Mariscos y Clamatos Bagresito #3

Inspector's notes

Flying insects observed circling around food containers and prep areas. Instructed operator to obtain an approved insect control device and keep it away from the food prep areas to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of clutter and debris from food preparation and service along prep areas and shelving. Asked PIC to eliminate the clutter and properly seal and store dry goods to prevent attraction of pests. 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: Correct prior to next routine inspection.

MCEHC Chap. 8, Sec. 3, Reg. 9g- Openings shall be limited to 324 square inches each and equipped with a screen (16 mesh per square inch minimum) or solid door which shall be kept closed when not in use. Observed unit window greater than 324 square inches in size and equipped with blinds instead of a screen. Operator must refit window so that the service opening does not exceed 18"x"18 in area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC could not verify they had their Food Protection Manager certification at time of inspection. 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

PIC could not provide documentation of their Food Protection Manager Certificate at time of inspection. 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

PIC could not provide documentation of their Food Protection Manager Certificate at time of inspection. 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 PIC handle phone and writing materials then proceed to prepare food without changing gloves or washing hands. PIC proceeded to handle RTE cooked shrimp with same gloved hands, then used hand sanitizer over the gloves he was wearing. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection, and the shrimp they handled was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have and food surface sanitizer on unit at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing using an approved sanitizer at concentrations specified in code 4-501.114 of 2017 FDA Food Code. PIC was able to have an associate retrieve bleach from the store for them at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp and scallops in both front and rear coolers holding between 48- 56 degrees Fahrenheit. PIC confirmed that the shrimp had been purchased frozen the night before and placed in the rear refrigerator overnight, indicating the shrimp fell out of temperature while the fridge was off. The rear fridge itself was holding properly. PIC confirmed food in front cooler was placed there from the rear cooler when ready to prep. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator had raw scallop for service, but did not have consumer advisory on menu indicating health concerns of consuming raw seafood. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Cold holding unit/prep table at front of unit observed holding at 55 degrees Fahrenheit. Cooked shrimp and raw scallop inside cold holding unit were observed at 48 degrees and 53 degrees, respectively. Other items in fridge were non TCS. 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. PIC was instructed to use only rear refrigeration unit until front cooler could be fixed. Corrective Action: Correct prior to re-inspection.