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: 6th repeat violation. Observed no certified food protection manager on site at the time of inspection. Predefined Comment: 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.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee with gloved hands handle dirty dishes, soiled food equipment, soiled non-food contact surfaces, raw meats, then without washing hands or changing gloves directly touch with same gloved hands, cooked ready to eat carne asada, handles of utensils on the cook line, handles of sliding windows of the deli hot case, and handle clean sanitized dishes/food equipment. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 crates of unpackaged produce such as tomatoes, onions, and cilantro stored directly on the floor in front and under the hand wash sink thereby limiting access to the hand wash sink and exposing unprotected food to contamination. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

6-301.14 - Core: Handwashing Signage. 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: Observe no hand washing signage at hand wash sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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. Addl Notes: Observed establishment prepare and serve raw marinated ready to eat shrimp ceviche but have no updated parasite destruction letter from seafood provider. Predefined Comment: Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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 employee warewashing at the three compartment sink that was set up with one compartment of soap water, one compartment of rinse water, and one compartment that was left empty. Employee was soaking dirty dishes in the rinse water compartment, dipping a scrub pad in the soap water compartment, washing and rinsing dishes in the same compartment where the dirty dishes were soaking, then placing washed dishes to air dry in the empty compartment to be used/stored as clean without sanitizing. The person in charge directed employee on proper warewashing set up of three compartment sink, wash-rinse-sanitize, and employee properly washed and sanitized all dishes. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. 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 carne asada, chicken, rice, beans, and sauteed vegetables with internal temperatures between 105-125F in a hot box warmer next to the cook line. The thermostat of the warmer displayed an internal ambient temperature of 101-103F. The person in charge stated the food items in the warmer had been cooked and placed for hot holding less than 30 mins ago and reheated all items to 165F. The person in charge adjusted the temperature knob from the low setting dial at (3) to a higher setting dial at (8) and later observed the thermostat of the warmer indicate a temperature reading of 185F. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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: Observed open packages of bulk deli meats with no date marking in the meat case. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Violation #: 24

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

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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: Observed cooked chicken, chicharron, tripas, and carnitas with internal temperatures between 95-105F in the deli hot case. The person in charge stated the food items were placed under time as control as indicated by the times written on a dry erase board on the wall next to the deli case. Times on the board showed chicken 0800-1200, chicharron 0800-1200, Tripas 0730-1130, and Carnitas 0900-1300. The person in charge stated the carnitas were actually cooked an hour later at 1000, but this is the standard daily schedule for these food items. All items were in still being served at the time of inspection 1415, more than 4 hours past time as control only. The person in charge indicated following the final use time, the food items were to be removed from the deli case to be cooled, stored, and reheated for later service. Discussed food items under time control must be used or discarded within 4 hours, no co-mingling of foods, and cannot be re-used or reheated after 4 hours. The person in charge discarded all food items past 4 hours of time control only. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed insufficient spatial separation and no physical barrier between hand wash sink and prep table where employees were storing ready to eat vegetables, preparing fresh cut pico de gallo, and blending cooked fresh/cooked salsas. Prep table and food items were directly adjacent and less than 24 inches from the hand wash sink. Discussed sufficient spatial separation or physical barrier to protect food/food equipment from contamination from splash of the hand wash sink. Observed crates of unpackaged ready to eat vegetable stored directly on the ground under the hand wash sink. Discussed potential for contamination from splash/leaking of hand wash sink. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in use utensils, vegetable peeler, knife, and spoon ladle stored between use in the sani-bucket with wiping clothes under the prep table. Observed a vegetable dicer and blender placed directly on the floor between use. The food equipment was in direct contact with standing water, other food debris, and exposed to splash from the hand wash sink. Discussed food contact surface and food equipment must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Discussed proper storage of in-use utensils. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed broken/missing slider windows of the hot deli case resulting large open spaces and inability to maintain the deli case enclosed. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed floor cover of insufficient size to enclose the grease trap by three compartment sink resulting in large gaps and spillage. Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of spoilage on the floor of the walk-in cooler under the storage racks. Observed build up of food debris and organic matter on the shelves of the storage racks. Observed splatter of food debris and residues on the outer packaging of packaged foods stored next to the storage racks with uncovered cooked TCS foods. Observed build up of organic matter and soils on the walls, floors, ceiling of the walk in cooler. Observed gray colored standing water, food spoilage, and raw meat debris embedded in deep grooves and pitted concrete areas of flooring by the prep line, cook line, service line, and warewashing. Observed accumulation of loose soils on the ceiling tiles above the hot deli case. Predefined Comment: 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. Corrective Action: Correct prior to next routine inspection.

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed gaps, cracks, holes, missing/broken/separating wall panel along the outer walls of the walk-in freezer and door frame of the back door next to the walk-in freezer. Observed unsealed concrete flooring with deep grooves and pitted areas around the prep line, cook line, service line, walk in cooler and freezer. Observed soiled cardboard and distressed aluminum foil used to line the storage racks and shelves in the walk-in cooler, shelves of prep tables, and as "non" slip mats on the prep line and cook line. Discussed restricted use of cardboard and aluminum for for surface characteristics to be smooth, easily cleanable, durable, and non-absorbent. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: Observed insufficient lighting intensity in the walk in cooler resulting in inability to read labels or date marking, inability to observe unadulterated condition of food items, inability to see build up of spoilage. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Corrective Action: Correct prior to next routine inspection.