Arriba Mexican Grill
Permit ID: FD-01872
Permit Type: E & D
1812 E Camelback Rd Phoenix 85016
*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
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking.
Observed grilled chicken partially cooked to measure between 140 F and 150 F placed in a container at the hold holding station. The person in charge indicated that the food was holding in the unit for less than one hour. The chicken was removed and cooked fully to 165 F. Discontinue this practice. Non continuous cooking of meats must followed with rapid cooling from 135 F to 70 F within 2 hours and from 70 to 41 within the remaining 4 hours. A policy on non continuous cooking was provided this date.
Corrected At Time Of Inspection
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.
Observed three containers of cooked beans measured between 80 F to 85 F in a shallow ice bath out in the prep area. The person in charge indicated the food had been cooling for 2 hours. The beans was discarded this date. Ensure food are properly cooled from 135 F to 70 within the first 2 hours and from 70 to 41 F within the remaining 4 hours.
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.
Observed cooked ground beef and meat in red sauce measured at 66 F and 64 F in a shallow ice bath out at the prep station. The person in charge indicated the foods were cooling for over 2 hours. The foods were placed in the walk-in freezer. Discontinue cooling foods out at ambient air temperature in shallow ice baths.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-502.11(A) and (C), C: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices
Observed the dish machine not in use at the time of inspection to measure zero ppm chlorine. The 3-compartment sink was set up with 200ppm quaternary ammonium. Repair the dish machine to provide 500ppm chlorine.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a C Grade and had 2 Priority, 1 Priority Foundation and 1 Core violations on this inspection. The inspection rights were reviewed with M. Espinosa this date and the report was emailed. 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.
