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 on staff. All food service establishments MUST have a certified food manager on staff. A food manager certification must be obtained within 90 days.

Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco -- Several employee drinks were observed throughout the kitchen, including a pop-top style lidded drink, and a sports drink bottle with a screw-on cap. Employee drinks must have a tight fitting lid and straw, to prevent contamination to the hands when drinking in the kitchen. The PIC stated the drinks would be removed from the kitchen.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. -- Observed an employee touch raw bacon with gloved hands. The employee removed their gloves, lathered their hands with soap for approximately 2 seconds, rinsed their hands in the sink for approximately 5 seconds, and then dried their hands and attempted to return to food service. Proper handwashing requires at least 15 seconds of lathering the hands with soap followed by at least 5 seconds rinsing the hands, and then drying the hands. The inspector demonstrated a proper handwash and the employee rewashed their hands.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 handwashing sink by the register does not have paper towels or any effective means by which an employee could dry their hands. All handwashing sinks must be stocked with paper towels or another appropriate hand drying object. The PIC stocked the handwashing sink with paper towels at the time of inspection.

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. -- FOURTH CONSECUTIVE REPEAT -- An open metal pan of raw chicken was found in the walk-in fridge, stored on a wire rack shelf above an open, unlidded container of ready to eat salsa, boxes of eggs, and water used for the establishment's agua frescas. All raw animal products MUST be stored beneath or separate from ready to eat food items to prevent cross contamination. The PIC moved the chicken to prevent cross contamination.

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. -- The establishment's prep line fridge was out of temperature as were several items in the fridge. Carnitas, chorizo, cabeza, fried peppers, raw carne asada, raw bacon, raw shelled eggs, pulled pork, pico de gallo, sour cream, and shredded lettuce were between 48*F-62*F. All cold holding items MUST be held at or below 41*F to ensure food safety. The PIC stated that the items had all been moved from the walk-in fridge to the prep fridge approximately 2 hour prior. The PIC moved all items back to the walk-in fridge to reduce the temperature to 41*F.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling -- A full bottle of Acetaminophen was stored above a microwave and above the establishment's open prep table. Medication may not be stored in food prep areas, and must be stored in a designated separate location to prevent potential contamination. The PIC removed the medication from the kitchen.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. -- The establishment's prep line fridge had an internal ambient temperature of 50.9*F. All refrigeration units MUST have an internal ambient temperature at or below 41*F to facilitate proper cold holding. A reinspection will be conducted to ensure the fridge is repaired or replaced.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence --10+ live flies were observed in the establishment. The PIC did not have records of the previous pest control service. All food service establishments must be maintained free of pests. A reinspection will be conducted to ensure a pest control service removes all pests from the establishment.

Hot & cold water available; adequate pressure

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability -- 24 HOUR REINSPECTION -- The establishment does not have hot water. Tested two handwashing sinks and the establishment's prep sink; the water dispensed from these sinks reached a maximum of 88*F. The PIC stated that the hot water has turned off and frequently turns off, which leaves the establishment without hot water. Additionally, the handwashing sink by the register does not dispense any water when the hot water knob is turned on. All food service establishments MUST have hot water. A 24 hour reinspection will be conducted to ensure the establishment has hot water, and to ensure the handwashing sink near the register dispenses hot water.