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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco---Observed used water bottles stored on top of the prep table. Water bottles were discarded. Spanish liaison discussed with employees that employee drinks must have a lid and a straw to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 cabbage shredder with an accumulation of cabbage dried on the blade and inside of the machine. Per PIC, the shredder had not been used today. Employees disassembled the shredder and washed, rinsed and sanitized the blades, and inside of the shredder. Also observed knives, scoop, and can opener stored clean in a container. The container had food debris at the bottom with a soiled cloth that the utensils were stored on top of. All utensils were cleaned at the time of inspection. All food contact equipment must be cleaned every 4 hours, and clean to sight and touch.
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 cooked black beans, soup with cooked corn, and shredded cheese with an internal temperature of 46-51'F. The black beans were cooked on 1/14, soup on 1/10, and shredded cheese was shredded and put into bags in the cooler on 1/13. All foods were discarded at the time of inspection. Discussed with PIC proper cooling methods, and not storing TCS foods at the bottom of the fridge. All TCS foods must maintain a temperature of 41'F or colder.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage---Observed a lighter stored above a food prep area. The lighter was moved to a location away from food prep areas. All chemicals must be stored in an area the prevents contamination to food or food prep areas.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability---Observed little to no hot water coming out of the faucet of the hand sink. The hot water handle was installed incorrectly. PIC adjusted the handle which then provided adequate hot water. Hot water must be available at every hand sink to ensure proper hand washing.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Emailed inspection report Inspection conducted with Spanish Liaison (RS1197) who can be reached at 602-376-8565 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.