Pescada

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with Chef 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

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef 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 excessive organic matter buildup on the fan guards in the walk-in cooler. Discussed with Chef 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

On cook line, assorted TCS sauces and toppings with fresh garlic in oil, beurre blanc, cooked vegetables with internal temperatures of 50*F-65*F. Per employee, TCS foods removed from cold holding about one hour. Ice bath and metal pans were provided for fresh garlic with oil and cooked vegetables to rapidly cool back down to the proper temperature and a time control procedure was written for beurre blanc. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee adjusted apron and scratched face and another employee picked item off of ground then both began handling food containers on cook line without a proper handwash. Both employees washed hands and donned gloves to continue with tasks. 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

At bar, employee used bare hands to peel off rind of citrus for customer drink. Employee discarded rind. Employee washed hands and donned gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

In binder, past shellstock tags without last used date noted on each tag. After last shellfish from batch is used, write last used date on each stock tag before storing. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked beets/ 60*F prepared and cooling in shallow covered containers. Per manager, beets were prepared <2 hours. Cooked beets were portioned on to sheet pans, left uncovered, and placed back in walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine sanitizer for warewashing machine. At time of inspection, unable to located chlorine test strips. Inspector provided chlorine test strips at time of inspection. Maintain appropriate test strips for monitoring of sanitizer solution at all times. 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. ..........At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After re-attaching chemical hose and priming machine several times, chlorine sanitizer with a concentration of 50-100ppm at dishware surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ........On cook line, in hot holding well, several sauces with internal temperatures of 75*F-110*F. Per manager, sauces were placed in hot holding well <2 hours and were ready for service. Hot holding well temperature was increased to re-heat sauces back up to 165*F and to maintain hot. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. At cook top, blanched asparagus, cooked mushrooms, and cooked lemons with internal temperatures of 65*F-80*F. Per manager, TCS foods were prepared <2 hours and were ready for service. After discussion with manager, moving forward, time as a public health control will used for mushrooms, lemons, and asparagus. A time as a public health control procedure was written at time of inspection and emailed to the managers. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwashing in between each task. Educated employees on proper handwashing when warewashing. Manager instructed employee to wash hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 raw fish and raw shellfish station, employee handling ready to eat raw fish with bare hands. Instructed employee to discard raw fish, wash hands, and don gloves to handle ready to eat foods. Educated employees on glove usage 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 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/AMCToolbox--- Approved-Source. ..........Establishment uses fresh shellfish. On saved shellfish tags, no last used dates noted on tags. Instructed employees on noting last used date of shellfish on each tag. Discussed the importance of shellfish tags procedures. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ........Slicer with accumulation of food debris on blade. Per manager, slicer was stored as clean. Instructed employee to re-wash, rinse, and sanitizer slicer. Discussed more frequent monitoring of dishware after warewashing and before stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ..........On cook line in prep table cooler nearest wall, TCS foods (garlic in oil, raw fish) with internal temperatures of 48*F-50*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Ice baths were added to containers of garlic in oil and raw fish to rapidly cool back down to the proper cold holding temperature. In walk in cooler, TCS foods (raw fish, cooked sauces, dairy) with internal temperatures of 50*F-54*F. Per manager, TCS foods were in walk in cooler within normal time parameters. Raw fish, cooked sauces, dairy were moved to upstairs walk in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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, risotto/ 75*F, stew/ 65*F prepared and cooling in deep covered containers. Employee uncovered containers of stew and risotto and placed in ice baths to 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; (4) Stirring the FOOD in a container placed in an ice water bath. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (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 (2nd Consecutive Violation). 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. ..........On cook line, prep cooler nearest wall with an ambient temperature of 42.9*F and 41*F, and walk in cooler with an ambient air temperature of 51.8*F, with temperatures recorded with inspector min/max irreversible thermometer. Discontinue use of prep table cooler and walk in cooler for storing of TCS foods until able to maintain ambient air temperature of 41*F or less, especially during busier times of service. Repair company was called at time of inspection (Correct within 24 hours). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd