Antojitos Lindamar

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 employee don gloves after cleaning without washing hands first. Asked employee to wash hands and don new gloves before making customer's order. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a red sanitizer bucket in the front hand sink at time of inspection. The bucket was moved at time of inspection. Hand sinks must be easily accessible at all times. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the floor tiles under the back hand wash sink with dark grey/black organic matter in the grout lines. The water is coming out of the 3-compartment sink and hand sink fast, spilling over enough to cause moisture on and under the tiles. The tiles need to be smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the left door gasket of the small cooler separated from the door creating an air gap. Observed condensation at the bottom of the cooler that may be as a result of the cooler door unable to tightly shut. 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 leaky hand sinks in the front and back kitchen area when the faucet is turned off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels observed at the front hand wash sink. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have up-to-date records for parasite destruction from their seafood supplier. Observed records last updated on 1/1/2023. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ice cream scoops in still water measuring 52*F inside the juice cooler when measured with a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the left door gasket of the small cooler separated from the door creating an air gap. Observed condensation at the bottom of the cooler that may be as a result of the cooler door unable to tightly shut. 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 leaky hand sinks in the front and back kitchen area when the faucet is turned off. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishes being washed in less than 10ppm chlorine sanitizer found the be lemon scented bleach that is not approved as a food contact surface sanitizer. PIC provided classic bleach at the time of inspection that is approved as a sanitizer. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed maintaining 50-100ppm chlorine to effectively sanitize food contact surface. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling raw marinated ceviche in the prep cooler with internal temperatures measured at 48*F with a probe thermometer. Per PIC, the raw shrimp was prepared and cooled the day before and fresh cut tomatoes and cilantro that were are room temperature were added approximately 3.5 hours prior. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed prep coolers are ineffective at cooling TCS foods and should instead only be used to store already cooled TCS foods. PIC moved the uncovered ceviche to the reach in cooler at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoops in still water measuring 78*F when measured with a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------Observed missing silicone seals around the back hand sink and 3 comp sink. Seal sink to ensure there is not gap between the wall/countertop prior to the next routine inspection. Replace and discolored silicone. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a steady leak from the 3 comp sink. Repair prior to the next routine inspection and maintain all plumbing in good repair. Correct By: Correct Prior To Next Routine 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 no paper towels at hand wash sink in the main prep area by the paleta freezer. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ Observed employee sanitizing utensils for less than 1 second with their chlorine-based sanitizer before wet stacking to dry. PIC was advised that chlorine-based sanitizer requires 30 seconds of contact time and to refrain from rinsing after sanitizing. Advised PIC to allow time to fully air dry before stacking. PIC sanitized the utensils correctly at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ------ Observed the left door of the right reach in cooler to come completely off upon opening. Also observed tearing gaskets providing a weak seal to environmental heat. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ----- Observed pooling water in the bottom of the right cooler with the broken door. PIC was advised that pooling water may provide bacterial harborage conditions and should be removed regularly to prevent buildup. PIC soaked up the pooling water at the time of inspection. Correct By: Corrected At Time Of Inspection