Maricopa County, AZ

Salvadoreno Restaurant

Permit ID: FD-06525

Permit Type: E & D

303 E Southern Ave 113 Mesa 85210

*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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-----Observed several priority violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection. Discussed requirements for certified food managers. All priority violations were corrected at the time of inspection. Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties-----Observed no current food handler certificates for any employees at the time of inspection. All food handler certificates expired more than a year prior to inspection. Discussed the duties of the PIC. The PIC's duties include ensuring all employees are properly trained in safe food handling and have food handler certificates. All food handling employees must have food handler certificates from an ANSI certified purveyor.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.-----Observed employee crack raw shell eggs and put on gloves to begin handling RTE foods without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands for 20 seconds at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.-----Observed employee dump cooked meat into kitchen hand wash sink. Employee discontinued process at the time of inspection. Hand wash sinks may only be used for hand washing and must be accessible at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee wash blender with soap and water and prepare to use without sanitizing. Discussed proper sanitization with the PIC. Employee properly sanitized the blender for 10 seconds in chlorine sanitizer at the time of inspection. Discussed the importance of properly sanitizing food contact surfaces and utensils.
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. 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 cheese, cooked beef soup, and cut cabbage at 46-50'F on bottom shelf of reach-in refrigerator by door to kitchen. Observed large amount of cheese stored on shelf directly above bottom portion of reach-in blocking air flow to bottom items. Per PIC, all items were placed in refrigerator more than 4 hours prior to inspection. All items were embargoed at the time of inspection. Discussed proper cold holding with the PIC. Discussed storage of food items in refrigeration units to allow for proper air flow and cold holding. All TCS foods held cold must be held at 41'F or below at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals-----Observed 200 ppm chlorine in sanitizer bucket by trash cans near dining area.. Water was added to sanitizer bucket to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC.
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 salsa in large, deep pots on top of stove at 88-92'F with burner off. Per PIC, the salsa was cooked less than hours prior to inspection and left on top of stove to cool. Discussed proper cooling methods with the PIC. PIC reheated salsa to 165'F and will use ice wands to rapidly cool salsa. All items should be cooled in uncovered, shallow pans in the reach-in refrigerators, by using an ice bath, by using ice wands, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Repeat violation. This is the fourth consecutive violation. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 insufficient refrigeration capacity for operation of establishment. Observed overfilling of refrigerators (see violation #20) and lack of space to properly cool cooked foods properly (see violation #31). Sufficient refrigeration to properly maintain TCS foods at 41'F and to properly cool cooked TCS foods is necessary for operation of establishment. Must provide additional refrigeration to meet demands of establishment prior to re-inspection on 4/18/2019.
Correct Prior To Reinspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Observed scoops without handles stored in bulk ingredients including sugar in back dry storage area. PIC removed scoops without handles at the time of inspection. Discussed proper storage of utensils between use with the PIC. Repeat violation. This is the second consecutive violation.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-903.12, C: Prohibitions; Utensils, Equipment and Linens-----Observed establishment storing cambro units in back bathroom. Equipment, utensils, and linens may not be stored in bathrooms and other prohibited storage areas. PIC relocated to proper storage area at the time of inspection.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices-----Observed no chlorine test strips available at time of inspection. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Establishment is currently using pH test strips to check sanitizer levels. Must correct/obtain prior to re-inspection on 4/18/2019.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-----Observed several tiles missing in kitchen floor resulting in hard to clean surface, hole in wall by hand wash sink in kitchen, and hole in kitchen door. All floors, walls, and ceilings must be smooth and easily cleanable. Must repair prior to next routine inspection. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed-----Observed missing coved base in several areas throughout kitchen. All floor and wall junctures must be properly coved and sealed. Must repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 6 Priority Foundation and 5 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-----Observed no certified food manager certificate available at the time of inspection. A certified food manager certificate is required at all times. Must correct prior to next routine inspection. Repeat violation. This is the second consecutive violation. OF NOTE: Establishment was scheduled for Department's Active Managerial Control Class located at 1645 E Roosevelt St, Phoenix AZ 85006. Discussed MCESD's pattern of non-compliance policy. Inspection conducted with Spanish Liaison (RS 1197) who can be reached at 602-376-8565. Observed large amount of equipment frequently used for catering including a tent, multiple cambros, and other supplies. Establishment is not approved for catering and does not have a catering permit. Discussed permit requirements with the PIC.


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.