Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. -- Observed raw chorizo stored on a wire rack shelf above open containers of ready to eat sour cream and corn husks that would be used in contact with ready to eat foods. All raw animal proteins must be stored beneath ready to eat foods to prevent cross contamination. The PIC rearranged the items to prevent cross contamination.

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. -- The establishment's walk-in fridge and a reach-in fridge were both out of temperature, and all TCS foods inside were out of temperature. According to the PIC, the internal temperatures of the fridges and the items inside had not been checked since the day before. Butter, Cooked green Chile, cooked refried beans, raw chorizo, cut lettuce, tamales with cooked green chile, cheddar cheese, raw shelled eggs, sour cream, and cooked green peppers were all in the fridge for 4+ hours and had internal temperatures between 48-62*F. These items were embargoed. Masa made with cooked corn, raw beef, rolled chicken tacos, cut tomatoes, beef tacos, shredded beef, cooked chicken thighs, shredded chicken, and guacamole made with sliced tomatoes were all between 48-65*F and had been in the fridge for less than 2 hours according to the PIC, as they had either recently been delivered or prepped. These items were moved to the establishment's freezer to cool to 41*F. All cold holding foods must be held at or below 41*F. Discussed routinely checking the internal ambient temperature of all refrigeration units. The establishment does not have sufficient refrigeration to continue operating. The establishment was posted closed with a red sign.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. -- The establishment does not have sufficient refrigeration to continue operating and was posted closed with a red sign. The establishment's walk-in fridge had an internal ambient temperature of 51.6*F, a reach-in fridge had an internal ambient temperature of 50*F, and their third reach-in fridge was locked and no employee present had a key or other method of opening the fridge to determine its internal ambient temperature. All cold holding units must maintain an internal ambient temperature at or below 41*F to facilitate proper cold holding. A reinspection will be conducted to ensure the establishment repairs their refrigeration units.

Physical facilities installed, maintained, & clean

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Floors, walls, and ceilings throughout the kitchen are damaged to the point of no longer being smooth or easily cleanable. The coating on the concrete floor is pitting/peeling up throughout the establishment revealing the rough concrete underneath. Several sections of wall have holes/cracks that expose the rough surface underneath, or have been repaired with rough/uncleanable foam. All floors, walls, and ceilings in food service establishments must be maintained in a condition that is smooth and easily cleanable. The establishment has been making progress repairing these issues, but no major improvements have been noted since the previous inspection. Please continue repairing/resurfacing all damaged/rough/uncleanable floors walls and ceilings.

An Imminent Health Hazard is Present

The establishment's walk-in fridge has an internal ambient temperature of 51.6*F. A nearby reach-in fridge has an internal ambient temperature of 50*F. Another reach-in fridge is locked and no employee has access to a key to unlock it and test the internal ambient temperature. The establishment's freezers do not have sufficient capacity to hold the establishment's food. The establishment does not have adequate refrigeration to continue operation. All cold holding units must maintain an internal temperature at or below 41*F to facilitate proper cold holding. All out of temperature foods were embargoed or moved to the freezer if the foods had been in the unit for less than 3 hours. The establishment was posted closed with a red closed sign. A reinspection will be conducted to reopen the establishment once the walk-in fridge has been repaired and maintains an internal ambient temperature at or below 41*F.