Bahia de Guaymas Restaurante

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed various time-and-temperature control for safety (TCS) foods, including diced tomatoes, cooked shrimp, and cooked crab meat with internal temperatures of 46-53 degrees Fahrenheit stored in a prep-style refrigerator that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employees, all items were stocked in the unit less than 4 hours prior to inspection. Employees moved TCS foods to walk-in refrigerator to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of a prep-style refrigerator being used to store out-of-temperature TCS foods was measured at 53F with min-max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Employees emptied TCS foods from unit. Reviewed Time as Control policy requirements with staff. This unit may not be used to store TCS foods until repairs are complete. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed oysters being stored inside large metal cambro with no identifying shellstock tag on the container at time of inspection. Per PIC, the tag was accidentally thrown away with the original box. Discussed the importance of maintaining all shellstock tags with the corresponding batch through the final point of sale. Also observed shellstock tags stored in a ziploc bag while 'not' in chronological order and without final sale dates written on each tag. PIC was unable to verify final sale dates for past shellstock tags. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw minced shrimp in the walk-in cooler, stored directly above RTE cut tomatoes, and RTE shrimp soup at time of inspection. Per PIC, the minced shrimp had just been placed in the walk-in after preparation. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket in the kitchen with a chlorine concentration of 200+PPM at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back door of establishment unable to close automatically at time of inspection. Discussed the importance of having all outer openings equipped with solid, self-closing, tight-fitting doors with PIC. Repair/replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shellstock tags being stored while not in chronological order in a ziplock bag on the right-side wall immediately following the kitchen entrance. Also observed 2 tags without date-marks at time of inspection. PIC was able to determine the final sale date and mark each tag that was missing information at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back door of kitchen to be broken or otherwise in disrepair; the door leads directly outside of the establishment. When the door was pushed open, it did not automatically close itself completely. There was also a gap large enough for light to shine through the bottom and side of the door at time of inspection. Establishment must have solid, self-closing, tight-fitting doors. Repair/replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bag of biscuits being stored in the walk-in cooler with visible signs of green growth on the bread and throughout the package. All food must be in good condition, safe, and unadulterated. Discussed frequency of inventory checks with PIC. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food items being stored in the walk-in cooler: pinto beans (47'F), cut tomatoes(46'F). Also observed various TCS salsas (green, red, diabla) being stored in the walk-in that were holding at 44'F. Per PIC, the TCS foods were placed in the walk-in more than 6 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food items being stored in the walk-in for longer than 7 days: cooked red salsa (1/28), cooked green salsa (1/28), and Hibiscus Tea (1/10). Also observed various squeeze bottles of RTE salsas without any date-marking in the lower portion of the prep table. Per PIC, the salsas were filled within the past few days. Instructed PIC to label each of the sauces with the prep date. of RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back door of kitchen to be broken or otherwise in disrepair; the door leads directly outside of the establishment. When the door was pushed open, it did not automatically close itself completely. There was also a gap large enough for light to shine through the bottom and side of the door at time of inspection. Establishment must have solid, self-closing, tight-fitting doors. Repair/replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment unable to produce hot water at any of the sinks tested at time of inspection: designated hand sink(65-71'F), prep sink(70'F), and 3-compartment sink(65-69'F). Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection on 2/6/2025. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed large mobile cart blocking access to hand sink closest to the 3-comp sink at time of inspection. Hand sink is located in a small corner adjacent to 2 standing refrigerators and a food prep table, with a narrow access point currently being blocked by the cart. Discussed keeping the hand sink free of obstructions to promotes proper handwashing with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 PPM chlorine sanitizer present in solution at 3-comp sink sanitizer compartment actively being used. PIC stated that they ran out of sanitizer the day prior to inspection, and an employee went to purchase chlorine sanitizer at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pot of vegetable broth being stored directly on the floor of the walk-in cooler at time of inspection. Discussed proper food storage with PIC. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved food to a proper storage area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large divets in the tile flooring from removing partition walls inside men's restroom. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels or alternative drying provision provided at each hand sink in the kitchen area. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs being stored directly on the floor of the walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated eggs to proper storage area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop being stored inside ice machine, with handle in-contact with ice. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE red salsa being stored within commercial sour cream container. Single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed proper food storage with PIC. Corrective Action: Correct prior to next routine inspection.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed 10 inch hole in the men's restroom wall rendering the area not smooth, nor easily cleanable. Also observed several missing or cracked tiles throughout establishment. Re-seal so that areas are smooth, easily cleanable, prevent the seepage of liquid and eliminate any pest harborage conditions. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection