Mariscos Playa Hermosa

Inspector's notes

Observed raw tuna thawed in ROP in the bottom of the prep table. Informed PIC that fish in ROP needs to be removed fully from the ROP before thawing. PIC removed the tuna from the package at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, salad mix, in house salsas, and raw shrimp having internal temperatures of 47-50*F in one of the reach in coolers. Reach in cooler had an ambient temperature of 50*F. PIC states the fridge was checked 2.5 hours prior to inspection and had an ambient temperature of 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one of the reach in coolers housing several TCS foods having an ambient temperature of 50*F using min/max thermometer. 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. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed red and green salsa (59-64'F) being stored in a two-door standing refrigerator directly outside the office, while lidded and undergoing a cooling process. Per PIC, the food items were placed in the refrigerator within the last 1.5 hours. Discussed proper cooling methods with PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 an employee wearing gloves handle raw chicken and beef, remove gloves, go to hand sink, did not use soap and rinsed hands for two seconds prior to drying hands. Educated employee about washing with lathered soap for 15 seconds prior to drying. Manager will educate employees. Employee re-washed hands properly. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: 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. Establishment serves raw oysters. Tags were all present in one large ziploc bag. Tags were not in chronological order and tags had open date written on them (not date last sold). Additionally, the tag for the current batch in the walk-in was being kept in the communal ziploc bag with the older tags. At time of inspection PIC chronologically organized shellstock tags, placed current shell stock tag with the open batch in the walk-in, and will begin to document the last sold date on all tags. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. In small reach-in refrigerator on service line there were bags of raw bacon and an open container of raw sea bass being stored directly above open mozzarella cheese. PIC moved raw items below cheese. In walk-in refrigerator there was raw shrimp over celery and cabbage. PIC moved shrimp to where cross contamination would not occur. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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. Industrial can opener on prep line had caked on food debris on the cutting blade. Per PIC and employees the opener was not used day of inspection; PIC moved opener to 3 compartment to be washed/rinsed/sanitized prior to storing as clean to sight and touch. :

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. On cook line there was a container of cooked peppers holding between 108-126*F. Per PIC these were cooked within the last hour and are usually kept under hot holding. PIC re-heated items to 165*F prior to placing into hot holding at 135*F. Correct By: Corrected At Time Of Inspection