Inspection Report

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

*Second consecutive repeat violation*

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed TCS foods at the prep cooler on the line with TCS foods holding between 45-52*F including cooked rice, chicken wings, pico, various cheeses, cut lettuce and cabbage, roasted corn and brussels sprouts. Observed the air in the cooler blowing at 38*F with a min/max thermometer. Observed a large gap on the top of the cooler where no containers were placed allowing cold out to be blown out into the environment. Observed all foods double panned to allow for easy transition between breakfast and dinner. Discussed to discontinue double-panning foods and proper cooler setup. Advised Leaving an air gap between the wall and cooler. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed RTE carne asada, al pastor and chicken dated from 7/6 and 7/7 in the reach in cooler. Per PIC, the foods were previously prepared and frozen before being removed from the freezer yesterday. All RTE/TCS foods were properly date marked 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 #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed a 7/12 date mark on sushi rice measuring 74*F with a probe thermometer. PIC stated the date mark was not removed after warewashing and the batch of rice was prepared at 12p. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Ensure all food containers are properly washed, rinsed and sanitized between batches and are properly labeled. Corrective Action: Corrected at time of inspection.

Violation #: 25

Repeat Violation

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

*Fifth consecutive repeat violation*

3-603.11 - Priority Foundation: 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. Addl Notes: No consumer advisory available to identify raw or undercooked foods on the sushi menu or cantina menu including various preparations of sushi and sashimi, salmon Veracruz, ribeye tacos, jefe's ribeye, and arrachera steak. PIC stated that corrections were previously made to enough menus to serve all customers but were misplaced. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Advised PIC to alter each menu with a marker to indicate the raw and undercooked foods and place a card at each table with the consumer advisory until new menus are printed. Corrective Action: Correct prior to re-inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed frozen vacuum-sealed salmon and ground tuna thawed in the original ROP packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.