SoCal Fish Taco Company

Inspector's notes

At time of inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be present at all times of food operations. Please have a CFPM present for the next routine inspection.

Inspector's notes

At time of inspection, the handwashing sink in the kitchen had a strainer full of ice in the basin. Handwashing sinks must only be used for handwashing and cannot be used for any other purposes. Chef removed the strainer from the basin of the hand sink and relocated it to the rinse compartment of the 3 compartment sink.

Inspector's notes

In the walk in cooler, observed a pan of raw oysters stored directly over cooked meats and raw onions. Also in the walk in cooler, observed a large pan of raw oysters stored above cold plates used for salads. Raw animal proteins must be stored below ready to eat foods and must not pose a risk of contaminating food contact surfaces used for ready to eat foods. Chef moved plates and raw oysters to proper storage.

Inspector's notes

Observed the 3 compartment sink in use with a concentration of approximately 25 ppm of chlorine sanitizer in the sanitizer basin. Sanitizer must be kept in the concentration stated on the label of the sanitizer (50 ppm to 200 ppm.) Sanitizer was remade to be at 50 ppm. Discussed testing frequency of the manually diluted sanitizer. Dishes that were sanitized with the improper concentration of chlorine were resanitized in the new solution.

Inspector's notes

In the fish prep cooler across the alley from the flat grill, observed a pan of raw grouper that had been overstocked. The raw grouper fillets were above load line of the pan. The fillets on top were between 46*F and 55*F. Fillets that were below the load line were between 35*F and 41*F. The pan of fillets had been in the unit less than 4 hours. All fillets above the load line and were above 41*F were placed in the walk in cooler to rapidly cool.

Inspector's notes

In the hot holding steam table, observed rice in a "Thank You" to-go bag stored in a hot holding pan. To go bags, trash bags, and grocery bags are not food safe and can transfer deleterious substances into the food. Rice was embargoed. Establishment has food safe bags they can use. Instructed establishment to only use food safe bags for foods.

Inspector's notes

Observed a hose connected to the faucet on the 3 compartment sink. Hose is to allow the filling of water to all 3 compartments since the faucet arm is not long enough. The hose on the faucet hung freely below the flood rim of the basins. In order to prevent any risk of contamination of the potable water source, the hose must be free hanging above the flood rim of the basins. Hose was cut to proper length at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris, grease, residues, and trash accumulating on the floors below the fryer, prep coolers, and grills in the kitchen. Observed dust and debris accumulating on the vents in the kitchen. Facility must be cleaned as frequently as needed to prevent the accumulation of soils. Please have these areas cleaned and cleaned more frequently.

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