El Capitan Modern Cantina

Inspector's notes

please ensure the food facility has a certified food manager available on site during the operation hours. also please ensure employees on site have a food worker training certificate. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure the food facility has a certified food manager available on site during the operation hours. also please ensure employees on site have a food worker training certificate. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

at the back room/drive thru food prep. area, hand washing station had no soap. informed manager. manager on duty send a staff to retail store. adequate soap obtained during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed on site pans of cooked shrimp in the food pans at the sushi prep. line-54 deg f . per manager prepared in the morning. also, seafood salad in the food cooler, reach-in table at 53-54 deg f . discussed with manager. please ensure all tcs food is kept at 41 deg f . manager removed. Corrective Action: Corrected at time of inspection. in the drivethru food prep. reach-in cooler, tcs food such as diced tomatoes and chopped seafood at 47-51 deg f placed in sealed bags, and then placed on food pans. suggested to removed bags to ensure all tcs food is maintained at 41 deg f . manager removed bags. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the grill line upright cooler, pans of cooked shredded beef and taco meats date June 19, and June 23rd. some of the pans food were exhibiting mold growth. discussed with manager on duty. mcesd use by date policy reviewed. mcesd date marking guidance sticker, English and Spanish provided. manager discarded all tcs food. see embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the sushi prep. line front service area, noted cooler in use operating at 48-53 deg f . showed manager on duty. per manager awaiting a new food cooler. manager removed tcs food. may utilize for whole vegetables and beverages . please maintain seafood, shrimp, sour creme, bacon and other tcs food in the adjacent reach-in cooler (maintaining 41 deg f ). re-inspection scheduled for 7-30-2026 Corrective Action: Correct prior to re-inspection.

Inspector's notes

assorted wet wiping cloth were left on the food prep. counters. discussed with manager. facility has designated sanitizer buckets. quat ammonia at 200 ppm prepared for the towel sanitizer. please ensure the wet wiping towels are kept in a sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure there is a certified food manager on duty, available on-site during hours of food service /. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed raw eggs in the upright cooler, placed atop cheese, and salsas, manager discussed with food handlers. raw eggs were relocated to a designated lower shelf in the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed individually wrapped cooked chicken at 98-102 deg f . discussed the proper minimum hot holding for tcs food. manager removed all food wrapping. reheated tcs food to 165 deg f . please ensure tcs food is kept at 135 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of cooked/cooled shredded beef and soups in the walk-in cooler. No, us by date on the food pans. manager inquired from the kitchen staff. identified food pans prepared on Saturday. manager affixed a use by date sticker to each tcs food pan. MCESD date marking Guidance document reviewed. copies provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the grill line reach-in cooler, on site prepared pico de gallo at 54-59 deg f . also pan of cut lettuce at 47-49 deg f . discussed with manager on duty. per staff it was prepared early afternoon. unable to document exact time of food prep. suggested to place cooling food in shallow metal pans and immerse in an ice bath. manager removed tcs food placed cut lettuce and pico de gallo in Ice bath and placed in the walk-in cooler. 41 deg f established during the inspection. Corrective Action: Corrected at time of inspection.