Inspection Report

Business Name
Bahia de Guaymas Restaurante

Business Address
4220 S 16TH ST PHOENIX AZ 85040

Permit Number
FD-31257

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/5/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

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 a bag of biscuits being stored in the walk-in cooler with visible signs of green growth on the bread and throughout the package. All food must be in good condition, safe, and unadulterated. Discussed frequency of inventory checks with PIC. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of 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 the following TCS food items being stored in the walk-in cooler: pinto beans (47'F), cut tomatoes(46'F). Also observed various TCS salsas (green, red, diabla) being stored in the walk-in that were holding at 44'F. Per PIC, the TCS foods were placed in the walk-in more than 6 hours prior to 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

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 the following TCS food items being stored in the walk-in for longer than 7 days: cooked red salsa (1/28), cooked green salsa (1/28), and Hibiscus Tea (1/10). Also observed various squeeze bottles of RTE salsas without any date-marking in the lower portion of the prep table. Per PIC, the salsas were filled within the past few days. Instructed PIC to label each of the sauces with the prep date. of 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed back door of kitchen to be broken or otherwise in disrepair; the door leads directly outside of the establishment. When the door was pushed open, it did not automatically close itself completely. There was also a gap large enough for light to shine through the bottom and side of the door at time of inspection. Establishment must have solid, self-closing, tight-fitting doors. Repair/replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed establishment unable to produce hot water at any of the sinks tested at time of inspection: designated hand sink(65-71'F), prep sink(70'F), and 3-compartment sink(65-69'F). Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection on 2/6/2025. Corrective Action: Correct within 24 hours.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed cleaning frequency, sanitizer concentration, date-marking, and proper cooling methods with PIC. Observed a heavy accumulation of grease deposits, food debris and dust on: the walls, ceilings, and the fume vents above the flat top. Ensure that area is clean, and maintained clean prior to next routine inspection.

A reinspection will occur, tomorrow, 2/6/2025, to verify the correction of violation #50. Discussed imminent health hazards with PIC. Failure to correct violation #50 may result in County legal action.

"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.