Maricopa County, AZ

Mama Chelo's

Permit ID: FD-61894

Permit Type: Food Processor

1620 S 16th St Phoenix 85034

*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
Violation
ID

Violation Description

Violation Comments

Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge... Operator does not possess a current food safety manager certification with priority violations during inspection. Operator could not answer foodborne illness or exclusion questions. Please obtain a food safety manager certification and keep a copy available at all times.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash... Observed chef adjust glasses with gloved hands before continuing to prepare RTE food, had operator change gloves and before continuing. Please ensure hands are washed after encountering potential sources of contamination.
Corrected At Time Of Inspection
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 chef cutting ready to eat (RTE) garlic cloves to be added to salsa with bare hands, had chef discard items. Please ensure RTE foods are not handled with bare hands to prevent contamination.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Chlorine sanitizer solution in bucket measured over 200 ppm, had operator dilute solution to 50-100ppm. Please ensure all chlorine sanitizer solutions to be used on food contact surfaces are maintained between 50-100 ppm to prevent contamination.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-603.16, C: Rinsing Procedures... Observed employees rinsing equipment and utensils before use, please ensure that all food contact surfaces are air dried after sanitizing without additional rinse step. Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices... Operator provide own bleach to mix sanitizer in shared kitchen but has no test strips to measure the concentration. Advised operator to use quat sanitizer solution and testing strips provided in shared kitchen until chlorine test strips are obtained. Please ensure appropriate test strips are available to test sanitizer solution concentration at all times.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Discussed running all utensils and equipment through warewashing machine before food prep, updating ingredients on label, RTE foods, shelf life, and sources of contamination.


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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