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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.>>>Establishment was unable to provide Shellstock tags from the last 90 days. Discussed proper Shellstock tag maintenance; the establishment must do the following with the Shellstock tags going forward:
• Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty.
• The date when the last Shellstock from container is sold or served shall be recorded on the tag or label.
• Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order
• Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas.
Re-inspection on 12/22/23 to verify that establishment is saving tags for 90 days, writing the day of last sold on them, and maintaining them in order.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed a pan of raw beef stored directly above ready to eat flan in the walk in refrigerator. Also observed a pan of raw pastor marinated pork stored directly above a container of salsa rojo and the establishment ready to eat raw oysters in the walk-in refrigerator. Also observed raw whole shelled eggs stored directly above containers of ready to eat salsas and sauces in the walk-in refrigerator. Employee moved all of the raw animal proteins to the raw animal protein storage area of the walk-in below any ready to eat foods. Discussed with person in charge storing all raw animal proteins below/next to any ready to eat foods to prevent cross contamination of potential harmful bacteria from the raw animal proteins and ready to eat foods.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed the following ready to eat time/temperature controlled for safety foods labelled with the following preparation dates: cooked birria beef (12/05), cooked asada de peurco (12/05), and salsa verde made with tomatillos (11/28). Employee indicated none of these foods were frozen and willingly discarded of all of the foods listed above. Discussed discarding all ready to eat (RTE) time/temperature controlled for safety (TCS) foods after 6 days (or 7 days with day 1 being the day they were opened, prepared, or opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness.
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 cooked chorizo with an internal temperature of 107*F in the top portion of an uncovered refrigerated prep unit; discussed with employee not cooling food in the refrigerated prep unit because it may heat up other foods around it and the unit may not have the capacity to cool the food fast enough. The employee indicated it was cooked 1 hour before inspection and moved the chorizo to the walk-in cooler. Also observed cooked potatoes stored at room temperature in the kitchen with an internal temperature of 86*F; employee indicated they were cooked a little over 1 hour before inspection and moved them to the walk-in cooler as well. Discussed cooling techniques with the person in charge.
The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 10+ flying insects in the establishment back prep/storage room. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments.. Re-inspection 12/22/23.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection. Reviewed: vomit/fecal accident, parasite destruction forms A copy of the inspection report was emailed. No County legal action will result from this inspection. 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.
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.
