Susie's Mexican Cafe
Permit ID: FD-01064
Permit Type: E & D
2405 E University Dr Tempe 85281
*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed raw bacon being stored over lettuce and tortillas in up-right reach in refrigerator. PIC discarded bacon at time of inspection. Please refer to embargo form for more details. Raw foods must be stored below ready to eat foods to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed three compartment actively being used with less than 50 PPM of chlorine sanitizer. PIC added more chlorine at time of inspection to bring chlorine levels to 50 PPM.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed chorizo in upright reach in at 92*F from day before. PIC discarded chorizo at time of inspection. Pleaser refer to embargo form for more details. Food must be cooled from 135*F to 70*F within 2 hours and from 70*f to 41*F within the next 4 hours.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed hot salsa, chunky salsa and ranch in beverage cooler at 64*F* Salsas were discarded at time of inspection. Upright reach in cooler was holding chiles rellenos, beef/chicken taquitos, diced tomatoes, raw eggs, shredded cheddar cheese, raw bacon, ham, beef/chicken tacos, milk, chorizo, chicken soup, and green chiles at 49-59*F. All items were discarded at time of inspection..
Cold held TCS foods must be kept at or below 41*F at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use
Observed numerous spray bottles in chemical storage area without a label. PIC labeled all spray bottles at time of inspection.
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
Observed beverage refrigerator at 58*F and upright reach in holding ambient air temperature of 61*F. Will re-inspect both units within 10 days. All cold held equipment must hold temperatures below 41*F at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 5 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. will re-inspect within 10 days. No County legal action will result from this inspection.
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.
