Tacos Y Mariscos Sinaloa

Inspector's notes

Observed shellstock tags with no date mark of the last sold. The person in charge stated the tags were last sold in August and date mark the tags accordingly.

Inspector's notes

Observed raw shrimp in a open container stored over ready to eat cooked tomatoes and open bag of deli ham.

Inspector's notes

Observed TCS foods with internal temperatures between 49 -62 F in the prep cooler near the cook line. TCS items included cut leafy green, cut tomatoes, shredded cheese, cooked tomatoes based salsa/ sauces, raw shell eggs, cooked chicken nuggets, rolled beef tacos. Person in charge stated the food has been stored less than 2 hours .

Inspector's notes

Observed cooked TCS items inside the walk-in cooler with date marks past 7days. Date marks included 08/16 -08/29 food items included cooked tomatoes-based salsa/ sauces, cheese stuffed cooked peppers, cooked beef birria and rendered birria fat with meat particulate.

Inspector's notes

Observed multiple canasters and spray cans of pesticides under the mop sink next the water heater.

Inspector's notes

Observed Prep cooler by the cook line with min ambient temperature of 53 F as measure inspector min/ max thermometer.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed oysters stored in plastic bin with no shellstock tags, observed shellstock tags not stored in chronological order and missing date marks of last sold. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order. Oysters with no shellstock tags were embargoed at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged raw shelled eggs stored over open containers of cooked read to eat food items in the walk-in cooler. The person in charge moved the raw shelled eggs to the bottom shelf.

Inspector's notes

Observed container of cooked beans date marked 9/22, cooked shrimp soup date marked 9/17, and cooked birria date marked 9/21, all past 7 days in the walk-in cooler. The person in charge discarded the food items at the time of inspection.

Inspector's notes

Observed oysters stored submerged in undrained water in an unlabled plastic bin. Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Shellstock must not be stored in an unlabeled bin in a walk in cooler. Shellstock must not be stored in un-drained ice, in water. The person in charge discarded the oysters at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

***3rd Consecutive Violation*** Observed no Certified Food Protection Manager (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 various flies in kitchen prep area at time of inspection. Multiple insect controlling devices are in place throughout kitchen. Please continue to monitor excess fly activity and consider adding more pest controlling devices in facility. All devices/methods must not be directly above any food preparation/storage area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing ceiling tile above 3 compartment sink at time of inspection. Person in charge (PIC) states ceiling tile recently broke due to rain damage. PIC is in process of repairing. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing protective plastic cover over various light bulbs in kitchen area. Explained to PIC that light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. PIC has purchased protective covers and will replace within next days. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***2nd Consecutive Violation*** Observed no Certified Food Protection Manager (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

***3rd Consecutive Violation*** Observed shellstock tags without the date indicating when the last Shellstock from container was sold. Tags present only stated "February", but no numerical day listed. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label before storing away with other tags. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC will write numerical date with month and day number on tags pertaining to the open boxes in walk in once last shell stock is sold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked time/temperature control for safety (TCS) foods with no lid or saran wrap at time of inspection. Explained to PIC that foods must be covered to protect from any possible contamination, whether tightly fitted lids or saran wrap or aluminum foil. Place lids on TCS foods after items have cooled down. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice hot holding at 108*-118*F at time of inspection. PIC states the items were reheated about 30 minutes before inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (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 shellstock tags without the date indicating when the last Shellstock from container was sold. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label before storing away with other tags. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC will write date on the label of the currently open container of oysters in the walk in. Corrective Action: Corrected at time of inspection. ***2nd consecutive violation***

Inspector's notes

Observed containers of the following cooked items including chicharron dated 10/29 & 11/4, beans dated 11/5, nacho cheese dated 11/2, pozole dated 11/5, salsa 7 mares dated 11/2, caldo 7 mares dated 11/2, consome dated 11/1, and caldo de camaron dated 11/3 in the walk in at time of inspection. PIC confirmed the dates are when the items are cooked. Explained to PIC that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. ***2nd consecutive violation***

Inspector's notes

Observed both handwashing sink in kitchen and bar area with broken "hot" water turning knobs at time of inspection. "Cold" water valve provided max of 85-90*F at handwashing sink in kitchen and bar at time of inspection. Hot water at 100*F was available at other sinks in the facility 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. Corrective Action: Correct prior to re-inspection 08/29/24.

Inspector's notes

Observed no shellstock tags from previous oyster boxes at the facility at time of inspection. Person in charge (PIC) states they usually do have the tags located in a bag in the kitchen but were unable to locate at time of inspection. The only open box of oysters had its tag at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please provide tags associated with the last 90 days of sold oysters prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/29/24.

Inspector's notes

Observed the following time/temperature control for safety (TCS) foods with date of 7/27 in the walk in: cooked caldo de cabeza, al pastor marinade. Observed cooked salsa de chile dated 8/6 and cooked potato, cooked chicken breast, cooked pata (feet), and cooked beans with date of 8/10. Also observed nacho cheese dated 8/11 in the walk in at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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........No handsoap at the bar's handwashing sink. Always provide handsoap at the the handwashing sinks. corrected by manager Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.......A spray bottle of windex was in close proximity to and pointing towards tortillas on a shelf under the bar. Do not store chemicals above or in close proximity to food or food-related items. The manager then moved the windex to its proper storage location. Correct By: Corrected At Time Of Inspection

Core-5-501.113, C: Covering Receptacles.......The dumpster lids were left open. Flies were present outside due to the empty meat boxes in the dumpster. Maintain dumpster lids closed at all times. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.......Observed an employee eating a meal in the kitchen at the food-prep countertops. Do not eat in the kitchen. Use the dining room tables. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals........Observed the wiping cloth bucket had a concentration of 200ppm Cl2. The concentration must be between 50 and 100 ppm Cl2. The manager remade and rechecked- ok at 100 ppm Cl2. Correct By: Corrected At Time Of Inspection

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures.......Observed empty meat boxes on the ground behind the restaurant. Discard meat boxes promptly to avoid attracting flies. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Food Storage-Preventing Contamination from the Premises.......A bag of onions was stored directly on the floor in the kitchen. Do not store food items directly on the floor. Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable The lime squeezer had green paint that was peeling. Do not use the lime squeezer. The manager then discarded the lime squeezer. Correct By: Corrected At Time Of Inspection