Anhelo

Inspector notes: Observed raw fish and raw oysters stored below raw shelled eggs and raw chicken. Discussed with person in charge (PIC) 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

Inspector notes: Observed several containers of hotel pans stored wet and stored away as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC staggered equipment to allow for airdry

Inspector notes: Observed an employee cut chives that are used to garnish salads with their bare hands. Employee was asked to use gloves before continuing. 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

Inspector notes: Observed the following TCS foods being dated: Meat Sauce [(cooked beef)(5/7)], garlic in oil (5/6) and cooked lasagna (5/4). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed establishment having oysters, having their tags but not having dates of when the last of each batch was sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Reinspection will be conducted within 10 days to ensure past tags have appropriate dates on them

Inspector notes: Observed numerous portions of fresh (i.e. not frozen) raw Chilean sea bass with pats of butter and a fresh raw tuna portion in reduced oxygen packaging (ROP) in the lower compartment of a prep-style refrigerator. Per person in charge and sous chef, fish portions were placed in ROP environment less than 24 hours prior to inspection to prepare for sous vide cooking. ROP storage of fish products as observed during this inspection is not permitted without a variance. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. PIC and staff removed fish portions from ROP and placed into ziploc-style bags for storage and sous vide cooking

Inspector notes: Observed microplane style grater stored in between sides of prep-style refrigerators at cook line. 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. PIC moved grater to dish pit area and provided clean microplane