Mariscos Altata

Inspector's notes

No running water at establishment. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed handwashing sinks that are starting to detach from the wall. Discussed with person in charge to recaulk/reseal the handwashing sinks so that they are smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a broken latch on the walk-in cooler door. The latch is broken and missing pieces such that a person has to put their finger inside of the latch mechanism and depress a spring to open the latch. It was observed to be very difficult to open. Discussed with person in charge to repair the latch. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant leak at the shrimp thawing sink such that a small torrent of water was observed coming down from the bottom of the sink. Discussed with person in charge to repair the sink so that it is no longer leaking. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of thick, caked on grease on the hood in the kitchen. Discussed with person in charge to have the hoods cleaned as soon as feasible. 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 a handwashing sink adjacent to the shrimp thawing sink and prep table in the back area that was completely blocked by large rubber mats and the sink was observed without any soap. The person in charge moved the large rubber mats and placed soap at the sink. Discussed with person in charge to maintain all handwashing sinks free and clear of obstructions and supplied with soap and paper towels at all times. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple dishes and an oyster shucker that were stored as clean according to the person in charge with visible soils and food residues stuck to various plates, bowls and knives/shuckers. All dishes in question were taken to the dish washing area to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tail-on shrimp, raw butterflied shrimp and sliced tomatoes with internal temperatures as measured using a probe thermometer of 46°F - 48°F in a prep unit across from the griddle on the cooking line. According to the person in charge, the shrimp and tomatoes were prepped within the last couple of hours and were moved to the walk-in cooler to chill down to 41°F. Discussed with person in charge to cool foods in the walk-in cooler or to utilize ice baths to rapidly chill the food down to 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large gallon bags of cooked rice with a date mark of 4/20 inside of the walk-in cooler. According to today's date, the rice should have been sold or consumed by the end of the day on 4/26. The rice in question was embargoed at time of inspection (see embargo form). Discussed with person in charge that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a consumer advisory statement on the lower page of the menu, but did not observe any asterisk or other means of identifying which dishes are actually served raw or contain raw ingredients. Discussed with person in charge to update the menu to accurately reflect which foods are served raw or partially raw. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. A re-inspection will occur within 10 days or no later than May 7th, 2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed handwashing sinks that are starting to detach from the wall. Discussed with person in charge to recaulk/reseal the handwashing sinks so that they are smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a broken latch on the walk-in cooler door. The latch is broken and missing pieces such that a person has to put their finger inside of the latch mechanism and depress a spring to open the latch. It was observed to be very difficult to open. Discussed with person in charge to repair the latch. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant leak at the shrimp thawing sink such that a small torrent of water was observed coming down from the bottom of the sink. Discussed with person in charge to repair the sink so that it is no longer leaking. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a significant amount of thick, caked on grease on the hood in the kitchen. Discussed with person in charge to have the hoods cleaned as soon as feasible. 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

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed twist off cap bottles of water and one cup with no lid or straw in the food prep area of kitchen. Drinks must be located in an assigned break area. Drinks were removed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed snails at 50*F, clams at 51*F and shrimp at 50*F in small prep cooler by grill. Cold hold of food must be at 41*F or lower during prep and storage. Clams and snails were embargoed and discarded. As per the person in charge items were placed in the sandwich prep cooler the night before and the lid was open during morning prep. Ice was mixed in with the shrimp to cool to 41*F, as per the person n charge the shrimp had been thawed in the morning and placed into the top portion of the sandwich prep cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 items such ceviche and aguachiles on menu are not marked in reference to the consumer advisory noted on the menu. Discussed added asterixis (*) to consumer and by menu items that are related to the consumer advisory. Staff began adding symbols to menu. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed three door counter height glass door refrigerator with internal ambient temperature of 48*F. Equipment must be at a temperature that holds food at 41*F. Unit was holing whipped cream - product moved to refrigerator holding food at 41*F. No temperature control for safety foods stored in unit. Fix prior to added temperature control for safety foods into refrigerator Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling. Observed staff nesting large pans of cooked shrimp t cool in the walk in cooler. Items to be cooled must be separated and stirred frequently to cool rapidly. Containers were separated in walk in cooler to assist in cooling. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: 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.------Observed there to be no paper towels available at the hand sink by the dish washing area. PIC restocked sink with paper towels at time of inspection. Discussed with PIC that all hand sinks must be properly stocked with paper towels at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the shell stock tags for the raw, fresh oysters to be be missing numerous dates of last oyster sold. Also observed the tags to not be organized in chronological order. Discussed with kitchen staff that these tags must be organized in chronological order and have the date written on them of the last oyster sold from that box. Staff understood the requirements and corrective action needed. Discussed this with as well. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. --Observed the walk-in cooler with an ambient air temperature of 50.0°F at the time of inspection. TCS food in this unit had internal temperatures between 45-54°F. The Person in Charge (PIC) stated that a technician had repaired this unit earlier that day but PIC had not verified that the temperature control was functioning properly. Another technician was called to repair this unit. Discussed cold holding policies and capacity requirements. Cold holding equipment must be able to maintain ambient air temperature of 41°F or below AT ALL TIMES. Correct By: Correct Prior To Reinspection

Repeat Violation 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 the oyster tags without the last sold date on the tags for the past 90 days. The Person in Charge (PIC) stated they were not aware of the policy. Ensure proper record keeping for oyster tags at all times. The following guidelines must be followed for shellstock tags at all times: 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; Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order; and Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. --Observed multiple TCS food items with internal temperatures of 44-45°F at the time of inspection in the walk-in cooler. The walk-in unit was not functioning properly at the time of inspection (see violation 31). The PIC stated the walk-in was maintaining proper temperatures less than 4 hours before inspection time. Ice was placed in the walk-in and on top of food to ensure TCS food in this unit can maintain internal temperatures of 41°F or below until this unit is repaired. Observed TCS food (such as cut tomatoes and shrimp) in the prep unit by the cook line with internal temperatures between 43-47°F at the time of inspection. The unit had an ambient air temperature of 38.1°F, but the unit's lid was being kept open. Ensure this lid stays closed to maintain temperatures of food. Ice was placed on the food in this unit to lower and maintain internal temperatures. Ensure all food being maintained by cold holding has internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. --Observed the walk-in cooler with an ambient air temperature of 44.2°F at the time of inspection. Food in this unit had internal temperatures between 44-45°F. PIC stated the unit was functioning properly and maintaining internal temperatures of food less than 41°F less than 4 hours before inspection time. Discussed cold holding policies and capacity requirements. Ice was placed in the walk-in unit and on food to ensure cold holding is being properly maintained. A reinspection will occur on or before Wednesday, August 23rd to ensure the walk-in is repaired and able to maintain food with internal temperatures of 41°F or below at all times. Correct By: Correct Prior To Reinspection