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Mariscos Suchilango

Permit ID: FD-59188

Permit Type: E & D

7537 W Thomas Rd Space N13-N14 Phoenix 85033


*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
D
3
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge --- Neither the owner/operator, nor any other employee here has a current certified food manager (CFM) card. While the owner verbally shows great desire to run proper and effective food establishment, some of the more important and serious parts of running a food establishment at this initial time are not yet properly observed, monitored and checked. With food handling and service knowledge lacking, attending the class and passing the test for certified food manager is required; as well as maintaining certificate on site at all times to verify this. Inspector reviewed the main and more 'critical' points of safe food practices, however it is required at least one person obtain this important training and card within the next 90 days. Discussed the importance of, and meaning for having current CFM training; as well as a competent demonstration of the knowledge obtained thereby.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency --- Establishment has multiple items (spoons, spatulas, pans, cutting boards, etc) that were/are in use and not washed, rinsed, sanitized within 4 hours maximum. Various surfaces throughout the establishment (out in open ambient air temperatures) found used since open this morning (10 or 11:00am), and haven't been properly cleaned. Always keep food contact surfaces in rotation to be cleaned after use with "TCS" (potentially hazardous) food items after use, and never more than 4 hours maximum.
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 --- Cooked white rice in large round cooker found holding at 122 - 127' F (with probing thermometer). Unit found turned off (per employee was because didn't want to over cook, and they had added vinegar thinking was ok. Establishment not under approved variance; no logs, no pH meter verification steps taken, etc. Rice embargoed at time of inspection. From now on, PIC committed to cook rice, then leave out only smaller portions to work with; cooling down other part of batch in refrigerators. Discussed proper hot holding and associated hazards.
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 --- Lift-top unit at front of store found holding TCS foods out of temperature at 46' - 50' F (with probe thermometer); homemade cocktail sauce, salsa verde, shredded chicken. Further diagnosis with max/min found unit measuring 50' F minimum internally. Also found cracked, shelled eggs in pan pooling to be used for breading the sushi rolls prior to frying. Temperature of eggs 65' - 70', and were discarded immediately. All other TCS (potentially hazardous) foods were either embargoed, or moved to other functioning unit (if made only couple hours prior). After later review, manager claims to have found lift-top unit not plugged in (possibly became un-plugged somehow). Had manager re-plug unit back in, and continue to check that gets down to 41' F by tomorrow; notifying inspector by then. Will not hold TCS foods there again, until inspector okay's unit, or is fixed by licensed technician.
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking --- Multiple refrigerated "TCS" food items not date marked, but per PIC had been cooked/processed more than 24 hours prior. Some of these were cocktail sauce, salsa verde, shredded chicken, shrimp ceviche, regular cooked shrimp. Most items were eventually discarded due to embargo, but any left were dated by employee for when made. Discussed proper date marking.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment --- The lift-top unit in front of establishment found to be failing and holding internal air temperature at 50' F (with max/min thermometer). Establishment moved all TCS foods to other functioning units. After later review, manager claims to have found lift-top unit not plugged in (possibly became un-plugged somehow). Had manager re-plug unit back in, and continue to check that gets down to 41' F by tomorrow; notifying inspector by then. Will not hold TCS foods there again, until inspector okay's unit, or is fixed by licensed technician and inspector is notified for a re-inspection.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --- Multiple cockroaches found on premises; living and crawling, as well as deceased. Per PIC the establishment was fumigated day prior, but had no receipt; saying manager of mall kept those records. Advised their chemical/service seems insufficient due to findings, but to have new service applied as soon as possible. Please send receipt to inspector when complete as re-inspection. Reviewed proper pest control and records.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 4 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with Badge #211. ***Reviewed many other food safety topics and procedures with establishment (than those noted in violations), including approved food contact serving dishes, cooling procedures, consumer advisory requirements, proper cold holding for potentially hazardous food items held at ambient temperatures. seafood processing times and procedures.


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.


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