El Camaron Gigante LLC

Inspector's notes

Observed no active managerial control of food service workers or food handling/preparation processes. Observed multiple priority violations were occurring and repeating with high frequency during inspection. Observed no capacities for handwashing available in the kitchen. No monitoring of employee handwashing, no monitoring of employees to ensure that cross contamination was not occurring. The person in charge was unable to demonstrate management and control of cross contamination, hand contact with ready to eat foods, handwashing, and maintaining the food establishment in clean condition and in good repair. The person in charge was unable to demonstrate relationship between food safety, providing and maintaining equipment that is sufficient in number and capacity, properly designed, constructed, located, installed, operated, maintained, and cleaned. Observed that no employee in the entire establishment present at the time of inspection, had received proper food safety training or obtained a food service worker certification. Observed employees are not properly trained as it relates to their job duties.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed employees handle raw seafood, dirty dishes/utensils, boxes of bulk food items from recent delivery, other equipment such as step ladders, touch personal clothing and with same gloved hands then handle ready to eat foods, clean utensils, serve and plate food for service, work the cook line, handle containers of foods in/out of the coolers, serve ice out of the ice machine all without changing gloves or washing hands.

Inspector's notes

Observed establishment only has one handwash sink for the entire kitchen and the handwash sink was inoperable at the time of inspection. Observed employees unable to properly wash hands due to having no hand sink capacities. The person in charge repaired the hand sink at the time of inspection. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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: Observed no paper towels at the handwash sink behind the bar.

Inspector's notes

Observed cooked shrimp mixed with ice placed directly into the prep sink making direct contact with the interior surfaces of the prep sink. Observed the interior walls of the prep sink soiled with splatter residues, hardened food debris, and other organic matter. Discussed properly cleaning and sanitizing prep sink to sight and touch prior to using it as a food contact surface with ready to eat food. Food only contacts surfaces of equipment and utensils that are cleaned & sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed porous stone molcajetes with food residues and debris stored as clean on the storage rack by the 3 comp sink. Observed food containers and utensils with food soils stored as clean on the storage rack by the ice machine.

Inspector's notes

Observed cooked salsa with internal temperature of 67F in a large deep container and a shallow ice bath by the service window of the dining room. Observed raw whole fish with internal temperature of 64F that was fully submerged in red/gray colored water in a bucket on the floor in front of the handwash sink. Observed recently delivered packaged boxes of raw seafood stored at ambient by the water heater. The person in charge stated the salsa and seafood had been placed out and held at ambient temperatures respectively less than 4 hours ago.

Inspector's notes

Observed whole produce in cardboard boxes stored on the floor next to a prep table where employees were peeling raw shrimp. Observed pieces of raw shrimp shells and water on the floor in the area around the boxed produce.

Inspector's notes

Observed multiple porous stone molcajetes with the interior bowl surface covered with food debris at the 3 comp sink. The molcajetes were part of all the dirty plates being collected from tables in the dining room. The person in charge stated the molcajetes are used as a food contact equipment. Discussed food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed porous stone molcajete not an approved food contact surface and to remove all such molcajetes from establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active leaking from multiple places along the drain pipe under the handwash sink in the kitchen. Observed water spill out onto the floor whenever water to the hand sink was turned on. Observed the person in charge place an empty food container under the hand sink to catch the leaking from the drain pipe. Discussed sewage and liquid wastes from hand sink must be disposed of into approved sewage system. The person in charge repaired the drain pipe at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed oysters removed from original container and stored in a plastic ice chest on the floor by a storage rack and a loose shellstock tag at the bottom of the ice chest. The person in charge stated the oysters in the were ice chest were all from a single original box, not comingled, and the tag in the ice chest was from the original box. Discussed shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. The person in charge directed employees to not remove shellstock or shellstock tags from original container at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed oysters removed from original package and stored loosely inside an ice chest mixed with ice and undrained dark colored water. Discussed oysters may not be removed from the container in which they are received other than immediately before sale or preparation for service and not to maintain shellstock in un-drained ice. The person in charge stated the oysters had recently been placed into the ice chest from a morning delivery few hours ago. The person in charge drained the melted ice water and began processing the oysters for immediate service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink by the ice machine with no water supply. The person in charge stated the water valves to the sink had been shut off due to active leaking from the faucet. The person in charge adjusted the water valves to provide water supply to the hand wash sink at the time of inspection. Observed establishment has only one hand wash in the back kitchen.

Inspector's notes

Observed establishment removing oysters from original container storing in an ice chest and not date marking shellstock tags with the date of last sold. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed containers of tabasco sauce, chamoy sauce, worcestershire, and an open bin of utensils and other spices stored directly on the ground next to containers of bleach and draino under the three compartent sink. Discussed not storing foods and utensils on the ground and in an areas seperated from chemicals or other sources of contamination. The person in charge moved food items and utensils for proper storage at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items with internal temperature of 51-62F stored in the reach in cooler by the dry storage rack. TCS food items included cooked shrimp, ocutpus, raw fish, milk, shredded cheese, cooked rice, and cooked pasta. The person in charge stated the food items had been placed for cold holding the day before, than 4 hours ago. The food items were embargoed at the time of inspection. Observed a salsa with internal temperature of 59F on a service cart on the expo line. The salsa was placed in a container with insufficient ice to act as adequate coolant. The person in charge stated the salsa had been placed out less than 2 hours ago and moved the salsa to be submerged in an ice bath for rapid cooling.

Inspector's notes

Observed reach in cooler with minimum ambient temperature of 49.6F as measured by inspector min/max thermometer. Digital display thermometer on the exterior of the reach in cooler showed temperature reading of 50F. TCS food items stored in the reach in cooler had internal temperature between 51-62F. The person in charge discontinued use of the reach-in cooler at the time of inspection and placed a work order for service.

Inspector's notes

Observed no physical barrier or spatial separation between the hand wash sink and the storage rack with clean utensils. Observed utensils with splash marks from the hand wash sink. Discussed adding physical barrier to hand wash sink and storing clean equipment, utensils, linens, and single-service and single-use articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no air gap at the indirect plumbing conections of the three compartment sinks and the floor drains in the back kitchen and the bar. The outlet drain pipes of both sinks were extended into the the bottom of the floor drain past the floor level. A one inch air gap above the floor drain must be maintained.

Inspector's notes

Obseved unsealed plywood board used as wall covering behind the reach in cooler and the dry storage rack behind the prep table. Observed gaps/holes in the walls behind the cook line and around plumbing insertions under the three compartment sink, hand wash sink, and prep sink. Observed unsealed floor wall junction behind prep sink and hand wash sink. Observed soaked cardboard and plastic trash bags under the juice dispensers at the bar.

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 covered container of raw shrimp ceviche stored over covered container of salsa. Discussed proper storage of raw foods over ready to eat foods with person in charge. Staff moved items at time of inspection. Corrective Action: Corrected at time of inspection.

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. Manager that has certification was out sick. Discussed having multiple people with certification. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

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. Manager that has certification was out sick. Discussed having multiple people with certification. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spatula in handwashing sink in kitchen area; also observed phone charging cords and bag of jamaica leaves in handwashing sink in bar area. Items were removed at time of inspection. Discussed only using handwashing sinks for handwashing and not for storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Calibrated thermometer. Observed cooked shrimp, cooked octopus, and shrimp ceviche with internal temperatures ranging between 46-49°F in top portion of prep cooler. Ambient air temperature of unit was 38°F. Per kitchen staff items were prepared and placed in unit yesterday. Staff was unsure how long items were out of proper cold holding temperatures. Items were discarded at time of inspection. Large gaps were observed between the clear containers used in top portion of prep cooler, discussed switching to metal containers to ensure gaps are closed and closing the top cover when not actively preparing an order to keep the cold air in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. A re-inspection will be conducted before or on 12/19/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed covered container of raw shrimp stored over covered container of cooked octopus. Kitchen staff moved items at time of inspection. 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.

Priority Foundation-3-203.12, Pf: 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. Observed two shellstock tags on top of ice machine in container missing recorded date of last oyster served. Also observed container of oysters missing shellstock tag. Per manager one of the shellstock tags belongs to container of oysters waiting to be served and other belongs to the last box of oysters served. Manager placed correct shellstock tag with container of oysters and placed 'last served date' on other shellstock tag. Discussed proper documentation of retaining shellstock tags and recording dates. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food splatter on walls throughout kitchen area. Also observed food debris on ice machine in bar area. Discussed increasing cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 container of raw ceviche stored over open container of salad in reach-in cooler. Manager had staff move container of salad at time of inspection. Discussed proper storage of raw and ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 several containers of ceviche and diced tomatoes in reach-in cooler missing date marks. Per kitchen staff items were prepared 1-2 days prior. Discussed placing date marks on TCS food items. Date marks were added at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing Observed raw seafood in prep sink thawing at room temperature. Discussed best practices for thawing such as: under cool running water or refrigeration. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd