Sofia's Mexican Food
Permit ID: FD-09847
Permit Type: E & D
530 W Pima St Gila Bend 85337
*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
B
1
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.
Refrigerated make table on line ambient temperature measured to be 53*F holding Time/Temperature Control for Safety (TCS) foods (cheese, cut lettuce, cut tomatoes, pico, sour cream, chile relleno, cooked beef, ham) with internal temperatures measured to be 50-74*F. Per person in charge items have been in unit overnight and unit temperature was not checked this morning. Person in charge voluntarily agreed to discard items, see embargo.
Walk in ambient temperature 56-60*F holding TCS foods (cheese, red enchilada sauce, cooked beef, salsa, green chile, cooked beans, cooked rice, tamale, chile rellenos, bacon, raw beef, chorizo, salsa, ranchero sauce, green salsa, pico, milk, raw shell eggs, sour cream) with internal temperatures measured to be 47-60*F. Per person in charge items have been in unit overnight, and they are waiting on refrigeration repair company to return to repair unit. Per person in charge walk in was out of temperature last night and items inside have not been used today. Person in charge agreed to voluntarily discard TCS items, see embargo.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
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.
Refrigerated make table on line ambient temperature measured to be 53*F holding Time/Temperature Control for Safety (TCS) foods with internal temperatures measured to be 50-74*F.
Walk in ambient temperature 56-60*F holding TCS foods with internal temperatures measured to be 47-60*F.
Person in charge has called for repair, refrigeration repair technician arrived during inspection. At time of inspection freezer is holding TCS foods below 41*F and establishment has one alternate cooler on front line holding proper temperature. Establishment will utilize ice bath for TCS items needed on line.
Follow up required within 24 hours to ensure cold holding capacity is adequate.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Printed inspection report. Provided Spanish Liaison contact information.
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.
