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. --- In the walk-in cooler, observed a metal pan of shrimp ceviche stored directly above an uncovered pan of cooked carne molido. Per PIC, the shrimp ceviche is not cooked with heat, making it a raw food item. Had PIC move the shrimp ceviche to a bottom shelf. Please store all animal products appropriately to avoid cross contamination.

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. --- In the back prep area, observed a large handheld immersion blender stored in the clean dish area. The blender had a build up of organic matter on the blades. Had PIC properly wash/rinse/sanitize the blender. Please ensure all food-contact surfaces and equipment are clean to the sight and touch to prevent contamination.

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.--- Inside of the hot display case, observed a pan of lengua, a pan of guisado, and a pan of pozole, all measured between 124-130*F. Per PIC, they had been re-heated about 2 hours prior. Had PIC move all three pans to the stove to be heated to 165*F, which then could be returned to the hot holding line. The heating element for the steam was turned off, so PIC turned it on to allow the hot holing unit to create steam. Please ensure all hot foods are held at 135*F or above to prevent the growth of harmful bacteria. Also please check that all heating elements are turned on.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals--- At the three compartment sink, observed a bottle of scented bleach being used to make the sanitizer solution. Had PIC empty the sanitizer compartment, and another employee went to purchase the correct type of bleach. Please only use unscented, normal bleach for sanitizing. The bottle will have directions specifically for sanitizing dishes on the label, and it shall comply with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements. Please ensure all sanitizers used are the correct type in order to ensure proper sanitization is occurring. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use--- Near a prep sink on a shelf, observed two cans of Raid insect repellent. Had PIC discard immediately. Only authorized and trained professional pest applicators can have and apply pesticides in a food establishment. Please ONLY use your professional pest control company for pest related issues and activities.

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.--- In the walk-in cooler, observed a large, deep plastic container containing salsa verde. The salsa was measured at 73*F. Per PIC, the salsa had been prepared about 3 hour prior. Had PIC move the salsa into shallow pans less than 4 inches deep, and then place it into the freezer to rapidly chill. When cooling, please ONLY use approved methods, such as shallow pans less than 4 inches, ice wands, and placing items in the freezer.

Food properly labeled, original container

Core-3-602.11, C: Food Labels--- In the grab and go section, observed multiple deserts, such as cakes, pudding cups, and jell-o cups, that are made within the establishment. There was no label bearing the name, address or ingredients. Food made on site to be sold in a grab and go setting shall include the following: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight. This information must be in English, but Spanish can be added as well.

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-- In the walk-in cooler as well as other places throughout the establishment, observed grocery bags being used for storing raw produce, such a green onions and cut white onions. The bags were in direct contact with the food. Also in the walk-in observed a large back trash bag containing raw chicken. Had PIC move all food items out of the grocery/trash bags, and place them into food grade bags. When storing food please only use food grade materials to prevent the food from becoming contaminated with ink and or plastic particles.