Inspection Report

Business Name
Susie's Mexican Cafe

Business Address
2405 E UNIVERSITY DR TEMPE AZ 85288

Permit Number
FD-01064

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/15/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Observed 2 pans of cooling menudo date marked 1/14/2025 with internal temperatures ranging from 46-53*F and 44-50*F in pans stacked in the middle shelf near the walk in cooler door. Observed approximately 6-8 inches of cooling foods in each pan. Per PIC, the green chili was placed on ice after cooking at 10am while still hot. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Advised PIC to air cool foods to help shed excess heat prior to placing on ice. Advised PIC that once foods reach 135*F in some areas that the food should be considered as in the cooling process. Provided cooling logs to PIC to help actively monitor cooling process and critical control points vs. relying solely on ice baths to cool. Advised PIC that even if foods are cooled in ice baths to below 70*F, the may not reach 41*F if placed into deep pans once moved to the walk in cooler. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Addl Notes: No time stamp observed on TCS foods the PIC stated were on time as a control including cheese, sour cream, pico, tomatoes, salsa with internal temperatures observed 44-47*F with a probe thermometer. PIC provided a time log that had not yet been filled out. PIC stated time control began at 9am. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

*Second consecutive repeat violation*

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed cooling refried beans measuring between 73-86*F when measured with a probe thermometer. Observed the beans in a large metal pan with more 8-10" of cooling beans inside. Also observed cooling, assembled but un-steamed masa tamale (containing a RTE filling) measuring 50-52*F with a probe thermometer in tightly packed zip-style bags. PIC stated the beans cooled in an ice bath for 1 hour before moving to the cooler. PIC stated the tamales had been assembled 30 minutes prior and would be moved to the freezers later. Observed the bags tightly pack and stacked two high. Per PIC, all foods had been cooling for 30 minutes or less. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours (chunky salsa made from canned tomatoes). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC opened the bags and moved the tamales to the freezer spaced out to allow for better air flow. PIC separated the beans into multiple containers. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

*Eighth consecutive repeat violation*

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Materials for indoor floors some sections of walls are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. Observed rough textured sections of ceiling near the kitchen entrance. Observed walls behind food prep areas constructed of a stucco-like material that is not an easily cleanable or durable material. Advised PIC to repair floors, patch walls and cover with FRP or equivalent prior to the next routine inspection. PIC has already addressed the areas behind the cook line. PIC stated they had recent unexpected repairs and are getting quotes to complete the repairs in the summer. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.