Menuderia Guanajuato
Permit ID: FD-45820
Permit Type: E & D
124 S 24th St Phoenix 85034
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability
No handsoap was present at front handsink when came into restaurant. Employee placed soap there before being asked to. No handsoap present in one of the restrooms. Person in charge replaced at time of inspection. Ensure handsinks are all always stocked with soap and paper towels.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Three-compartment sink was set up, but employee was only do wash and rinse step on some of the dishes. The sanitizer level was also between 0-25 ppm. Person in charge added chlorine at time of inspection, and had dishes sanitized. Ensure all dishes are washed, rinsed, and sanitized and the sanitizer is always between 50-100 ppm.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed bowl of carne asada cooked prior in the inspection (about 20 minutes prior) sitting in a covered bowl on the counter at 90-95 degrees F. Employee put carne asada back on the grill to reheat it to 165 degrees F and got a container to put it in the steam table. Ensure TCS (time/temperature control for safety foods) that are being hot held are always 135 degrees F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Salsa in large plastic tub (12 inches deep) and sitting in ice bath that was only 6 inches deep. The part not submerged was 60-62 degrees F. Per employee salsa had been out one hour. Employee got a higher container so salsa could be completely submerged in ice bath. Also instructed employees to stir food frequently to ensure the entire container of salsa remained in temperature.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Rolled tacos with cooked meat made 7 days ago (one day past discard date) in pull out refrigerator drawers on the cook line. Salsa in large plastic tubs in the walk-in date marked 8 days ago. Ensure TCS foods are date marked with 24 hours of preparation, and are used or discarded within 7 days (the day you made it, plus 6 more). Foods were discarded at time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed can of "Raid" ant and roach spray behind counter. Ensure only licensed pest control applicators apply pest control and chemicals are not stored in restaurant. Person in charge removed it from store to take home at time of inspection.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest
Dead cockroaches (approximately 10) found in 2 dry storage areas underneath shelving units. Sticky traps were also full and needing replacement. Ensure dead pests are removed of. Employee swept them up at time of inspection and threw them away.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Freezer condensation line has frozen causing icicles to hang from pipe, and a frozen puddle on floor of walk-in freezer. Fix and maintain equipment in good repair.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter
Propane tank being stored in back store room area that manager said is for personal use. Please remove items not necessary for the operation of the business from the establishment.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 2 Core violations on this inspection. This inspection was done as a result of a citizen's complaint. No evidence was found to support the allegations made in the complaint. No County legal action will result from this inspection. Restaurant is connected to a new ice cream shop called “El Rey De Los Raspados.” Ice cream shop is not open and operating yet, but TCS foods were present. Informed restaurant the new ice cream shop would need a permit and left an application. Informed establishment they should contact Plan Review with any questions and submit plans prior to operating.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
