Mariscos Sinaloa

Inspector notes: Observed a sprayer nozzle hose attachment hooked up to a hose bib, with no atmospheric vacuum breaker, beneath a hand sink in the food prep area with the sprayer nozzle placed inside a bucket along with a large section of the hose itself. PIC removed hose from the hose bib at the time of inspection. Discussed the importance of keeping hose removed from a discharge basin to prevent a cross-connection between potable and non-potable water sources

Inspector notes: Observed thawed salmon fillets in manufacturer's reduced oxygen packaging (ROP) in a reach-in refrigerator. 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

Inspector notes: Observed a box of sodium sulphite stored on a shelf above the food prep area. Per PIC, they sprinkle the food additive on fresh guacamole to maintain freshness. Discussed proper use of food additives with PIC. Sulphites are not approved for use without prior approval from Maricopa County. PIC willingly discarded sodium sulphite at time of inspection

Inspector notes: Observed 3 boxes worth of shucked oyster shells being stored in an old 5 gallon hand soap container. Discussed proper food storage with PIC. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Prior to next routine inspection provide safe, multi-use containers to store food. PIC willingly discarded shucked oyster shells at time of inspection, (See Violation #14)

Inspector notes: Observed a sprayer nozzle hose attachment hooked up to a hose bib, with no atmospheric vacuum breaker, beneath a hand sink in the food prep area with the sprayer nozzle placed inside the basin of the 2-comp prep sink. PIC removed hose from the hose bib at the time of inspection. Discussed the importance of keeping hose removed from a discharge basin to prevent a cross-connection between potable and non-potable water sources

Inspector notes: Observed raw marinated skirt steak being stored directly atop RTE sauces in the lower shelf of the small prep table on the cook line. Also observed raw bacon wrapped peppers stored directly atop cooked octopus in the walk-in cooler. Discussed proper food storage with 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 shucked oyster shells from three different batches, with three shellstock tags present for identification located in the same bucket. Also observed another bucket of oyster meat carrying three different shellstock tags being stored together in cold water. Per PIC, they pre-shuck the oysters and assemble per order, with no means of identifying which of the 3 batches the oysters and shells correspond to. Discussed proper storage and identification practices for shellstock with PIC. Shellstock from containers may not be commingled. Commingled shellstock was discarded by PIC at time of inspection

Inspector notes: Observed large metal mixing wands being stored as clean on a hook on the exterior wall of the cook line with dried food debris on the food-contact surfaces at time of inspection. Per PIC, the wands were last cleaned the night previous to inspection. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed peeler on shelf and large mixing wand on holder near wall stored clean with dried on food debris on food contact surfaces. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed in walk-in cooler bags of cooked snail and cooked beef without date marking. Also observed in walk-in cooler cooked meat in plastic tubs with date marking of 2/1/25. Per PIC, items were removed from freezer 2 days prior and were not properly date marked. Also observed cooked shrimp broth with no date marking in walk-in cooler. Per PIC, item was cooked 2 days prior. Also observed pico de gallo labeled 2/3/25 but PIC stated actual prep date was 2/10/25. 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)

Inspector notes: Observed frozen shrimp sitting on back cooler. Per PIC, the shrimp was placed there to thaw. PIC relocated to prep sink to thaw under cold running water. Also observed frozen fish in ROP packaging labeled "keep frozen" completely thawed in walk-in cooler. 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. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process