Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
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 53*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. Ambient temperature of cooler measured 51*F with a min/max thermometer. 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 placed items in ice baths and turned the cooler down to a lower temperature to cool items before placing back in the prep table.
Corrected At Time Of Inspection
31
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. ---At time of inspection, ambient temperature of small prep cooler containing TCS foods near walk in measured at 54*F with a min/max thermometer. Cooler shall measure at 41*F or below to maintain cold holding at 41*F. Inspector and person in charge turned temperature of machine down and used ice baths while reach in cooled. Items in prep cooler reached 41*F and ambient air reached 40*F by end of inspection.
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 0 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #20, [3-501.16 (A)(2)+(B)], 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. Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 526-6123. If you have any questions regarding this inspection report, or would like to review it with someone in Spanish, please contact our language liaisons at (602) 526-6123. *Discussed cooling before cold holding, cooling methods, maintenance of prep cooler, and cold holding requirements. Inspection rights verbally acknowledged by Lana S. Inspection report and handouts 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.
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