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
Not Participating
1
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ------ In the walk in cooler, observed two large metal pans with more than 8" of cooling shredded beef with internal temperatures ranging from 46-52*F when measured with a probe thermometer. PIC stated the beef had been prepared the night before and had been in the cooler since. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the beef did not cool in the allotted 6 hours, the manager voluntarily discarded the improperly cooled shredded beef at the time of inspection (see embargo).
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. ------ In the walk in cooler, observed a large metal pan of cooling red chili beef with internal temperatures ranging from 50-65*F when measured with a probe style thermometer. Observed more than 6 inches of cooling beef in the pan that was stored on the lower levels of the rack near the walk in door. Per PIC chili finished cooling at 10am. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC had the red chili beef separated into another container and placed in a high airflow area in the walk in cooler. Also observed approximately 20 sealed gallon plastic bags filled with cooling tamales stacked in boxes around the walk in cooler. PIC stated they were uncooked tamales with TCS fillings that would be placed in the freezer soon. Each tamale was wrapped in dried corn leaves and parchment paper before being placed in the plastic bags. Discussed placing single layers of cooling tamales sheet pans if cooling in the walk in, or immediately placing into the freezer to ensure rapid cooling. PIC had the cooling tamales moved the the freezer at the time of inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
-
Observed packages of raw beef and raw fish stored in cardboard box directly on the walk-in refrigerator floor. Also observed a metal pan of defrosting chicken stored on the floor beneath the shelving. Discussed with person in charge that all food, especially food not in waterproof packaging should be stored at least 6 inches above the floor to prevent contamination from the premises. The meats were moved to a different location off the floor.
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. Of note: Discussed implementing time control for TCS foods held in ice baths near the serve line. Notice of Inspections Rights were verbally reviewed with manager, Lisette E. A copy of the report was emailed to the manager. 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.
