El Mix Raspados
Permit ID: FD-78935
Permit Type: E & D
12550 W Thunderbird Rd Suite 116 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
B
1
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 cold hold hot dogs and package of bacon in three door glass refrigerator at 52 and 54*F. Cold hold of foods is to be at 41*F or lower. Operator chose to embargo and discard meat products. Advised operator to monitor thermometers in cold hold units to ensure food is held at 41*F or lower.
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 three door glass refrigerator in food prep area with an ambient temperature of 52*F. Operator turned unit to a down and using an Minimum/Maximum thermometer an internal temperature of 51*F was recorded. Fresh fruits and vegetables will only be stored in refrigerator until it is fixed. All Temperature control or safety foods will be stored in other cold hold units until fixed.
Correct Prior To Reinspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed scoops and spoons stored in unclean stagnant water. Utensils may be stored on a frequently cleaned surface, and easily cleanable container or in water that can be held consistently at 135*F. Utensils were removed from water and cleaned. A clean container was added to store utensils when not in use.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 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 Johana M. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. A reinspection will be conducted on or before Monday, September 20, 2021.
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.
