Inspection Report

Violations

Violation #: 2

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: Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Discussed with person in charge to acquire their CFPM. 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 #: 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 a large, flat pan filled with pinto beans inside of a reach-in refrigerator without a date mark on the pan. According to the person in charge, the beans had been cooked two days prior to the inspection, on Tuesday. Discussed with person in charge that after 24 hours, ready-to-eat (RTE) and time and temperature controlled for safety foods (TCS) must be date marked. All RTE/TCS foods were properly date marked at the 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 two large, deep (at least 6 inches deep) black plastic lidded bins sitting on the countertop in the kitchen. The first bin contained chopped al pastor meat and the other bin contained chopped carne asada meat. According to the person in charge, the meat had been cooked and chopped and then placed into the plastic bins approximately 1 hour prior to the start of the inspection. The internal temperature of the al pastor meat as measured using a probe thermometer was at 107°F and the carne asada meat internal temperature as measured using a probe thermometer was at 82°F. All TCS foods being cooled in deep containers were transferred to shallow containers and placed on ice baths to allow for rapid cooling. Discussed with person in charge to regularly take a temperature after the food has been cooked and chopped and then to keep checking the temperature to monitor the cooling food. Discussed with person in charge to cool the food in shallow, wide flat uncovered pans. 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 #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed bags of frozen cheese sitting on the countertop. According to the person in charge, the cheese was thawing. Discussed with person in charge to thaw the food under continuously running water that is 70°F or less or to thaw overnight in the refrigerator. Person in charge returned the cheese to the refrigerator. 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 #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a knife stored between the prep table and the refrigerator in the kitchen. The person in charge removed the knife from the area and placed it into the sink to be washed, rinsed and sanitized. 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.