Atlantis Mexican Restaurant

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap or paper towels at hand wash sink closest to cook line and no paper towels in employee restroom. Kitchen staff provided items at time of inspection. Discussed ensuring all hand wash sinks are supplied with soap and paper towels. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white organic matter on cheddar cheese slices in prep table cooler across from cook line. Staff voluntarily discarded cheese at time of inspection. Discussed regular monitoring to ensure unsafe food is removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked rice, diced ham, opened bag of pre-cooked sausage crumbles, and cooked noodles in walk-in cooler missing date marks. Per staff, items were prepped on Saturday. Staff added date marks at time of inspection. 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 light bulb disconnected in dry storage room. Discussed with person in charge importance of replacing bulb to remain free from accidents, and to have ability to see any sources for contamination. THIRD CONSECUTIVE VIOLATION Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed debris in floor drain and heavily soiled floors. Discussed increasing cleaning frequency with person in charge. 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 light bulb disconnected in dry storage room. Discussed with person in charge importance of replacing bulb to remain free from accidents, and to have ability to see any sources for contamination. Second Consecutive Violation Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two pots on floor of walk in refrigeration unit. Discussed with person in charge food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved both pots into proper location. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed light bulb disconnected in dry storage room. Discussed with person in charge importance of replacing bulb to remain free from accidents, and to have ability to see any sources for contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed non-food contacts surfaces such as refrigerator doors with food debris. Discussed with PIC that they need to be wiped down more.

Inspector's notes

Observed cove base lifting up from the wall throughout the back kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed paint peeling off walls in multiple places, especially by the hand washing sink in the sushi bar. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed buildup of residue throughout the establishment (such as on the floor underneath equipment and on handles of equipment). Increase the cleaning frequency to prevent buildup. 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. --Observed multiple TCS food items (such as fish for sushi) the prep table at the sushi bar with internal temperature between 50-51°F. The ambient air temperature of this unit was 54.6°F. The Person in Charge (PIC) was unaware of the temperature of this unit for the last few hours. Food was placed in this unit less than 4 hours before the inspection time. PIC will follow time as control for food safety at this unit until it is repaired. Food will be placed in this unit and discarded after 4 hours. Ensure this unit is repaired and all TCS food being monitored by cold holding maintains internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers --Observed multiple spray bottles containing chemicals without labeling throughout the bar. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles were labeled with marker at the time of inspection. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --Observed bottle of roach spray at the bar. Instructed PIC to remove spray from establishment. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. Pest control must be applied by a Certified Pest Control Applicator. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected --Observed a gap between the bottom of the back door and the floor. Discussed adding seal or door sweep to ensure there is no gap. Ensure outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --Observed the handle of ice scoop is sitting in contact with the ice in two ice bins at the kitchen and at the bar. Discussed proper storage with the PIC. Correct By: Corrected At Time Of Inspection