Mariscos Y Cahuamanta Miramar - 1248

Violations (3)

• 3ddabd9b-05e4-43bb-a4a2-288b9720052cCriticalCorrected on site

  Food separated and protected

  3-302.11 (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to­eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas; (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under § 4-703.11; (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under § 6-404.11; and (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. Reach-in refrigerator Observed raw fish and raw shrimp stored above ready-to-eat (RTE) food items such as salsa and clamato juice.

  Protection from Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed several Time/Temperature Control for Safety (TCS) food items above 41F in the top part of the make unit. Make unit had an ambient temperature less than 41F. Coleslaw - 48F, diced tomato/cucumber/onion mix - 57F, diced cabbage - 48F, cooked shrimp - 44F. Facility states all items were brought within the last 2 hours.

  Time Temperature Control for Safety Food (TCS Food)

• 758fbcb9-5f12-460a-bbc3-44e999f3168e

  B. Additional operating permit requirements

  R9-8-110.D. A mobile food unit: 1. Shall display in a conspicuous location for public viewing the mobile food unit’s: a. State-license, and 60. b. County permits, if applicable. Did not observe permit posted publicly. Facility shall post the permit in a publicly viewable location. Correct within 30 days.

  Pima County Code for Mobile Food Establishments ONLY