King's Fish House

Inspector's notes

Observed the outer opening of the bar as well as numerous doors being left opened without any protection from pest gaining access to the establishment. Person in charge states they will start keeping all these openings closed. Discussed the importance of protecting all outer openings from pest. Provided Integrated Pest Management guidance documents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee at bar touch garnish for use in beverage with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags missing in the walk-in refrigerator for blue point oysters and the clams kept in the bar area. Informed PIC that shell stock tags must be kept with the product until the product has been fully used. PIC was able to provide the tag for the clams at time of inspection. PIC contacted supplier to obtain tags for blue point oysters. PIC pulled blue point oysters and discontinued sale at time of inspection. Observed clams and mussels comingled in the bottom of a cold unit. Additionally, no shellstock tags were available for the clams or mussels. Informed PIC that shellstock must never be comingled. PIC discarded the comingled shellstock at time of inspection. Mussels and clams were embargoed. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection. Shellstock from containers may not be commingled. Commingled shellstock was discarded by PIC at time of inspection. Shellstock from containers may not be commingled. Commingled shellstock was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various raw fish stored over cooked lobster and raw shrimp stored over seaweed in the walk-in. Observed raw scallop stored over cooked mussels in a cold holding unit at the bar. Also observed raw shimp over leaks and radish in prep table on cook line. Informed PIC that all raw animal proteins must be stored below any ready-to-eat foods. PIC relocated and properly stored all raw animal proteins 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following temperature control safety foods with internal temperatures ranging 45*F-54*F: shredded lettuce, leafy green mixture, sliced tomato, pico de gallo, butter, garlic cream sauce, cheesecake, goat cheese spread, creme brulee, and heavy cream. The cheescake, creme brulee, goat cheese spread, and heavy creme were stored in the dessert refrigerator which had an ambient air temperature of 55.5*F, measured using min/max. PIC stated that these items had been in the unit for greater than 4 hours. All TCS items stored in the dessert freezer were discarded at time of inspection and embargoed. Informed PIC that the refrigerator cannot be used for TCS foods until it is capable of holding the products at 41*F or below. PIC agreed to not use the unit for TCS foods. All other items were stored in a cold drawer and the tops of prep tables. PIC stated that the shredded lettuce, greens mix, butter, and sliced tomato had been in the units for less than four hours. PIC moved these foods into the walk-in to cool at time of inspection. PIC voluntarily discarded the pico de gallo and garlic cream sauce at time of inspection. 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 drainpipes fallen below the floor drain flood rim throughout the establishment in the back prep area and the bar area. Informed PIC that all drainpipes need to have a one-inch air gap between the floor drain and the outlet of the pipe. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked pasta with an internal temperature of 46*F - 52*F. Per the label and Person in charge (PIC) the pasta was cooked last night, fully cooled, and then portioned into bags around ~5 hours before inspection. Time/temperature controlled for safety (TCS) foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with measured internal temperatures of 117*F - 124*F in the cookline steam table: cooked noodles, cooked rice, cooked carrots, and mashed potatoes. The water in the steam table had a measured internal temperature of 126*F. The person in charge (PIC) indicated these foods had been in the steam table for about an hour and voluntarily discarded the cooked noodles, cooked rice, and cooked carrots; the PIC reheated the mashed potatoes to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with measured internal temperatures of 117*F - 124*F in the cookline steam table: cooked noodles, cooked rice, cooked carrots, and mashed potatoes. The water in the steam table had a measured internal temperature of 126*F. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Equipment was turned up and a measured internal water temperature of 180*F was observed in the steam table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blue slippery substance leaking off of copper piping in back of refrigerated reach in unit on expo line. PIC indicated the substance was coming from the copper piping. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 window at bar open at time of inspection. Air curtain was not on at time of inspection. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. If the windows or doors of a food establishment are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by one of the following: screens, air curtains, other effective means (see guidance document). Employee turned on air curtain at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 58*F on the refrigerated prep unit on the cook line: sauces made with canned tomato juice/tomato, raw shrimp, raw cod, chopped tomatoes, pico de gallo, cut sausage, garlic cream sauce, cotija cheese, and cooked egg plants. The person in charge indicated at their 11 am line check all foods had internal temperatures of 41*F and below. The person in charge filled the station with ice to rapidly cool the foods listed above down to 41*F and below; person in charge also put food safe bags of ice on top of some foods to also help cool them down to 41*F and below. 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 cut watermelon (internal temperature 56*F) in the bar area; the watermelon had been cut 2 hours before inspection and was moved to a different unit to continue cooling. The measured ambient temperature of the unit was 43.7*F. The unit has a broken door that maybe letting cold air out of the unit. 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.

Core-6-202.14, C: Toilet Rooms, Enclosed>>>The employee restroom in the kitchen near the ice machines does not have a self closing door. Establishment must ensure the restroom door is self closing. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>Observed dishes that had just be run through the dishwasher. Observed 0 ppm chlorine sanitizer on dishes that were just run through the dish washer. Person in charge determined the chlorine concentrate had just run out. Person in charge replaced the chlorine sanitizer but no chlorine was observed on subsequent runs. Person in charge set up quaternary ammonia compartment of 3-compartment sink and instructed staff to sanitize in the quaternary ammonia until the machine could be serviced. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed internal water temperatures of below 86*F at hand sinks, prep sinks and a mop sink; dish washer had internal temperature of 146.0*F. Person in charge indicated they are in the process of having their water heater replaced and the replacement will be complete tomorrow; the dishwasher has it's own water heater booster. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. The establishment has 24 hrs. to repair the water heater so that there is hot water throughout the establishment. The minimum water temperatures must be observed for the following locations: 100*F at hand sinks, 110*F for all other sinks, 120*F at the plate level for all chemical ware washing machines, and at least 160*F at the plate level for all high temperature sanitizing ware washing machines. If sufficient hot water is not observed within 24 hrs. then the establishment may face suspension if they are observed open and operating. Correct prior to re-inspection. Correct By: Correct Prior To Reinspection