Maricopa County, AZ

Mariscos Mazatlan

Permit ID: FD-17453

Permit Type: Food Processor

13601 N Main St El Mirage 85335

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2

Violation Description

Violation Comments

Correct By
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. --- Cooked beans and cooked rice were incorrectly hot holding at 104F-125F as they sat on the middle counter top. Per operator, the rice and beans had been cooked approximately 15 minutes prior. The rice and beans were put away for cooling after the processor finished packaging meals during time of inspection. The operator was instructed to utilize time-as-control for items that do not fit on cooking/heating equipment. When hot holding TCS foods, the internal temperature must be maintained at 135F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. --- A bag shredded monterey jack/cheddar cheese, pooled eggs, and a package of ground beef were found to be incorrectly cold holding on the countertop adjacent to the range and inside the reach-in refrigerator, respectively, at temperature of 65F-66F. Per operator the eggs and cheese had been sitting close to the cooking equipment and out of refrigeration since approximately 10 minutes prior to inspection. Per operator, the ground beef had also been next to the flat top grill for approximately 15 minutes prior to being placed back in the refrigerator. The beef was kept inside the refrigerator to continue to cool back down to 41F. The eggs and and cheese were used up for processing during time of inspection. When cold holding TCS foods the internal temperature must be maintained at 41F or below.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. --- A large pot of beans was found to be cooling inside the reach-in refrigerator with the top covered with plastic. The operator immediately had the pot of beans uncovered and was instructed to cover the pot only once the beans have cooled down to 41F or below and was informed that containers with food that are in the cooling process must be uncovered throughout the process.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ---- A couple of pans were found stored at the clean dish rack with a significant amount of water still inside them. The pans were placed at the 3-compartment sink to be re-washed. Dishes and utensils must be completely dry before being put away. Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens ---The shelves of the clean dish rack contained a significant amount of grease build-up. The operator shall have the shelves clean and have them maintained clean at all times.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 3 Core Violations on this inspection. The use of time-as-control for food items not on temperature control equipment was discussed with the operator. A pattern of non-compliance is developing for Priority violation # [19], [3-501.16(A)(1), P Time/Temperature Control for Safety Food, Hot Holding], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Inspection report emailed to operator.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.