Roliberto's Mexican Food
Permit ID: FD-29734
Permit Type: E & D
12555 NW Grand Ave El Mirage 85335
*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
Not Participating
2
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 employee washing and rinsing dishes without sanitizing at three compartment sink. Discussed proper sanitizing practices with the person in charge and third compartment of sink was cleaned and filled with sanitizing water to sanitize dishes. Sanitizer was checked by the person in charge and reviewed at 100ppm.
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 rolled tacos in small sandwich prep cooler at 44*F and regular beef tacos in sandwich prep refrigerator at 51*F. As per person n chare the items may have been removed from the refrigerator to prepare during lunch. Both items that were also in the walk in cooler were < 40*F and prepared on 10/1/2021. Person in charge placed rolled tacos back in walk in cooler to rapidly cool, and tacos were discarded. Advised staff to try placing smaller numbers of tacos in a container to remove from refrigerator quickly instead of removing larger container or keeping doors open for extended periods of time.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed wiping cloths in kitchen stored in water with no bleach sanitizer solution. Person in charge changed out water and mixed new sanitizer solution for wiping cloths.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed knife stored between steam table and sandwich prep refrigerator along prep line. Knife was removed and cleaned.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # 20, 3-501.16 which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Lizeth O. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Provided copy of regulation changes hand out to establishment.
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.
