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. 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 in zip lock bags stored on top of a box of raw shelled eggs. The raw chorizo was moved to prevent cross contamination. Raw animal proteins must be stored according to their final cooking temperature. A hand out on food storage was sent via email to the PIC.
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. 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. ---Observed dishes sitting inside the three compartment sink with 0 ppm of chlorine sanitizer. Employee added more choline to the 3 compartment sink. The concentration then read 50 ppm. Chlorine sanitizer must always have a concentration between 50-100 ppm.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.---Observed refried beans with no date, bags of cooked ground beef with a date of 3/29, and cooked pork with a date of 3/14. Per employee the beans were made on 4/1, the ground beef was made/frozen on 3/29, and taken out yesterday, and the pork was made/frozen on 3/14 and taken out yesterday. Employee added dates to all these foods at the time of inspection. All TCS foods must be dated within 24 hours, and the new date added to any frozen TCS foods taken out to be used.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 0 Core violations on this inspection. OF NOTE: Discussed using food grade bags for meat with PIC Emailed inspection report 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.
