Raspados El Malecon

Inspector's notes

Observed no consumer advisory for menu items with raw marinated shrimp ceviche on the digital menu.

Inspector's notes

In the main prep cooler, observed cows milk, cooked chicken, chicken broth, crema (dairy product), cut melons, shrimp ceviche, and whipped cream having internal temperatures of 46-59*F. Person in charge states these foods have been in the units since the day before. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout the establishment, observed cut cantaloupe, cut melon, cut watermelon, cut cabbage, cut tomatoes, and opened deli ham with no date marking. Person in charge states these foods were prepped/opened 1-3 days prior to the 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed in house gelatin made with cows milk having a date marking of 3/24. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main prep cooler having an ambient temperature of 46*F. Numerous TCS food items were being stored in this unit. 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. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment was not able to provide test strips for the chlorine santizer they use at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The ice scoop was laying down and the handle was touching the ice. The employee then stood the ice scoop with the handle up. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels in the employee restroom. The owner changed the battery. Always provide paper towels at the handwashing sinks. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No Handsoap at the kitchen handwashing sink. The owner then added more soap. Always maintain handsoap at the handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open tray of chips on display for customer self-service. The chips had no lid or utensils. Customers were getting chips with their bare hands. The owner removed the chips. The owner was instructed to provide a lid and tongs for chip samples. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 ice cream scoops standing in room-temperature water with ice cream residue. The owner then removed and washed the scoops. Use the running dipperwell, or maintain the ice cream scoops in 135 degree F water. Corrective Action: Corrected at time of inspection. The ice scoop hand was laying down and touching the ice. Do not allow the handle to touch the ice- corrected by owner.

Inspector's notes

Observed the lime squeezer had missing and chipping green paint on the food contact surfaces. The owner the discarded then lime squeezer. Do not use utensils and equipment in poor condition. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pot of tamales steaming on a propane burner in the kitchen. No ventilation hood is present. The owner then removed the propane burner and replaced it with an electric hotplate. No cooking of meats is allowed, only the steaming of tamales or the boiling of corn. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four ice cream scoops sitting in a metal container with room temperature water. Informed PIC that the scoops cannot be stored this way in between uses and instead must be stored in hot water above 135*F or with the water running. PIC moved the scoops to the trough with running water. 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

Observed parasite destruction letter from the 2023 posted at the establishment. Informed PIC that the letter for this year needs to be kept on file and/or posted at the establishment. Establishment prepares ceviche with raw shrimp. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed four ice cream scoops sitting in a metal container with room temperature water. Informed PIC that the scoops cannot be stored this way in between uses and instead must be stored in hot water above 135*F or with the water running. PIC moved the scoops to the trough with running water. 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.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish.........No documentation available for shrimp served raw in ceviche that it is parasite free. Reviewed the requirements for documentation with the manager who stated it will be removed from the menu until the necessary documentation is obtained. Manager removed the ceviche from service. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. ....Ceviche containing raw shrimp on on the menu not marked with the consumer advisory. Manager removed the ceviche from service. 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. Correct By: Corrected At Time Of Inspection