Pronto by Serranos
Permit ID: FD-01323
Permit Type: E & D
6440 S Rural Rd Tempe 85283
*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
1
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.---Observed the following time/temperature controlled for safety foods with internal temperatures between 57*F - 58*F in the prep table by the stove: egg wash, queso fresco, shredded cheese mix, sour cream, precooked cod, corn salsa with cut tomatoes, pico containing cut tomatoes, shredded lettuce, shredded cabbage, mango salsa containing cut tomatoes. Per PIC, items were placed in cooler less than 4 hours prior to inspection. PIC relocated to other coolers to rapidly cool to 41 *F or below at time of inspection. Ambient minimum air temp was measured with max/min to be 49.1 *F. Also observed the following TCS items held on ice in the top portion of the prep table with internal temperatures at 41 *F and below: shredded lettuce, queso fresco, shredded cheese mix, cut tomatoes, corn salsa containing cut tomatoes, mango salsa containing cut tomatoes, shredded cabbage, salsa containing cut tomatoes, pico containing cut tomatoes, guac containing cut tomatoes. PIC will discontinue use of the lower part of the cooler until repaired. Adequate other refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Observed single prep table near stove measured to be 49.1 *F using the min/max thermometer and being actively used to store TCS foods (see violation #20). Repair/ replace prep table so that it maintains all TCS foods at 41*F or below. Adequate cooling was found onsite (walk-in refrigerator).
Re-inspection will occur on Friday August 4th, 2023.
Repeat violation.
Correct Prior To Reinspection
Inspection Comments
A pattern of non-compliance is developing for Priority violation #[20], [P-3-501.16(A)(2)and(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. Re-inspection will occur on Friday August 4th, 2023. No county legal action will occur 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.
