Management Awareness; policy present

Priority Foundation-2-103.11(M), Pf: Person in Charge Duties; Employees Informed to Report Illness. 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/4620/AMC-Toolbox---Employee-Health.-----Observed person in charge not fulfilling their duties. Multiple priority violations were observed during the inspection including repeated violations for #18, #19 and #20. Violations were observed because there was lack of oversight and accountability for items that had been left out at room temperature and items in the walk-in cooler cooling in containers that were far too large or deep to properly cool foods. A shipment of raw meat was also observed stacked in the kitchen and did not get put away until 1.5 hours into the inspection.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed dishes soaking in chlorine sanitizer at 0 ppm at the time of inspection. Person in charge prepared chlorine at 50 ppm at the time of inspection. Please maintain sanitizer at proper concentrations to ensure sanitizing of food contact surfaces.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.-----Observed carne asada cooked at 8 am at 48 *F in the walk-in cooler. Person in charge discarded at the time of inspection. Hot foods must cool from 135 *F to 70 *F within 2 hours and from 70 to 41 *F within 4 hours for a total of 6 hours to prevent bacterial growth.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.-----Observed salsa holding at 90 *F and rice holding at 92 *F on table at the time of inspection. Per employee, salsa had been heated up for a previous order but had not been returned to hot holding or cold holding unit afterwards. Person in charge moved to walk-in cooler at the time of inspection. Rice had been reheated to be placed in steam table but the rest was left on the counter. Please maintain hot foods at or above 135 *F to prevent bacterial growth.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.-----Observed salsa (53 *F), sliced tomato (68 *F), cut cabbbage (50 *F) and cooked jalapenos in vinegar (50 *F). Salsa was observed in reach-in table. Salsa was observed bottled and taken by customers to table before being placed back in cooler after their meal. Salsa was discarded at the time of inspection. sliced tomato was observed stored on top of food pan in the top of the prep table. Employee moved to bottom of unit at the time of inspection. Cut cabbage and jalapenos were observed in salsa bar. Cut cabbage was iced down and Jalapenos were discarded because they had been in the unit since the morning. Discussed proper cold holding procedures with person in charge and recommended having salsas and jalapeno mix tested for shelf stability via pH. All TCS foods must be maintained at 41 *F or below to prevent bacterial growth.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers-----Observed chemical spray bottle next to stove with no label. Person in charge labeled at the time of inspection. All working containers of chemicals should be labeled to prevent misuse.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.-----Observed shredded lettuce at 80 *F inside 5 gallon bucket in walk-in cooler. Person in charge portioned into smaller containers and added ice water. Also observed fresh salsa at (60 *F) and cooked salsa (67 *) in large containers at least 5-6 inches deep inside walk-in cooler. Person in charge portioned out into smaller containers at the time of inspection. Discussed proper cooling methods at the time of inspection.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-----Observed plastic bins of raw meat being stored on floor beneath storage shelves in walk-in cooler. Establishment does not have sufficient cold storage for the amount of food being produced. All food must be stored at least 6 inches above the floor to prevent contamination.