99 Ranch Market

Inspector's notes

Observed no person in charge at seafood department. Employees onsite did not demonstrate adequate knowledge at time of inspection. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. General manager was called and presented at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employees onsite could not provide CFM certificate 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

Person in Charge (Manager) was unable to demonstrate or reference applicable food safety knowledge on top 5 food borne illness symptoms. Provided top 6 food borne illnesses & 5 symptomes hand out to post for employees to review at the time of inspection). Educated the General manager regarding employee health policy and training. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no clean-up of vomiting and diarrheal policy and training at the establishment.

Inspector's notes

Observed employee slaughtered raw fish and started to package fried fish at time of inspection without washing hands. Employee was stopped and educated on when to wash hands. Employee washed hands before going back to work at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing and rinsing cutting board and utensils which were due to clean just flushing with water without 3 step cleaning process. Instructed employee on proper 3 step wash, rinse, and sanitize process. Employee wash and sanitized the cutting board and utensils properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dead fishes in the display tanks. Fish held in live storage shall be healthy and free of illness. Any dead or dying fish shall be immediately removed. Employees removed the dead fishes and cleaned the fish tank at time of inspection. Also observed no logs for fish tanks at time of inspection. Discussed variance requirement with general manager. Please have all logs required and have employees trained before re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw fish and raw shrimp thawing in the sinks without running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Employee placed items in refrigerated walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two back flow preventor were broken at time of inspection. Please have them repaired before re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

All 3 employees in seafood department observed in several instances not washing hands after changing jobs, touching hair, and hats. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct at once. Corrective Action: Correct prior to re-inspection. Corrective Action: Corrected at time of inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

No handwashing soap available to use at sink in tank area.

Inspector's notes

Shell stock tags tags were not in chronological order and shellstock was comingled from different supplier and different types of shellstock. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock from containers may not be commingled. See violation 29. Repeat violation: 3rd. Corrective Action: Correct prior to re-inspection. Reinspection for 6/6/25.

Inspector's notes

Clear liquid in bulk container not labelled. All chemical containers, including the original, shall be labelled. PIC threw out product. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dying fish in the display tanks. Fish held in live storage shall be healthy and free of illness. Any dead or dying fish shall be immediately removed. PIC stated dying fish and Discussed culled seafood. PIC instructed employee to remove the dying fish. Observed incomplete logs verifying live storage of fish. Logs shall be maintained that verify live storage is being conducted in accordance with the submitted and approved HACCP Plan.

Inspector's notes

Observed frozen roe, cooked frozen Krab, and cooked whelk salad thaw at room temperature.

Inspector's notes

Observed box of live crab being available for consumer self- service. Live animals shall not be available for consumer self- service. Employee removed the crab from customer self-service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant scoring on the cutting boards used for fish slaughtering and deep scoring that may be difficult to clean and allow for bacterial growth. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of standing water in the walk in cooler. Observed significant build up on the floors of the back prep area. 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 no last sold date on shellstock tags provided and tags were not in chronological order. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. with person in charge (PIC), separated shellstock tags for the past 90 days, separated tags by supplier and placed in chronological order. Corrective Action: Corrected at Time of Inspection. Repeat violation:2nd

Inspector's notes

Observed incomplete logs verifying live storage of fish. Logs shall be maintained that verify live storage is being conducted in accordance with the submitted and approved HACCP Plan. Corrective Action: Correct prior to reinspection on 03/03 to verify logs have been completed from 02/18/25 - 03/03/25. Repeat violation: 2nd 3-502.11 - Priority Foundation: Variance Requirement. 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. Addl Notes: Observed 19 bags of live manila clams, 7 bags of cherry stone clams, and 18 bundles of razor clams in wet storage tanks for sale. A variance is required for operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Employees removed shellfish at time of inspection. A re-inspection will be conducted on 03/03/25 to ensure wet storage of seafood has been halted. Corrective Action: Correct prior to re-inspection on 03/03/25. Repeat violation: 2nd

Inspector's notes

Observed significant scoring on the cutting boards used for fish slaughtering and deep scoring that may be difficult to clean and allow for bacterial growth. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of standing water in the walk in cooler. Observed significant build up on the floors of the back prep area. 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 no last sold date on the shell stock tags provided and tags were not in chronological order and shellstock was comingled from different supplier and different types of shellstock. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock from containers may not be commingled. Employee discarded shellstock. See violation 29. Corrective Action: Correct prior to reinspection on 2/10 to verify shellstock tags from 01/29 to 02/10 have been properly maintained. Repeat violation: 2nd

Inspector's notes

Observed several dying tilapia and tilapia with scale lesions in the display tanks. Fish held in live storage shall be healthy and free of illness. Any dead or dying fish shall be immediately removed. PIC stated dying fish and slaughtered and placed on ice for service to customers. Discussed culled seafood pulled from tanks must be discarded and cannot be slaughtered and sold to customers. PIC instructed employee to remove the dying fish. Observed incomplete logs verifying live storage of fish. Logs shall be maintained that verify live storage is being conducted in accordance with the submitted and approved HACCP Plan. Correct prior to reinspection on 02/10 to verify logs have been completed from 01/29 - 02/10. 3-502.11 - Priority Foundation: Variance Requirement. 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. Addl Notes: Observed live manila and cherry stone clams and snails in tanks for sale. A variance is required for operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Employees discarded shellfish at time of inspection. A re-inspection will be conducted on 2/10/25 to ensure wet storage of seafood has been halted. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed reduced oxygen packaged raw fish fully thawed for sale still in the reduced oxygen packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant scoring on the cutting boards used for fish slaughtering and deep scoring that may be difficult to clean and allow for bacterial growth. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw fish being thawed in the rinse compartment of the three compartment sink. Advised PIC should be using the food prep sink available to thaw foods. If a warewashing sink is used to wash produce or thaw food, the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash produce or thaw food. sinks used to wash or thaw food shall be sanitized as specified under part 4-7 before and after using the sink to wash produce or thaw food. PIC relocated thawing fish at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed a significant amount of standing water in the walk in cooler. Observed significant build up on the floors of the back prep area. 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 no shellstock tags present for geoduck clams located in the shellfish tank. PIC stated that geoduck clams never come with a tag. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Offered the option to discard geoduck clams or provide a tag by reinspection. PIC stated that geoduck will be sent back to distributer. Corrective Action: Corrected at time of inspection 3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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. Addl Notes: Observed no parasite destruction forms on site for fish used for sushi. PIC stated salmon, tuna, yellow tail, and white fish are received frozen, then dethawed for sushi. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. PIC stated that the parasite destruction will be sent via email if found. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled 11/15/2024

Inspector's notes

Observed fish cleaning and cutting utensils in a red sanitizing bucket filled with water. PIC stated that utensils used for raw fish are cleaned every 24 hours. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing including utensils and cutting boards. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed raw fish being thawed under running water in a three compartment sink. PIC was unsure of sanitizing procedure before/after thawing animal product. Prep sinks shall be used to thaw raw animal products if available. If a warewashing sink is used to wash produce or thaw food, the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash produce or thaw food. sinks used to wash or thaw food shall be sanitized as specified under part 4-7 before and after using the sink to wash produce or thaw food. PIC instructed worker to move thawing fish to prep sink and sanitize three compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed couple of hand washing stations paper towel in disrepair. informed manager. all serviced by staff during the inspection. corrected.

Inspector's notes

observed in te seafood market, assorted shellfish, refrigerated. inquired about the tags kept on site. manager found 3 tags, including Aug 9th. discussed the provision of maintaining the shipping tags for a minimum of 90 days.

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. Inspector witnessed a male staff blowing his nose with gloves on then changed out the gloves without properly hand washing practice. Inspector addressed code violation with PIC at time of inspection. Noted PiC instructed male staff to wash his hands before replacing his gloves. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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. Tag record for the live Geoduck Clams and various other clams were not documented, this record shall be maintained and readily available for each inspection visit. This is a repeated violation from previous inspections. Please retain individual shellstock identification tag for each shell fish with the "IN" and "OUT" date when the product came in and when they are last sold and made it available at each routine inspection. Will return for re-inspection to verify the record keeping. :

Core-4-501.16, C: Warewashing Sinks, Use Limitation Observed staff using warewashing sink for washing raw meat. PiC instructed staff to wash all meat in the prep sink at time of inspection. Core-4-301.12 (D-E), C: Manual Warewashing, Sink Compartment Requirements; Alternative Manual Warewashing Equipment; 2 Compartment Sink Requirements The triple sink has no label to indicate "WASH, RINSE, SANITIZE" for each compartment. Correct By: Correct Prior To Reinspection

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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. Tag record for the live Geoduck Clams and other clams were not documented, maintained and readily available for inspection. This is a repeated violation from previous inspections. Please retain individual shellstock identification tag for each shell fish with the "IN" and "OUT" date of when the product came in and when they are last sold for routine inspection. Will return for re-inspection to verify the record keeping. :

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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. No Shelf fish tag record available for routine inspection. All oysters, clams are returned to walk in cooler and put on hold pending record be provided on re-inspection. Correct By: Correct Prior To Reinspection