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: No certified food manager certification available onsite and multiple priority violations were observed with a lack of knowledge of food safety requirements. 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

Repeat Violation

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: 2nd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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.

Addl Notes: Observed multiple bags and containers of portioned shrimp, clams, and sea snails that came from Mexico per PIC and manager. PIC could not provide invoices or any bill of lading. All food was true-embargoed. All food must be obtained from an approved source as defined by law. Provide documentation at time of re-inspection. Correct prior to re-inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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. Addl Notes: No shellfish tags available onsite for past - sold oysters. Shellfish tag for current oysters being sold was not kept in container of oysters. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock tags or labels must remain attached to the container in which the shellstock are received until the container is empty.The identity of the source of shellstock that are sold or served must be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label by: using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. Corrective Action: Correct prior to re-inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

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 shelled eggs stored directly above cilantro in reach-in cooler in kitchen area. 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. 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 3-compatment sink in-use at time of inspection with 0 ppm quat. Person in charge re-mixed solution to 200 ppm as required per manufacturer's instructions. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. 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: No consumer advisory available in menu book that offers raw shrimp, raw scallops, undercooked eggs and raw fish food items. No disclosure available on wall menu board for raw animal food items that are served raw or under cooked. 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. Predefined Comment: Must provide approved consumer advisory at all points of sale prior to re-inspection. Correct prior to re-inspection.