Maricopa County, AZ

Restaurante Cancun

Permit ID: FD-41979

Permit Type: E & D

4440 S 19th Ave Phoenix 85041

*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
D
3

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
Priority Foundation-2-301.15, Pf: Where 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. Observed an employee wash hands in a 3-comp sink. Explained to all employees that hands must be washed in a hand sink and ONLY a hand sink. Please ensure that all employees know and follow this policy.
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. Outside, a grill and steam table are being used to prepare tacos. Cooked pork and cooked beef were in hot-holding wells and had internal temperatures of 90-93*F. Per employee, the items had been placed in the wells 20 minutes prior. Had employee reheat the meat at time of inspection. Items that are hot-holding should be a minimum of 135*F at all times.
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. A refrigeration unit next to the taco prep grill and hot holding was not plugged in and was holding diced tomatoes. The tomatoes had an internal temperature of 55*F. Per employee, the tomatoes had been placed in the unit 5 minutes prior. Instructed employee to move the tomatoes into a refrigerator to cool. Please ensure that cold-holding food items are stored at 41*F or below at all times.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Several packages of tortillas had holes in them, and the tortillas appeared to have been partially eaten by small rodents. Had employee discard these packages. Please maintain the premises free of rodents, and store food in such a way as not to attract pests.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination Several cooking/preparation items were being stored on the floor and in the mop sink. Food contact surfaces should not be stored in an area in which contamination can result. Please store food contact surfaces in a 3-comp sink if dirty, and on clean shelving if clean.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Clean utensils are being stored in a bin containing food particles. Please clean these bins and keep them free of food debris, as this can cause contamination.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Several pounds of cooked meats were stored in what appeared to be trash bags. No employee was able to determine what kind of bag the food was stored in, and no containers of the bags were available to determine whether they were food-grade or not. Explained to employees that food should not be stored in trash bags, as they can allow deleterious substances to migrate into the food, resulting in possible chemical poisoning of patrons. Had employees move the meat into food grade pans. Please only store food in food grade containers in order to prevent the migration of deleterious substances into the food.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods The floors of the kitchen are unsealed concrete. Please seal these to prevent bacterial growth that can result in odor. Baseboards are missing throughout the kitchen. Please replace. There is a large piece of drywall missing from above the freezer, exposing wood and providing a route of entry for pests. Please seal.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 4 Core violations on this inspection. Emailed report. 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.