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-- A priority violation has been documented. The establishment does not have a certified food manager. All food service establishments must have a certified food manager on staff. Please obtain a food manager's certification within 90 days.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. -- The establishment's hadwashing sink in the kitchen area is non-functional; no water flows from the sink when either the hot or cold knob is turned on. The PIC stated that the sink has been broken for several days. All food service establishments must have an operational handwashing sink for convenient employee use, with sufficient capacity to facilitate proper handwashing. The PIC stated that the handwashing sink would be repaired. A reinspection will be conducted to ensure the handwashing sink is repaired. Until the sink is repaired, employees will continue using a nearby handwashing sink (by the three compartment sink).

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. -- Raw chorizo in a metal pan was stored on a shelf directly above ready to eat ham stored in a metal pan. A metal pan of raw lengua was stored on a shelf directly above metal pans full of cooked chorizo and cooked al pastor. All raw animal products MUST be stored beneath ready to eat foods to prevent cross contamination. The PIC rearranged the items to prevent cross contamination. Reviewed posted MCESD food separation chart with PIC.

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.-- Several items were out of temperature in a home-style fridge with an internal ambient temperature of 52.3*F. Pico de gallo, a cheese mix with monterey jack, asadero, and cheddar cheese, deli sliced ham, sour cream, and cream cheese were between 48*F and 70*F. The PIC was unaware of the last time the refrigerator was in temperature/had been temped. According to the PIC, the pico de gallo had been in the fridge for approximately 2 hours, and was moved to a nearby refrigeration unit to reduce the temperature to 41*F. All other items had been in the fridge for 6+ hours, and were embargoed. All temperature sensitive items in cold holding MUST be maintained at or below 41*F to ensure food safety. The Establishment has additional NSF approved restaurant style refrigeration units with extra unused capacity. Establishment food should be held in restaurant style fridges to prevent cold holding issues. The PIC stated establishment food would be stored in the additional refrigeration units.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling -- Antacid tablets, blister packs of ibuprofen, and a large bottle of extra strength acetaminophen were all stored among the establishment's dry ingredients and spices. These items were on a shelf directly above the establishment's slicers and prep sink. Medication may not be stored in the kitchen or in food prep/storage areas. Medication must be stored in a designated location away from food and food prep areas to prevent contamination. The PIC removed the medication and stored it in a designated area for employee personal items.

Adequate ventilation & lighting; designated areas used

Core-6-202.11, C: Light Bulbs, Protective Shielding-- A group of 4 lightbulbs in the kitchen is missing its protective shielding. All lightbulbs in food prep areas must have a protective covering/shielding to prevent contamination to food and food contact surfaces underneath. The PIC stated the lightbulbs would be covered.