Maricopa County, AZ

Los Reyes Mexican Food

Permit ID: FD-24827

Permit Type: E & D

6719 W Thomas Rd Suite W-1 Phoenix 85033

*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Employee observed cracking raw egg and then tried to touch deli meat. Employee was stopped and asked to wash hands and don new gloves by PIC. When contaminated, employees must wash hands and change gloves prior to touching RTE foods.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Cooked pepper measured at 74*F left out for customers at room temperature. PIC had pepper moved to steam table to be reheated to 165*F and held at 135*F or above.
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. Salsas measured at 65-68*F in customer self service area. PIC had employees put salsa in cooler and would use additional ice for cold holding in the future. Cold held foods must be maintained at 41*F or below.
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. 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. Rice made over 24 hours before in the cooler did not have any date marking. Food held longer than 24 hours must have a date mark provided. PIC will put correct date marks on all food held over 24 hours.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Wiping cloths used in cleaning/sanitizing work prep surface measured less than 50 ppm of chlorine. PIC changed sanitizer buckets. When used in sanitizing surfaces wiping cloths must have concentration of sanitizer between 50-100 ppm chlorine.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-202.12, C: Heating, Ventilation, Air Conditioning System Vents Vent above food prep area is soiled with grease, dust, and food debris. Clean prior to next inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 2 Core violations on this inspection. 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.