Mi Lindo Guaymas

Inspector's notes

Observed two large, covered buckets with cooked shrimp in them at a depth of at least 8-10 inches inside of the walk-in cooler. According to the person in charge, the shrimp had been cooked and just placed into the containers to begin cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed personal beverages stored on top of multiple prep units throughout the kitchen. Discussed with person in charge to store personal beverages below other foods. All personal beverages/foods were stored below other foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous wiping cloths stored dry on cutting boards all throughout the kitchen. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous dishes stored at the clean dishes rack that had observable water still trapped inside of the nested dishes. Discussed with person in charge to thoroughly air dry all dishes prior to stacking them together. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink that is closest to the fryers that is starting to form a gap between the sink and the wall. Discussed with person in charge to use caulking to reseal the handwashing sink so that it is smooth and flush to the wall. The person in charge will have the handwashing sink resealed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of lint and grease on the ceiling vents and tiles directly above the food prep units in the main kitchen area. Also observed a large collection of food debris and scraps throughout the kitchen and heavy grease accumulation on the walls near the fryer and under the fryer and griddle. Discussed with person in charge to clean the kitchen and ceiling above on a more frequent basis to prevent the accumulation of dust, lint, grease, food scraps and other debris in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a deceased fly in a large flat metal pan of raw fish filets inside of the walk-in cooler and observed a dead fly in a container of raw shrimp on the cooking line in a prep unit. Both containers of seafood were embargoed at time of inspection (see embargo form). Discussed with person in charge to protect foods during food prep activities and to keep food covered. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some dishes at the clean dishes rack that were stored as clean according to the person in charge. Upon closer observation, a large metal colander was observed to still have dried food residues stuck to its surface and inside some of the holes. The dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large presence of flies in the establishment. Discussed with person in charge to consult with a licensed pest control specialist for targeted pest control services aimed at controlling the fly population. Person in charge will consult with a pest control specialist for the flies. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Observed shellstock (oyster) tags without the "out" date. A box of oysters in the walk-in refrigerator was found without a tag. The tag was already filed away with only a date indicating when the box was opened. Instructed PIC to keep the tag with the oysters and to mark an "out" date when last oyster is sold. Then tags are to filed in chronological order. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed two large bags of raw shrimp in top part of refrigerated prep unit with internal temperatures between 47°F and 50°F. Per manager shrimp was placed in unit overnight. Other TCS food items in unit measured at 41°F or below. Manager discarded shrimp at time of inspection. Discussed storing shrimp in smaller portions and holding in bottom part of unit to ensure appropriate temperature of 41°F or below is maintained. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd