Inspection Report

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 front handwashing sink blocked with a container of dry ice cream scoops at time of inspection. Explained to person in charge (PIC) that all handwashing sinks must be accessible at time of operation to ensure adequate handwashing is taking place. PIC removed items at time of inspection.

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 by the front handwashing sink at time of inspection. Explained to PIC that all handwashing sinks must have paper towels accessible for proper handwashing at all times of operation. PIC provided a set of paper towels by the sink at time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; 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.>>>Observed a small amount of raw, marinated in line shrimp ceviche available in the standing fridge at time of inspection. PIC confirmed that the shrimp is raw and marinated in lime only. Explained to PIC that If from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. PIC states they purchase the shrimp from a local retail store in the area but do not have any written agreement from the supplier. Explained to PIC that unless they perform the parasite destruction themselves in the facility and have records indicating the process, then a written statement must be provided from the supplier. PIC voluntarily discarded the ceviche at time of inspection. PIC will work on obtaining shrimp used for raw, lime marinated ceviche from an approved supplier and will not sell the product until it is achieved. PIC has the option to fully cook the shrimp to the adequate temperature as well for the ceviche if raw, lime-marinated ceviche is no longer wanted.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed grilled green chiles and grilled onion holding at 105-115*F on the cooktop at time of inspection. PIC states the TCS foods were cooked an hour and a half before inspection. Explained to PIC that all hot food must be maintained at 135*F or above. PIC was able to reheat items at time of inspection. Also discussed used time as a control for the food items listed above and provided PIC with time as a control sample at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: 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.>>>Observed cooked corn dated 4/18, cooked chicken tinga dated 4/23 and cooked nacho cheese dated 4/22 in the standing fridge by freezer at time of inspection. PIC was able to confirm those dates were accurate. Explained to PIC that A food shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen or is in a container or package that does not bear a date/day and has been held for > 24 hours and facility has no date marking system in place. PIC discarded of the items listed above at time of inspection.

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 no date marks listed on the individually packaged containers of flan, strawberry gelatin with cream and cheesecake in the front display fridge at time of inspection. PIC states the items were made 2 days ago and they do not regularly label the items listed with the date they were made. Explained to PIC that TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC was able to provide dates on the items at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: 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.>>>Observed no consumer advisory available at time of inspection in the facility or on their online menu for the raw, marinated in lime ceviche offered in their social media page menu. Explained to PIC that their menu must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked.

• Must have a reminder that directs the consumer to ask for additional information or has one of the 2 approved statements in the code.

1. Regarding the safety of these items, written information is available upon request;

2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or

3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. PIC will refrain from selling raw, marinated shrimp ceviche until the menu is adjusted properly and have a written statement from their supplier indicating their shrimp has gone through the parasite destruction process. Emailed PIC a copy of our consumer advisory information at time of inspection.

Correct By: Corrected At Time Of Inspection