Mariscos y Snacks Puro Sinaloa - 1621

Violations (7)

• 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 animal foods stored above ready-to-eat (RTE) food items in reach-in refrigerator.

  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. Make unit and reach-in refrigerator Observed several Time/Temperature Control for Safety (TCS) food items above 41F. Diced tomatoes in make unit - 70F , cooked shrimp - 48F, and diced tomatoes in reach-in refrigerator - 72F. Person-in-Charge (PIC) stated that tomatoes were prepped at the commissary around an hour before inspection began.

  Time Temperature Control for Safety Food (TCS Food)

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3Corrected on site

  Plumbing installed; proper backflow devices

  5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed potable water inlet uncapped at the time of inspection.

  Physical Facilities

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  B. Additional operating permit requirements

  R9-8-110.G A mobile food vendor for each mobile food unit shall maintain a service log in a Department provided format that: 1. Documents the type of services, specified in Subsection (E), and dates received; 2. Is maintained in the mobile food unit for at least a period of 30 days; and 3. Is made available to a REGULATORY AUTHORITY upon request. Observed no commissary service/attendance logs available upon inspection. Ensure that a service/attendance log is maintained on the Mobile Food Unit (MFU) for a period of at least 30 days, and is available upon request. Correct within 30 days.

  Pima County Code for Mobile Food Establishments ONLY

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  B. Additional operating permit requirements

  R9-8-110.C.1-5 A mobile food vendor shall for each mobile food unit: 1. Obtain a state-license that includes a statewide inspection specified in subsection (H). 2. Obtain a renewal state-license annually that includes a statewide inspection specified in subsection (H). 3. Except for the county in which a mobile food unit has a state-license, obtain a permit annually for each county where the mobile food unit operates. 4. Ensure all employees have a valid food handler card or a certificate from an accredited food handler training-provider as specified in the FC. 5. Comply with random statewide inspections at no additional cost except as provided in A.R.S. 11-269.24. Observed no food handler cards for food employees working on the MFU. All food employees must have a valid food handler's card. Correct within 30 days.

  Pima County Code for Mobile Food Establishments ONLY

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  C. Operations

  R9-8-110.E.3.c ype III mobile food unit is a FOOD ESTABLISHMENT that prepares, cooks, holds, and serves FOOD and: c. All cooking, processing, preparing, grilling, assembling, storage, and service of any FOOD shall be conducted inside the mobile food unit and commissary. Observed facility had aguas frescas located outside of the MFU. Aguas frescas are stored in a resusable jugs that are served with a ladle. Ice is also served outside the MFU.

  Pima County Code for Mobile Food Establishments ONLY

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  D. Commissary

  R9-8-110.F.3 Has a signed agreement with an other servicing area that includes: a. The other servicing area’s name, address, and telephone number; b. The other servicing area’s permit number, if applicable, issued by a REGULATORY AUTHORITY or other jurisdiction having authority to regulate the other servicing area; c. The mobile food vendor’s name, address, and telephone number; d. The manager’s name, address, and telephone number, if applicable; e. A list of services to be provided to the mobile food vendor; and f. The expiration date of the agreement, if applicable. Observed no commissary agreement available upon request. Ensure that commissary agreement is available at all times. Correct within 30 days.

  Pima County Code for Mobile Food Establishments ONLY