Pacific Seafood Buffet

Inspector's notes

Establishment don't have written procedures for clean-up of vomiting and diarrheal events at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Helped the manager to prepare the written policy at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried peanut and cooked fish at sushi station without an adequate sneeze guard or other effective barrier to protect the food from consumer contamination (e.g., coughing, sneezing, or other environmental exposure. Unprotected food is vulnerable to contamination from respiratory droplets, hands, or other environmental sources, increasing the risk of foodborne illness. Manager was instructed that all exposed food on display must be protected by an approved sneeze guard or other effective means. the above food items were removed from service at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Clean and sanitized plates were observed stacked on the storage rack while still wet. Moisture was present between plates, indicating that utensils were not adequately air-dried prior to storage. Storing wet utensils may lead to contamination from residual moisture and creates conditions that may support microbial growth. Manager was instructed that all cleaned and sanitized utensils must be allowed to air-dry completely prior to storage. Staff separated the utensils and allowed them to air-dry at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple employee screw-top water bottles throughout the kitchen on food-prep areas. Discussed with person in charge (PIC) that employee drinks should have a lid and straw to reduce risk of contamination and that employee items should be in a designated area away from food prep areas. 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. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with blue cleaner in it that did not have a label near the ware wash machine. Discussed with person in charge (PIC) that a label is needed to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen fish in the prep sink thawing without the water running. Discussed with person in charge (PIC) approved thawing procedures. Water was turned on at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stacks of clean trays and sheet pans on the clean rack that were still wet. Discussed with person in charge (PIC) that air drying is required to reduce risk of chemical contamination. PIC coached employees and unstacked the trays to air dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no hand drying provision at the hand wash sink behind the sushi bar 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. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed an employee rinsing off a ladle in the hand sink across from the office. Discussed with person in charge (PIC) that hand wash sinks can only be used for hand washing to reduce risk of contamination during hand washing. PIC cleaned out hand sinks and coached employees. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ware washing machine was not dispensing sanitizer at time of inspection. Person in charge (PIC) stated that the dispensing unit had just been replaced and called the company to come out and repair. The repair person came before inspection ended and stated that one of the pieces that pulls sanitizer was installed backwards. The repair person fixed ware washing machine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a live insect near cold-holding unit at time of inspection. Person in charge (PIC) called pest control at time of inspection. PIC has receipt for regular pest control. PIC will continue to monitor pest control, using certified pest control specialist. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no sanitizer in the dishwater unit. Inspector test strips and establishment's test strips showed 0ppm for chlorine. Person in charge (PIC) called to have dishwasher serviced at time of inspection. Corrective Action: Correct prior to re-inspection. **Re-inspection scheduled for 02/26/25

Inspector's notes

Observed dishes in the hand wash sink near the drink/soda prep station. Discussed with Person in Charge (PIC) that hand sinks need to be used for washing hands and nothing else. Explained that nothing should be in the sink to prevent cross-contamination during hand washing. PIC removed the dishes from the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at hand wash sink near 3-comp sink. Also observed no paper towels in employee bathroom. Paper towels shall be provided for employees at each hand washing station. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef above cut green onions in walk in cooler. Discussed with person in charge (PIC) proper food storage. PIC coached employees and moved beef at time of inspection. Left food storage chart in English/Spanish/Mandarin for all employees. 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. 2nd consecutive violation.

Inspector's notes

Observed prep sink full of frozen white fish without running water. Discussed with person in charge (PIC) that if thawing outside of refrigeration, water needs to be running during thawing process. PIC moved the fish to the walk-in cooler to finish thawing at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roach walking across 3-comp sink. Person in charge (PIC) scheduled additional service. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation***************observed some wet towels placed on the floor prep. stations. Informed PIC manager prepared sanitizer designated bucket. chlorine towel buckets at 50 ppm established. corrected :

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.***************observed in the cookline upright cooler, corn pans placed under raw seafood. Informed pic. manager relocated corn veggies to a designated higher shelf. corrected. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed***********observed facility back door entry. noted penetration between bottom of the door and concrete floor. . showed pic. Please repair the back door sweep/seal. Also noted near the warewashing area, one of the kitchen ceiling panels missing. informed pic. please re-install missing ceiling panel. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: 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. Observed employee touch face without hand washing. Discussed with PIC that hand washing is required after touching face. Employee washed hands. Correct By: Corrected At Time Of Inspection

Core-6-301.14, C: Handwashing Signage. 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 bathroom without a sign or poster that notifies food employees to wash their hands. Discussed with PIC that all restrooms shall have signage of handwashing at all handwashing sinks used by food employees and shall be clearly visible to food employees. Correct By: Correct Prior To Next Routine 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. Observed raw shrimp stored above imitation crab. Discussed with PIC that imitation crab is a RTE food item and must be stored above raw foods. Imitation crab was moved above raw shrimp. Observed raw chicken stored above raw beef in walk in fridge. Discussed with PIC that raw chicken needs to be stored below raw beef to prevent possible contamination. Raw chicken was moved to prevent possible contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed raw salmon being stored above cold holding wells in prep table in sushi station holding 46 F. Discussed with PIC that food items must be kept below designated line in cold holding wells. Salmon was moved to cool in walk in. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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. Observed time as control log marked to be discarded for kimchi, chicken feet, and spicy octopus at 2:45 and time reviewed was 3:26. Discussed with PIC that food on time as control must be discarded after 4 hours. Food was discarded. Correct By: Corrected At Time Of Inspection