Harbor Seafood Super Buffet

Inspector's notes

Observed dried meat and food debris remained on a meat grinder and a meat mixer stored as clean. Manager had employees cleaned both equipment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish stored above cooked ribs in refrigerator at BBQ station, also observed raw salmon stored above fruit and ready-to-eat sauces in prep cooler at sushi station. Reviewed food storage chart with manager. Manager relocated the raw fish and raw salmon to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dish machine currently in use and not dispensing chlorine sanitizer. PIC attempted to repair machine but was not successful. The three compartment sink will be utilized for sanitizing dishes. Dish machine will not be used until it dispenses chlorine sanitizer measuring between 50-100ppm. Discussed utilizing test strips to ensure machine is in good repair. Correct By: Corrected At Time Of 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 dishwasher return from outside and begin handling clean dishes, without washing hands. Dishwasher was instructed to wash hands. Discussed handwashing when switching tasks and in between handling dirty and clean dishes Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 hand wash sink near dish area without soap. PIC stocked the hand soap per instruction. Discussed required handwashing supplies. 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 fried chicken and wings on the buffet line, held in a steam well. The internal temperature of the chicken measured between 99-120 degrees F. The chicken was cooked less than 2 hours ago and was re-heated to 165 degrees F, then to be held at a minimum of 135 degrees F. PIC filled the steam well with more water- to allow for proper hot holding. Reviewed hot holding requirements. 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-SafetyOperator-Resources. Observed time as control log for sushi buffet with incorrect times. The log was corrected per PIC knowledge of rice preparation time. Discussed keeping correct log documentation and time as control policy/procedures. Correct By: Corrected At Time Of Inspection