Bahia de Guaymas Restaurante
Permit ID: FD-31257
Permit Type: E & D
4220 S 16th St Phoenix 85040
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
12
Required records available; shell stock tags, parasite destruction
PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; 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.---Observed that there was no parasite destruction documentation on file. Per PIC they are going through a new manufacturer. Provide documentation of parasite destruction by reinspection.
Correct Prior To Reinspection
13
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 uncovered raw fish ceviche above soft drinks and salsa in the walk in. Had the PIC move the ceviche below the items to prevent contamination. Discussed proper food storage with PIC.
Corrected At Time Of Inspection
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.----Observed cooked beans holding at 111`F on the hot holding table. Had the PIC reheat the beans to 165`F before placing them back on the hot holding table. Items held for hot holding must always remain at 135`F or above.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed an open bucket of a pink liquid below the handwashing sink next to the freezer without a label. Per PIC it is a degreaser. Had the PIC label and cover the degreaser at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises---Observed open bucket of fish sitting on the floor of the walk-in. Had the PIC move the fish on to the shelf so that it could be properly stored. Discussed keeping food protected by making sure it is 6 inches or above from the ground.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed a pipe leaking below the sanitize portion of the 3 compartment sink. Discussed keeping plumbing in good repair with PIC.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager---Observed no valid certified food managers on staff. Please provide with by next inspection. Reinspection scheduled for 12/13/2019 No County legal action will result from this inspection. Inspection report emailed. Inspection conducted with Spanish Liason (RS 1197) who can be reached at 602-376-8576
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.
