Via Delosantos Restaurant
Permit ID: FD-00258
Permit Type: E & D
9120 N Central Ave Phoenix 85020
*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
Not Participating
1
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
----At time of inspection, observed dark organic matter built up in soda gun nozzle behind the bar. Per bartender, soda nozzle is soaked overnight. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Correct Prior To Next Routine Inspection
20
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.
-----At time of inspection, diced tomatoes, shredded lettuce, pico de gallo, and shredded mexican cheese blend were measured in a temperature range of 48*F to 58*F in the small prep cooler near the walk in cooler. Per person in charge, items were placed there during the lunch rush less than 2 hours prior and will be used before the lunch rush ends. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Discussed with person in charge to maintain the prep cooler, so all TCS foods can be maintained at 41*F or less. Discussed ways to keep prep cooler cold such as containers of ice baths, not overfilling containers, keeping lids closed, etc. Person in charge moved the cheese, lettuce, tomatoes, and pico de gallo to the walk in cooler to cool down before placing back in the prep table.
Corrected At Time Of Inspection
31
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.
-----At time of inspection, observed large buckets with lids on them filled with tomato-based salsa at an internal temperature of 49*F. Per person in charge, the salsa was just prepped 45 minutes prior to inspection. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled. Person in charge transferred salsa into smaller pitchers and left the containers uncovered until salsa cooled to 41*F.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. *Discussed techniques for cooling salsa. Inspection rights verbally acknowledged by Cinthia L. Inspection report sent via email.
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.
