Inspection Report

Business Name
Burrito Express

Business Address
5202 E BASELINE RD GILBERT AZ 85234

Permit Number
FD-16056

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/29/2024

Grade
D

Priority Violation
4

Inspection Status
Re-inspection required

Violations

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 the cook cracking an egg, then changing gloves and handling tortillas. The cook was instructed to wash her hands and then put gloves on before handling ready to eat food items. Hand washing must occur between a change of task or from handling raw animal foods and ready to eat foods. Corrective Action: Corrected at time of inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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 liquid condensate from the reach in refrigerator dripping into a bowl of chopped tomatoes. The tomatoes were discarded. Please service any refrigeration units and monitor for leaks. Do not place food items under any areas where contamination may occur. Corrective Action: Corrected at time of 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 boxes of raw bacon stored on a shelf above chopped tomatoes and an open container of beans that were cooling. PIC moved all of the bacon to the very bottom shelf of the refrigerator to prevent contamination. 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 #: 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 raw in shell eggs holding 52F next to the assembly line and out of temperature control. Also observed chopped ham at 47F and rolled beef tacos in the prep cooler at 44-45F. Observed containers of cooked chicken and beef at 44-45F in a reach in cooler full of large quantities of TCS food products that were cooling down. Observed bags of salsa and containers of salsa in a beverage cooler that were holding 45-47F. PIC stated that all of the food items were made today except for the cooked chicken and cooked beef. Discussed preparing and cooling smaller amounts of food at a time, so the internal temperatures of other TCS food items do not rise. Discussed not placing TCS food products in beverage coolers, as they are not designed to hold TCS food products. Inspector recommended using 6-hour time as a control for all TCS food products in the prep table in the summer season. 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. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed a salsa/paste packaging machine that is currently being used by the establishment to package salsas. The PIC could not provide spec sheets or cleaning procedures to the inspector during the inspection. No logs are available to keep track of temperatures of the salsa as it is cooked, cooled, and packaged. PIC stated that the salsa is prepared and cooled the previous day. The following day, the salsa is packaged and then gets stored in a container where it is kept for 6 days. The salsa packaging does not include ingredients or store location information. The package appears to be ROP. It is unknown at this time if the unit is NSF. A variance may be required. 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 a beverage cooler holding TCS salsas and the unit was holding 46F ambient air temperature. PIC removed all of the salsa from the cooler and placed it into a working unit. Refrigeration temperatures must not exceed 41F. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed a live German cockroach on the wall. PIC stated that pest control services are performed biweekly. Please contact a certified pest control operator to service the kitchen prior to the re-inspection date. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A re-inspection will occur by 9/9.
OF NOTE: If a salsa packaging machine were to be approved these steps likely will be needed (but may not be limited to):
An on-site assessment by plan review- assessing placement, wear and tear, potential for contamination, cleanability, and possible modifications to machine.
The creation of a cleaning and sanitizing policy for the machine.
Labeling for the salsa packages would have to meet current labeling and CFR Code requirements -including name of establishment, address/phone number, ingredients, possibly date marking, etc.
The Department may require that the salsa being packaged be lab tested for pH to help determine if product is TCS or non-TCS.
The Department may ask that a variance be applied for if the shelf life is extended beyond 7 days or owner wishes to keep product out of refrigeration.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.