Pal Campo Restaurant – Tampa

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 multiple bags of ROP salmon and red snapper unfrozen stored in walk-in cooler not removed from vacuum sealed package. Warning

Basic – Damaged/spoiled/recalled food not properly segregated

Dented canned pink beans stored with other canned food on dry food storage shelf. Moved to office. Corrected On-Site Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple employee drinks stored on ice machine, prep tables on cook line and at prep area. Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Multiple ladles, tongs and other cooking utensils stored in standing water at 81 F on cook line. Warning

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In reach-in coolers at front and back cook lines. Warning

Basic – No handwashing sign provided at a hand sink used by food employees

At front and back cook lines. Operator provided at time of inspection. Corrected On-Site Warning

High Priority – Dented/rusted cans present. See stop sale

1 can of pink beans dented

25 pieces of commercially ROP salmon and 19 pieces of commercially ROP red snapper. Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine at bar tested 0ppm. Drinking glasses washed in dish machine at time of inspection. Chlorine solution is low, recommend to replace and rehashed glasses. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at front cook line: Cold holding: raw pork belly 48 F, cut chorizo 46 F, raw chicken wing 46 F

Reach-in cooler at back cook line: Cold holding: cooked shrimp 46 F, cooked squid 47 F, raw beef 47 F, raw chicken 46 F

Walk-in cooler: Cold holding: cooked beef 48 F, cooked mashed plantain 44 F, flan 45 F, raw pork 44 F, raw chicken 45 F. (Fans blowing air at 41F – 47F ambient)nOperator starts placing ice to food items and going to contact refrigerator repair company. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Manager or person in charge lacking proof of food manager certification

Nancy Serrano, 6-7 months in manager position. Warning