Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Observed food service employee wearing gloves, mopping floor and washing dishes then returning to kitchen to handle food without washing hands and changing to new gloves. Advised person in charge (PIC) that food service employees must properly wash hands and change gloves whenever changing tasks from handling food. PIC had food service employee wash hands and change gloves. PIC stated they will ensure food service employees wash hands and change gloves whenever changing tasks.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. Hand washing stations in kitchen and back dishwashing/store room area did not have a means to wash dry hands after handwashing. Advised person in charge (PIC) that a means to dry hands must be available at handwashing stations to properly dry hands. PIC provided paper towels and stated they will ensure handwashing stations are properly stocked with a means to dry hands. Corrected at time of inspection. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. Handwashing sink across from prep sink and in back dishwashing/store room area did not have hand soap. Advised PIC that hand soap must be available at all times to ensure hands are properly washed. PIC stated they ensure the handwashing stations are supplied with hand soap.

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 container of partially cooked chicken wings being stored above container ready to eat foods in reach refrigerator in back kitchen area near stove/grill. Advised person in charge (PIC) that that the partially cooked chicken wings are still considered a raw meat and must be stored below or away from ready to eat foods such as tomatoes. Additionally, bagged cooked shrimp and a separate bag of raw scallops were being stored in same container of ice in walk-in refrigerator. PIC relocated the partially cooked chicken wings to bottom shelf of refrigerator away from ready to eat foods, and separated the cooked shrimp and raw scallops. PIC stated they will ensure raw TCS foods are properly separated from ready to eat foods. Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Front of restaurant prep-refrigerator/sushi making area has plexiglass type barrier in front and on sides of of prep area. However, an additional barrier needs to be installed on side and in between the plexiglass prep area barrier to prevent contamination. PIC stated they will have the barriers installed as soon as possible. Correct prior to next routine inspection.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed food/debris build up between rubber dicing piece and handle of tomato/onion dicer in back dishwashing/storage area. Person in charge (PIC) stated the tomato/onion dicer is cleaned after each use, however they did not know rubber dicing piece could be dismantled to clean between the piece and handle. Advised PIC that cutting equipment use to dice time/temperature control for safety (TCS) food items must be thoroughly washed, rinsed, and sanitized every 4 hours. Dismantled the dicer and Head Cook placed it on the dishwashing line and stated he will inform management and dishwashers to ensure the tomato/onion dicer is properly dismantled and cleaned.

Proper cooking time & temperatures

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Observed containers of partially cooked chicken wings in reach refrigerator in back kitchen. However restaurant does not have a written procedure/policy for non-continuous cooking. Advised person in charge (PIC) that a non-continuous cooking policy/procedure must be developed and maintained at the restaurant. PIC stated they will develop and non-continuous cooking policy. Provided County non-continuous cooking policy handout for reference.

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 rice being hot held next to stove/grill in kitchen measuring 129 degrees F. Person in charge (PIC) stated the rice as prepared and placed on the hot line 2 hours prior to inspection. Advised the PIC that the cooked rice is a time/temperature control for safety (TCS) foods which need to be hot held at 135 degrees F. PIC had food service employee reheat the rice to 165 degrees F stated they will ensure TCS food are held at proper temperatures.

Proper date marking & disposition

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. Observed containers of shrimp ceviche and tomato salsa without and date marking labels. Person in charge (PIC) stated the ceviche and salsa was prepared within the last 2 days of inspection. Advised PIC that any ready to eat, time/temperature control for safety foods (TCS) that are not used or discarded within 24 hours must have a date mark to determine when to safely discard. PIC placed date marked on the food items and stated they would pay closer attention to date marking.

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. Restaurant serves raw shrimp ceviche and raw shrimp aguachiles. However, Menus contain a consumer advisory with a disclosure, but no reminder (asterisk) to customers indicating which animal foods are served raw. Advised person in charge (PIC) that all restaurant menus must contain consumer advisory which contains a reminder and disclosure, informing customers of risk of eating raw or undercooked foods. PIC stated they would update their menus as soon as possible. Provided Maricopa County consumer advisory handouts for reference.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 shrimp broth being cooled on counter in back dishwashing/storage area measuring 119 degrees F. PIC stated the brother had been cooling for about an hour. Advised PIC that the shrimp broth is a time/temperature control for safety (TCS) foods must be cooled from 135 degrees F to 70 degrees F in two hours, then further cooled to 41 degrees F in four hours. PIC moved the shrimp broth to the walk-in refrigerator to rapidly cool stated they will ensure TCS foods are properly cooled. Provided Maricopa County cooling handouts for reference.

Approved thawing methods used

Core-3-501.13, C: Thawing Observed raw shrimp and raw chicken in prep sink being thawed without any running water. Advised PIC that when thawing raw meats, water shall running over the food item and submerged. Running water temperature should not exceed 70 degrees F and internal temperature of food should not exceed 41 degrees F. Food service employee turned water on to properly thaw food.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Restaurant uses chlorine sanitizer. However, employees could not find chlorine sanitizer test strips. Advised PIC that sanitizer test strips are required to ensure chlorine sanitizers are at proper concentrations; 50-100ppm. PIC stated they will obtain chlorine sanitizer test strips as soon as possible.