Call Her Martina

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed food residue on the vegetable dicer stored as clean on the shelf next to the dry storage rack.

Inspector's notes

Observed roasted green onions/112°F and roasted Caribe peppers/121°F, near the edge of the grill. According to the person in charge all foods are held without temperature control and discarded at end of service. No discard times observed.

Inspector's notes

Observed ice scoop stored in ice well at the bar with the handle of the scoop touching ice.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. According to the PIC, the establishment's CFPM is offsite today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed low temperature sanitizing dish machine in use in the kitchen sanitizing a strainer, cambros, and a blender jar. Final rinse sanitizer concentration measured at 0 PPM. Acceptable final rinse chlorine concentration should measure between 50-100 PPM. Dish machine was ran three more times and final rinse chlorine concentration measured at 0 PPM each time.

Inspector's notes

Observed roasted green onions/60°F, roasted green chili/ 56°F, roasted Caribe peppers/90°F, cooked bone marrow/86°F, chopped tomatoes/58°F, sour cream sauce, and shredded cheese held in shallow ice baths, near the grill rim, or below the grill. According to the person in charge all foods are held without temperature control and discarded at end of service. No discard times observed.

Inspector's notes

Observed large molcajete style bowls with porous texture stored on counter at expo station. No large molcajete bowls observed in use at time of inspection. Instructed PIC to remove the large molcajete bowls from the establishment. Discussed requirements of multiuse food-contact surfaces such as molcajete bowls. Multiuse food contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Articles that are not needed for the operation or maintenance of the establishment do not need to be stored onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 1 gallon container of pesticide in the corner of the bar next to the dish machine. Product was discarded at time of inspection. Discussed with Chef that pesticides can only be applied by a licensed pest control service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ROP portions of salmon and white fish thawing in the walk-in cooler still in their original packaging. The person in charge had staff remove from packaging at time of inspection. Discussed with the person in charge that all raw ROP fish labeled to remove prior to thawing should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live cockroaches under handwash sink next to dish machine, by the soda fountain on the server side of the pass through, and in multiple areas in the bar area. Chef stated that they do have regular pest control services. Chef placed a service call at time of inspection. Discussed with Chef that the establishment should be free from all pests. A re-inspection will be conducted on 8/21/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed damaged bottom of shelving unit. The wood is completely shattered exposing bare wood and splinters of wood. Discussed with Chef that the all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dozens of small flies around the dish machine and the beverage dispenser gun in the bar area. Discussed with Chef that the establishment should be free from all insects at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. 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 portions of tuna in the walk-in and portions of cod in the cooler on the cook line still in their original packaging. Chef removed from the packaging at time of inspection. Discussed with the person in charge that when thawing fish it should be removed from its original packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler and the upright cooler on the cook line. 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.

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Observed the establishment with no hot water. Service crew was onsite assessing the problem. Service technician stated that they would need to order parts and come back tomorrow. Discussed with Chef that the establishment should have hot water available at all times. A re-inspection will be conducted on 3/20/2024. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed multiple bottles that had no identifying label on the bottle. Chef relabeled at time of inspection. Discussed with Chef that all bottles should be labeled with the common name of what is inside. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw beef stored above cooked octopus in upright cooler in prep station. Chef removed and stored items properly at time of inspection. Discussed with Chef that all raw protein should be stored below all ready to eat foods. Correct By: Corrected At Time Of Inspection

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. Observed house made salsa stored in covered deep container in walk-in cooler that measured 78*F with inspector probe thermometer. Chef stated that the product had been made 1 hour earlier. At time of inspection Chef had staff remove and put into shallow pans and place into freezer to bring product to 41*F or below. Discussed with Chef that when cooling foods in the walk-in the product should be stored in shallow pans and uncovered until product reaches 41*F or below. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 no hand soap available at the hand wash sink in the server station near the pass thru. Person in charge (PIC) put a new bottle of hand soap at time of inspection. Discussed with PIC that all hand wash sinks must have hand soap available at all times. 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 the hand wash sink next to the dish machine, hand wash sink in the server station near pass thru, and the guest women's bathroom. PIC refilled all stations at time of inspection. Discussed with PIC that all hand wash sinks must have a drying provision available at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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 "Blanco Ceviche" on the menu that is a true ceviche that contains Mahi Mahi. Establishment hand no parasite destruction form available. Chef called provider and had one emailed to them at time of inspection. Discussed with PIC and Chef that before service or sale in ready-to-eat form, raw, raw- marinated, partially cooked, or marinated-partially cooked fish, there must be a copy of an up to date parasite destruction form available. 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 on menu that several items were missing an asterisk next to the item to identify them as possible undercooked proteins. Item include, Huevos Rancheros, Goddess Bowl, Blanco Ceviche, Charro Avocado Toast, Huevos Al Gusto, Martina's Ribeye, Gordibuena Burger, and Taco'n Madre. Discussed with PIC and Chef that all items containing protein on the menu that can be served undercooked shall be identified on the menu. Correct prior to re-inspection on 8/28/23. Correct By: Correct Prior To Reinspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed can on raid on the shelf in the bar area. PIC discarded at time of inspection. Discussed with PIC that all pesticide products can only come from and used by a certified pest control company. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed raw tuna in walk-in cooler thawing in original sealed packages. Chef removed fish from packages at time of inspection. Discussed with Chef and PIC that when thawing fish, it must be removed from package prior to thawing. Correct By: Corrected At Time Of Inspection