Asiana Market

Inspector's notes

Observed and employee water bottle in the walk-in cooler between shelves of raw fish. Discussed risk of contaminating employee drinks. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife with both dried and fresh meat and blood on the blade being stored on the clean knife magnetic strip. Person in charge (PIC) moved the knife to ware wash and properly cleaned/sanitized the magnetic strip at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Frozen fish was sitting on the floor in the walk-in freezer. Person in charge (PIC) properly stored the fish at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two employee drinks on the cutting board on the fish slaughter side. Discussed the risk of contamination with person in charge (PIC). PIC moved the drinks to an area away from the food and food prep areas at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee handling the trash, then to the counter Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a netted bag of fish tank rocks in the hand sink near the fish slaughter side of the market. Person in charge (PIC) stated that the rocks are for the fish tank's filtering system. The rocks were moved at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) was not able to provide parasite destruction paperwork or any information that the sushi and sashimi was exempt at time of inspection. PIC stated they will look for it and call the distributer if they are unable to find it. Please provide paperwork by re-inspection. 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 a knife being stored in the knife holder on the wall above the cutting board. The knife had both dried and fresh, raw meat and fat debris on the blade, and near the handle. Only clean knives can be stored in the knife holder. Person in charged (PIC) moved the knife to the three-compartment sink at time of inspection and discontinued use of the knife holder until it can be properly cleaned. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe raw fish in the cold holding display case that was holding between 47*F-56*F. The fish was packaged and labeled in house. The person in charge (PIC) stated that the fish had been placed in the display case on 4/11 and was not sure how long it had been above 41*F. PIC voluntarily discarded at time of inspection. See embargo form. 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.

Inspector's notes

Observed employee's personal prescription medications, employee's vitamin C, two first aid kits, and a bottle of rubbing alcohol on the counter above food and food storage items. Person in charge (PIC) moved the items to another location at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection.

Inspector's notes

There were no logs filled out for cleaning the live fish tanks. There were also no logs available for discarding the dead fish. Please provide the logs by re-inspection. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 4/27.

Inspector's notes

Observed frozen squid thawing at a prep table in ambient air. Discussed approved thawing methods with person in charge (PIC). PIC moved the squid to the walk-in. Also observed ROP tuna being thawed without exposure to air. PIC had employee cut the ROP open at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single-use containers/trays being stored next to and on to of work boots used in the meat market. Discussed with person in charge (PIC) that contamination risk of storing the boots in the same area as these containers. PIC discarded the foam trays at time of inspection and moved the boots to another area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris throughout the meat market, prep areas, floors, and walk-ins. Observed pooling liquid under the meat-cutting area and prep table. Equipment, walls and floors should always be clean to sight and touch. 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 some meats stored directly on the ground of the walk-in area and the walk-in freezer as well. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. *Second consecutive repeat violation* Corrective Action: Correct prior to next routine inspection. 3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed frozen meat stored directly in cardboard or bare on metal shelving. PIC stated the meat is unwrapped and frozen to allow of thin shaving once the beef is frozen. Foods must be covered and protected from contamination. Advised PIC the rack should not be used as a direct food contact surface. PIC moved the beef to proper food storage containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two deeply scored cutting boards in use in the fish slaughtering area. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed caulking around the 3 comp sinks and fish slaughtering area to be missing creating a gap between the wall and equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed a foam pad placed underneath a cutting board in the fish slaughtering area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded foam at the time of inspection. Discussed a dry towel or other easily cleanable surface may be used to help grip the cutting board if changed frequently. Corrective Action: Corrected at time of inspection.

Inspector's notes

No trash receptacle for paper towels observed near the hand sink in the fish island. PIC stated a trash can would be added. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt and food debris throughout kitchen area and meat walk in coolers. Observed pooling water in the fish walk in cooler. Equipment, walls and floors should always be clean with more frequency. 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

No trash receptacle for paper towels observed near the hand sink in the fish island. PIC stated a trash can would be added. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a fish tank scraper stored in the fish island hand sink basin to dry. Observed the sink obstructed by a table stored up against the hand sink. In the meat area, observed dishwashing gloves and a spray bottle held over the hand sink splash guard. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon and shelled eggs stored above salt and RTE pepper sauce. Observed raw tuna and squid stored above RTE swordfish and raw whole radishes. In the meat cooler observed raw chicken stored above raw lamb. 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 dishes being cleaned at the 3 comp sink in <10ppm chlorine sanitizer. PIC stated they had changed chlorine sanitizer suppliers and had mixed the compartment according to a recipe. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Verify concentration after mixing each batch with a chemical test strip. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dirt and food debris throughout kitchen area and meat walk in coolers. Observed pooling water in the fish walk in cooler. Equipment, walls and floors should always be clean with more frequency. 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 raw fish including croaker, squid, saury, pampano, beltfish and mackerel with internal temperature ranging from 52-56*F when measured with a probe thermometer. Observed the ambient air temp at 50*F when measured with a min/max thermometer. PIC stated all fish had been in the cooler overnight and no temperatures had been recorded. Observed a large ice formation at the bottom of the unit. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked swordfish the PIC stated was prepared yesterday without a date mark. 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). Ensure any foods prepared with this food is date marked with the oldest ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unlabeled spray bottle of clear liquid the PIC stated was bleach solution. Observed the solution over 200ppm chlorine (flashed.) Sanitizer was diluted by PIC to approved levels at time of inspection (50-100ppm.) Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed hand sanitizer, employee personal supplements, medicines and the first aid kit stored in areas above food or food prep surfaces. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish with internal temperatures ranging from 52-56*F when measured with a probe thermometer. Observed the ambient air temp at 50*F when measured with a min/max thermometer. Observed a large ice formation at the bottom of the 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed plastic wrapped trays of thawed ROP tuna steaks, ground tuna, and raw squid stored under refrigeration in the fish market display cooler and walk in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Observed raw conch shellfish in water measuring 90-98*F in the walk in cooler. PIC stated the raw fish was taken from the freezer and placed in hot water to thaw. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC removed the hot water at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some meats stored directly on the ground of the walk-in area and the walk-in freezer as well. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. *Second consecutive repeat violation* Corrective Action: Correct prior to next routine inspection. 3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed frozen meat stored directly in cardboard or bare on metal shelving. PIC stated the meat is unwrapped and frozen to allow of thin shaving once the beef is frozen. Foods must be covered and protected from contamination. Advised PIC the rack should not be used as a direct food contact surface. PIC moved the beef to proper food storage containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two deeply scored cutting boards in use in the fish slaughtering area. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed caulking around the 3 comp sinks and fish slaughtering area to be missing creating a gap between the wall and equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed a foam pad placed underneath a cutting board in the fish slaughtering area. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded foam at the time of inspection. Discussed a dry towel or other easily cleanable surface may be used to help grip the cutting board if changed frequently. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at time of inspection handwashing sink, located next to ice machine with an ice scoop inside the basin. Per PIC, someone placed that item by mistake. PIC removed unnecessary items from the basin at time of inspection. Handwashing station was also completely blocked by unnecessary equipment. PIC organized handwashing station area and removed unnecessary item equipment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside the walk-in packaged raw octopus stored directly above RTE pre-portioned sauces. PIC moved the octopus to a lower shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of dried food debris on the frozen meat slicer behind the slicing portion of the sliding element. Employee wiped clean with a towels. Advised PIC dirtied food contact surfaces should be properly washed, rinsed and sanitized. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged fish located in a cold unit by the front area of fish market with higher temperatures than 41*F. Belt Fish, Salted Carapau, Salted Mackerel and Surai Fish all had internal temperatures of 52-59*F. All fish was either from two days ago or yesterday. PIC discarded all out of temperature fish items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish display cold holding unit with an internal temperature ranging from 47-58*F. Per manager the unit works fine and it just had some ice build up blocking the vent system. PIC removed all the ice build up at time of inspection and unit was able to keep a temperature range of 33-35*F.

Inspector's notes

Observed plastic wrapped trays of thawed ROP tuna steaks stored under refrigeration in the fish market display cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that establishment did not have available probing thermometers at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed inside the cold unit display a metal container with live manila clams stored in water. Per PIC they did not know live clams were not allowed to be stored in a pool of water. PIC drained all the water from the metal container and put the clams in just ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some meats stored directly on the ground of the walk-in area and the walk-in freezer as well. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt and food debri throughout kitchen area. Equipment, walls and floors should always be clean with more frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No quat sanitizer test strips observed for establishment's quat sanitizer dispensers. Observed the right 3 comp quat dispenser empty and the left dispenser full but not dispensing quat. Observed PIC use a chlorine test strip to measure quat concentration. Discussed various tests strips and testing methods. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 5/19/25 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sealed retail package of raw chicken liver stored above raw pork in the display coolers. 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 the meat band saw with an excessive buildup of organic food debris and fat on the inside panels of the upper and lower blade shields and supporting equipment. Observed fruit flies in both enclosures. PIC indicated the band saw is sprayed off with a hose after used and sanitized. Both sanitizer dispensers found to be in disrepair and the incorrect test strip was in use so sanitizer concentration could not be verified by the establishment. Also observed heavy buildup on the meat tenderizer and meat slicer. Observed small buildup on the frozen meat shaver. No equipment had been properly washed, rinsed and sanitized within 4 hours of use. Establishment halted food prep so all surfaces could be washed, rinsed and sanitized at the time of inspection. Establishment was unable to dispense quat sanitizer for a 50ppm chlorine sanitizer was used. Advised PIC on proper cleaning-in-place (CIP) procedures. Food-contact surfaces must be properly sanitized after washing and rinsing. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC had all areas and food processing equipment washed, rinse and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic wrapped trays of thawed ROP tuna steaks stored under refrigeration in the fish market display cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 20+ fruit flies in the meat band saw enclosures (top and bottom shields). Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. PIC had the enclosures thoroughly washed, rinsed and sanitized to eliminate pest harborage conditions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an unsealed/uncoated wood 2x4 with organic growth in use at the 3 comp sink to support a cutting board in the fish slaughtering area. Wood and wood wicker may not be used as a food-contact surface. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded the wood at the time of inspection. Corrective Action: Corrected at time of inspection. 4-501.12 - Core: Cutting Surfaces Addl Notes: Observed heavy scoring on two cutting boards in the fish slaughtering area. Advised PIC to resurface any deeply scored cutting surface to ensure all areas can be properly cleaned. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No quat sanitizer test strips observed for establishment's quat sanitizer dispensers. Observed the right 3 comp quat dispenser empty and the left dispenser full but not dispensing quat. Observed PIC use a chlorine test strip to measure quat concentration. Discussed various tests strips and testing methods. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No shellstock tags available for live clams, oysters and snails. PIC stated the seafood manager is unavailable but think the tags may have been discarded with the shipping container. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock without shellstock tags was discarded by PIC at time of inspection. Corrective Action: Correct prior to re-inspection. 3-203.12 - Priority Foundation: 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. Addl Notes: Observed shellstock tags from 10/5/24 and 8/14/24 and no other dates. PIC stated shellstock are received weekly. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed visible food debris on the auger and cutting elements of the meat grinder. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish in the display cooler measuring 51-57*F when measured with a probe thermometer, including: sardines, trout, croaker, beltfish and mackerel. Observed a large ice formation and an ambient air temp measuring 51*F with a min/max thermometer. PIC stated the fish had been in the cooler since opening. All TCS foods improperly cold held were discarded by PIC 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. Advised PIC to store fish in other units until repairs are completed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice formation and ambient air temp at 51*F in the fish display cooler in front of the shellstock case. 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. Corrective Action: Correct prior to re-inspection. 3-501.11 - Core: Frozen Food Addl Notes: Observed frozen packages of fish and raw chicken in multiple chest coolers stored above the cooler fill line that were soft to the touch in areas but held below 41*F. Advised PIC to store frozen foods so they can be frozen solid. PIC removed the excess frozen fish to be stored in the walk in freezer. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

Inspector's notes

Observed plastic wrapped trays of thawed ROP tuna steaks stored under refrigeration in the fish market display cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a slow drain under the 3 compartment sink on the fish market side of the meat market. Observed the drain overfill and run onto the floor when allowed to freely drain. All plumbing must be maintained in good repair at all times. Corrective Action: Correct within 24 hours. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: No drain plugs observed for the 3 compartment sink drains. Establishment is utilzing mesh strainers wrapped in plastic cling film. Provide cleanable drain plugs prior to the next routine inspection. Observed a small leak from the right hand sink drain when in use. Must repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

Observed raw chicken stored in containers above RTE marinades and raw pork. 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 two large tables stored directly in front of the fish market island hand sink so it was inaccessible. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple packages of dead black mussels stored on ice in the display cooler in the fish market. Per shellstock tag, the mussels were harvested 7/20/24. All mussels overs holding below 41*F at the time of inspection. Advised PIC to monitor shellstock to ensure they are live and in good condition. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of dried food debris on the frozen meat slicer behind the slicing portion of the sliding element. Employee wiped clean with a towels. Advised PIC dirtied food contact surfaces should be properly washed, rinsed and sanitized. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live periwinkle snails and cherrystone clams stored submerged in water from ice that had fully melted. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Advised PIC they may stored in ice on perforated pans if suspended above another pan to catch melted ice so all shellstock is maintained above water. Since the shellstock had been submerged in non-circulating water, the PIC had the shellstock discarded at the time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen packages of fish in multiple chest coolers stored above the cooler fill line that were soft to the touch in areas but held below 41*F. Advised PIC to store frozen foods so they can be frozen solid. PIC removed the excess frozen fish to be stored in the walk in freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic wrapped trays of thawed ROP tuna steaks stored under refrigeration in the fish market display cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-3-302.11 (A3-8), C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. ------ Observed raw ROP fish stored above sealed boxes of dried anchovies in the fish walk in cooler. No active contamination was observed. Discussed separating raw animal proteins from RTE eat foods to prevent cross contamination. The employee moved the raw fish to the lowest shelf at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. ------- Observed a buildup of a speckled black and pink substance on the underside of the ice production area in the ice machine. Discussed cleaning at a frequency that prevents buildup. The manager stated the machine would be washed, rinsed and sanitized as soon as possible. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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. ------ In the display meat cooler near the fish display, observed an ambient air temperature of 45*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-57*F when measured with a probe thermometer, including: raw breaded chicken katsu, raw marinated pork, beef and chicken. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the foods had been in the cooler longer than 4 hours and had the meats voluntarily discarded at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing---Observed thawed tuna still in their ROP (reduced oxygen packaging) bag. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. PIC had the fish removed from the ROP bags the time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- Observed leaking drain line at the right hand sink in the meat area and in the left 3 comp sink "rinse" compartment drain. Repair/replace and maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-302.11 (A3-8), C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. ------ Observed raw ROP fish stored above sealed boxes of dried anchovies in the fish walk in cooler. No active contamination was observed. Discussed separating raw animal proteins from RTE eat foods to prevent cross contamination. The employee moved the raw fish to the lowest shelf at the 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. ------- Observed a buildup of a speckled black substance on the underside of the ice production area in the ice machine. Discussed cleaning at a frequency that prevents buildup. The manager stated the machine would be washed, rinsed and sanitized as soon as possible. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing---Observed thawed tuna and mackerel still in their ROP (reduced oxygen packaging) bag. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. PIC had the fish removed from the ROP bags the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- Observed leaking drain line at the right hand sink in the meat area. Repair/replace and maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 the right hand sink blocked by a screwdriver, styrofoam trays and a spray bottle stored in the basin. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. ----- In the display coolers, observed a RTE sealed package of ssamjang stored below raw sliced beef. Had manager move the ssamjang to a shelf with RTE foods. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ------ Observed an accumulation of food debris in the inner cavity of the chute and auger of the meat grinder that was stored as cleaned. The PIC stated the blade had been cleaned after being used this morning. Discussed maintaining food contact surfaces clean to the sight and touch. PIC had the grinder washed, rinsed and sanitized at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ------ Observed a bottle of hand soap stored on top of the ice machine. Discussed storing all chemicals separately where they pose no risk of contaminating food or food contact surfaces. The PIC moved the hand soap to the hand sink at the time of inspection. Priority Foundation-7-102.11, Pf: Common Name-Working Containers ------ Observed multiple containers of unlabeled chemical spray bottles the PIC identified as window cleaner. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. The manager added a label to each bottle at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces ------ Observed a plastic cutting board with deep grooves in multiple areas. Discussed cutting surfaces must be in good repair and easily cleanable so that food debris does not become caught in the crevasses which might provide areas for bacterial growth. PIC stated the cutting board would be replaced ASAP. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------ Observed the floor sink servicing both 3-compartment sinks, the meat food prep sink and ice machine in disrepair and slowly draining so approximately 2-3 inches of standing wastewater were observed in the drain. Discussed that plumbing must be maintained in good repair and according to law and that all wastewater must fully drain into an approved sewer system. A re-inspection will be conducted within 24 hours to ensure that the floor sink has been fixed so that the equipment utilizing the floor sink can return to normal functionality. PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ------ Observed 2 hoses connected to threaded spigot with no backflow prevention device. PIC disconnected the hoses to restore air gap. Reviewed requirements for back-flow prevention on this type of spigot. Please install a back-flow prevention device, such as a hose bib, if the hose remains connected to the faucet between use. Otherwise, keep the hose disconnected. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- Observed leaking drain line at the ice machine and right hand sink in the meat area. Repair/replace and maintain plumbing in good repair. Correct By: Correct Prior To Reinspection