San Diego Bay Seafood

Inspector's notes

Observed the following TCS/RTE foods held in a prep table on the cookline: shrimp ceviche (46'F), cooked shrimp (48'F), lettuce (46'F), diced tomatoes (49'F), and seafood stock (50'F). Per PIC, the items were all pulled from the walk-in cooler about 1.5 hours prior to inspection. Ambient internal temperature of the prep table was 48.2'F measured with a min/max thermometer at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient internal temperature of prep table on the cookline to be 48.2'F via min/max thermometer at time of inspection. Per PIC, the unit has been faulty and a work order has been issued for a servicing, which will be taking place in the evening on the date of inspection. PIC moved all TCS/RTE foods to alternative refrigeration at time of inspection. PIC will discontinue use of the unit until it has been fixed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice baffle of the ice machine's interior has a slight buildup of organic residue. Have the ice machine properly cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two damp wiping cloths in the kitchen were not returned promptly to the sanitizer buckets. Return damp wiping cloths promptly to the sanitizer buckets. Corrected by owner.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels at the rear kitchen handwashing sink. Maintain paper towels at all times at the handwashing sink. Corrected by manager. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: The rear kitchen handwashing sink was blocked by two carts. Do not block the kitchen handwashing sinks. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Packages of raw frozen bacon were stored above tortillas and salsa in the reach-in refrigerator. The manager then relocated the raw bacon to the bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

The chlorine concentration of the wiping-cloth bucket was too strong and was measured at 200 ppm Cl2. The manager then remade and rechecked the salsa at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was some shrimp thawing in a container of standing water in the prep sink. The shrimp must thaw under cold-running water, or in the refrigerator, or with ice. the cook the put the shrimp in the refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop was stored laying down with the handle touching the ice in the soda fountain ice bin. The scoop's handle must be facing up. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

The women's restroom toilet seat is cracked and must be replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed menu item missing the consumer advisory asterisk: side of eggs any style on the lunch menu. Also observed menu items with the consumer advisory asterisk while it doesn't apply to the item: coconut chia bowl and 3 egg omelet. Discussed with Person in Charge (PIC) facility must provide approved consumer advisory at all points of sale. PIC had employee immediately make the changes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a deep container of green salsa in the reach-in in the back of the restaurant with an internal temperature of 49*F degrees measured with a probing thermometer in the center. Per PIC the salsa was made the previous day. Discussed with PIC 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. Embargoed the green salsa and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use containers from fruit buckets, bar mixers pouring containers and sour cream containers that are being reused for storing food. Discussed with PIC the single use items are not designed to be washed and reused for food products. Replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM)in the facility during time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing caulking along the wall and the three compartment sink, hand sink in the dish area, hand sink along the server line and hand sink in the bar. Discussed with PIC to ensure to reapply caulking in order to create a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed under soda machine to have 3 white drainage pipes draining into a floor sink missing the 1-inch gap of air. Discussed with PIC to raise the drainage pipes and include a minimum of a 1-inch of air from the drainage and the floor sink. Discussed with PIC to repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (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 in the reach in the back of the restaurant denatured shrimp (shrimp cooked with lime juice) stored above an open container of cooked shrimp. PIC moved raw shrimp proteins below RTE foods. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature to prevent cross contamination. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC applied a "do not use sign" to the dishwashing unit and switched to using 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Corrective Action: 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 no hand soap at the hand washing station by the three compartment sink. Person in Charge (PIC) put soap at the hand washing station at the time of inspection. 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 in the cold holding drawer of prep table in the kitchen raw chicken, raw steak and raw fish stored next to avocado, limes and tomato. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. 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 multiple containers of cooked refried beans cooling in containers exceeding 4 inches in depth. Temperature of the centers of the containers of beans were 120*F to 128*F and the edges of the containers were 115*F to 120*F. Per PIC the cooked beans were cooling in ambient temperature 45 minutes prior to inspection. Discussed with PIC proper cooling methods, and PIC placed the cooked beans in an ice bath at time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table tip or bottom efrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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. Establishment is maintaining shellstock tags, but the final date of sale is not being maintained on each tag. Please be sure to document the final day of sale on all of the tags and maintain them in a file in chronological order for at least 90 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed a container of rice sitting on the top portion above a pan in a prep cooler unit at 54 Deg. F. Observed cut tomatoes, lettuce, and shrimp in down prep cooler unit at 49 Deg. F. Per operator all of the products were placed in the unit earlier in the day. The items were placed in another working unit at the time of inspection. Be sure to not place items in pans with-in pans in the top portion of prep cooler units in order to maintain all Time Temperature Control for Safety Foods (TCS) at 41 Deg. F. or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Two containers of tomato salsa and a container of cooked potatoes without date marks. Per operator the potatoes were made the day prior and the salsa was made earlier in the day. The items were properly date marked at the time of inspection. All ready-to-eat time temperature control for safety foods must be date marked with a discard date not to exceed 7 days with the day that the item is prepared as being day one. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the smaller prep cooler unit at the line holding between 47 and 49 Deg. F. The compressor coiles appeared to be frozen and a service call was made to the unit. Correct to hold at 41 Deg. F. or below prior to the Re-Inspection on 12/9/2023. Correct By: Correct Prior To Reinspection

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 at hand wash sink by the 3-compartment sink and the hand sink adjacent to the cookline area. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. 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 near the cook line. 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

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a build up of organic matter in the soda nozzles at the drink station. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the PIC. Clean prior to next routine inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed 2 chemical spray bottles containing a purple and clear liquid without any identifying labels on the spray bottles. PIC was able to identify chemical within the spray bottle at time of inspection as degreaser and sanitizer, respectively. PIC labeled the bottles at the time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed contact insecticide can stored next to clean dishes next to the warewashing unit. Per PIC, it was left in the establishment by their certified pest applicator during a routine fogging of the establishment one week prior to inspection. PIC discarded the bottle of pesticide at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist. **2nd Consecutive Violation** Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves >>> Observed Latex gloves in the food prep area. PIC relocated the gloves to the dry storage area away from any food, and food contact surfaces at time of inspection. Repeat Violations: 2nd