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.
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
Observed raw chorizo stored above shredded chicken, potatoes, shrimp and beef. PIC re-arranged chorizo to be stored below ready to eat foods. Raw proteins must be stored below ready to eat foods at all times to prevent cross contamination.
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
Observed employee washing dishes in three compartment sink with 0PPM of chlorine sanitizer in the third compartment. PIC brought sanitizer levels to 50PPM of chlorine sanitizer and was instructed to re-wash all dishes.
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
Observed potatoes, shrimp, beef and shredded chicken in reach in at 54*F. PIC stated it had probably been left out for hours and was discarded at time of inspection. Please refer to embargo form for more details. Cold TCS foods must be kept at or below 41*f at all times.
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
Observed beef empanadas, potatoes & cheese empanadas, and hush puppies from yesterday that had no date mark. PIC date marked items at time of inspection. Ensure TCS foods are date marked so they are not kept for more than 7 days (prep date counting as day one).
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed German Cockroaches throughout kitchen area. Verified pest control records with PIC, last treatment was conducted on 9/15. Will re-inspect within 10 days to ensure establishment is clear of cockroaches.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager- must be obtained within 90 days.-third consecutive violation. Emailed inspection report to PIC. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16], 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. 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.
