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Pedritos Mexican Food

Permit ID: FD-52035

Permit Type: E & D

311 W Main St Mesa 85201


*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods Observed employee grab tortillas with bare hands, fill them with meat and then use bare hands to add cilantro. Employee was asked to wash hands and use gloves when directly touching ready to eat foods. Ready to eat food shall not be touched with bare hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet No hot water was available at the handwashing sink. Manager turned hot water on at the time of the inspection- as it had been turned off to prevent leaking. Hot water shall be maintained at the handwashing station 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 Observed Salsas at 49*F, tomatoes at 49*F, and cheese at 48*F in the top of the cold holding prep units used in the front service area. Items had been placed in cooler 1 hour previous and were exposed to high temperatures from the cook line. Manager brought lids for all products at the time of the inspection and will be turning on the air conditioner to decrease the temperature of the kitchen. All perishable items shall be kept at or below 41*F.
Corrected At Time Of 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 Observed cooked carnitas in the process of freezing in the freezer stored in direct contact with a plastic grocery bag from Ross. Items were removed from bags. Only food safe materials shall be used in contact with food.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 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.


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