SoCal Fish Taco Company

Inspector's notes

Observed cooked fish cooling in the reach-in cooler on top of containers of food and above the cooling threshold of the cooler. Discussed cooling cooked fish in the walk-in, and keeping cooled food below the cooling threshold of the reach-in. Fish was within time and temperature cooling parameters. Fish was moved to walk-in to finish cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp in red sauce stored inside oven that temped at 116*F. Per chef, shrimp had been in the oven for about 3 hours. Discussed hot holding options with chef. Shrimp was reheated to 165°F at time of inspection. 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 raw salmon in preparation table for cold holding that temped at 45-47*F. Per chef, salmon was in table for less than two hours. Salmon was relocated to walk-in unit to rapidly cool to 41°F at time of inspection. Spoke to PIC regarding methods to better regulate temperature within the unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with an ambient temperature of 50.9*F when measured with a min/max thermometer. All TCS foods in the walk-in such as raw fish, oysters, cooked steak and chicken, cooked rice, salsa, cheese, clam chowder, and tartar sauce observed to have internal temperatures of 48*F-54*F. All cold holding equipment must maintain ambient temperatures of 41*F and below and TCS foods must maintain internal temperatures of 41*F and below. TCS foods were embargoed. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct prior to re-inspection.

Repeat Violation 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 no shellstock tags on file from the last 90 days. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. 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. 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. According to person in charge, shellstock tags are on a thin sticker on cardboard box that rips easily. Discussed cutting out the entire piece of the box so that shellstock tags are able to be kept on file. Please ensure the requirements outlined above are fulfilled prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 prepped fried fish in the bottom of the reach-in unit with internal temperatures ranging from 50*F-70*F when measured with a probe thermometer. According to PIC, fish had been prepped about one hour prior. Discussed that when food is prepped, it must be moved to the walk-in after to cool quickly. Reach-in units do not adequately cool foods and putting hot food in them can stress the equipment. Fish was moved to walk-in at time of inspection. 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 shellstock tags from the last 90 days with no dates of when the last shellstock was sold from the container. Tags from prior to 90 days ago had dates recorded. Discussed with person in charge that shellstock tags must be kept for 90 days in chronological order with the date of when the last shellstock was sold on the tag. Correct By: Corrected At Time Of Inspection