Yuliana's Mexican Food
Permit ID: FD-50209
Permit Type: E & D
2473 S Higley Rd Suite 103 Gilbert 85295
*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
1st consecutive violation. Observed several personal drinks without both a lid and a straw. All personal drinks need to have both a lid and a straw and to be located in an area that will not contaminate any food, food prep, or utensils.
Correct Prior To Next Routine Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed raw shrimp, thawing in a bucket stored directly on top of a small ice machine that is next to the prep-sink. Ice from ice machine is used for customers consumption. Discussed with person in charge about not using the top of the ice machine as a “prep-table”. Shrimp was relocated at time of inspection to protect from cross contamination with the ice.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 water from prep-sink that is thawing raw meat splashing on the clean utensils on the rack. utensils placed at 3 comp sink. Discussed putting a splash guard in between rack and prep-sink.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed cooked chicken being placed in the walk-in with an internal temp of 93F. Person in charge stated that it was cooked 20min ago and left out in room temp and then placed in the walk-in. Discussed the cooling process with person in charge.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed cow tongue being thawed incorrectly. discussed proper thawing procedure with person in charge.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.14, C: Food Preparation
Observed food being stored at the 3 comp sink. Discontinue this practice. All food prep needs need to be done at the food prep sink or food prep tables.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed several wet rags left out in the kitchen. Discontinue this practice. Soiled wiping cloths,
especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are
not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between
uses.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 1 Priority Foundation and 4 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.
