Los Armando's Mexican Food
Permit ID: FD-14109
Permit Type: E & D
4732 E Thomas Rd Phoenix 85018
*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.--- Two large deep containers (one plastic and one metal) filled to the rim with red chili and tomato salsa, which had been left cooling from previous night observed at 47 to 54 deg F. Person in charge discarded both containers of salsa. Time/Temperature control for safety food must be properly cooled from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg in the following 4 hours.
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.--- Ceviche, pico de gallo, cooked shrimp, battered fish, and chile rellenos observed in small prep cooler next to main prep cooler at 46 to 52 deg F. Cooked shrimp, ceviche, and pico were placed in cooler 2 hours prior and were moved to walk-in to rapidly cool to 41 deg F. Chile rellenos and battered fish were in cooler overnight at person in charge discarded them at time of inspection. Time/Temperature control for safety food must be cold held at 41 deg F or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.--- Carnitas labeled 5/4/19 and cooked beef labeled 4/29/19 observed in walk-in refrigerator. Person in charge discarded food items. Ready-to-eat time/temperature control for safety food must be discarded at 7 days.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-- Scoops, tongs, and Styrofoam cups found submerged in multiple food items in walk-in refrigerator such as, green salsa, pico de gallo, and beef soup. Person in charge ensured handles of food utensils were left out of food and removed styrofoam cups. During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored in food with their handles above the top of the food and the container.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods--- Ceiling in kitchen area found heavily stained and in poor repair from water leak. Premises must be maintained in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Conducted with Badge #64.
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.
