El Waco Pescaderia

Inspector's notes

Did not observe any handwashing sink signage for either of the handwashing sinks. Discussed with person in charge to label the handwashing sinks for handwashing only. The person in charge labeled the handwashing sinks at time of inspection. 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: Corrected at time of inspection.

Inspector's notes

Did not observe a Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. 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 a handwashing sink soap dispenser in the food prep area that had soap in it however the unit itself did not have batteries and therefore no soap was available. Discussed with person in charge to replace the batteries on the unit. The person in charge placed soap into a small container to use in the meantime until the batteries can be replaced. 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: Corrected at time of inspection.

Inspector's notes

Did not observe any consumer advisory for raw oysters or raw ceviche cured with lime sold at the establishment. Discussed with person in charge to put an asterisk or other identifying mark on the foods in question and to post a consumer advisory nearby. Person in charge posted an advisory and properly identified the foods in question. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine 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. Observed oyster tags without the "out" date marked on the tags. PIC was unaware that this was a requirement. Reviewed proper shellfish tag documentation requirements. Moving forward, an "out" date will be marked on tags as soon as the last oyster out of the batch is sold. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed dehydrated beef and shrimp for resale. Dehydrating proteins requires an approved variance. Instructed PIC to discard these items. See embargo form. Discussed options of ceasing this process and/or applying for a variance. PIC opted to cease this process 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 sells raw oysters. Tags from previous oyster batches had not been maintained on site. Person in charge marked their current oyster tags with the dates received at time of inspection. Stressed the importance of maintaining and organizing the tags on site. Oyster tag requirements are listed below: • Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty • The date when the last Shellstock from container is sold or served shall be recorded on the tag or label • Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order • Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels --Establishment had dried shredded beef packaged for retail sale. Per PIC, this item is bought in bulk and transferred into smaller containers to sell. Invoice was verified on site. Discussed contacting the supplier for labels to place on the portioned product. Labels shall have (Basic Requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. --No chlorine test strips were available on site at time of inspection. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips along with proof of purchase can be sent electronically via email. Correct By: Correct Prior To Reinspection