Mekong Plaza Grocery Store

Inspector's notes

The live fish cleaning log did not have any entries after 11/21/25. Maintain these logs daily. Reviewed procedures with the person in charge.

Inspector's notes

Observed, thawed octopus in vacumed pack package in the display refrigerator in the retail area. Seafood products must be kept frozen when in vacuum packed packages. The item was removed at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of seafood on the floor in the walk-in. Elevate all food boxes at least 6" off the ground as needed to prevent potential contamination. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards not in good repair in the back area. Either resurfaces these to be smooth and easily cleanable or replace them. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the walk-in freezer door not closing properly possibly due to ice build-up. Repair and de-ice as necessary to assure proper operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Manager could not provide food protection certificate 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

Manager could not provide food protection certificate 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 no paper power at hand washing sink at fish slaughter station. 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. Manager put paper towel at the hand washing 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 large trash bin blocked the hand washing sink and fish slaughter tools stored inside the sink. All hand washing sink must be accessible at all times and only be used for hand washing. Manager relocated the trash bin and tools at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: Observed no soap at hand washing sink at fish slaughter station. 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. Manager put soap at the hand washing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shellstock tags not held in chronological order or with sale dates. Observed no shellstock tags for the months of April, May, June and July 2025. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Manager will find the tags before re-inspection. This is sixth consecutive repeat violation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee cleaning meat slicer without sanitation. Reviewed the 3-steps cleaning procedure with manager and employee. Employee cleaned the meat slicer properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no SOPs on site. Observed no cleaning logs and tract logs at time of inspection. Please have them ready before re-inspection. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No CFPM onsite at the time of inspection. PIC stated that one employee obtained their certificate but is off on Wednesday. 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 heavily scored and grooved plastic cutting boards. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace cutting surfaces prior to the next routine inspection. Corrective Action: Corrected at time of inspection. 4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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. Addl Notes: Observed milk crates and tote style shopping baskets used as food containers for raw fish. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Use of non-food grade bags is not approved for storage of open food items to prevent migration of deleterious substances. Discussed the shape of the containers may allow for foods to contact non-food contact surfaces such as shelving. Advised PIC to replace with food-grade containers intended for food storage. PIC had the foods in the crates and baskets moved to approved surfaces at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. PIC stated that one employee obtained their certificate but is off on Wednesday. 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 the hand sink next to the fish tanks used as a dump sink for leftover ice. 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 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 shellstock tags not held in chronological order or with sale dates after 12/20/2024. Observed a stack of undated shellstock tags with no apparent order held on the wall behind the shellstock area with harvest dates observed after 12/20 and before today's date that the PIC stated had already been sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC stated the appropriate mark would be added to all current shellstock at the time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw chicken feet and raw fish thawing in still water in various food prep sinks throughout the meat market. 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 15+ dead shellstock including scallops and blood clams intermixed with live clams and scallops atop ice. Advised PIC to monitor shellstock to remove dead shells to prevent contamination of healthy shellstock. PIC discarded the dead clams and scallops at the time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple employees wear work aprons while going into the restroom without first removing. Discussed preventing contamination from employee’s clothes by removing clothes/equipment necessary in the food prep areas before entering the restroom or taking a break outdoors. PIC had the employees replace aprons with fresh aprons at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavily scored and grooved plastic cutting boards. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair/replace cutting surfaces prior to the next routine inspection. Corrective Action: Corrected at time of inspection. 4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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. Addl Notes: Observed milk crates and tote style shopping baskets used as food containers for raw fish. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Use of non-food grade bags is not approved for storage of open food items to prevent migration of deleterious substances. Discussed the shape of the containers may allow for foods to contact non-food contact surfaces such as shelving. Advised PIC to replace with food-grade containers intended for food storage. PIC had the foods in the crates and baskets moved to approved surfaces at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a slow drain servicing the fish tanks and back hand sinks. All plumbing must be maintained in good repair at all times. PIC was able to have the drain cleared at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the 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 raw pork stored directly in a grocery cart. Observed the plastic basket constructed in a honeycomb shape with visible food debris in the crevasses. PIC stated the carts are sprayed down and sanitized after use. Discussed these carts were not constructed with direct food storage in mind and the construction of the plastics may not be made of a food grade plastic. Discussed that the deep corners of the molded plastic shape create difficult to clean areas. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; Utensils and equipment constructed of harmful materials that can enter into a food product. PIC stated the carts will not be used for direct food contact and carts for that purpose will be purchased. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the 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 not held in chronological order or with sale dates. Observed a single shellstock tag from July 2024 and a single tag from May 2024 and all other tags were from more than 90 days prior. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC stated the appropriate mark would be added to all current shellstock at the time of inspection. Corrective Action: Correct prior to re-inspection. *Fourth consecutive repeat violation*

Inspector's notes

Observed raw pork stored directly in a grocery cart. Observed the plastic basket constructed in a honeycomb shape with visible food debris in the crevasses. PIC stated the carts are sprayed down and sanitized after use. Discussed these carts were not constructed with direct food storage in mind and the construction of the plastics may not be made of a food grade plastic. Discussed that the deep corners of the molded plastic shape create difficult to clean areas. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; Utensils and equipment constructed of harmful materials that can enter into a food product. PIC stated the carts will not be used for direct food contact and carts for that purpose will be purchased. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the 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 an employee retrieve a hose spray head that was draped over the inside of a trash can so the spray head was touching trash. The employee then used the sprayer to remove raw food trimmings on a tray that was intended for storage of raw food for service to customers without removing their glove and washing their hands. Discussed storing the spray head in a way that will no result in excessive contamination of the spray head. Also observed an employee preparing a customer order drop a plastic bag, retrieve the bag from the floor, discard the fallen bag, and return to preparing a customer order without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or other approved hand drying provision at 3 of 4 handwash sinks in the meat market area. 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 a shopping card with pork inside blocking the only fully stocked handwash sink. 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 relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Inspector's notes

Observed shellstock tags not held in chronological order or with sale dates. Observed a single shellstock tag from July 2024 and a single tag from May 2024 and all other tags were from more than 90 days prior. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC stated the appropriate mark would be added to all current shellstock at the time of inspection. Corrective Action: Correct prior to re-inspection. *Third consecutive repeat violation*

Inspector's notes

Observed raw pork stored directly in a grocery cart. Observed the plastic basket constructed in a honeycomb shape with visible food debris in the crevasses. PIC stated the carts are sprayed down and sanitized after use. Discussed these carts were not constructed with direct food storage in mind and the construction of the plastics may not be made of a food grade plastic. Discussed that the deep corners of the molded plastic shape create difficult to clean areas. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe; Utensils and equipment constructed of harmful materials that can enter into a food product. PIC stated the carts will not be used for direct food contact and carts for that purpose will be purchased. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Correct prior to next routine inspection. *Third repeat violation*

Inspector's notes

Corrective Action: Correct prior to next routine inspection. *Third repeat violation*

Inspector's notes

Corrective Action: Correct prior to next routine inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Corrected at time of inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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. ------ Observed a box of dead abalone in the walk in cooler. Discussed shellstock should be maintained in good condition and dead shellstock should be discarded daily to prevent contamination of neighboring abalone. PIC discarded all items at time of inspection (see embargo). Food items must be unadulterated and honestly presented to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. ------ Establishment is not maintaining daily logs for dead/culled fish removed from tanks. Establishment is only maintaining logs for daily live fish remaining which accounts for both sold and culled fish removed from the total remaining at the start of business. Discussed that per the variance, daily logs are required to be maintained that show the total dead/culled fish from each tank daily. PIC stated a new log will be created ASAP and maintain going forward. A re-inspection will take place on 3/22/2024 to ensure logs are being maintained for daily culled fish. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing ------ At the food prep sink, observed raw fish in sealed plastic thawing in still water at 56*F. The cook stated the fish had been defrosting for approximately 10 minutes and would be removed from the bag to continue thawing. Discussed that when thawing in the sink, a constant stream of cold water must run into the basin to help wash away loose particles. Discussed monitoring the temperature to ensure foods to not thaw beyond 41*F. The PIC turned on the faucets to allow for a stream of water to run into the sink. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed pooling water in the meat walk in cooler and areas of ice along the wall shared with the retail walk in freezer. PIC had the water squeegeed into the floor drains. Discussed pooling water may damage physical facilities and provide harborage conditions for pathogen growth. Advised PIC to ensure defrost cycles/evaporation pans are functioning properly to help eliminate environmental moisture from entering the cooler. PIC stated changes will be made to the cooler entrances soon to help eliminate water entry into the coolers from the flood cleaning. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-5-205.11, Pf: 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. ------ Observed a towel and utensil stored in the front fish area hand sink. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. *Third repeat violation* Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. ------ Observed the establishment's shell stock records kept in plastic accordion folder to not be in chronological order. Observed all tags properly marked with the first and last dates of sale of the last shell stock on the shell stock tags. PIC was instructed to maintain the shell stock tags in chronological order going forward. Advised PIC to always place the newest tags at the back on the folder to help maintain order. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use ------ On the dirty side drain board of the 3 comp sink, observed an unlabeled spray bottle of a yellow liquid the manager stated was pure bleach observed above 200ppm (flashed) when measured with a chemical test strip. PIC stated the bottle had recently been changed and a label was intended to be added. Discussed that chlorine sanitizer levels should be maintained between 50-100ppm for effective and safe sanitization. Advised manager that levels above 200ppm may be toxic. The manager emptied the bottle and refilled with fresh water until a concentration of 100ppm was measured with a test strip. Correct By: Corrected At Time Of Inspection

Core-3-501.11, C: Frozen Food ------ In the display coolers, observed prepackaged frozen raw animal proteins including blood clams, mussels, meat dumplings, scallops with vermicelli etc. stored above the cooler fill line and defrosted (soft to the touch) but holding at 41*F or below. Advised PIC to not fill foods above the fill line to ensure all frozen foods remain frozen to the sight and touch. PIC removed the foods above the fill line to be stored in the walk in freezer. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed pooling water in the meat walk in cooler and areas of ice along the wall shared with the retail walk in freezer. PIC had the water squeegeed into the floor drains. Discussed pooling water may damage physical facilities and provide harborage conditions for pathogen growth. Advised PIC to ensure defrost cycles/evaporation pans are functioning properly to help eliminate environmental moisture from entering the cooler. Correct By: 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 wash their hand using approved procedures and then dry hands on a soiled apron because the hand sink was not supplied with any hand drying provisions (i.e. paper towels). Discussed that hand washing should including wetting hands, applying soap, vigorous scrubbing for 10-15 seconds before rinsing off and turning the handle off with a paper towel or other approved hand drying provision. The sink was stocked with paper towels at the time of the inspection and the employee was instructed to wash their hands again. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels observed at 3 of the 4 hand sinks in the meat market and fish slaughtering area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. Discussed that if the paper towel dispensers are not functioning properly that paper towels may be placed on a cleaned surface within arms reach (on a prep table, on top of the dispenser, etc.) Priority Foundation-5-205.11, Pf: 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. ------ Observed the front fish area hand sink used as a dump sink for ice. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. *Second repeat violation* Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 ambient air temperatures ranging from 42-47*F in the bunker coolers when measured with a min/max thermometer. In the bunkers, observed TCS with internal temperatures ranging from 44-52*F when measured with a probe thermometer including: catfish heads, white bass, frog, fish head, red tilapia, large mouth bass, stripe bass, riverbard fish, Atlantic Mackerel, pike mackerel, butterfish, golden pompano, tilapia, tilapia filet, swai filet, salmon filet, salmon steak, salmon tail filet, catfish steak, king mackerel steak, yellow eye steak, big head carp steak, and ready-to-eat krab stick, mussels in shell, Clam meat, mixed seafood, seasoned squid salad, seasoned octopus, octopus, seaweed salad. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Per PIC, all foods had been in the cooler longer than 4 hours and all out-of-temperature TCS foods were voluntarily discarded (see embargo). Observed laminated price signs, plastic dividers and stacked shelf liners obstructing normal air flow throughout the length of the cooler. PIC removed shelf liners, dividers, and adjusted signs to a higher position to restore normal airflow. Advised PIC to hold fish behind the counter in the walk in coolers until repairs can be made. On the service counter line, observed raw shelled oysters measuring 48-57*F, internally, that were opened and dead. Observed the dead oysters held above ice and shellstock stored on ice in good condition. Advised PIC to maintain ice levels on all foods on the service counter. PIC stated the oysters had been out longer than 4 hours and was voluntarily discarded (see embargo). Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ------ Observed an unlabeled clear spray bottle and two repurposed spray bottles filled with a bright yellow liquid the PIC identified as a quat based disinfectant used to clean floors and drains. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. The manager added a label to each bottle at the time of inspection. Discussed ensuring the chemical (which is not approved for food contact surfaces) is used on non-food areas. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. ----- Establishment is slaughtering live frogs for sale in the bunker coolers. Establishment has a fish slaughtering variance but has not been approved to slaughter live frogs. An employee demonstrated fish slaughtering methods that are currently being used. An update to the existing fish slaughtering variance is required. Changes to the existing equipment for the fish slaughtering areas have been made since the initial approval. Apply within 5 days online at https://esd.maricopa.gov/FormCenter/Environmental-Services-16/VarianceHACCP-Application-Web-Form-238. 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. ------ Observed ambient air temperatures ranging from 42-47*F in the bunker coolers when measured with a min/max thermometer. In the bunkers, observed TCS with internal temperatures ranging from 44-52*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. Observed laminated price signs, plastic dividers and stacked shelf liners obstructing normal air flow throughout the length of the cooler. PIC removed shelf liners, dividers, and adjusted signs to a higher position to restore normal airflow. After 50 minutes, observed the cooler holding at 35*F in the middle of the unit after removing air flow obstructions. Observed ice buildup and pockets of warmer air. Repair/replace cooler prior to re-inspection on 8/18/2023. Core-3-501.11, C: Frozen Food ------ In the bunker freezers, observed pre-packaged frozen foods stored above the fill line not frozen solid but holding at 41*F or below. Discussed frozen foods should be stored below the fill lines and maintained solid to help prevent pathogen growth. PIC removed any frozen foods stored above fill lines at the time of inspection. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination ------- Observed a plastic tray of sliced pork belly stored on top of the rolling trash can opening. No direct contact between the food and the trash can or liner was observed. PIC was instructed to move pork belly to a new tray and store properly. Please ensure foods are stored in a safe way to as to not contaminate food contact surfaces. *Corrected at the time of inspection* Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed multiple foods in the walk-in coolers stored in boxes stored directly on the floor or on racks less than 6 inches from the floor. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Correct By: Correct Prior To Next Routine Inspection

Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention ----- No oil drip pan observed at the fryers used for fish. Observed oil from filters dripping directly on the floor behind the fryers. Replace drip pan prior to the next routine inspection to help prevent oil collecting on the floor or contamination of the fryers. Correct By: Correct Prior To Next Routine Inspection