Inspection Report

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no CFPM present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***3rd Consecutive Violation***

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no paper towels at handwashing sink closest to hot holding unit at time of inspection. PIC states the paper towel broke days before inspection. Explained to PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Paper towel holder should be fixed to be able to maintain the roll inside. Corrective Action: Corrected at time of inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed second designated handwashing sink by the 3 compartment with excessive amounts of food debris and a drain plug at time of inspection. Person in charge (PIC) states they sometimes use the sink for thawing/food prep. Explained to PIC that the second handwashing sink has been designated for pure handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand soap at handwashing sink closest to the hot holding unit at time of inspection. Explained to PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Recommended using soap specifically meant for handwashing with an accessible pump to facilitate the handwashing practice in the establishment. Corrective Action: Corrected at time of inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed metal pans and tortilla press with accumulation of dried food debris on the rack by the bakery section. PIC states these items were stored away as clean. PIC states that they simply rinse off items before using. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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.

Addl Notes: Observed active warewashing with only washing and rinsing step at time of inspection. No active sanitizing step was completed during warewashing. Explained to PIC that food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment uses chlorine to sanitize and should be at levels 50-100PPM. Discussed set up including the last active step of chlorine sanitizing for a minimum of 10 seconds of contact. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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 cooked barbacoa and cooked chicharron (pork) with internal temperatures of 46-49*F in the walk in at time of inspection. PIC states the items were cooked and cooled the previous night. PIC could not confirm when the items reached 41*F. Explained to PIC that 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed cooked rice, tripe, carnitas, and beans with internal temperatures of 99-125*F at time of inspection via probe thermometer in the hot holding case. PIC states the items have been placed in the unit 2 hours prior to inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed the following time/temperature control for safety (TCS) foods in the walk in: cooked carnitas, cooked tripe, pico de gallo, nopales, chicharron con chile (fried pork skin in chili sauce), and carne con chile (beef in chili sauce) with internal temperatures of 47-48*F via probe thermometer. PIC states the items had been in unit since Monday, over 4 hours. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Internal temperature of walk in at beginning of inspection was 47*F. All other TCS food items prepared this day less than 4 hours were relocated to freezer to rapidly cool. PIC was able to lower unit ambient to 41*F by the end of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 walk in unit with ambient temperature of 47*F at beginning of inspection. Explained to PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. TCS foods that were located in the walk-in for over 4 hours were discarded at time of inspection. All other TCS food items prepared same day, less than 4 hours before inspection were moved to the freezer to rapidly cool. PIC was able to manually lower walk in temperature to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed inside of walk-in and cooking prep area with excessive amounts of food debris at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Please develop a schedule to routinely clean and eliminate all food debris on floors, walls, walk-in/storage areas. Corrective Action: Correct prior to next routine inspection. ***2nd Consecutive Violation***