Details for MARISCOS EL CAMARON PELAO

Address	2110 W NORTH TEMPLE, SALT LAKE CITY, UT 84116
Type	Restaurants: plated
Last Rank	9%

First Seen	Sun, 10 Mar 2024 03:01:03 -0600
Last Seen	Thu, 3 Apr 2025 22:09:45 -0600
Phone Number	(801) 530-9049

Inspections

Code	Observed Violations	Points	Critical	Occurrences	COS	PHR
4.3.23*	Raw meat is stored above ready-to-eat foods in the walk-in cooler.		true	1	false	Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31	Utensils are stored in standing water in the bar.		false	1	true	In-Use Utensils - Between-Use Storage.
4.3.37	Containers of food are stored in an area that lacks a covered ceiling, to the east of the vent hood.		false	1	false	Food Storage.
4.3.50**	There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed.		true	1	false	Records, Creation and Retention.**
4.3.56	Salmon and tuna are not removed from the bag prior to being thawed. Potentially hazardous food (raw shrimp) is thawing at room temperature and was not placed in the fridge once it reached 41 degrees F.		false	2	false	Thawing
4.3.59*	Cooked tomatoes and jalapeños are being held out of temperature control at 109 °F on a counter. Raw shrimp is being held out of temperature control at 53 °F in a sink.		true	2	false	Cold Holding*
4.3.60**	Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.		true	1	false	Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.3.69*	A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. The menu lacks asterisks to denote animal foods that may be served undercooked.		true	2	false	Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory*
4.4.101	Food equipment is not being air dried before being nested together.		false	1	false	Equipment and Utensils-Air-Drying Required
4.5.16*	A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink.		true	1	false	Backflow Prevention Device-Design Standard*
4.5.30	The 3-compartment sink faucet and pre-rinse faucet are leaking.		false	1	false	System Maintained in Good Repair Non-critical
4.5.30*	The drain is blocked for the hand sink in the bar. The hand sink is not functioning in the bar. There is no hot water at the hand sink.		true	3	false	System Maintained in Good Repair*
4.6.1	The area to the east of the vent hood lacks a covered ceiling.		false	1	false	Surface Characteristics-Indoor Areas
4.6.13	Insect control devices are installed above food storage areas.		false	1	false	Insect Control Devices-Design and Installation
4.7.19	Employee personal items are stored on shelf with food and equipment.		false	1	false	Other Personal Care Items-Storage

Code	Observed Violations	Points	Critical	Occurrences	COS	PHR

Code	Observed Violations	Points	Critical	Occurrences	COS	PHR
4.2.11*	A food employee rinsed hands while wearing gloves but did not use soap during a hand wash and did not dry hands on a disposable towel.		true	1	false	Cleaning Procedure*
4.2.13**	An employee washed hands at the 3 compartment sink.		true	1	false	Where to Wash- Hands and Arms**
4.2.18**	Employees are chewing gum in the food preparation areas. Employees are eating in food preparation areas.		true	2	false	Eating, Drinking, or Using Tobacco**
4.3.49*	Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction.		true	1	false	Parasite Destruction*
4.3.50**	There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed.		true	1	false	Records, Creation and Retention.**
4.3.60**	Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.		true	1	false	Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.3.69*	The menu lacks asterisks to denote animal foods that may be served undercooked. Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory.		true	2	false	Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory*
4.6.41	Floor sinks are dirty.		false	1	false	Cleaning-Frequency and Restrictions

Code	Observed Violations	Points	Critical	Occurrences	COS	PHR
4.3.50**	There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days.		true	3	false	Records, Creation and Retention.**
4.3.56	Fish is thawing in sealed bags.		false	1	false	Thawing
4.3.60**	Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.		true	1	false	Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.11	Plastic wrap is not removed from ice machine, prep sink, and burner.		false	1	false	Nonfood-Contact Surfaces
4.4.76*	There is no measurable sanitizer in the wiping cloth container.		true	1	false	Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.26**	The hand sink is being used to store a utensil.		true	1	false	Using a Handwashing Sink.**
4.5.30	The drain line is leaking on the ice machine. The drain pipe is leaking beneath the 3 compartment sink. The 3 compartment sink is missing a drain plug.		false	3	false	System Maintained in Good Repair Non-critical
4.5.30*	There is no hot water at the hand sink in the front service area.		true	1	false	System Maintained in Good Repair*
4.6.24**	There is no soap at the hand sink.		true	1	false	Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.31	Light intensity at food preparation surfaces and cookline is less than 50 foot candles.		false	1	false	Lighting-Intensity

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