Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed no active managerial control of food service workers or food handling/preparation processes. Observed multiple priority violations were occurring and repeating with high frequency during inspection. Observed no capacities for handwashing available in the kitchen. No monitoring of employee handwashing, no monitoring of employees to ensure that cross contamination was not occurring. The person in charge was unable to demonstrate management and control of cross contamination, hand contact with ready to eat foods, handwashing, and maintaining the food establishment in clean condition and in good repair. The person in charge was unable to demonstrate relationship between food safety, providing and maintaining equipment that is sufficient in number and capacity, properly designed, constructed, located, installed, operated, maintained, and cleaned. Observed that no employee in the entire establishment present at the time of inspection, had received proper food safety training or obtained a food service worker certification. Observed employees are not properly trained as it relates to their job duties. Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Correct prior to next routine inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager onsite at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employees handle raw seafood, dirty dishes/utensils, boxes of bulk food items from recent delivery, other equipment such as step ladders, touch personal clothing and with same gloved hands then handle ready to eat foods, clean utensils, serve and plate food for service, work the cook line, handle containers of foods in/out of the coolers, serve ice out of the ice machine all without changing gloves or washing hands. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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 establishment only has one handwash sink for the entire kitchen and the handwash sink was inoperable at the time of inspection. Observed employees unable to properly wash hands due to having no hand sink capacities. The person in charge repaired the hand sink at the time of inspection. Corrective Action: Corrected at time of inspection.

6-301.12 - Priority Foundation: 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. Addl Notes: Observed no paper towels at the handwash sink behind the bar. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

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 personal water bottles and trash bags stored inside the handwash sink behind the bar. Observed empty food containers and utensils stored inside the handwash sink in the kitchen. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap at the handwash sink in the kitchen. Predefined Comment: 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. Predefined Comment: PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-304.11 - Priority: Food Contact with Equipment and Utensils and Linens. 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 cooked shrimp mixed with ice placed directly into the prep sink making direct contact with the interior surfaces of the prep sink. Observed the interior walls of the prep sink soiled with splatter residues, hardened food debris, and other organic matter. Discussed properly cleaning and sanitizing prep sink to sight and touch prior to using it as a food contact surface with ready to eat food. Food only contacts surfaces of equipment and utensils that are cleaned & sanitized. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 porous stone molcajetes with food residues and debris stored as clean on the storage rack by the 3 comp sink. Observed food containers and utensils with food soils stored as clean on the storage rack by the ice machine. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. 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 cooked salsa with internal temperature of 67F in a large deep container and a shallow ice bath by the service window of the dining room. Observed raw whole fish with internal temperature of 64F that was fully submerged in red/gray colored water in a bucket on the floor in front of the handwash sink. Observed recently delivered packaged boxes of raw seafood stored at ambient by the water heater. The person in charge stated the salsa and seafood had been placed out and held at ambient temperatures respectively less than 4 hours ago. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: 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 #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed whole produce in cardboard boxes stored on the floor next to a prep table where employees were peeling raw shrimp. Observed pieces of raw shrimp shells and water on the floor in the area around the boxed produce. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed protecting foods from sources of contamination. The person in charge properly stored the boxed produce 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:

4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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 multiple porous stone molcajetes with the interior bowl surface covered with food debris at the 3 comp sink. The molcajetes were part of all the dirty plates being collected from tables in the dining room. The person in charge stated the molcajetes are used as a food contact equipment. Discussed food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed porous stone molcajete not an approved food contact surface and to remove all such molcajetes from establishment. Corrective Action: Corrected at time of inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: Observed active leaking from multiple places along the drain pipe under the handwash sink in the kitchen. Observed water spill out onto the floor whenever water to the hand sink was turned on. Observed the person in charge place an empty food container under the hand sink to catch the leaking from the drain pipe. Discussed sewage and liquid wastes from hand sink must be disposed of into approved sewage system. The person in charge repaired the drain pipe at the time of inspection. Corrective Action: Corrected at time of inspection.