Mariscos Ensenada

Inspector's notes

Observed various damaged/torn dry storage bulk containers storing chips and other food items in dry storage area. Ensure to discontinue use of damaged/broken containers and replace with food grade ANSI/NSF containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing tile at rear exit by warewashing sink. Ensure to replace missing tile and provide a smooth cleanable surface. Operator stated tile is in the process of being replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM present at 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 employee handle raw whole fish on cutting board with gloved hands and proceed to grab multiple seasoning containers with the same gloves that handled raw food. 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. Discussed using utensils to handle the raw fish while grabbing multiple items to season the food with in order to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open carton of raw shelled eggs above packaged tortillas and containers of shrimp and chicken stock in the walk in. Also observed raw fish stored above bagged cheese and salsa containers in the reach in north of the grill 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. Foods were relocated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken and shrimp stock with internal temperature of 69-70*F via probe thermometer placed on the counter by grill at time of inspection. Also observed pico de gallo, chipotle cream sauce, sour cream, diced tomatos and onion mix all with internal temperature of 46-47*F at time of inspection in the prep cooler north of the grill. PIC confirmed these items were in the unit over 4 hours. Ambient temperature of the unit measured 46*F at beginning of inspection. By the end of the inspection unit was temping at 43*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Chicken and shrimp stock were placed back in freezer at time of inspection to cool back 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.

Inspector's notes

Observed no CFPM present at 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 employee handle raw whole fish on cutting board with gloved hands and proceed to grab multiple seasoning containers with the same gloves that handled raw food. 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. Discussed using utensils to handle the raw fish while grabbing multiple items to season the food with in order to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed about 20+ whole red snapper fish individually covered in plastic saran wrap in the standing freezer at time of inspection. Fish was inside a black plastic bag with no label. PIC was unable to provide an invoice indicating the source of the fish at time of inspection. All food must be obtained from an approved source as defined by law. The fish is placed under a true embargo and shall not be sold, moved, or removed from the establishment without approval from Maricopa County Environmental Services. Corrective Action: Correct prior to re-inspection 08/23/24.

Inspector's notes

Observed open carton of raw shelled eggs above packaged tortillas and containers of shrimp and chicken stock in the walk in. Also observed raw fish stored above bagged cheese and salsa containers in the reach in north of the grill 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. Foods were relocated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken and shrimp stock with internal temperature of 69-70*F via probe thermometer placed on the counter by grill at time of inspection. Also observed pico de gallo, chipotle cream sauce, sour cream, diced tomatos and onion mix all with internal temperature of 46-47*F at time of inspection in the prep cooler north of the grill. PIC confirmed these items were in the unit over 4 hours. Ambient temperature of the unit measured 46*F at beginning of inspection. By the end of the inspection unit was temping at 43*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Chicken and shrimp stock were placed back in freezer at time of inspection to cool back 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.

Inspector's notes

Observed walk in unit with ambient temperature of 46*F at time of inspection. All TCS food inside the walk in was temping at 43*F via probe thermometer. PIC was able to contact a tech at time of inspection to come and do a check on temperature. Explained to PIC that 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 on 08/23/24.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 line cook shredding lettuce and placing it into plastic containers with his bare hands. Person in charge (PIC) notified the cook to wash his hands and don gloves at time of inspection. Lettuce was recommended for discard, see embargo form. Reviewed glove use requirements with the PIC. Correct By: Corrected At Time Of Inspection

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. --Cooked beans and rice in the steam well measured internal temperatures between 108°F-120°F. Per PIC, these items were made and placed in the well about an hour prior. PIC had these items reheated to 165°F at time of inspection and increased the temperature on the steam well. Reviewed hold holding requirements to ensure foods are maintained at or above 135°F. Correct By: Corrected At Time Of Inspection