El Chullo Peruvian Restaurant & Bar

Inspector's notes

Observed rice scoops and knives stored in water bath measuring 80F. PIC refilled water bath with water measuring over 135F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Request copy of Parasite Destruction for Shrimp (Ceviche ) served raw. Operator is instructed to provide a Parasite Destruction for raw shrimp. Ensure to present copy within 3days at time of Re-inspection on 8/8/25. Operator was instructed to cease sales of raw shrimp until parasite destruction form can be verified. Follow up is required. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed right tabletop cooler cold holding cooked potatoes, cooked corn, boiled eggs and egg yolks, raw fish, cooked carrots, cooked mussels, and cooked sweet potato batter at 49*F-54*F. Ambient air temperature of unit was at a minimum of 45*F. Per person-in-charge (PIC), food items were placed in unit approximately two hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 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. PIC stated unit will not be used to hold TCS food items until repairs can be made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed right tabletop cooler with an ambient air temperature at a minimum of 45*F. PIC removed all TCS food items from unit at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC stated unit will not be used to hold TCS food items until repairs can be made. Per PIC, repairs to unit will be made today. Establishment observed to have adequate refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor coves under three-compartment sink to be missing. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scooping equipment for rice with no handle at time of inspection. Ensure scooping equipment have handles to prevent contamination from the hands. Instructed PIC to get proper scooping equipment prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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 straw being stored in handwashing sink located in warewashing area. Observed employee dump drinks into the same handwashing sink. Handwashing sinks must only be used for handwashing. PIC asked employee to clean and sanitize handwashing sink at time of inspection. Discussed with PIC the importance of healthy handwashing practices and handwashing sink maintenance and operation. Correct By: Corrected At Time Of Inspection