Mariscos Empalme

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions on how to clean bodily fluids.

Inspector's notes

Observed multiple shellstock tags with no date mark.

Inspector's notes

Observed raw fish stored over ready to eat vegetables, salsas/sauces, and other cooked food items.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed cans of Raid pesticide stored on shelves next to other dry goods. The person in charge removed and discarded the cans of Raid at the time of inspection. Discussed the use of only certified pest control in the application of pesticides.

Inspector's notes

Observed indication of recent pest activity evidenced by accumulation of fresh rodent droppings on the floor under the storage racks and along the floor wall junctions of the dry storage space.

Inspector's notes

Observed holes/gaps in the walls around plumbing insertions, floor wall junctions, ceiling, and other areas of the establishment.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A 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 shellstock tag from last box in establishment stored with no last date recorded. Person in charge (PIC) states the last oyster was sold this past Sunday before inspection. PIC dated the tag at time of inspection and put tag away. PIC has no other open shellstock boxes available. 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

Observed no covered receptacle in the only bathroom in the facility. Explained to PIC that a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Repeat Violation. Observed raw shrimp stored directly above cooked shrimp and raw chicken stored above raw shrimp in Prep cooler on cookline wall. No signs of leakage.: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Seafood soup, birria soup, menudo, and salsa (in front cooler) in back reach-in cooler stored for over 24 hours per person in charge found without datemarks. All RTE/TCS foods were properly date marked at the time of inspection.RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrected at time of inspection.

Inspector's notes

Observed RAID pesticide spray store in back area on shelf underneath dry storage. Person in charge moved spray out of the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed knife and spoons used to prepare seafood dishes stored in room temp water in-between use. Person in charge removed utensils from water and placed in prep cooler. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrected at time of inspection.

Inspector's notes

3rd REPEAT VIOLATION. No consumer advisory available in menu book that offers raw shrimp, raw scallops, undercooked eggs and raw fish food items. No disclosure available on wall menu board for raw animal food items that are served raw or under cooked. 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.

Inspector's notes

2nd REPEAT VIOLATION. No consumer advisory available in menu book that offers raw shrimp, raw scallops, undercooked eggs and raw fish food items. No disclosure available on wall menu board for raw animal food items that are served raw or under cooked. 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.

Inspector's notes

2nd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

No consumer advisory available in menu book that offers raw shrimp, raw scallops, undercooked eggs and raw fish food items. No disclosure available on wall menu board for raw animal food items that are served raw or under cooked. 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.

Inspector's notes

No certified food manager certification available onsite and multiple priority violations were observed with a lack of knowledge of food safety requirements. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Correct prior to next routine inspection.

Inspector's notes

2nd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

Observed multiple bags and containers of portioned shrimp, clams, and sea snails that came from Mexico per PIC and manager. PIC could not provide invoices or any bill of lading. All food was true-embargoed. All food must be obtained from an approved source as defined by law. Provide documentation at time of re-inspection. Correct prior to re-inspection.

Inspector's notes

No shellfish tags available onsite for past - sold oysters. Shellfish tag for current oysters being sold was not kept in container of oysters. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock tags or labels must remain attached to the container in which the shellstock are received until the container is empty.The identity of the source of shellstock that are sold or served must be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label by: using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw shelled eggs stored directly above cilantro in reach-in cooler in kitchen area. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Observed 3-compatment sink in-use at time of inspection with 0 ppm quat. Person in charge re-mixed solution to 200 ppm as required per manufacturer's instructions. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrected at time of inspection.

Inspector's notes

No consumer advisory available in menu book that offers raw shrimp, raw scallops, undercooked eggs and raw fish food items. No disclosure available on wall menu board for raw animal food items that are served raw or under cooked. 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.

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 tomato-based pico de gallo, sliced tomatoes, and sliced lettuce with a temperature of 53-56F. The PIC indicated the food was prepared 3 hours prior to inspection. All TCS food must be kept at 41F or colder at all times. The products are being kept on ice and water until the new cooler arrives. Discussed about frequent temperature checks and ensuring the container has ice water to cool food to 41F. 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 oysters and raw beef stored above whole tomatoes, lettuce, and salsa in the reach in fridge closest to the backdoor. All raw animal foods must be kept separate during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods in order to prevent potential cross contamination. The PIC moved all the RTE food products above the raw animal foods. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed chorine sanitizer buckets under the three compartment sink with a concentration of over 200ppm. All chlorine sanitizer must must have a concentration of 50-100ppm in order to properly sanitize food contact surfaces. The PIC remade the sanitizer and tested it to ensure the concentration was correct. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd