Inspection Report

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

*Second consecutive repeat violation*

5-205.11 - Priority Foundation: 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. Addl Notes: Observed a fish tank scraper stored in the fish island hand sink basin to dry. Observed the sink obstructed by a table stored up against the hand sink. In the meat area, observed dishwashing gloves and a spray bottle held over the hand sink splash guard. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed raw salmon and shelled eggs stored above salt and RTE pepper sauce. Observed raw tuna and squid stored above RTE swordfish and raw whole radishes. In the meat cooler observed raw chicken stored above raw lamb. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: Observed dishes being cleaned at the 3 comp sink in <10ppm chlorine sanitizer. PIC stated they had changed chlorine sanitizer suppliers and had mixed the compartment according to a recipe. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Verify concentration after mixing each batch with a chemical test strip. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

*Second consecutive repeat violation*

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 raw fish including croaker, squid, saury, pampano, beltfish and mackerel with internal temperature ranging from 52-56*F when measured with a probe thermometer. Observed the ambient air temp at 50*F when measured with a min/max thermometer. PIC stated all fish had been in the cooler overnight and no temperatures had been recorded. Observed a large ice formation at the bottom of the unit. All TCS foods improperly cold held were discarded by PIC 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 cooked swordfish the PIC stated was prepared yesterday without a date mark. 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). Ensure any foods prepared with this food is date marked with the oldest ingredient. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use

Addl Notes: Observed an unlabeled spray bottle of clear liquid the PIC stated was bleach solution. Observed the solution over 200ppm chlorine (flashed.) Sanitizer was diluted by PIC to approved levels at time of inspection (50-100ppm.) Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed hand sanitizer, employee personal supplements, medicines and the first aid kit stored in areas above food or food prep surfaces. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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

Comments:

*Second consecutive repeat violation*

4-301.11 - Priority Foundation: 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. Addl Notes: Observed raw fish with internal temperatures ranging from 52-56*F when measured with a probe thermometer. Observed the ambient air temp at 50*F when measured with a min/max thermometer. Observed a large ice formation at the bottom of the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

*Seventh consecutive repeat violation*

3-501.13 - Core: Thawing Addl Notes: Observed plastic wrapped trays of thawed ROP tuna steaks, ground tuna, and raw squid stored under refrigeration in the fish market display cooler and walk in cooler. 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. Observed raw conch shellfish in water measuring 90-98*F in the walk in cooler. PIC stated the raw fish was taken from the freezer and placed in hot water to thaw. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC removed the hot water at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed some meats stored directly on the ground of the walk-in area and the walk-in freezer as well. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. *Second consecutive repeat violation* Corrective Action: Correct prior to next routine inspection.

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed frozen meat stored directly in cardboard or bare on metal shelving. PIC stated the meat is unwrapped and frozen to allow of thin shaving once the beef is frozen. Foods must be covered and protected from contamination. Advised PIC the rack should not be used as a direct food contact surface. PIC moved the beef to proper food storage containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed two deeply scored cutting boards in use in the fish slaughtering area. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed caulking around the 3 comp sinks and fish slaughtering area to be missing creating a gap between the wall and equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed a foam pad placed underneath a cutting board in the fish slaughtering area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded foam at the time of inspection. Discussed a dry towel or other easily cleanable surface may be used to help grip the cutting board if changed frequently. Corrective Action: Corrected at time of inspection.

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-501.13 - Core: Receptacles Addl Notes: No trash receptacle for paper towels observed near the hand sink in the fish island. PIC stated a trash can would be added. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

*Second consecutive repeat violation*

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of dirt and food debris throughout kitchen area and meat walk in coolers. Observed pooling water in the fish walk in cooler. Equipment, walls and floors should always be clean with more frequency. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.