Inspection Report

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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 no bodily fluid clean up kit or written instruction for cleaning bodily fluids. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 in-operable hand wash sink with no faucet handles by the outdoor cooking area where employee was actively grilling meats. Predefined Comment: Handwash sinks must be supplied with cold and 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: Correct prior to re-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 wiping cloths, dishware scrub pad, and empty bucket stored inside the basin of the hand wash sink. Discussed handwash sink not used for other purposes than handwashing. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

6-301.14 - 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 wash signage at any hand wash sink used by employees. 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 prepares and serves raw marinated shrimp ceviche as ready to eat 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 #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed open container of raw chicken stored in a speed rack full of open uncovered cooked ready to eat foods. Raw chicken was directly over cooked tamales and cooked shredded beef. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. The person in charge removed the raw chicken and properly stored it away from ready to eat foods. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 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 food debris and other organic matter in a pan and vegetable dicer stored as clean on the utensil storage rack by the 3 comp sink. Observed a knife stored as clean directly on the floor under the utensil storage rack. Predefined Comment: 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 #: 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 cooked ready to eat TCS foods with internal temperatures between 45-50F in the walk in cooler. TCS foods included cooked potatoe chorizo, rice, beans, potatoe machaca, shredded beef, barbacoa, ribs, shredded beef green chile, potatoes, beef stew, steak, lengua, tripas, carnitas, pork, red/green salsas, and carne asada. The person in charge stated all food items had been cooked and stored in the walk in cooler since the day before, more than 4 hours. Observed raw chicharron with internal temperature of 64-67F drying on a speed rack with an air fan. The person in charge stated the chicharron had been left to dry at ambient temperature throughout the day prior, stored in the walk in overnight, then brought back out to dry at ambient temperature for the day. The person in charge stated this was the established process of drying at ambient and only refrigerating overnight. All improper cold holding food items were embargoed at the time of inspection. Predefined Comment: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 no date marking label on any cooked TCS ready to eat food item stored in the walk in cooler. The person in charge stated all food items had been cooked the day before or prior up to two days ago, more than 24 hours. 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). The person in charge was unable to demonstrate date marking system used for the establishment is in place. Food items were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 24

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

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 cheese chile rellenos, machaca/chorizo burritos, and other breakfast burritos with internal temperature between 105-127F in the deli case. The person in charge stated the food items were placed under time as control, observed the food items were not marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Observed establishment did not have a written time as control policy that indicated which food items were to be placed under time as control. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Predefined Comment: Must provide written time as a control procedures prior to re-inspection. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.

Violation #: 28

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

Comments:

7-207.11 (A) - Priority Foundation: Restriction and Storage-Medicines; Unnecessary medicines Addl Notes: Observed a pill with a clear casing and green powder loosely wrapped in an open napkin placed directly on top of a package of tortillas on the prep table. Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed can of insecticide stored on a wire rack above the floor food mixer with open bowl that had food debris from recent use. Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time 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 cooler with minimum ambient temperature of 44.7F as measured by inspector min/max thermometer. TCS foods stored in the walk in cooler had internal temperatures of 45-50F. The person in charge adjusted the settings on the cooler fan box which were set to 43F down to 37F. Later observed the walk in cooler ambient temperature lower to 40.9F as measured by inspector min/max thermometer. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed bags of raw meats thawing in pooled water in a basin of the three compartment sink. Observed white and red colored foam on the water, around the edges of the basin, and draining into the basin from the drain board. Observed a wiping cloth and blender jar filled with water soaking on the drain board. The person in charge stated the the foam was from food that had just been blended. Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Observed dead roaches on the floor in the back kitchen, observed glue traps filled with dead roaches under the storage racks and 3 comp sink. Discussed need to remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct at once.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed dead roaches in a box of packaged flour tortillas next to the prep table. Observed live roaches on the wall by the 3 comp sink. Discussed maintaining premise free of insects, rodents and pests. Inspecting shipments of food, premises for evidence of pests. Eliminating harborage conditions. Discussed the use of only certified pest control services. Corrective Action: Correct prior to re-inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed used tongs with food debris stored on the rim of a trash can next to the prep table. The food contact surface of the tongs were in direct contact with the bag liner which contained food waste and other rubbish. The person in charge removed the utensil for warewashing at the time of inspection. 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 #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently. 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.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed various home improvement tools and construction materials such as hardware, paints, solvents, glues, and other similar items stored next to a tortilla maker machine and storage rack of dry foods. Observed accumulation of litter, rubbish, unused equipment stored by the back door of establishment. Discussed removal of items not needed for operation of establishment and proper disposal of waste to prevent harborage conditions. Corrective Action: Correct prior to next routine inspection.

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed broken/missing floor tile and unsealed flooring with deep grooves and pitted areas containing standing water and food debris. 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.