Pacific Seafood Buffet

Inspector's notes

Observed an employee putting ice on top of fruit on the buffet line. During this process, ice spilled from the container onto the floor. The employee picked up the spilled ice from the floor by hand and continued dispensing ice down the line without washing hands, and without gloves, resulting in bare hand contact with ice after contact with the floor. 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

Observed a handwashing station located back of house by dish pit with no working water. PIC attempted to turn on water, however the water has no pressure and slowly drips out. 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: Correct within 10 days.

Inspector's notes

Blue fan grate covers in walk-in cooler has buildup of residues.

Inspector's notes

Observed cooked chicken (77°F) on baking sheets on a speed rack sitting next to the oven. Staff stated the chicken was cooked one hour before temperature measurements. Alerted the manager, who moved the chicken into the walk-in to rapidly cool at the time of inspection. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool ACTIVELY from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three separate open employee beverages throughout the establishment near prep surfaces. Alerted staff and the manager who discarded the beverages at time of inspection. Reeducated staff on eating and drinking requirements. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff bus dirty dishes from the sushi area and then return to the sushi area and discard an egg roll. After bussing the dishes and discarding food, the prep staff returned to the front of the prep table and placed their dirty, gloved hands on the cutting surface in front of the prep table. Staff were stopped and instructed to take off their gloves and wash their hands. Also observed a separate staff member attempt to wash their gloved hands in the sink at the sushi station. This staff member was stopped by the manager, who instructed them to take off their dirty gloves and wash their hands before putting on fresh gloves. Reeducated staff on when and how to wash their hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink nearest the cook line without paper towels available. Staff went to grab paper towels and placed them on top of the automatic paper towel dispenser at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ceviche (58°F), diced melon (60°F), custard (57°F), and cooked meat (59°F) cold holding above 41°F in a small standing refrigerator by the cook line. The small refrigeration measured at 67.8°F with the min/max. Both thermometers were calibrated onsite with staff. All Time Temperature Control for Safety (TCS) foods have been moved into the refrigerator less than 4 hours prior to temperature measurement. The manager voluntarily discarded the ceviche and moved all other TCS foods to alternative refrigeration at time of inspection. This restaurant has adequate alternative refrigeration to continue operations safely. Discussed cold holding requirements and the practice of routinely checking refrigerator temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large open flour bin in front of the handwashing sink by the cook station. The cook moved the open flour bin to another part of the cook station at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. PIC will ensure the establishment discontinues the use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed an employee emptying metal containers of food (ex., pickles, banana peppers, spicy sauce), rinsing the container at a nearby sink, and refilling them with fresh foods. The employee was stopped and re-educated of wash, rinse, and sanitize requirements. The metal containers were placed at the dirty side of the dishwashing area to be properly cleaned at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: SECOND REPEAT. Observed the main dishwasher with chlorine sanitizer measuring at 0 PPM. After staff serviced the dishwasher the chlorine only rose to 25 PPM. Staff to test the sanitizer strength on the first cycle of dishes. Provided guidance via email. Management was alerted and plans to use the 3- compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat slaw without proper date marking. The Person in Charge said the meat slaw was previously cooked (on a prior date) and put into the freezer before thawing in the walk-in to be used. The PIC also stated the portion not used today would be refrozen to be thawed and served on a later date. Date marking starts on the date the K-crab is made counting as day 1. When frozen dates are not to be counted. Any thawing or cold holding activity continues the date marking times (ex. first thaw in this example would count as day 2). Time Temperature Control (TCS) foods are not to be cold-held and served after 7 days. PIC added a date mark 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 dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Observed the three-compartment sink with quat measuring below 150 PPM. Upon refilling the sanitizer basin, the quat concentration was still out of the recommended range (150-400 PPM). Staff will manually adjust the quat until it is in the appropriate range before sanitizing dishes. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Management was alerted and plans to use the 3- compartment sink (after manual dosing) to sanitize all dishes run through the dishwasher until the unit can be serviced. Both the dishwasher and automatic dispenser on the three compartment sink to be serviced before reinspection. A reinspection will occur within 10 days on both sanitizing units. Discussed sanitizing requirements and provided additional guidance. Correct By: Correct Prior To Reinspection