El Super

Inspector's notes

No paper towels at one of the kitchen handwashing sinks. The manager then provided paper towels.

Inspector's notes

No detectable quat sanitizer residual in some of the wiping-cloth buckets. The manager remade and recked the quat sanitizer- ok at 150 ppm quat. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two of the handwashing sinks had no paper towels available. They were installed incorrectly in the dispensers and would not dispense. Corrected by manager. Always provide paper towels at handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the seafood case, there were trays of pre-cooked seafoods adjacent to and in close proximity to trays of raw seafood. The manager was advised to segregate the pre-cooked to one side and the raw to the other side, with taller dividers between them. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The left handwashing sink had a pea-trap drain that was dripping and must be tightened or reconnected so that it doesn't drip onto the floor. Also, there was a hose the was temporarily dripping into the handsink. Have the hose faucet repaired so that it doesn't drip, and refrain from putting the hose end into the handwashing sink. The hose was removed from the sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimp in display case temp at 50*F. Person in charge (PIC) stated that shrimp was put in case at 6am, with the inspection taking place at 8:30am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Additional ice was put on all TCS foods improperly cold held to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several sanitizer buckets with wiping cloths in quat sanitizer measuring 0ppm. Discussed with person in charge (PIC) that sanitizer buckets must have quat concentrations of 150ppm to 400ppm. Recommended to change out buckets more frequently depending on usage. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage. Observed floor drain providing drainage for prep sink, 3-compartment sink, and hand wash sink blocked and overflowing at time of inspection. All three sinks are unusable. Observed drain flooding and overflowing when faucets are turned on and wastewater flooding the floor. Per PIC, the drain problem has been ongoing since the morning. Technician was called at time Correct By: Correct Prior To Reinspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 two knives stored as clean with visible food/ meat debris stuck to magnetic knife holder on wall in meat department. Person in charge took knives to 3 comp sink to be washed, rinsed, and sanitized. Utensils and equipment must be clean to the sight and touch when not in use. 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 raw shrimp, cooked seafood mix (mussels, shrimp, scallops), and cooked imitation crab in seafood display case measuring at internal temperatures of 45*F to 50*F. Person in charge (PIC) stated they use ice baths to keep seafood cold, but little ice was observed on seafood items. Discussed with PIC that time/ temperature control for safety (TCS) foods such as sea food must be cold held at 41*F and below. PIC added ice to sea food items and temperatures were observed dropping at end of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths stored in quat sanitizer solution buckets throughout meat department measuring at levels below 150ppm. Discussed with person in charge (PIC) that sanitizer buckets should be checked at a higher frequency to ensure concentration levels are between 150ppm and 400ppm. PIC had employees create new batch of sanitizer buckets at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the seafood display cooler having an ambient temperature of 50*F. Person in charge states the technician is still in the process of repairing the unit but will get it fixed as soon as possible. All TCS foods in the unit are currently in ice baths but some cooked shrimp was not and had an internal temperature of 48*F. Cooked shrimp was placed in the unit 2 hours prior to inspection and was placed in an ice batch to cool down. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Advised person in charge to not store any time/temperature control for safety (TCS) foods in the unit until working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,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 cooked shrimp and cooked seafood mix (shrimp, mussels, scallops) having internal temperatures of 47-50*F in the seafood display case. Person in charge states these food items were placed in the cooler 2 hours prior to inspection. Person in charge placed ice on the foods to cool down in which the inspector verified the food dropping in temperature. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 the seafood display cooler having an ambient temperature of 46*F. Person in charge states they had a technician look at the unit but will get it fixed as soon as possible. All TCS foods in the unit are currently in ice baths and monitored to keep proper cold holding temperatures. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination---Observed the coolers that the establishment uses to cold hold/show the raw beef having water dripping from the unit onto the raw beef. Person in charge moved the raw beef that could be affected from the dripping and stored them away from the dripping water. Discussed the importance of storing all food/food contact surfaces in a manner that prevents any miscellaneous source of contamination. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed the 3 compartment sink located in the meat cutting area leaking from the bottom. Person in charge states they will fix it as soon as possible. Discussed how all plumbing in the establishment must be maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection