Inspection Report

Business Name
El Pacifico Restaurante

Business Address
3311 N 16TH ST PHOENIX AZ 85016

Permit Number
FD-14299

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/5/2025

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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.

Addl Notes: Observed bag of rolls in walk-in cooler with fuzzy green/blue organic growth on rolls. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 14

Repeat Violation

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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. Addl Notes: Observed blood clams, white clams, and littleneck clams in freezer in bar area and back reach in freezer. PIC could not provide shellstock tags for observed shellstock and most recent tag available for any clams was top neck clams with harvest date in January. No clam shellstock tags observed had final sale date present on tags. The shellstock observed onsite without tags (blood clams, white clams, and littleneck clams) was embargoed and discarded at time of inspection. Also, observed oyster tags out of chronological order for month of February. PIC organized shellstock tags to chronological order at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection. Repeat violation. This is the 3rd consecutive violation.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed fish descaler and can open stored clean with visible build-up of dried on food debris on food contact surface portions of equipment. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. Repeat violation. This is the 2nd consecutive violation.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Observed flan in walk-in cooler with prep date of 2/14 and cooked caldo with prep date of 2/3. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-203.11 - Priority: Poisonous or Toxic Material Containers-Container Prohibitions

Addl Notes: Observed several containers of cooked caldo, cut lettuce soaking in water, and chili rojo in walk-in cooler and jamica on dry storage rack by hand wash sink stored in large buckets labeled from manufacturer to previously contain various chemicals (dishwashing detergent and sanitizer). A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. All food items were embargoed and discarded. Reviewed with PIC the importance of not using past chemical buckets to store food. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed sprayer nozzle hanging below flood rim of 3-compartment sink due to damage spring for sprayer. PIC elevated and secured sprayer nozzle to provide a minimum 1-inch air gap at time of inspection. Discussed with PIC about replacing sprayer nozzle and also providing a faucet for 3-compartment sink as 3-compartment sink does not have a faucet component. Discussed the importance of ensuring a minimum air gap for sprayer nozzle to prevent cross connections. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed removing foil from prep tables, removing unused water sprayer connected to filter assembly above prep sink, and proper warewashing procedures. When conducting warewashing at 3-compartment sink, the steps should be wash, rinse, and sanitize. Discussed approved design requirements for food contact surfaces (smooth, non-absorbent, and easily cleanable). Discussed MCESD's pattern of non-compliance policy.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.