Local Mexican Restaurant Hit With 23 Health Code Violations

A local restaurant received a whopping 23 violations.Photo byMikael SeegenonUnsplash

There are bad restaurant health inspections, and then there are BAD restaurant health inspections. The vast majority of establishments are well maintained, and even when one or two violations are discovered the issues are corrected on the spot. That, however, isn’t the case with one local Tucson restaurant, as it was cited for a whopping 23 violations. One of the highest number of violations discovered this calendar year (if not in a few years), it’s a warning sign for consumers. One or two violations can be accidental or bad luck. But 23? That’s a management issue. 

On August 31, Mariscos Chihuahua was visited by a health inspector at 3901 South 6th Avenue here in Tucson. With the 23 identified violations, the restaurant was instantly placed on probation. The first series of problems were identified with the handwashing sinks of the restaurant. The sink was being used to clean and rinse wash clothes, and it did not have paper towels or soap. The handwashing sinks are for handwashing only, though having actual soap and towels on hand is also a must.

Inside the walk-in cooler, the inspector saw raw fish and bacon stored directly above ready-to-eat foods (RTE). All RTE foods must be stored on top, in order to avoid any dripping and possible food contamination. There were also problems with proper temperature control inside the walk-in. Foods must remain under 41 degrees, otherwise, it enters the “danger zone”, which allows bacteria to grow. Despite this, octopus tested at 50 degrees, shrimp at 44, and cooked chicken at 47 degrees.

Continuing with problems inside the walk-in, boxes of food were stored directly on the ground. This is another violation, as all food must be stored at least six inches above the ground. The shelving inside of the walk-in was rusted, which can cause other problems. The inspector pointed out the need to repair or replace the rusted shelving.

There were all kinds of problems with labeling. Either food was stored out of order (the oldest food should be stored on top/most easily available) to prevent food from going bad, or certain bins did not have prep/open dates at all. 

Wet dishes were stacked wet without being given the chance to dry. This can lead to mold, not to mention musty smells. However, the dishes were at least cleaned. Shelving, prep areas, and surfaces throughout the restaurant were heavily encrusted with old food debris. Even soil debris was found in some areas.