Inspection Report

Business Name
Salsitas Mexican Food
Business Address
6135 N 35TH AVE PHOENIX AZ 85017
Permit Number
FD-23-01751
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/1/2024
Grade
Not Participating
Priority Violation
4
Inspection Status
Completed

Violations

Violation #: 20

Repeat Violation

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 cooked birria in back fridge unit at temperature of 50F. Person in charge states that it was cooked yesterday at 7pm. Had person in charge discard food item as it has been longer than the 6 hour cooling time.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Observed cooked beef and chicken dishes on hot holding unit with an internal temperature of 110F. person in charge states they were put on unit 2 hours prior as hot unit was heating up. Had person in charge reheat items to 165F. Discussed turning on hot holding unit first thing when opening.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

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 salsas on salsa bar with an internal temperature of 47F. Person in charge states that the food items were placed there about 2 hours prior. Had person in charge put salsas back in main fridge to reach desired temperature of 41F. Discussed proper cold holding of salsas in unit

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; 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,Repeat Violations: 2nd

Comments/Details

A pattern of non-compliance is developing for Priority violation # [20,18,45], [3-501.16, 3-501.14, 4-101.11 ], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge and a date will be decided for the operator later. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection.
This establishment is not participating in the award program at this time and had 4 Priority, 0 Priority Foundation violations on this inspection.
Emailed to person in charge
Discussed having opening task be turning on hot holding unit



Award: Not Participating,Review Complete: CHECKED,Review Notes: MJ,Signer: Irma

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.