Maricopa County, AZ

Cocina Chiwas LLc

Permit ID: FD-88702

Permit Type: E & D

2001 E Apache Blvd Tempe 85281

*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
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 the following time/temperature controlled for safety foods with internal temperatures between 45*F -54*F in the refrigerated prep unit closest to the grill: shredded cotija, shredded queso, roasted vegetables, stuffed peppers, avocado crema, and mashed potatoes. Employee indicated they were placed in the unit 1 hour before inspection. Unit had measured ambient temperature of 37.9*F. Person in charge had employee fully set up unit so all pans were raised and there were no gaps; person in charge also had employees put these foods either back in the walk-in or on ice in the unit. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
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 poblano salsa made with heated poblano peppers in a 8 inch plastic container with internal temperature of 76*F prepared 1.5 hours before inspection. Person in charge informed that all cooling time/temperature controlled for safety foods must be cooled in shallow (4 inches or less deep), preferably metal pans in the walk-in cooler or freezer; if foods must be cooled in large, deep containers they must use ice baths and stirring or ice wands to further aid in cooling process. Also, cooling foods must not be covered. Person in charge indicated they would ice bath the poblano salsa and start using ice wands. Guidance provided.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. *Observed dehydrated watermelon and tomato in back prep area. Person in charge indicated they are not serving them in the restaurant but wants to use them in the future. Dehydration of time/temperature controlled for safety foods requires a variance with Maricopa County. Contact information for HAACP/variance team was provided over email. Reviewed: Vomit/fecal accident clean up procedures provided over email A copy of the inspection report was emailed. No County legal action will result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.


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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