Pirates Fish & Chips

Inspector's notes

Observed a plastic container of raw shrimp stored above contaniners of sauce in the reach in cooler. 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.

Inspector's notes

Observed burritos in a covered and stack plastic containers in the reach in cooler with internal temperatures ranging from 88-95*F when measured with a probe thermometer. Per PIC, the burritos had been prepared approximately 1 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to the walk in freezer to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of food debris and grease on the flooring throughout the establishment with a dark shadow under multiple pieces of equipment and shelving. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a non-functioning light bulb in the walk in freezer. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the reach in cooler, observed a plastic container of raw shrimp stored above RTE condiments. 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.

Inspector's notes

Per Person in Charge (PIC), no vomit and diarrhea clean up kit or written vomit and diarrhea clean-up procedures were present in the establishment. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection. Procedure for vomiting/diarrheal events were provided to the PIC. Discussed with PIC the importance of having specific procedures and supplies to clean up a vomit/diarrheal incident.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Internal temperature of cooked hamburgers probed at 128 -130 degree F., fried fish patties probed at 120-121 degree F. at the line. If time control is used, please keep time log when these items are entering into dangerous zones. Manager raised the hot holding knobs higher to keep these items at a minimum of 135 degree F. at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Inside ice machine noted with mildew coated on the metal manifold. Please clean and maintain cleaned. Correct By: Correct Prior To Next Routine Inspection

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. Red Salsa set by the pass through window probed with an internal temperature between 65-76 degree F. Please keep this product at 41degree F at all time. Per PiC, Salsa were set out an hour ago and approved to keep to 3pm today. Please log time if using Time as Temperature control for this product. Correct By: Corrected At Time Of Inspection