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El Jacal Mexican Restaurant

Permit ID: FD-61093

Permit Type: E & D

2822 N 32nd St Suite 101 Phoenix 85008


*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.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee pick up a glove from the floor, throw it in the trash and then proceed to place a new set of gloves on hands. No handwashing occurred. Employee was instructed to remove gloves and wash hands properly. Please ensure hands are washed as often as necessary to prevent cross contamination. Provided a When to Wash handout to PIC. 2ND CONSECUTIVE VIOLATION
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods Observed employee handle a Ready to Eat (RTE) lemon that was going to be served with assorted herbs to a customer. Employee discarded lemon (see embargo form). PIC must ensure employees do not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed dish soap and bleach stored on top shelf of the 3 compartment sink, directly over utensils. PIC placed bleach and dish soap on the bottom section of the 3 compartment sink. Toxic substances must be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths stored in a chlorine sanitizing solution at 0ppm as well as stored on top of food contact surfaces. PIC was instructed to discard solution and prepare chlorine sanitizer solution at 50ppm-100ppm. When wiping cloths are stored in sanitizing solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. Do not keep soiled dry wiping cloths or dirty sanitizing solution.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required Observed employee wash, sanitize and place dishes and containers to dry. Employee was seen stacking the dishes and containers on top of each other while they were still wet. Dishes and containers were not allowed to air dry properly. Instructed employee to let dishes and containers fully air dry.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Hand wash sink located by the cash register does not have hot water , only cold water is available. Per PIC, a plumber has been contacted to repair the sink. A second hand wash sink is located in the back area of the kitchen by the 3 compartment sink that has cold and hot water available. Please ensure hot water at 100°F is available through a mixing valve or combination faucet. CORRECT PRIOR TO REINSPECTION
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 2 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [6], [code : 2-301.14,], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Discussed scoops used for spices and cold holding unit organization with PIC. No County legal action will result from this inspection. Re inspection will occur within 10 days Conducted with RS 1119


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.


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