Inspection Report
Los Reyes de la Torta
1528 E SOUTHERN AVE TEMPE AZ 85282
FD-25190
Food Establishment - Eating & Drinking
Re-Inspection
8/9/2024
R
0
Re-inspection required
Violations
Violation #: 2
Repeat Violation
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: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOATION (5TH CONSECUTIVE)
Violation #: 33
Repeat Violation
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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 45*F in the refrigerated prep unit in the drink area: milk and strawberry cream beverage. Person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit was 47.8*F using a min/max thermometer. Observed the following TCS food in the sandwich refrigerated prep unit on the cookline with internal temperatures between 44*F - 47*F: shredded mozzarella, ham, soft-cooked bacon, sour cream, raw beef, raw fish, pasteurized egg, raw hamburger, raw breaded beef, and cooked pork. The person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 46.5*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit or placed in ice baths to rapidly cool to 41°F at time of inspection 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. Person in charge indicated they would use ice in beverage refrigerator, and they would attempt to replace the sandwich unit. Corrective Action: Correct prior to re-inspection on 08/19/24. REPEAT VIOLATION (2ND CONSECUTIVE)
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
"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.