Inspection Report
Mariscos "El Viejon"
835 E SOUTHERN AVE MESA AZ 85204
FD-73153
Food Establishment - Eating & Drinking
Food Routine Inspection
10/16/2023
Not Participating
2
Completed
Violations
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 cooked rice, refried beans pans in the cookline at 65 deg f . informed manager on duty and the kitchen staff. manager reheated all tcs food pans to 165 deg f . steam table water level was also refilled to the proper holding level. please ensure rte/tcs is kept at 135 deg f or higher. manager provided training to food prep. kitchen staff. corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals******************checked the sanitizer solution for the towel buckets. noted flashing black on the test strip on contact . exceeding 200 ppm. informed kitchen manager, and facility bar staff. manager discarded chlorine. sanitizer solution at 50 ppm established. corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration*****************8inquired facility kitchen staff regarding the on site kitchen thermometer. facility uses a metal stem thermometer, checked the thermometer in iced bath. registering 15 deg f . showed facility manager and kitchen staff how to calibrate the thermometer using the ice bath method. manager stated he will order a digital thermometer for the food prep. area.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-204.12, C: Equipment Openings, Closures and Deflectors******************at the time of inspection, facility ice machine front cover was removed. informed manager. please locate and re-install the ice machine front cover. manager attached the front panel. corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability********************at the facility bar hand washing station, hot water valve, mixing faucet shut off. per manager awaiting new parts. please assure hand washing station had adequate available hot and cold water. manager contacted the plumber, arrived at the time of inspection, hot water faucet valve replaced. warm water established to the hand washing station. corrected.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager*****************please provide a certified food manager for the establishment. list of available resources on ESD.maricopa.gov reviewed with new facility GM.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/Form Center/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.
A pattern of non-compliance is developing for Priority violation # [ 19, Improper hot Holding for the on site TCS], [3-501.16], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. per facility manager additional employee training will be provided. recommended a daily temp log.
Award: Not Participating,Embargo Lbs: 0,Signer: will-facility manager
"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.
| 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.