Restaurante Cancun

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed weather stripping missing on front door and backdoor leaving gaps and exposing to outdoors. Discussed with PIC that required to protect outer openings to prevent pests from entering facility.

Inspector's notes

Observed areas of floor in kitchen by entrance and grill where paint is peeling and exposing concrete floor. Discussed with PIC that physical facility, floor and walls required to be in good repair, smooth and cleanable.

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed an employee with no hair restraint. Discussed with PIC that employees require to restrain hair while preparing and serving food.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed offering ceviche prepared raw with lemon on menu and no consumer advisory. Discussed with PIC that required to have a consumer advisory when offering raw or half cooked foods on menu. PIC stated that moving forward will cook shrimp to 145F prior to assembling ceviche and hamburgers are cooked well-done.

Inspector's notes

Observed no employee with CFPM on premises at time of inspection. Discussed with PIC that one employee with CFPM must be present at all hours of operations and at time of inspection.

Inspector's notes

Observed female restrooms with no covered waste receptacles. Discussed with PIC that covered waste receptacles are required in unisex/female restrooms.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap at only hand sink in kitchen Discussed with PIC that hand washing sinks must be maintained stocked at all times and used for hand washing only. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various containers of cooked beef, in walk-in cooler, with no dates, per PIC all items were made or taken out from freezer two days prior. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grill stored outside not in use at time of inspection, establishment is not approved for outdoor cooking. Please remove grill from premises. *Third Consecutive Violation* Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed carne asada in a deep container covered, with internal temperatures ranging from 46-70*F. Per PIC meat was cooked day before and left in walk-in to cool. Discussed with PIC proper cooling methods; Placing food in shallow pans and left un covered. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grill stored outside not in use at time of inspection, establishment is not approved for outdoor cooking. Please remove grill from premises. *Second Consecutive Violation* Corrective Action: Correct prior to next routine inspection.

Core-3-501.13, C: Thawing ---Observed raw meat in still standing water to thaw out, Discussed proper thawing methods with PIC, Under refrigeration that maintains the food temperature at 41*F or less; or Completely submerged under running water. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed grill stored outside not in use at time of inspection, establishment is not approved for outdoor cooking. Please remove grill from premises. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---Observed silicon missing at hand sink next to grill, please repair and ensure sink is proper sealed to wall. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. >>> Observed large flat pans of menudo prepared by the establishment with a prep date of 11/25/2023, and cooked chicharrones with a prep date of 11/31/2023. Both food items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe >>> Observed to-go plastic bags being used to store raw meat in the walk-in cooler. PIC willingly discarded the meat at the time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ---A container with packages of raw shrimp and a container filled with packages of raw beef were sitting out at room temperature thawing. Person in charge moved both items to walk-in cooler. Thawing of food shall be performed in refrigeration or under a steady stream of cool water. Correct By: Corrected At Time Of Inspection