Inspection Report

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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.

Restaurant serves shrimp ceviche with lime. Observed shrimp packaging which is farm raised. Manager plans to reach out to the harvester to obtain the parasite destruction letter. Discussed the importance of keeping the annual parasite destruction letter at the restaurant. Reviewed regulation requirements. The a picture of the parasite destruction letter can be sent electronically otherwise a reinspection for the parasite destruction letter will occur in 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

Observed multiple Time Temperature Control for Safety (TCS) items (such as coleslaw, guacamole with diced tomato, cheese, Chile Verde, opened ranch and mayo, cooked chicken, cooked beef, cooked beans, various salsas, sour cream) with internal temperatures ranging from 47-50°F in the walk-in. The cook stated the last time the walk-in cooler temperature was checked was at 9 am when the refrigerator dial read 38°F (5 hours prior). TCS foods that had been in the walk-in cooler more than 4 hours before the inspection time were discarded (see embargo form). TCS foods that had been in the walk-in for less than 4 hours were placed in alternative refrigerator or temperature protected and driven to the nearest alternative location. Ensure all TCS food maintained by cold holding have an internal temperature of 41°F or below via a probe thermometer. Discussed cold holding requirements with management and provided additional cold holding guidance and recommended keeping a cooler temperature log and recording temperatures every 4 hours.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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 multiple Time Temperature Control for Safety (TCS) items (such as coleslaw, guacamole with diced tomato, cheese, Chile Verde, opened ranch and mayo, cooked chicken, cooked beef, cooked beans, various salsas, sour cream) with internal temperatures ranging from 47-50°F in the walk-in. The walk in read 50°F on the min/max thermometer. Both the min/max thermometer and the probe thermometer were calibrated with the manager at time of inspection. The cook stated the last time the walk-in cooler temperature was checked was at 9 am when the refrigerator dial read 38°F (5 hours prior). TCS foods that had been in the walk-in cooler more than 4 hours before the inspection time were discarded (see embargo form). Adequate alternative refrigeration not available to operate safely. TCS foods that had been in the walk-in for less than 4 hours were placed in alternative refrigerator or temperature protected and driven to the nearest alternative location. Discussed the importance of ensure all TCS foods maintained by cold holding have an internal temperature of 41°F or below via a probe thermometer. Discussed cold holding requirements with management and provided additional cold holding guidance and recommended keeping a cooler temperature log and recording temperatures every 4 hours. Permit was suspended. A reinspection will occur once the walk-in is able to maintain at or below 41°F.

Correct By: Correct Prior To Reinspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-203.12, Pf: Temperature Measuring Devices, Ambient Air and Water-Accuracy

No probe thermometer was available, at time of inspection. Establishment to acquire a probe thermometer and always keep it on premise. Probe thermometers must be accurate and capable of measuring cooking, cold holding, and hot holding temperatures. A reinspection on the probe thermometer will occur within 10 days. A picture of the probe thermometer and or proof of purchase can be sent electronically via email.

Correct By: Correct Prior To Reinspection