Inspection Report

Violations

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 a handwashing sink in the front counter service area without paper towels and observed a handwashing sink by the 3-compartment sink without paper towels. The person in charge replenished the empty paper towel dispensers at both handwashing sinks. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

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 dishes stored at the clean dishes rack. Upon separating several of the dishes, multiple dishes were observed to still have either food residues on them, or they had date labels/glue residue still stick on the pans. The dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Observed a metal container of enchilada sauce in the walk-in cooler with a date mark of 4/10-4/16 and another container of red salsa with a date mark of 5/3-5/9 on it. Based on the date markings on the containers of food and the time of inspection, the foods in question were embargoed at time of inspection (see embargo form). Also observed some flan desserts without date marking on them. According to the person in charge, the flans had been made the day before and were date marked at time of inspection. 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 #: 33

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

Comments:

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 several large, deep pans filled with cooked and cooling pinto beans, rice, roasted jalapenos, roasted onions and roasted tomatoes on a prep table in the back kitchen area near the walk-in door. According to the person in charge, the foods had just been cooked and placed on the counter approximately 30 minutes prior to the start of the inspection. The internal temperature of the beans, jalapenos, tomatoes and onions as measured using a probe thermometer ranged from 145°F - 170°F. The internal temperature of the rice as measured using a probe thermometer was at 107°F. It was observed that the rice was in a shallower pan but was still too deep (approximately 5 inches deep) and the other foods were in deeper pans at approximate depths ranging from 5-6 inches. All cooling foods were split into double pans to reduce the thickness of the cooling food by half and all cooling foods were placed high inside of the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to use thermometer to track food temperatures and to have the food either in an ice bath or in the walk-in cooler cooling down once the temperature is at 135°F. 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. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed large amounts of grease accumulated around the fryer and also observed a large collection of grease and lint on the vents/ceiling tiles above the food prep area in the kitchen. Discussed with person in charge to clean these areas more frequently to prevent the accumulation of lint and grease in these areas. 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.