Restaurant Sinaloa

Inspector's notes

There was a large pot on the hand sink near the cook station at time of inspection. An employee moved the pot at time of inspection. Hand sinks need to be accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of raw shrimp stored above a container of Pico de Gallo in the walk-in cooler. Person in charge (PIC) rearranged the food according to cooking temperatures at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of raw shrimp stored above pans of cooked beef in the walk-in on a speed rack. All raw animal proteins must be stored below cooked, ready-to-eat (RTE) food to prevent cross contamination. Pans were rearranged at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored as clean in knife box with food debris on the knives. All food contact surfaces and utensils must be clean to sight and touch with no food debris before being stored to prevent pathogen growth. Knives were removed to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed cooked shrimp, cooked octopus, pico de gallo, and ceviche in the reach-in cooler on the cook line with internal temperatures ranging from 46*F-50*F when measured with a probe thermometer. According to employee, shrimp and octopus had been placed in the unit less than 4 hours ago, and pico and ceviche had been in the unit overnight. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below to prevent pathogen growth. Shrimp and octopus was moved to the walk-in to cool and pico and ceviche were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket of salsa in the walk-in with a preparation date of 10/7 at 41*F. All TCS foods must be discarded at the end of the 7th day (day of preparation being day 1). Salsa was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee was observed cooking raw meat and then went and washed his hands. After washing his hands he touched his face and started to put on gloves to work with the food. If you touch your face, it is necessary to wash your hands before preparing food. Employee was instructed to re-wash hands and was educated when it is necessary to wash hands. He washed his hands correctly before returning to his duties to correct the violation.

Inspector's notes

Pico de gallo cold holding at 51df. Per PIC, it was made yesterday. This item must be held at 41df or below. PIC discarded the Pico de gallo voluntarily to correct. Violation corrected on site.

Inspector's notes

Observed a light gap coming through the back door in the back kitchen on the bottoms of side were weather stripping has torn. Advised PIC to replace weather stripping so no visible light can be seen when the door is shut. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shucked oysters, raw shrimp, raw diver scallops and cooked shrimp with internal temperatures between 46-48*F when measured with a probe thermometer. Observed more dense foods and all foods within the unit holding at 41*F or below and an ambient air temp inside the cooler observed at 33*F with a min/max thermometer. PIC stated they lid to the cooler may have been left open for extended periods of time following their lunch rush. PIC stated all foods had been replenished during the lunch service and had been in the cooler longer than 4 hours. 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. PIC added ice as an ingredient to all foods at the time of inspection. Advised PIC to leave cooler shut when not in use or to utilize ice bags to keep less dense foods cool when the cooler is open for extended periods of time. Corrective Action: Corrected at time of inspection.

Inspector's notes

No covered trash observed in the employee restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. 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.

Inspector's notes

Observed employees personal drinks stored above food contact surfaces where foods were actively being prepared or where clean dishes were being stored. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee with gloved hands pick up a dropped raw bacon wrapped stuffed pepper from off the floor. The employee began to place the dropped pepper back into the container it was retrieved from but was corrected with the PIC who discarded the pepper. The employee then resumed food prep by placed the remaining peppers into the fryer and touched the fryer basket handle, prep cooler door and utensils before being instructed to wash. PIC had all surfaces moved to be cleaned at the time of inspection. 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.

Inspector's notes

Observed 4 unlabeled spray bottles containing various cleaning chemicals per PIC. All chemicals removed from their original containers should be clearly labeled with the common name. PIC added the appropriate chemical name to each bottle at the time of inspection. Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal drinks stored above food contact surfaces where foods were actively being prepared or where clean dishes were being stored. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The manager had the personal items moved to a lower shelf at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a small leak from the 3 comp sink faucet when shut off fully. Repair lea prior to the next routine inspection and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: 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. ------ Observed the back kitchen hand sink near the food prep sink blocked a containers of soaking brushes for cleaning stored directly in the basin. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ------ In the walk in cooler, observed a 5 gallon bucket of cooling red salsa containing tomatoes with internal temperature ranging from 43-53*F when measured with a probe thermometer. PIC stated the salsa was cooked last night and placed in the walk in overnight to cool. Observed more than 18" of cooling food in the bucket. Observed the bucket placed on the lowest shelf under the fan with minimal air flow. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC stated employees are instructed to use ice wands and ice baths which were not utilized. Since the salsa did not cool in the allotted 6 hours, the PIC voluntarily discarded the improperly cooled salsa at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection