Mariscos El Molcajete

Inspector's notes

Observed a can of Hot Shot Ant, Roach & Spider Killer located front of house behind bar. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two opened boxes of oysters in the walk-in. One box had its shellshock tag placed underneath the box, and the other box was missing its shellstock tag altogether. Alerted the manager, who stated the shellstock tag must have been thrown away when they cleaned the walk-in earlier. The manager discarded the partial oyster box, which was missing its shellstock tag (see embargo). Reeducated on shellstock tag requirements. Do not remove the harvester shellshock tags from the oyster boxes until the last oyster is sold. Only open one box of oysters at a time to help with traceback. Verified establishment has a good system for tracking its already sold shellstock tags. 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: Corrected at time of inspection.

Inspector's notes

Observed a wiping cloth sitting in a sanitizer bucket containing 25 PPM of chlorine. Alerted staff who added chlorine to the correct range, at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a house-made cream sauce with a date mark indicating it was made 10 days prior (see embargo). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed date marking requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp sitting above ready-to-eat tomatoes in the top of the prep table. No direct contamination was observed. The cook moved the raw shrimp to the prep table's base during the inspection. Discussed food storage requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping bucket measuring 0 PPM of chlorine with multiple wet cloths in the bucket. Alerted cook and retrained on wiping bucket requirements. Only one wet cloth is to be in the wiping bucket, at a time, and the sanitizer must reach the recommended use concentration (50-100 PPM). Sanitizer buckets must be changed every 4 hours or once soiled. Staff remade the sanitizer wiping bucket, at time of inspection. Corrective Action: Corrected at time of inspection.

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 an employee engaged in activities outside of the kitchen who returned to the cook line without washing their hands. The employee was stopped and instructed to wash their hands before touching any of the food prep surfaces. Discussed when to wash and provided handouts. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed multiple chipped dishes throughout the establishment. Materials (ex. dishware) in contact with food shall be smooth and easily cleanable. Establishment to dispose of any chipped or cracked dishware and replace them with smooth intact dishware prior to next inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-304.11, C: Mechanical-Ventilation Observed no mechanical ventilation available in the male or female restroom. Both bathrooms are generating a noxious odor. Discussed mechanical ventilation requirement with manager. Establishment to reach out to the appropriate people to install mechanical ventilation in both restrooms. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 main handwashing sink in the kitchen, obstructed with a cardboard box over the sink. An employee moved the cardboard box from the handwashing sink, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Reeducated staff on handwashing sink requirements. SECOND CONSECUTIVE. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed multiple chipped dishes throughout the establishment. Materials (ex. dishware) in contact with food shall be smooth and easily cleanable. Establishment to dispose of any chipped or cracked dishware and replace them with smooth intact dishware prior to next inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-603.16, C: Rinsing Procedures Observed a three compartment sink with piled dirty dishes in the first compartment, dirty dishes soaking in soapy hot water in the second compartment, and sanitizer in the third compartment. When EHS asked the manager about their wash, rinse, and sanitizing procedures, it was determined that the rinse step was being missed. Staff will remake the three-compartment sink in the correct configuration before rewashing dishes in the three compartment sink. Re-educated staff on wash, rinse and sanitizing steps and provided guidance and provided another informational sticker to keep by the three compartment sink. SECOND CONSECUTIVE. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy buildup of grease and food near the cook line and under the fryers. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection. Also observed orange rust on outside of the door leading into the walk in near the handle. Establishment to clean the rust wit warm soapy water and seal the compartment with a food safe semi-gloss paint or another approved sealant.. Establishment to repair the refrigerator before the next routine inspection. Discussed cleaning requirements with staff. Correct By: Correct Prior To Next Routine Inspection