Chula Seafood

Inspector's notes

Observed chef dredging and handling raw fish with gloved hands. Then without first washing their hands observed the chef change their gloves and handle a clean plate and make a salad.

Inspector's notes

In the walk in refrigerator observed smoked salmon candy date marked 7/20/2026.

Inspector's notes

Observed a can of aerosol Raid Fly pesticide below the handwashing sink at the bar. Observed a can of Zevo aerosol pesticide in the chemical storage area.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine in the BOH and in the bar. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trash can with no lid on the dog friendly patio. Discussed with the person in charge that the dog friendly patio should have a fly tight lid on the garbage can in the patio. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee washed and rinsed gloved hands at 3 compartment sink when switching between dirty dishware and clean dishware. Instructed employee on proper handwahing procedure, to remove gloves, wash hands at provided handwashing sink, then continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee handled raw shrimp with gloved hands, then removed gloves and donned new gloves to handle cooking equipment without a proper handwash in between glove changes. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handled raw shrimp with gloved hands, then removed gloves and donned new gloves to handle bottled oil and cooking equipment without a proper handwash in between glove changes. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Current month shellstock tags without last used date noted on each tag. Discussed proper procedures for recording last used date on each shellstock tag when batch is finished. Provide proof of shellstock tags with last used dates on each tag before reinspection. Shellstock tags are to be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, cooked fish mix with internal temperature of 45*, stored in 6 inch covered container. Per date sticker, cooked fish mix was prepared the previous day. Cooked fish mix was discarded. See embargo form. Discussed proper cooling temperatures and methods with manager. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Dishware was re-washed and instructed employee on proper handwashing at warewashing machcine. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked seafood chowder with internal temperatures of 44*F-46*F. Per employee and date sticker, chowder was prepared the previous day. All TCS foods improperly cooled were discarded by PIC at time of inspection. See embargo form. Reviewed cooling methods and temperatures with employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. .........On cook line, observed employee washing hands <10 seconds. Instructed employee to rewash hands for minimum 20 seconds. Discussed the importance of proper handwashing procedures. (A) Except as specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ........At bar, observed employee handle ready to eat cut fruit for customer drinks on two separate instances. Instructed employee on bare hand contact with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.............In walk in cooler and meat case, hot smoked salmon with a preparation date mark of 2/19, 8 days past discard date. Smoked salmon in walk in cooler and meat case were discarded. See embargo form. Discussed proper date marking, with preparation date as Day 1, with an additional 6 days for a total of 7 days shelf life of hot smoked salmon. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ........In walk in cooler, cooked quinoa/ 55*F prepared and cooling in container >8 inches, within normal time parameters. Employee moved cooling quinoa to sheet pan to facilitate the heat transfer and continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. ...........In walk in cooler, salsa roja/ 11-19, 2 days past discard date. Salsa roja was discarded. See embargo form. Discussed proper discard dates of TCS (time/ temperature control for food safety) foods, with preparation date as Day 1 and an additional 6 days for a total of 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.........In walk in cooler, pico salsa/ 58*F prepared and cooling in shallow covered containers. Pico salsa was partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd