Food obtained from approved source

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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. -- The establishment has Jericalla, a custard-like dessert. The PIC stated that the desert is not made in the establishment, and is instead brought in by an unpermitted vendor that makes the dessert in their private residence. Food prepared in a private home may not be used or offered for human consumption in a food establishment. All food sold in a food establishment MUST come from an approved source. The dessert was embargoed.

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. -- a carton of raw shelled eggs were stored directly on top of a mesh bag of ready to eat onions. All raw animal proteins MUST be stored beneath ready to eat food items to prevent cross contamination. The PIC moved the eggs to prevent cross contamination.

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 several bags of cooked goat meat dated 9/23. A container of cooked vegetables (including carrots) and a container of cooked beans were dated 9/20. All perishable food items MUST be discarded within 7 days of being cooked/prepared, including the initial day of preparation. The foods were embargoed. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. -- Several bags of cooked pork, goat, and beef were in the walk-in fridge without date-marks. According to the PIC, the items had been cooked 4 days prior. All cooked foods MUST be date-marked within 24 hours of their initial preparation. The PIC date-marked the foods.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. -- The establishment offers Ceviche with raw shrimp. The establishment has newly-printed paper to-go menus, on which the ceviche is not indicated with an asterisk or other identifying mark, and the posted consumer advisory is incomplete. All menus offering raw/undercooked animal proteins MUST have a proper consumer advisory, and all menu items with raw/undercooked animal proteins must have an asterisk/indicator to inform the consumer the advisory applies to that item. Referred the PIC to the advisory posted in the dine-in menus. The PIC stated the establishment is in the process of reprinting the menus. Please fix the menus prior to reinspection in approximately 10 days.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- The chlorine sanitizer solution in the three compartment sink sanitizer compartment and in a sanitizer bucket in the kitchen had a concentration of 200+ppm. The three compartment sink was in use by an employee washing dishes and using all three compartments. All chlorine sanitizer MUST be maintained between 50-100ppm to ensure food safety. The employee was asked to remake the sanitizer solution, and did so with a concentration of 100ppm. The employee rewashed the dishes contaminated by the sanitizer solution.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces -- The top shelf in the walk-in had organic matter growing on the flat portion of the shelf. All non-food contact surfaces MUST be cleaned frequently enough to prevent the growth/accumulation of organic matter, dirt, and debris. Please clean the shelf as soon as possible.