HACCP plan at this time.

High Priority

Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed 20 raw fish packaged stored in walk in cooler.

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed the establishment using a reduced oxygen packaging (ROP) method for fish without an approved HACCP plan, observed 20 unit of raw fish. Discussed the regulatory requirements for reduced oxygen packaging with the operator and provided coaching on proper food safety procedures. The operator stated that they do not intend to apply for a HACCP plan at this time.

High Priority

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 raw tuna packages commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, stored in walk in cooler. During the inspection employee removed fish from packaging. **Corrective Action Taken**

Basic

Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP for raw fish.

Intermediate

Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw shrimp thawing at room temperature in dry storage.

Basic