Maricopa County, AZ

Tortas Paquime

Permit ID: FD-08594

Permit Type: E & D

2541 E Mcdowell Rd Phoenix 85008

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee handle raw bacon to place it in deep fryer. Employee then handled Ready to Eat (RTE) quesadilla to place it on prep table without removing gloves and washing his hands. Employee was instructed to remove gloves and wash his hands properly. Quesadilla was discarded by employee(see embargo form). Please ensure employees wash hands when necessary.
Corrected At Time Of Inspection
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed bag of raw chicken in the walk in cooler bottom shelf directly over a covered container of raw beef. No evidence of dripping or cross contamination. Employee placed raw beef on a different shelf and raw chicken bag was placed on bottom shelf. Please ensure raw animal foods are separated by type based on minimum cook temperatures.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Interior guard in ice machine was observed with organic buildup. Per PIC, ice machine had been cleaned 3 months ago. Equipment food contact surfaces and utensils shall be clean to sight and touch.
Correct Prior To Reinspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Observed container of beef stew in walk in cooler at an internal temperature of 97F. Per PIC, soup is received hot at 6 am from their main kitchen, half of the soup is placed in hot holding, half is placed in walk in cooler. Beef stew in walk in cooler had been cooling for over 2 hours at time of inspection. Soup discarded (see embargo form). TCS food must be cooled from 135°F to 41°F or less in 6 hours provided that the food is cooled from 135°F to 70°F within the first 2 hours.
Corrected At Time Of Inspection
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths stored in quat sanitizer solution at a concentration of 0ppm. Employee discarded solution and replaced with solution at 200ppm. When storing wiping cloths in solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration.
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. Discussed sanitizer concentration and sanitizer test strips with PIC. No County legal action will result from this inspection.

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.