Inspection Report
Salsitas Mexican Food
6135 N 35TH AVE PHOENIX AZ 85017
FD-23-01751
Food Establishment - Eating & Drinking
Food Routine Inspection
10/27/2023
Not Participating
6
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: 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.
Observed paper towels to be unobtainable/in inoperable dispensers at hand sinks in women's and men's restrooms and no other hand drying provision was observed in restrooms. Paper towels or other approved hand drying provision must be available at all hand sinks to promote proper handwashing. PIC provided obtainable paper towels to restrooms.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: 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.
Observed metal vegetable dicer with visible food debris in crevices of plunger part, between dicer blades, and around base of equipment. Vegetable dicer was stored as clean on clean dish rack across from three compartment sink. Had PIC re-wash, rinse, and sanitize equipment. Discussed with PIC that food contact surfaces must be fully cleaned and sanitized to sight and touch to prevent growth of pathogens.
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.
Observed red salsa, green salsa, and menudo in lidded, deep plastic tubs more than a foot deep inside tall reach in unit next to dry storage at 49-57*F. Unit observed at 38*F. PIC stated that items were prepared yesterday and contained tomatoes and tomatillos. PIC stated items were put into unit after being prepared. All other TCS items in unit were observed at or below 41*F. It was determined that improper cooling was the cause of the items being out of temperature. Discussed with PIC that TCS items must cool from 135*F to 70*F within 2 hours and from 70*F to 41*F within an additional 4 hours to prevent growth of pathogens. PIC discarded items at time of inspection as 6 hour cooling parameter had been exceeded.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.
Observed raw beef, cooked beef, sour cream, adobo sauce, birria consume, refried beans, cooked pinto beans, cooked potatoes, cooked green chile pork, and cooked carrots/onions in walk in at 47-80*F. Unit was observed at 46*F. PIC stated all items had been in unit since yesterday or beyond. PIC discarded all items. TCS items must be held at or below 41*F to prevent growth of pathogens.
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.
Observed tres leches cake with a prep date of 10/15, rice pudding with a prep date of 10/20, and cheesecake with a prep date of 10/20 in small dessert fridge next to cashier station. PIC discarded items. TCS items may only be kept for a maximum of 7 days (prep date + 6 days) to prevent growth of pathogens. TCS items must be sold or discarded within 7 days.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-201.11, P: Separation-Storage
Observed spray bottle of degreaser being stored above clean dishes on clean dish rack across from three compartment sink. Also observed spray bottle of windex being stored above single use straws/containers for customer orders near cashier station. PIC moved items to proper storage. Chemicals and other potentially toxic materials must be stored in a way to prevent contamination of food, food contact surfaces, and equipment.
Corrected At Time Of Inspection
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling
Observed several containers of pill form pain reliever medicines including personal prescription medication stored on shelf above prep table on cookline. Also observed first aid kits being stored over prep table in kitchen. PIC moved items to proper storage at time of inspection. Medicines and first aid supplies must be stored in a way to prevent contamination of food, food contact surfaces, and equipment.
Corrected At Time Of Inspection
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: 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.
Observed walk in fridge holding various TCS items to be at 46*F. PIC called manager who called for service of walk in. A 24 hour reinspection will be conducted. Cold holding units holding TCS items must be at or below 41*F, or otherwise working at a capacity to maintain TCS items at or below 41*F to prevent growth of pathogens.
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
Observed hydrated masa being stored inside and in direct contact with inside of grocery store bag in prep fridge on cookline. PIC stated that establishment uses masa to make tortillas. Had PIC move masa to food grade plastic container. Grocery bags are not made of food grade plastic and could lead to contamination of food. Discussed with PIC importance of storing foods in food safe containers to prevent migration of deleterious/potentially harmful materials.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed leak from plumbing under three compartment sink. Repair and maintain in good repair.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Of note: Discussed with PIC that standing reach in next to dry storage does not seem to be working correctly as temperature was observed to jump up 20*F whenever unit was opened and then would come back into temp when closed. Recommend servicing unit to prevent cold holding issues. // Obtain signage to be placed in restrooms instructing that "Employees must wash hands". Obtain lidded trashcan for women's restroom prior to next routine inspection.
Core-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.
This establishment is not participating in the award program at this time and had 6 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with badge #309.
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: 455,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: Complete- MM,Signer: Karla Lopez
"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.