Las Comadres Mexican Restaurant
Permit ID: FD-67486
Permit Type: E & D
11709 W Thunderbird Rd El Mirage 85335
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Observed two water bottles along front preparation area. Employee drinks are to be stored in assigned break areas and should be in easily cleanable containers with a lid and straw. Water bottles were placed in assigned area by hand sink.
Corrected At Time Of Inspection
19
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.
Observed hot hold of rice (130*F) and grilled peppers (121*F) at steam table across from grill. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Items were returned to grill and reheated to 165*F and placed back in steam table. Adviced person in charge to use metal stem thermometers to monitor food temperatures in steam table.
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. 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.
Observed carne asada stored in zip lock bags in the two door refrigerator next to glass door freezer in prep area at 48*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. As per manager the asada was frozen and thawed out previously in reach in cooler. Cold hold storage of food must be 41*F or lower. Carne asada was embargoed and destroyed. Advised manager that staff should use metal stem thermometer to monitor cold hold temperatures in refrigerators.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage
Observed bleach water sanitizer for wiping clothes greater that 200 ppm in sanitizer bucket by three compartment sink. Chlorine sanitizer was reduced to under 200 ppm for wiping cloths. Advised the person in charge to monitor sanitizer concentrations with test strips.
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use -Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service and single-use articles. Observed spray bottle of Windex stored next to onions in storage area of prep kitchen. Windex was moved and placed with cleaning supplies
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Yadira E. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with 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.
