Inspection Report

Violations

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: No CFPM present at time of inspection. Employees could not produce food handler's card. 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.//////// No había ningún Gerente Certificado de Seguridad Alimentaria (CFPM) presente al momento de la inspección. Los empleados no pudieron presentar su tarjeta de manipulador de alimentos. Se requiere la presencia de un Gerente Certificado de Seguridad Alimentaria (CFPM) en las instalaciones durante todo el horario de atención. Acción correctiva: Corregir antes de la próxima inspección de rutina.

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 leave and enter unit, pick items up off the ground and use personal affects without washing hands before moving back to food preparation. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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: No paper towels available for hand sink at time of inspection. PIC brought napkins from customer seating area for drying hands at time of inspection. 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 provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection./////// No había toallas de papel disponibles para el lavamanos al momento de la inspección. El encargado trajo servilletas del área de asientos para clientes para secarse las manos. Los lavamanos deben contar con agua caliente a una temperatura mínima de 38 °C (100 °F), jabón y un secador de manos aprobado en todo momento. Las instalaciones deben mantenerse en condiciones que fomenten el lavado de manos. El encargado proporcionó un secador de manos para el lavamanos al momento de la inspección. Acción correctiva: Corregido al momento de la inspección.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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 parasite destruction letter available from seafood supplier for the service of raw scallops and shrimp. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-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 shrimp (61°F, 48°F), cooked shrimp (45°F, 48°F, 63°F), raw chicken (51°F, 49°F), mozzarella cheese (46°F), Krab salad/sticks (62°F, 64°F), Rice(85°F), cooked beef (64°F), cooked chicken (63°F) holding in 2 prep table fridges and 1 reach in refrigerator. PIC said that all food was put on the unit roughly 7 hours prior after purchase, and they did not know when the food went out of temperature. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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: No advisory observed at truck or on online menu at time of inspection for the sale of raw shrimp and scallops. 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. Corrective Action: Correct prior to re-inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed sanitizing solution at 3-comp sink reporting over 200ppm chlorine sanitizer. 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. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

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 prep table refrigerator near rear door of unit holding at minimum of 60 degrees at time of inspection. 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 #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No probe thermometer present on unit at time of inspection for the measurement of internal food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: No sanitizer test strips on unit at time of inspection. PIC was given chlorine sanitizer strips for cleaning at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed visible debris from food preparation on floor, walls, and fridge doors. 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.///// Se observaron restos visibles de la preparación de alimentos en el suelo, las paredes y las puertas del refrigerador. Las instalaciones deben limpiarse con la frecuencia necesaria para evitar la acumulación de suciedad, materia orgánica y restos de comida. Se debe limpiar las instalaciones antes de la próxima inspección de rutina. Acción correctiva: Corregir antes de la próxima inspección de rutina.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 1(a)(4) - Mobile Food Type III is not operating as classified. Addl Notes: Observed exterior hand wash sink connected to the same freshwater tank of the main freshwater tank. Remove exterior hand wash sink or provide its own freshwater tank and wastewater tank to supply the freshwater tank. Re-Inspection by 7/28/26. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 8n, 9s - MF Type II and Type III-Wastewater holding tanks shall be emptied into an approved sewage disposal system. Addl Notes: Observed wastewater being directly emptied by hose into city sewer opening at vending location at time of inspection. Instructed PIC that wastewater holding tanks must be emptied into an approved sewage disposal system at commissary. Corrective Action: Correct at once.

MCEHC Chap. 8, Sec. 3, Reg. 9q - MF Type III-Mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Addl Notes: Observed wastewater from unit being directly emptied into ground opening to city sewer at vending location. Per MCEHC, mobile food establishments shall not connect to water or wastewater systems except during servicing operations at a commissary or as approved by the Department. Instructed PIC to cease dumping water at vending location and only do so at approved commissary. Corrective Action: Correct at once.

MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: No commissary logs available on unit at time of inspection. Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: Observed exterior refrigerator for the holding of TCS condiments for customers, and a cooler full of aguas frescas buckets to be scooped by employee outside unit for customers. Per MCEHC, all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. All prep stations and refrigerators outside unit must be moved into unit prior to re-inspection. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: PIC did not have commissary paper or commissary logs on unit at time of inspection, and was clearly taking water from adjacent nightclub and dumping water at city sewer at time of inspection. PIC also said all food prep was done at fixed establishment kitchen commissary agreement was not provided for. Per MCEHC, Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Corrective Action: Correct at once.