Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 handwashing sink adjacent to the shrimp thawing sink and prep table in the back area that was completely blocked by large rubber mats and the sink was observed without any soap. The person in charge moved the large rubber mats and placed soap at the sink. Discussed with person in charge to maintain all handwashing sinks free and clear of obstructions and supplied with soap and paper towels at all times. 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. 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 multiple dishes and an oyster shucker that were stored as clean according to the person in charge with visible soils and food residues stuck to various plates, bowls and knives/shuckers. All dishes in question were taken to the dish washing area to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. 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 raw tail-on shrimp, raw butterflied shrimp and sliced tomatoes with internal temperatures as measured using a probe thermometer of 46°F - 48°F in a prep unit across from the griddle on the cooking line. According to the person in charge, the shrimp and tomatoes were prepped within the last couple of hours and were moved to the walk-in cooler to chill down to 41°F. Discussed with person in charge to cool foods in the walk-in cooler or to utilize ice baths to rapidly chill the food down to 41°F. 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:

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Observed two large gallon bags of cooked rice with a date mark of 4/20 inside of the walk-in cooler. According to today's date, the rice should have been sold or consumed by the end of the day on 4/26. The rice in question was embargoed at time of inspection (see embargo form). Discussed with person in charge that 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). Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: 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. Addl Notes: Observed a consumer advisory statement on the lower page of the menu, but did not observe any asterisk or other means of identifying which dishes are actually served raw or contain raw ingredients. Discussed with person in charge to update the menu to accurately reflect which foods are served raw or partially raw. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. A re-inspection will occur within 10 days or no later than May 7th, 2026. Corrective Action: Correct prior to re-inspection.

Violation #: 47

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

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed handwashing sinks that are starting to detach from the wall. Discussed with person in charge to recaulk/reseal the handwashing sinks so that they are smooth and flush to the wall. 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.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a broken latch on the walk-in cooler door. The latch is broken and missing pieces such that a person has to put their finger inside of the latch mechanism and depress a spring to open the latch. It was observed to be very difficult to open. Discussed with person in charge to repair the latch. 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.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a significant leak at the shrimp thawing sink such that a small torrent of water was observed coming down from the bottom of the sink. Discussed with person in charge to repair the sink so that it is no longer leaking. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a significant amount of thick, caked on grease on the hood in the kitchen. Discussed with person in charge to have the hoods cleaned as soon as feasible. 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.