Inspection Report
Realeza Michoacana #2
5045 W THOMAS RD PHOENIX AZ 85031
FD-09995
Food Establishment - Eating & Drinking
Food Routine Inspection
12/8/2023
Not Participating
4
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---No Certified Food Protection Manager (CFPM) present or available during inspection while multiple Priority violations were observed. Person in charge was unable to answer cold holding, hot holding, and cooking temperatures during inspection. Please have a CFPM present in the establishment during all operational hours. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services
Correct By: Correct Prior To Next Routine Inspection
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.--During inspection observed the cook assembling a to-go order for a customer using her barehand to handle ready-to-eat cilantro & diced onions. Informed employee to wash hands & don gloves prior to handling or assembling other items. Please ensure to not establish bare hand contact with ready to eat food.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals----During inspection observed employee actively ware washing utensils and plastic containers in the 3-compartment sink with a chlorine concentration of 0ppm in the sanitizer basin. Upon request the items were rewashed, rinsed, and sanitized when a chlorine concentration of 50ppm to 100ppm had been established in the sanitizer basin. Please ensure to properly wash, rinse and sanitize utensils and food contact surfaces at the appropriate chemical concentration.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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.--During inspection observed 5 stainless steel containers holding cooked chile rojo w/ shredded chicken at a temperature ranging from 100*F-103*F, placed on a utility cart in the middle of the kitchen. Per the employee the items were cooked at 11:00am, and had been in the cooling process for approximately 2 and a half hours. At 2:30pm, informed the employee to reheat the items to 165*F or higher. The employee placed all the food in the 5 stainless steel containers in two pots and reheated the items to an internal temperature of 170*F. The reheating process was verified by re-probing the items an hour after the reheating process began. Informed the cook & person in charge to follow proper cooling methods at all times. Please ensure TCS food is cooled from 135*F to 70*F in two hours and from 70*F to 41*F in an additional 4 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
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.--During inspection in walk in cooler observed multiple TCS items with prep dates exceeding 7 days such as: a container of caldillo (stew) & a container of in-house enchilada sauce, both items were cooked on 11/30/23. The items were discarded upon requested by the person in charge. Ensure to date mark TCS items in order to discard them 6 days after prep date.
Correct By: Corrected At Time Of Inspection
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
Core-3-602.11, C: Food Labels---During inspection in a retail display case observed multiple pre-assembled & packaged containers of ceviche, gelatina, flan, rice with milk, and diced fruit cups without labels. Please ensure your labels reflect the basic requirements: 1) Name of Product; 2) Processor Name; 3)Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Please ensure any additional consumer handling/safety is present as well such as: refrigeration requirements and use-by or best-by dated. Please provide labels for your packaged products prior to your next inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---During inspection observed multiple live roaches (more than 3) around the wall of the 3-compartment sink. Ensure that pest control is performed by a certified pest control applicator and establishment is maintained free of pest at all times. A re-inspection will occur for this violation in 10 days.
Correct By: Correct Prior To Reinspection
Comments/Details
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite
*Embargo form provided via paper copy*
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.
Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 4,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Myrna V.
"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.
| 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.