Maricopa County, AZ

La Michoacana Premium

Permit ID: FD-86787

Permit Type: E & D

1180 W Elliot Rd Suite 101 Tempe 85284

*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
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>>Observed sanitizer red buckets in the prep area with chlorine sanitizer with sanitizing levels exceeding 200ppm. Water was added to both buckets to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 a container exceeding 4 inches deep of horchata (homemade) in an internal temperature of 66*F in the agua fresca refrigerator at the far end of the counter. Per PIC the horchata was made 30 minutes prior to inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table top or bottom refrigeration. PIC added ice into the horchata to rapidly cool to 41*F at them time of inspection.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Core-4-204.112, C: Temperature Measuring Devices-Functionality >>>Observed in multiple units of refrigerators and freezers with TCS items and no thermometer. Discussed with PIC refrigeration and freezer units storing TCS foods shall have a thermometer located in a conspicuous place.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 the use of chlorine sanitizer and quaternary ammonium sanitizer being used separately throughout the facility. PIC was unable to locate the testing strips for either sanitizer at the time of the inspection. Discussed with PIC the importance of having functional quat test strips and chlorine test strips to determine concentration of sanitizer levels. Reinspection scheduled on 4-18-24
Correct Prior To Reinspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability >>>Observed at hand wash station with a temperature of 76*F. Per PIC the hot water heater is not working is not working. PIC had an electrician on site during inspection and needed to get parts. Discussed with PIC hot water supply shall be sufficient to meet the peak hot water demands throughout the food establishment. Reinspection Scheduled on 4-4-24
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Also observed no Food Handler's Cards for working employee. Please obtain CFM and Food Handler's Cards for employees prior to next routine inspection. Reinspection Scheduled 4-4-24 #48 Reinspection Scheduled 4-18-24 #46 Of Note: Discussed date marking Temperature Control for Safety (TCS) items within 24 hours or opening or cutting product. Report sent via email On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this 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.
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