Inspection Report

Business Name
Los Olivos Mex Patio

Business Address
7328 E 2ND ST SCOTTSDALE AZ 85251

Permit Number
FD-01181

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/7/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 dishwashing unit in use with less than 50 ppm of chlorine after 2 fresh cycles. Dishwashing unit should be kept at 50 to 100 ppm of chlorine as stated on the sanitizer bottle. Until unit is repaired and dispensing proper concentration of chlorine, employees will use the three compartment sink.

Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

At time of inspection, observed kids quesadillas at 90*F and tamales at 95*F in the steam unit on the cook line. Per manager foods had been placed there approximately 1.5 hours prior. Foods were reheated prior to going back into hot holding. All Temperature controlled for safety (TCS) foods in hot holding are required to be kept at or above 135*F.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-203.11, P: Poisonous or Toxic Material Containers-Container Prohibitions

In the walk in cooler, observed a bucket previously used for dishwashing detergent being used to store salsa. Buckets or containers previously used for chemicals or other toxic materials are not to be used for food. Salsa was embargoed. Discussed discarding chemical buckets once they are empty and no longer used for the dishwasher.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence

Observed an accumulation of rodent droppings in the dry storage area, under the dishwashing unit, on storage carts, under/behind cooking equipment, and in the liquor room. Observed food and debris from what appears to be rodent activity in the liquor room. Per employees, they have personally observed rodents and activity in the establishment. Establishment must remain free of pests. Reviewed pest control with managers. Will re-inspect in 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Observed holes in the walls and ceiling throughout the back of the kitchen and dry storage. Walls and ceilings must remain in good repair. Please have these holes repaired to limit rodent access to the kitchen. This is not a repeat violation.

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed an accumulation of debris and residues in the liquor room and in the beer walk in cooler. Floors should be cleaned as frequently as necessary. Please have these areas cleaned. This is a repeat violation.

Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no certified food manager was available on the premises. Please make sure at least 1 certified food manager is on the premises at all times. Programs emailed to manager.

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.

Due to the violations noted on this inspection report, County legal action may result from this inspection.

Inspection report emailed.

A pattern of non-compliance is developing for Priority violation #14, 4-501.114, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Manager Margarita C. has been signed up for the AMC training course on November 14th.
Employee John C. has been signed up for the AMC training course on November 14th.

Re-inspection for violation #36 will be conducted on November 17th.

Review Complete: CHECKED,Food Manager Licenses: 1,Embargo Lbs: 20,Award: Not Participating,Signer: Dora C.,Review Notes: QA

"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.