Inspection Report

Business Name
PESCADERIA GUAYMAS

Business Address
811 W UNIVERSITY DR MESA AZ 85201

Permit Number
FD-23-06378

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
1/22/2024

Grade

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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. -------- Observed no paper towels available at the kitchen handwash sink. Paper towels were provided at time of inspection. Please ensure all handwash sinks are provided with adequate hand drying items at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 an accumulation of organic matter on the interior of the ice machine. Please conduct a wash, rinse, and sanitize of the interior prior to the next routine inspection. Please ensure all non-TCS food contact surfaces are cleaned and sanitized at a frequency that precludes the accumulation of organic matter.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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 various TCS salsa products in the small reach-in refrigerator unit without date marks. The PIC indicated that the products were prepared within the last 2 days. The PIC provide proper date marks to the items at time of inspection. Advised the PIC that all TCS food items have a 7 day shelf life. The day the items are prepped count as day 1 and then the products have 6 days from that date.

Correct By: Corrected At Time Of Inspection

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. -------- Observed various ROP cooked seafood products and ROP raw shrimp products at time of inspection. The facility does not have an approved ROP HACCP/Variance to conduct these operations. The PIC removed the products from their ROP packaging at time of inspection and place them in regular ziploc packages at time of inspection. Please submit for an ROP variance and obtain approval from Maricopa County Environmental Services prior to conducting ROP operations.

Correct By: Corrected At Time Of Inspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-307.11, C: Miscellaneous Sources of Contamination -------- Please relocate the paper towel unit to the right of the handwash sink to prevent contamination of the prep sink.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-202.16, C: Nonfood-Contact Surfaces ------- Paint the exposed wood located behind the framed area above the middle kitchen area with semi-gloss paint.

Core-4-402.12, C: Fixed Equipment, Elevation or Sealing ------- Elevate the shelving in the mop sink room to provide a 6" minimum clearance from the floor for cleaning.

Core-4-201.11, C: Equipment and Utensils-Durability and Strength -------- Remove the residential grade blender unit and provide an NSF, commercial or similar unit.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A), P: Approved System -------- Observed a y-valve installed at a hose bib located behind the ice machine. The y-valve supplies the ice machine and an open ended hose for spraying down the kitchen area. Remove the y-valve, provide a hose bib vacuum breaker, and only utilize the hose bib for the open ended hose. Provide a separate water line that feeds the ice machine prior to the OC re-inspection.

PRIORITY VIOLATION-5-201.11, P: Approved-Materials ------- Observed a non-food grade hose being utilized for the ice machine. Please remove the hose material and provide food safe hose material for the ice machine prior to the OC re-inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Correct the following:

1) Provide 1" minimum air gaps above the floor sinks for the ice machine and right refrigerated display case condensate drains.

2) Repair the leaking faucet at the three compartment sink.

3) Repair the small leak at the three sink drain line.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

Core-5-403.12, C: Other Liquid Wastes and Rainwater ------ Observed the sno cone machine ice waste being plumbed to a pan for waste disposal. Remove the pan and plumb the snow cone machine to the nearest floor sink with PVC piping and provide a 1" minimum air gap. All condensate and similar waste must be indirectly plumbed to a floor sink and provided with a 1" minimum air gap.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following:

1) Provide a semi-gloss finish to the restroom and kitchen area walls, as needed.

2) Fill the saw cuts at the concrete flooring, as needed, with a concrete silicone.

3) Refinish the walk-in freezer wall areas to remove the flaking paint finish.

4) Fill all wall holes throughout the facility with silicone.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------- Provide a 3/8th inch rubber cove base to the floor/wall junctures of the south wall, as needed.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

OC inspection for a Class 4 Meat Market permit was conducted with manager Saul S. without an appointment. The establishment was open and operating at time of inspection.

The facility will be required to obtain an E&D permit in conjunction with the Meat Market permit based on the submitted menu and operations.

This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit
invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a
copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.

Please address the listed items prior to the OC re-inspection within 30 days.

Provide guidance document regarding ROP variances at time of inspection.

MCESD inspection report was delivered via email.

No County legal action will result from this inspection.

Award: Not Participating,Signer: Saul Salgado

"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.