Mariscos la Capi

Inspector's notes

Observed two wet wiping cloths stored on top of cutting boards inside the unit. PIC stored wet wiping cloths inside sanitizer bucket. Advised PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection. Second repeat violation.

Inspector's notes

At time of inspection observed cooked chiles stored on the counter outside the mobile food establishment at room temperature and temping 98 F. Per PIC, they cooked the chiles 10 minutes ago. PIC reheated the cooked chiles on the grill to 165 F and stored on the grill to continue to hot hold. Advised PIC except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris on two knives that were stored clean above the prep top cooler. Advised PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to re-inspection 08/07/2026. Second repeat violation.

Inspector's notes

Observed old food debris on the floors inside the unit. Advised PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: During time of inspection, observed two large holes in the floors of unit and saw visible light. Per PIC, they covered the holes with cutting boards and mats until they were able to the floors repaired. Advised PIC to get floors repaired. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed drinks being prepared and scooping ice outside the unit. Also, observed an additional shed stored next to the mobile unit that contained Time/Temperature Control for Safety (TCS) foods including raw shrimp, oyster, shredded lettuce, cut tomatoes, and shredded cheese. Informed PIC that must prepare drinks inside the unit and remove all of the TCS items inside the shed. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: At time of inspection, PIC stated the last time they took unit to the commissary was four days ago. Advised PIC that mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed sewage backing up into the hand sink and three-compartment sink. Per PIC, the last time they took the unit to the commissary to dump their gray water was four days ago. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed old food debris on two knives that were stored clean above the prep top cooler. Advised PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to re-inspection 08/07/2026. Second repeat violation.

Inspector's notes

At time of inspection observed cooked chiles stored on the counter outside the mobile food establishment at room temperature and temping 98 F. Per PIC, they cooked the chiles 10 minutes ago. PIC reheated the cooked chiles on the grill to 165 F and stored on the grill to continue to hot hold. Advised PIC except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two wet wiping cloths stored on top of cutting boards inside the unit. PIC stored wet wiping cloths inside sanitizer bucket. Advised PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection. Second repeat violation.

Inspector's notes

At time of inspection, observed sewage backing up into the hand sink and three-compartment sink. Per PIC, the last time they took the unit to the commissary to dump their gray water was four days ago. Corrective Action: Correct prior to re-inspection 08/07/2026.

Inspector's notes

Observed old food debris on the floors inside the unit. Advised PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: During time of inspection, observed two large holes in the floors of unit and saw visible light. Per PIC, they covered the holes with cutting boards and mats until they were able to the floors repaired. Advised PIC to get floors repaired. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed drinks being prepared and scooping ice outside the unit. Also, observed an additional shed stored next to the mobile unit that contained Time/Temperature Control for Safety (TCS) foods including raw shrimp, oyster, shredded lettuce, cut tomatoes, and shredded cheese. Informed PIC that must prepare drinks inside the unit and remove all of the TCS items inside the shed. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: At time of inspection, PIC stated the last time they took unit to the commissary was four days ago. Advised PIC that mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee prepping food, grabbed his cell phone, and returned back to prepping without washing his hands and putting on new gloves. Employee properly washed his hands and put on new gloves. Advised PIC the importance of proper hand washing and when hand washing is required. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several plates with food residue stored clean above the three-compartment sink. Employee properly washed, rinsed, and sanitized plates in the three-compartment sink. Advised PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wet wiping cloths stored on the cutting boards. Employee stored the wet wiping cloths in the sanitizer bucket. Advised PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee scooping ice from ice chest outside the unit. Employee relocated the ice chest inside the unit. Advised PIC that all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed two jars of salsa cooling in an ice bath inside the unit. Employee relocated the salsa on the grill to remain hot. Advised PIC that food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at the time of inspection. The operator stated their CFPMs only work on the weekends, and was subsequently informed that one must be onsite at all times of operation in order to ensure that proper active managerial control is being maintained. 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Employee presented a CFPM certificate for an individual who was not present during inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of the inspection there was a container containing dirty water and sponges placed in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed raw oysters store in the bottom of the reach-in fridge without shellstock tags. Employee found the shellstock tag and placed it with the container of oysters. Also observed the maintanence of previous tags of oysters not kept in chronological order. Instructed employee to store tags in chronological order. 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 cooked octopus stored below raw scallop and raw tuna. 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. Employee 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 a vegetable dicer with a heavy accumulation of left over food debris. Per employee the vegetable dicer has been cleaned and sanitized. All food-contact surfaces must be cleaned to sight and touch. Employee proceeded to wash, rinse and sanitize the vegetable dicer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a foam board taped to the ceiling with a heavy accumulation of food debris and dirt. All ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator could not provide a commissary visit log at time of inspection. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager from anyone currently working in the establishment. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimp stored in the reach-in fridge with an ambient temperature of 56*F. Person in charge was unsure to the amount of time the shrimp had been stored in the reach-in. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The raw shrimp was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the door of the mobile food unit open at time of inspection. Instructed PIC to close that door in order to protect outer openings. Outer openings of a food establishment shall be protected against the entry of insects and rodents by, filling or closing holes and other gaps along floors, walls, and ceilings. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed outside service of beverages at time of inspection. Per PIC (person in charge) the lemonade is made outside the mobile food unit and served to customers. Discussed with PIC that all service of beverages shall be done inside the mobile unit. PIC moved the cooler inside the mobile food unit at time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring There were flies and small insects in/around the establishment at the time of the inspection. The operator said they will hire licensed pest control and submit proof to the department within 48 hours. Keep establishment free pest at all times. Correct By: Correct Prior To Next Routine Inspection