Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties>>>Permit Owner who manages establishment on a day to day basis did not have Certified food manager's certificate, did not ask/collect food handlers certificates from food handling employees, did not demonstrated active managerial control or express corrective actions for the violations noted on today's inspection. Certified food manager should be present, must train and verify staff are knowledgeable on food safety standards and know what corrective actions should be taken when not in compliance. Have manager's certificate and food handlers certificates by re-inspection August 19, 2019.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.>>>Establishment offers raw marinated in lime juice shrimp ceviche, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please obtain a Parasite Destruction Letter/HACCP from Mariscos Bahia your current supplier for your re-inspection Friday August 19, 2019.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.>>>Observed a plastic bus tub with raw marinated chicken loosely covered in plastic stored on the top most shelf above all the raw produce of the inside walk in cooler. Container of marinated raw chicken was moved to the bottom most shelf to avoid cross contamination.

Proper reheating procedures for hot holding

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating.>>>Observed employee place container of cold cooked pork meat straight into the hot case to reheat. Container was moved to the stove stop for proper rapid reheating until item reached 165 degrees Fahrenheit. The hot case is only for hot holding not reheating.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed cooked pork carnitas in the inside walk in cooler covered in plastic wrap with an internal temperature of 48-50 degrees Fahrenheit. Pork carnitas were cooked yesterday 8/5/2019, today is 8/6/2019 more than 6 hours have passed and item did not reach 41 degrees Fahrenheit. Therefore item was discarded.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed an open packet of deli pork head cheese with a label indicating it was opened for the first time on July 29, 2019. Food shall only last 7 days including the day it was made or opened, this deli meat should have been discarded by August 4th, today is August 6th 2019. Therefore it was discarded.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Establishment was using bleach with a "fresh scent" to sanitize food contact surfaces. Employee provided regular concentrated bleach with no fragrance. Bleach as sanitizer for food contact surfaces must be regular, no aroma, concentrated chlorine. This includes bleach used to sanitize in wiping cloth buckets.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed the inside walk in cooler does not completely seal shut, please install again the top notch or a latch by your re-inspection Monday August 19th.