El Puerto de Guaymas

Inspector's notes

Observed packaged containers of raw marinated shrimp ceviche with no food labels displayed for retail sale and consumer self service at the front counter. The person in charge stated the shrimp ceviche is prepared daily and packaged in the establishment. Discussed food label basic requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Discussed also adding date of preparation and consumer advisory to the food label. Consumer advisory to include both disclosure and reminder. Examples of disclosure 1) Be on the menu or, in the absence of a menu, be presented in writing to consumers at the point of selection, and 2) Identify the food items that are raw, undercooked, or may contain raw/undercooked ingredients, and 3) Specify that the food item contains raw or undercooked beef, eggs, fish, lamb, pork, poultry or shellfish. Examples of Disclosure: 1)Disclosure by description: Items are described, such as: Oysters on the half shell (raw oysters) Caesar salad (raw egg dressing) Hamburgers (can be cooked to order); or 2) Disclosure by asterisking the food items to a footnote that appropriately states that the items: “Are served raw or undercooked”, OR“Contain (or may contain) raw or undercooked ingredients,” or other appropriate written disclosure. Examples of reminder statement Statement 1) “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”; Statement 2) “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.” Statement 3) “Regarding the safety of these items, written information is available upon request.”

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please have a CFPM by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shellstock tags in establishment with no FINAL SALE date listed on the tags kept in storage. Explained to person in charge (PIC) shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC only had tags listed back to 4/17. Explained to PIC that it is important to keep tags for 90 days after the final sale date. PIC will write final sale date on tags for the open boxes in the current establishment and store in chronological order. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of raw salted fish stored on a rack above vegetables and condiments used for the establishment in the walk-in. Explained to PIC that 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 no chlorine strips available at time of inspection. Establishment only has chlorine sanitizer and is using to disinfect food-contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 6/19.