Mastro's Ocean Club

Inspector's notes

Observed a rusting metal box in the seafood walk-in cooler where knives are stored. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC removed the rusting metal box. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple shell stock tags from late August 2025 and early September 2025 (last 90 days for date recorded on tag) missing last sold dates. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Reviewed shell stock record retention requirements with the person in charge. Instructed person in charge to monitor shell stock records and record last sold days for shellstock tags. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe high temperature dish machine in use at time of inspection washing sheet pans. Observed maximum final rinse temperature with min/max thermometer of 151.1ᵒF. The dish machine was run two more times and the final rinse temperature measured at 150.6°F and 148.6°F.

Inspector's notes

In the walk-in cooler observed a large, covered container over 4 inches deep of roasted elephant garlic with an internal temperature of 66°F. After discussion with the person in charge it was determined the garlic was cooling for 1.5 hours.

Inspector's notes

In the walk-in cooler observed a container of raw scallops stored on the shelf directly above a container of cooked lobster. In the upright drawer cooler across from the ice machine observed a perforated container of shucked raw oysters on ice directly above a container of cooked crab. No overhead contamination observed.

Inspector's notes

Observed crab cakes/48°F, raw beef/ 45°F, and raw lamb/45°F stored in tabletop cooler across from the ovens. Observed butter milk/ 50°F near the fryers in a shallow ice bath.

Inspector's notes

Observed sushi rice and chopped lettuce held at room temperature with no discard times marked on the container or logged in the time as control log. If utilizing 4 hours and no temperature control, the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.

Inspector's notes

Observed bowl of hard boiled eggs/ 65°F tightly wrapped in plastic wrap cooling in the walk-in cooler. Observed roasted garlic/ 80°F cooling in tightly covered plastic container. According to the person in charge all TCS foods had been cooling for approximately an hour.

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. Observed three containers of cheese sauce cooling in the walk-in cooler. Containers of cheese sauce were stacked and tightly covered. After discussion with the person in charge and reviewing the cooling logs it was determined the cheese sauce had been cooling since 10:10 AM. Internal temperature of the cheese sauces ranged between 60-62°F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours (6-hour total process). The cheese sauce was discarded at time of inspection. Discussed cooling methods and criteria with the person in charge. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a can of aerosol pesticide (RAID) in the kitchen's office at time of inspection. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils shall be allowed in a food establishment. The chef discarded the pesticide at time of inspection. Pesticides may only be applied by a certified applicator. 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 half and half in the under-counter fridge by the server station. The internal temperature of the half and half was 49°F. Ambient temperature of the under-counter fridge measured with min/max thermometer was 49.6°F. The half and half was within safe time parameters and was placed in deep ice bath at time of inspection. Signage placed on under-counter fridge instructing staff to not store dairy in the unit. Discontinue use of under counter fridge for TCS foods until the unit maintains 41°F or less Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 a bartender at the main bar use their bare hand to handle an orange peel. With their bare hand, the bartender placed the orange peel on a skewer and into a drink intended for a customer. Instructed the bartender to discontinue bare hand contact when handling ready to eat foods and garnishes. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the seafood and meat walk in cooler observed raw beef stored directly above sliced cucumber and cut tomatoes. Raw animal foods shall be arranged during storage to prevent cross contamination of ready to eat foods. The cucumber and tomatoes were moved to another shelf at time of inspection to prevent cross contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. At time of inspection observed a container of sliced plastic wrapped bread stored directly on top of plastic wrapped raw beef bones/ bone marrow in the walk in cooler. Raw animals foods should be separated from cooked and raw ready to eat foods foods during storage, preparation, holding, and display to prevent cross contamination. The sliced bread was moved to another container and placed on a higher shelf in the walk in cooler at time of inspection to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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. At time of inspection observed raw lobster tails/ 50°F, raw pork 53°F, raw beef 51°F, and raw halibut 50°F, and cooked potato/ 48°F in drawer coolers across from the grill. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Control (TCS) foods shall be maintained at 41°F or less. All TCS foods in the cooler drawers were within safe time parameters and were covered in ice at time of inspection to rapidly cool. Please monitor temperatures of TCS foods and repair unit so it maintains 41°F or less. Observed milk in mini fridge by the server station. The internal temperature of the milk was 57°F. Ambient temperature of mini fridge measured with min/max thermometer was 53.1°F. The milk was within safe time parameters and was moved to the walk in cooler to rapidly cool. Discontinue use of mini fridge for TCS foods until the unit maintains 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Establishment utilizes time as a control for diced tomatoes, chopped lettuce, and sushi rice. No labels were present on food containers at time of observation. When utilizing 4 hour time as a control, food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The times the foods were removed from temperature control were known. The time labels were attached to the containers at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At time of inspection observed drawer coolers across from the grill with an ambient temperature of 53.4F measured with min/max thermometer. Please repair cold holding drawer coolers across from the grill so they maintain 41F or less. Correct prior to re-inspection on 8/4/2023. Please provide a copy of the receipt for the repair prior to re-inspection. Correct By: Correct Prior To Reinspection