Meños Shrimp

Inspector's notes

Observed containers of cooked potatoes, sausage, shrimp, and lobster all on cookline being held with time as a control before adding to boiling pot. While sausage was equipped with proper time as control label, other containers were lacking labeling for time tracking. PIC explained that during their rush they were moving through product fast and didn't add new time control labels for all buckets. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray cannister of flying-insect pesticide stored on unit under 3-compartment sink. PIC confirmed it had been purchased by employees 2 days prior. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment may be stored on unit, and 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. As the pesticide was not an approved chemical for use by a certified applicator, its presence on the unit is restricted. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon entry, no drying provision was present on unit for hand sink. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Reduced oxygen packaged lobster observed thawing with seal in tact. Reminded operator to break seal while thawing fish from frozen. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC verified they had only been visiting the commissary once a week, rather than going after every day of operation. Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Instructed PIC to visit commissary immediately after service. Commissary visit log was provided at time of inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Lack of hot water at initial time of inspection internal temp 86*F. Operator proceeded to adjust hot water and verified 100*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per Operator, large batch of sausage (10lbs) at 70*F internal temperature had been cooked and cooled on mobile food establishment from earlier (2pm) in the day. Discussed no cooling on mobile food establishment. Operator was instructed to discard sausage at time of inspection. Corrective Action: Corrected at time of inspection.

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. Observed staff with gloves on and using the cell phone, and also touching non-food contact surfaces, then change gloves without washing hands to prep food. Educated staff that hand washing is require after engaging in other activities that may contaminate the hands. Staff corrected by washing hands before putting on clean gloves during the inspection. Correct By: 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 sink during this inspection. Per operator, the they had hand soap in another vehicle but has not put any soap in the soap dispenser. Discussed with operator that HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Operator corrected by providing hand soap. Correct By: Corrected At Time Of 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. Observed no sanitizing testing device during this inspection. Discussed with operator that testing devices are require to measure the concentration of sanitizing solutions. Re-inspection is schedule within 10 days. Correct By: Correct Prior To Reinspection

~MCEHC Chap. 8, Sec. 3, Reg. 5e; Mobile food establishment has not maintained a commissary visits log. Observed no commissary visit log at time of the inspection. Per the operator, the owner had the log. Discussing having the commissary visit log at all time on the unit for review during all inspection. Per operator they will by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed the person in charge using times as control for cooked potatoes and pre cooked sliced sausage without a written written procedures prepared in advance of utilizing this method If utilizing. Discussed having written procedures documented, If utilizing 4 hours for temperature control. The person in charge corrected during the inspection. Correct By: Corrected At Time Of Inspection