Mariscos Suchilango

Inspector's notes

Observed some organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis to prevent the accumulation of organic matter in the ice machine. The person in charge will clean the ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bag of carne asada that had just been cooked and placed into a reach-in refrigerator to cool approximately 45 minutes prior to the start of the inspection. It was observed that the bag was approximately 6-8 inches in depth. All TCS foods cooling were uncovered to allow for rapid cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dish rack that has fallen off the wall on one side and is now resting directly on the sink faucet at the 3-compartment sink. Discussed with person in charge to repair the dish rack so that it is not directly impinging on the sink faucet. The person in charge will have the rack repaired. 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

Observed heavy grease accumulation on the hood. Also observed some grease on the walls and small food scraps in the kitchen. Discussed with person in charge to clean the kitchen on a more frequent basis to prevent the accumulation of grease and soils in the kitchen. The person in charge will clean the kitchen. 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 Certified Food Protection Manager (CFPM) certificate that is expired. Discussed with person in charge to work towards renewing their CFPM. 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 a metal tray of cooked chicharrónes without a date mark and observed a small metal pan of cooked pinto beans also without a date mark on the bottom shelf inside of a refrigerated food prep unit. According to the person in charge, the chicharrónes had been cooked 3 days prior and the beans had been cooked 2 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 heavy grease buildup on the hood area and surrounding walls. Also observed other areas with heavy grease, such as near the small fryers and the nearby walls. Also observed some areas with small bits of food debris on the floor. Discussed with person in charge to clean the hood and nearby walls, to clean the area around the two small fryers and to also clean up food and other debris more frequently. 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

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: 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. --No soap was available at the hand wash sink upon the start of the inspection. Person in charge obtained soap at time of inspection. Discussed keeping all hand wash sinks stocked with soap and paper towels to ensure hands can be properly washed. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 cook go from washing dishes to food prep without first washing hands. Instructed the cook to stop food prep, remove gloves, wash hands, and don new gloves at time of inspection. Reviewed when to wash requirements with the staff on site. *2nd Consecutive Violation* Correct By: Corrected At Time Of 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. --Raw bacon, cooked shrimp, and shredded cheese in the prep refrigerator measured internal temperatures between 48°F-52°F. Thermometer was calibrated on site. Per person in charge (PIC), these items were placed in the unit 2 hours prior and were moved into a reach-in refrigerator to facilitate rapid cooling. Reviewed cold holding requirements with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. --Ambient air temperature of the prep refrigerator measured 46°F per min/max thermometer. Owner was notified to contact a repair technician. Discussed keeping all time/temperature control for (TCS) items in the reach-in refrigerator until the prep refrigerator is repaired. Reviewed cold holding equipment requirements with the PIC to ensure foods can be kept at or below 41F. Re-inspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --Observed the right side 3 compartment sink drain line to be missing, leaving it to drain into a bus tub below. Notified the owner to contact a plumber to repair the lines and ensure the system is in good condition. Discussed plumbing requirements with the owner. Re-inspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection