Mariscos "El Viejon"

Inspector's notes

Observed inside the walk in a carton of raw eggs stored directly above RTE food such as boxes of cream cheese. Per PIC, the raw eggs were put there by mistake. PIC moved the eggs to a lower shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled chemical spray bottles that were stored right next to the 3 compartment sink. Per PIC, one container had sanitizer and the other had degreaser. PIC labeled both containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wiping cloths under cutting boards throughout the establishment. PIC removed the wiping cloths at time of inspection. Do not store wiping clothes under cutting boards to prevent the growth of bacteria. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline grill area, food prep, area, the light shield missing. showed manager. please re-install missing light shield. Corrective Action: Corrected at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please obtain one certified food manager for the establishment. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed pans of cooked rice and refried beans at 109-116 deg f . inquired about the food preparation. per staff food is placed from the walk-in cooler. also, the steam table water temp at 126 deg f. manager removed all food pans, reheated all to 165 deg f . also reheated the water for the steam tabled. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pan of steam rice in the food prep. area. temperature indicating 79-81 deg f . informed staff in the cookline. food was discarded by manager. please ensure rte tcs food is kept at 135 deg f or higher. manager prepared fresh steam rice. Corrective Action: Corrected at time of inspection.

Inspector's notes

multiple chemicals filled spray bottles placed on the food prep. area. bottles had no identification. manager labeled chemicals and relocated chemicals to under the three-compartment basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the towel bucket sanitizer ay 0 ppm. informed bar /facility staff. sanitizer adjusted. chlorine at 50 ppm established. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

asked facility person in charge regarding a certified food manager on duty. unable to locate. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the food prep. basin, staff had a filled basin with cooked peeled shrimp. on the basin attached, noted soiled towels, already used knives with debris as well as plastic food tubs. discussed with manager on strategies to minimize cross contamination to cooling food. manager removed all soiled towels and knives and food tubs, also wiped the basin with clean towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of cut beef at 50-51 deg f on the cookline reach-in cooler. informed kitchen manager, suggested smaller metal pans and ensuring the cooler lids are closed when not in use. also noted in the upright cooler, bags of cooked chopped steak meat at 51-54 deg f . and bags of tamales at 54 deg f . manager was informed. all discarded. see embargo. noted some 5 small tubs of oysters in the same upright cooler. temperature at 50-52 deg f . per manager prepared for this afternoon service. suggested to place perishable /tcs food in the walk-in. manager relocated oysters prepared in the afternoon. Corrective Action: Corrected at time of inspection. Also in the walk-in cooler pan of refried beans at 46-47 degf, dated 7-27. showed facility manager. removed/discarded. Please ensure all rte/tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

in the back food cooler, noted an upright cooler in use for storing tcs food such as cooked beef and oysters, unit thermometer reading 60 deg f . also checked with inspector thermometer, registering 54-57 deg f . reviewed proper food cooler temperature requirements. manager removed all tcs food. closed unit lids. unit temperature was reduced to 45 deg f during the inspection. manager will use this cooler for just bottled juices and bread and non-tcs food. Corrective Action: Corrected at time of inspection.

Inspector's notes

some of the wet wiping cloths were placed on the food prep. cutting boards. reviewed with facility manager. all wet towels were removed. facility has designated chlorine sanitizer buckets. sanitizer, chlorine at 50 ppm established Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain one certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

in the upright cooler, noted raw eggs placed atop bread. informed facility manager. eggs were relocated to a lower shelf. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

in the walk-in cooler , noted bags of cooked meat and cooked shrimp. 10 bags. inquired about the prep. date. per manager prepared for 3-4 days. manager affixed a use by date for all rte/tcs food pans and bags. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the bar sanitizer bucket, noted at 0ppm. informed pic and bar staff. manager drained sanitizer and refilled. chlorine at 50 ppm established. corrected

Inspector's notes

observed some ceiling panels in the kitchen, in disrepair, falling. please reinstall/replace panels and fill the penetration.

Inspector's notes

Corrective Action: Observed some light shields removed, bulbs not functioning . Correct prior to next routine inspection. manager has the new parts, awaiting after close installation.

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 in the walk-in cooler, pans of vegetables, placed under pans of raw fish/raw seafood. proper storage guidance department document reviewed with facility kitchen person in charge. vegetables were relocated to a designated shelf. corrected Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cooked pans of fajita beef, and cooked chicken in the upright refrigerator and the walk-in cooler date marked 5-15. asked facility kitchen staff regarding the rotation and discard policy. manager discarded food passed the 7 days. MCESD use by date policy reviewed. guidance document forwarded via email to facility GM. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.*************observed cooked rice, refried beans pans in the cookline at 65 deg f . informed manager on duty and the kitchen staff. manager reheated all tcs food pans to 165 deg f . steam table water level was also refilled to the proper holding level. please ensure rte/tcs is kept at 135 deg f or higher. manager provided training to food prep. kitchen staff. corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals******************checked the sanitizer solution for the towel buckets. noted flashing black on the test strip on contact . exceeding 200 ppm. informed kitchen manager, and facility bar staff. manager discarded chlorine. sanitizer solution at 50 ppm established. corrected. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration*****************8inquired facility kitchen staff regarding the on site kitchen thermometer. facility uses a metal stem thermometer, checked the thermometer in iced bath. registering 15 deg f . showed facility manager and kitchen staff how to calibrate the thermometer using the ice bath method. manager stated he will order a digital thermometer for the food prep. area. Correct By: Corrected At Time Of Inspection

Core-4-204.12, C: Equipment Openings, Closures and Deflectors******************at the time of inspection, facility ice machine front cover was removed. informed manager. please locate and re-install the ice machine front cover. manager attached the front panel. corrected. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability********************at the facility bar hand washing station, hot water valve, mixing faucet shut off. per manager awaiting new parts. please assure hand washing station had adequate available hot and cold water. manager contacted the plumber, arrived at the time of inspection, hot water faucet valve replaced. warm water established to the hand washing station. corrected. Correct By: Corrected At Time Of Inspection