Maricopa County, AZ

Oaxaca Restaurant

Permit ID: FD-73500

Permit Type: E & D

2330 W Bethany Home Rd Suite 119 Phoenix 85015

*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
D
3

Violation Description

Violation Comments

Correct By
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. 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 food service employee cutting cooked beef with bare hands, then place the cooked beef in a holding pan to be used in burritos. Advised food service worker that ready to eat (RTE) foods, such as cooked beef, should only be handled using gloves or utensils such as tongs to prevent contamination of foods. Food service worker discarded the cooked beef, washed hands, and put on gloves.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed food/debris build up on dicing blade and stopper of tomato/onion dicer in kitchen area. Advised food service employee that cutting equipment use to dice time/temperature control for safety (TCS) food items must be thoroughly washed, rinsed, and sanitized; clean to sight and touch. Food service employee placed the tomato/onion dicer in the 3-compartment sink to be washed rinsed and sanitized.
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 covered pan of cooked chicken under prep table that measured 97 degrees F. Food service employee stated the cooked chicken was removed from the oven an hour previous to inspection. Advised the food service employee that the cooked chicken is a time/temperature control for safety (TCS) food which needs to be hot held at 135 degrees F. Food service employee placed the cooked chicken back into the oven to reheat to 165 degrees F and stated they will ensure TCS food are held at proper temperatures.
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 raw shelled eggs, balls of string cheese, and raw marinated pork in reach-in refrigerator in back store room, measuring 46 - 49 degrees F. Person in charge (PIC) stated the food items had been in the refrigerator since the previous day. Ambient temperature of reach-in refrigerator was 53 degrees F. Advised the PIC that the food items are time/temperature control for safety (TCS) foods which need to be cold held at 41 degrees F. PIC discarded the food items and stated they will ensure TCS food are held at proper temperatures.
Corrected At Time Of Inspection
31
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. Observed ambient temperature of reach-in refrigerator in back store room measuring 53 degrees F using min/max thermometer. Time/temperature control for safety (TCS) foods where being in the refrigerator at time of inspection. Advised person in charge (PIC) that refrigeration units which hold TCS foods must be capable of holding such foods at 41 degrees F. PIC discarded all TCS foods and stated they will have the refrigeration unit inspected and repaired. Also, no TCS foods will be held in the refrigeration unit it is holding TCS foods at 41 degrees F. TCS foods will be held using remaining, properly operating refrigeration units.
Correct Prior To Reinspection
35
Food properly labeled, original container
Core-3-602.11, C: Food Labels Observed packages of dried herbs, which establishment repackages, without any identifying labeling information. Additionally, restaurant purchases and resells breads, some of which do not have a label with the processor's information. Advised person in charge (PIC) that all packaged foods for purchase must bear the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). PIC stated they will ensure packaged foods for sale are properly labeled.
Correct Prior To Next Routine Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed food service employee using latex gloves while handling food in kitchen. Advised person in charge (PIC) that latex gloves shall not be used to due to possible customer latex allergies. Vinyl type gloves are safe to wear when handling foods. Person in charge (PIC) stated they will obtain vinyl gloves for safe food handling.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods In back store room, observed gaps in ceiling where pipes run up walls and into ceilings. Advised person in charge that all holes and gaps shall be filled to facilitate a smooth and easily cleanable surface, and to prevent pests from entering establishment. PIC stated they will have gaps in the ceiling repaired.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 3 Core violations on this inspection. Ensure invoices/receipts for all dried herbs that are repackaged are maintained at restaurant to verify items are obtained from an approved source. Provided Food Safety resources for new Owners. No County legal action will result from this inspection. Emailed inspection report.


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.