Pescaderia Mi Lindo Guaymas

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: 4th Consecutive violation: Discussed with operator to ensure at least one person in charge has a valid Certified Food Protection Manager Certification during hours of operation. Corrective Action: Correct prior to ne
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Internal temperature of 51*F to 53*F for raw shrimp stored in walk-in refrigeration unit. Time/temperature
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Ambient temperature of 45*F for walk-in refrigeration and 34*F for walk-in freezer observed at
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. Addl Notes: Per operator, Test strips were lost. Ensure to provide test strips to verify Chlorine concentration between 50ppm t

As listed in the inspection report.