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
0
Violation
ID

Violation Description

Violation Comments

Correct By
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 tight lids stacked on top of each other filled with tomato-based salsa at an internal temperature of 46*F-51*F. Per person in charge, the salsa was just prepped within a couple hours 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. Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Person in charge transferred salsa into long, shallow containers and left the containers uncovered until salsa cooled to 41*F (Corrected at inspection). 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 if inspection, prep cooler closest to walk in was actively being filled with shredded cheese, sour cream, shredded lettuce, pico de gallo, and diced tomatoes. Prep cooler measured an ambient temperature of 54*F. Cooler shall measure at 41*F or below to maintain cold holding at 41*F. Person in charge moved items back to the walk in cooler. PIC stated that a new prep cooler has been ordered and will be delivered tomorrow. PIC will not use prep cooler until it is replaced and measures 41*F or below (2nd Consecutive). *Re-inspection will be conducted within 10 days.
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation #31, [4-301.11] has been noted during this inspection. An Active Managerial Control Intervention Plan 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 testing sanitizer. Inspection rights acknowledged by Janie S. 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.
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