Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: Mi Restaurante Bar & Grill (Mariscos Costa Alegre)
Address: 1857 Bellevue Road, Atwater, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 12-19-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-19-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 6.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (REPEAT VIOLATION)(CDI) Observed the temperature of raw shrimp in the smaller food prep fridge across from the grill was measured at 50F during inspection. Unit did not appear to have adequate air flow on the right side. Shrimp was sitting on the right side and moved to the center during inspection, where the temperature was measured at 40F during inspection. Have unit evaluated and repaired so adequate air flow and temperatures of 41F and under is provided.

Observed the temperature of cooked spanish rice in rice warmer was measured at 128F during inspection. Rice was reheated to 165F during inspection. Rice warmer/cooker was found to be off and turned on during inspection. Keep all potentially hazardous food items at 135F and over.

All food items must be kept either in a hot holding unit or under refrigeration. Do not leave food out on the counter, tables, or next to the grill. Keep all food items at 41F and under or 135F and over. Make sure all refrigeration units are at 41F and under.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-19-2019 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 2.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
(REPEAT VIOLATION) Observed the improper thawing of frozen imitation crab. Operator placed crab into refrigeration. Proper thawing techniques were discussed during inspection. See corrective text for proper thawing techniques and additional guidance. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-19-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
(REPEAT VIOLATION)(CDI) Observed the use of multi-use wiping cloths and not being stored in sanitizer solution when not in use. Keep all wiping cloths in sanitizer solution of 100PPM of chlorine at all times when not in use. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-19-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(REPEAT VIOLATION) Observed the lack of lids on all food products/containers inside the food prep refrigerators, walk-in fridge, and counter tops. Keep all food items covered at all times when not under diligent preparation.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)