El Pacifico Restaurante

Inspector's notes

Observed no certified food manager present onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation. This is a 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked shrimp, raw shrimp, raw abalone, cheese, pico de gallo, cooked rice, cooked beans, salsa, tomato sauce, lettuce, butter, raw bacon, and cheese in left side of prep table on cook line. Per PIC, all items were placed in cooler more than 4 hours prior to inspection. Right side of cooler was observed properly functioning and establishment has alternative coolers for use. 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 unlabeled bottle containing a blue liquid. PIC identified liquid as glass cleaner. All working containers must be properly labeled. PIC properly labeled container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up of organic matter on ceiling of walk-in cooler. Clean prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple priority violations during inspection and observed no person-in-charge (PIC) that was a certified food protection manager. Additionally, PIC was asked to demonstrate cleaning process for cutting boards after handling raw animal proteins. PIC placed cutting board on top of prep sink, added both soap and pure bleach, scrubbed briefly and sprayed off. Discussed proper warewashing procedures (wash, rinse, sanitize along with proper concentrations and contact times). All priority violations were corrected at time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager available onsite 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 PIC wash hands for less than 10 seconds and don gloves to begin work with food. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed PIC handle raw beef, then raw chicken, then clean tongs, and then plates/foil for plates without washing 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

Observed white clams in back reach-in freezer with two shellstock tags. One shellstock tag has a harvest date of 5/7/2025. The second shellstock tag had a harvest date of 5/21/2025. No dates tracking sale of shellstock were noted on tags. PIC stated that a new batch of clams was purchased over the weekend and that a small remainder of clams from the old batch was left over. PIC was unsure when the remainder of the clams was sold and was unsure why both tags were present with the shellstock observed in the freezer. Shellstock from containers may not be commingled. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC relocated tags to storage area for tags to retain. Repeat violation. This is the 4th consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC place raw chicken on cutting board by cook line and cut up to cook on stove. Then observed PIC remove cooked beef and place onto cutting board where raw chicken was previously placed and cut up. Discussed with PIC the importance of properly cleaning food contact surfaces that have contacted raw animal proteins prior to placing ready-to-eat foods/clean utensils on cutting board to prevent cross contamination. The cooked beef was placed back on the stove and cooked to 165'F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chili rojo with prep date of 6/3/2025 in walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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). Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp water stored in bucket labeled as previously storing dishwashing liquid from manufacturer in walk-in cooler. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. All food items were embargoed and discarded. Reviewed with PIC the importance of not using past chemical buckets to store food. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of rolls in walk-in cooler with fuzzy green/blue organic growth on rolls. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blood clams, white clams, and littleneck clams in freezer in bar area and back reach in freezer. PIC could not provide shellstock tags for observed shellstock and most recent tag available for any clams was top neck clams with harvest date in January. No clam shellstock tags observed had final sale date present on tags. The shellstock observed onsite without tags (blood clams, white clams, and littleneck clams) was embargoed and discarded at time of inspection. Also, observed oyster tags out of chronological order for month of February. PIC organized shellstock tags to chronological order 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. Corrective Action: Corrected at time of inspection. Repeat violation. This is the 3rd consecutive violation.

Inspector's notes

Observed fish descaler and can open stored clean with visible build-up of dried on food debris on food contact surface portions of equipment. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed flan in walk-in cooler with prep date of 2/14 and cooked caldo with prep date of 2/3. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of cooked caldo, cut lettuce soaking in water, and chili rojo in walk-in cooler and jamica on dry storage rack by hand wash sink stored in large buckets labeled from manufacturer to previously contain various chemicals (dishwashing detergent and sanitizer). A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. All food items were embargoed and discarded. Reviewed with PIC the importance of not using past chemical buckets to store food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle hanging below flood rim of 3-compartment sink due to damage spring for sprayer. PIC elevated and secured sprayer nozzle to provide a minimum 1-inch air gap at time of inspection. Discussed with PIC about replacing sprayer nozzle and also providing a faucet for 3-compartment sink as 3-compartment sink does not have a faucet component. Discussed the importance of ensuring a minimum air gap for sprayer nozzle to prevent cross connections. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite and establishment open/operating preparing open TCS foods. 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. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed repeat priority violations. Two employees observed onsite. PIC was unable to provide food handler cards for any employees onsite or any other employees. It is the duty of the PIC to ensure all employees are properly trained and have food handler certificates. All staff must obtain food handler training and certificates maintained onsite. Provide certificates of training prior to re-inspection. PIC stated they will schedule staff for food service worker training and complete within 2 weeks. Corrective Action: Correct prior to re-inspection on 11/19/2024. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed no certified food protection manager onsite and establishment open/operating preparing open TCS foods. 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. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed no hand wash sink installed in main kitchen area. Establishment only has 1 hand wash sink in entire food prep area by 3-compartment sink. Main cook line where hand washing violation was observed is more than 25 feet from hand wash sink and hand wash sink is not visible from main cook line area. Must provide hand wash sink on main cook line or in main prep area prior to re-inspection. Discussed 2 locations with PIC where hand wash sink can be installed (near point of sale) or near fryer. Hand wash sink must have hot (minimum 100'F) and cold water. PIC stated hand wash sink can be installed within 2 weeks. Corrective Action: Correct prior to re-inspection on 11/19/2024. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed repeat priority violations. Two employees observed onsite. PIC was unable to provide food handler cards for any employees onsite or any other employees. It is the duty of the PIC to ensure all employees are properly trained and have food handler certificates. All staff must obtain food handler training and certificates maintained onsite. Provide certificates of training prior to re-inspection. Corrective Action: Correct prior to re-inspection on 11/5/2024. 2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: Observed multiple priority violations during inspection. PIC was not a certified food protection manager (CFPM) and no CFPM was available onsite. PIC was unable to answer food safety questions relating to shellstock, approved source, cold holding, and cross contamination. All priority violations were corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite and establishment open/operating preparing open TCS foods. 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. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed employee enter kitchen from outside building and begin handling clean dishes on main cook line without washing 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

Observed hand washing violation during inspection (see violation #8). Observed no hand wash sink in main kitchen area. Establishment only has 1 hand wash sink in entire food prep area by 3-compartment sink. Main cook line where hand washing violation was observed is more than 25 feet from hand wash sink and hand wash sink is not visible from main cook line area. Must provide hand wash sink on main cook line or in main prep area prior to re-inspection. Discussed installation locations with PIC where floor sinks and plumbing are currently available. Corrective Action: Correct prior to re-inspection on 11/5/2024.

Inspector's notes

Observed blood clams, white clams, and stingray in freezer in hallway by prep sink and deep freezer in hallway by bathrooms. Blood clams and white clams had no shellstock tags. PIC could not provide invoices for any clam products or for stingray at time of inspection. Shellstock without tags was voluntarily discarded by PIC (see violation #14). Stingray in deep freezer in hallway was placed under a hold embargo at time of inspection. Must provide invoices for product prior to re-inspection. Corrective Action: Correct prior to re-inspection on 11/5/2024.

Inspector's notes

Observed no shellstock tags present for shucked oysters in walk-in cooler, for blood clams in freezer by prep sink, for blood clams and white clams in deep freezer by bathrooms. All shellstock without tags was voluntarily discarded by PIC. Establishment has clams listed on menu but has no shellstock records for any clam products. Observed shellstock tags for past oysters missing dates for last sold on top of a storage container and shellstock tags out of chronological order inside plastic tub. Must implement method for shellstock tags and sort all tags in chronological order prior to re-inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Correct prior to re-inspection on 11/5/2024. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed raw shell eggs stored above cilantro in prep table on cook line. 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. Repeat violation. This is the 2nd consecutive violation.

Inspector's notes

Observed oyster shucker machine, oyster hand blade shucker, can opener, fish scale remover, and bus tubs used for storing oysters stored clean with dried on with visible food debris. Bus tubs and fish scale remover were condemned (see violation #47). All other food-contact surfaces were properly washed, rinsed, and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 employee clean cutting board by rinsing with water, rinsing briefly with pure bleach from squirt bottle, and then rinsing with water via sprayer at 3-compartment sink. Discussed cleaning procedures and proper washing, rinsing, and sanitizing producers with PIC. Chlorine (bleach) requires a minimum contact time of 10 seconds at concentrations between 50-100 ppm. PIC properly washed, rinsed, and sanitized cutting board at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed working containers of bleach and degreaser (as identified by PIC) without any labeling. All working containers of chemicals must be labeled with common name of chemical. PIC labeled containers with common name of chemical at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: Observed sanitizer bucket with above 200 ppm chlorine in kitchen. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed lysol, glass cleaner, dayquil, and chafing fuel stored with spices and cans and over food prep table. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bus tubs used for oysters with holes, cracks, partially melted, or with holes manually drilled in bottoms above 3-compartment sink. Also observed fish scale remover rusted and stored by 3-compartment sink. Equipment was condemned at time of inspection. All equipment must be smooth, easily cleanable, non-absorbent, and maintained in good repair. 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. --- Observed no soap available at handwashing sink located by 3-comp sink. PIC restocked soap at time of inspection. Ensure foaming handsoap is readily accessible at all times. Correct By: Corrected At Time Of Inspection

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 metal bowl of fresh oysters in walk-in with no shellstock tags attached. Shellstock tags were removed when moving oysters from original container to bowls. Shellstock tags were then moved to record retention. PIC provided shellstock tags at time of inspection. The following shall be followed when maintaining shellstock identification: (1) Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty, (2) The date when the last Shellstock from container is sold or served shall be recorded on the tag or label, (3) 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, (4) Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. Furthermore, ensure shellstock tags are also retained in chronological order. Correct By: Corrected At Time Of 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 multiple raw meat and raw fish items stored directly above RTE fresh oysters in walk-in unit. Observed RTE drink items and fresh bananas stored directly below raw fish items in display unit located by cashier. Ensure proper food storage is followed to prevent cross-contamination. PIC moved food items at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 tub of homemade salsa in walk-in unit with no datemark. PIC stated salsa was made on 05/26 and datemarked salsa 05/26 at time of inspection. Observed pitcher of salsa in reach-in unit by salsa station with no datemark. Pitcher was portioned from salsa in walk-in, per PIC. PIC datemarked pitcher 05/26 at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed scoop equipment with handle in contact with food in rice bin and salt bin. Ensure handle is not in contact with food to prevent contamination from the hands. PIC moved handles at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed no covered receptacle provided at women's bathroom. All womens/unisex bathrooms must be provided with a covered receptacle for sanitary purposes. PIC agreed to add covered receptacle prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection