Los Ceviches Seafood & Tacos

Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed spray cans of oven cleaner and stainless steel cleaner being stored with single use items such as napkins and other food service items meant for customer use and food contact. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Food Separated and Protected

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Addl Notes: Observed RTE items being stored beneath TCS items, such as raw shrimp stored above RTE shredded cheese, as well as raw vegetables stored below raw beef. Operators are required to separate raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. PIC moved raw meats to lower shelves and placed all RTE foods in proper places to satisfy requirements. Corrective Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Observed multiple TCS foods out of temperature at time of inspection, including al pastor at 5°F1 and carne asada at 54°F. Per PIC, these two items had been made the day previous. In addition, another small fridge had pico de gallo at 53°F and shredded cheese at 54°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC moved items in the taller fridge that could be removed to make space for air flow and the cold setting was increased to allow for a lower temperature. Tall fridge eventually reached 40°F. Carry over meats from day previous were removed. Small fridge items were placed on time as a control until fridge could be repaired. Corrective Action: Corrected at time of inspection.

Priority

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Addl Notes: Observed heads of lettuce being stored in grocery bags at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC removed items from grocery bag to satisfy requirements. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: 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. Addl Notes: Observed two out of three fridges that were either not working or not holding proper temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below for the amount of TCS foods on premises. PIC must repair cold-holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection within 24 hours. Corrective Action: Correct prior to re-inspection within 24 hours.

MCEHC Mobile Food Requirements

MCEHC Chap. 8, Sec. 3, Reg. 5b - 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. Addl Notes: Observed a Commissary Visits log that was not filled out or signed by commissary to indicate proper acquisition of fresh water and disposal of grey water. Per MCEHC, all mobile food units must report to commissary for each day of service and record their visit to have documentation available for inspectors. PIC is must make commissary log available to inspector to show compliance during re-inspection. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed meats (carne asada and al pastor pork) cooked the day previous according to PIC at time of inspection. Per MCEHC, mobile food type III units are not allowed to keep food on permitted units after the day's service for the next day. PIC voluntarily embargoed meats to meet mobile food requirement. Corrective Action: Corrected at time of inspection.

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed no hand drying provision at hand sink 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. PIC provided clean, dry paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.