Cocos Power

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. 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 no paper towels at the handwashing sink in the back of house at time of inspection. 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.

Inspector's notes

Observed two spray cans of pesticide on the chemical storage rack at time of inspection. 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 light showing through the doorway in the back of house. Discussed with PIC about replacing door sweep at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink in the back of house blocked by a portable AC unit at time of inspection. 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.

Inspector's notes

Observed sushi rice at internal temperature of 72*F that employee informed they have a time as a control procedure and was able to recall time the rice was placed out of temperature control and placed time on container as per their procedure. All TCS foods being held under time as a control were properly time stamped at time of inspection.

Inspector's notes

Observed 0 ppm available sanitizer in three compartments sink with dishes in sanitizer. Owner adjusted sanitizer to required concentration during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice at internal temperature of 80 deg F that employee informed they have a time as a control procedure and was able to recall time the rice was placed out of temperature control and placed time on container as per their procedure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine sanitizer bleach for sanitizer buckets and three compartment sink. During inspection sanitizer was not available. Employee provided sanitizer during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Manchego cheese cold holding in reach in unit above the fill line at internal temperature of 48 deg F. Employee placed cheese in bottom compartment for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine strips were not available for testing chlorine sanitizer for three compartment sink and sanitizer buckets. Sanitizer strips were provided during inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked meat and a fish stew at 79-85 Deg. F. in pans on the stove which was turned off at the time of inspection. Per operator the products were last being used for service approximately two hours prior. The products were embargoed at the time of inspection.

Inspector's notes

Observed two containers of salsa, three containers of broth, and a container of cooked beans not date marked in the walk-in refrigerator. Per the operator they were made the day prior and will be used in two to three days. All of the items were date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cholorine spray bottles not labeled in the kitchen area. All chemical containers must be labeled. Operator labeled the containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp stored directly in a grocery store bag. Use only food-grade containers or bags for food storage. They were removed from the bag at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hose with a spray nozzle and pressure in the hose attached to the spigot under the handwashing sink. The spigot did have a vacuum braker, but this device is not designed to be under continuous pressure. Keep this hose detached from the spigot when not in use. The hose was detached at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dumpster with a badly broken lid. Replace with a tightly securing dumpster. Corrective Action: Correct prior to next routine 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 employee place on a pair of gloves to work with raw chicken without first washing hands. Inspector instructed employee to properly wash hands prior to placing on gloves when working with potentially hazardous foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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-Safety Operator-Resources. Observed sushi rice cold holding on counter at internal temperature of 70 deg F. Manager informed establishment uses time as a public heath control and was able to recall time rice was placed out of temperature control and placed sticker on rice as per their procedure. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels-Tea that is being bottled at establishment is cold holding in reach in unit without proper labeling requirements to include name and address of establishment, and date prepared, and product name. Provide this information on the label. 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 raw shelled eggs stored directly above tomatoes in walk in cold unit. Owner removed eggs and placed on bottom shelf during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. Observed acidified sushi rice cold holding on counter in a bus tub since the night prior (according to the Owner) at internal temperature of 89 deg F. Establishment does not have a variance for this procedure. Spanish Liaison discussed time as control and is providing time as a control procedure during inspection. Provided a embargo form. Correct By: Corrected At Time Of Inspection