Inspection Report

Business Name
Nando's Mexican Cafe

Business Address
1890 W GERMANN RD CHANDLER AZ 85286

Permit Number
FD-26336

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/24/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed plastic water bottle inside bottom storage section of cold top unit in prep line of kitchen. Employee drink cup without a lid or straw is not allowed in food area of establishment. A covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. Corrective Action: Corrected at time of inspection. Food employee removed water bottle from cold top unit and discarded it.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 roll of aluminum foil in basin of handwashing sink next to cook line. Observed tall trash can impeding access to handwashing sink next to cook line. Corrective Action: Corrected at time of inspection. Food employee moved aluminum foil roll to non-food storage shelf under a prep-table next to handwashing sink. PIC moved trash can away from handwashing sink, making it then accessible.

6-301.14 - Core: Handwashing Signage. 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 no handwashing signage for employees at any of the kitchen handwashing stations. Per Person in Charge (PIC) no employee handwashing signage was available onsite to be put at each handwashing station. Corrective Action: Correct prior to next routine inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed sliced tomatoes at a temperature of 50°F in cold top unit in kitchen prep-line. Per food employee, tomatoes were cut the night prior at ambient temperature and then placed immediately into cold top unit. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection. Food employee discarded the sliced tomatoes. Discussed cooling TCS food items to a temperature of 41°F or below before being placed in cold holding unit. According to information from the person in charge the following violation occurred due to a breakdown in following procedure.

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: A container of Pico de Gallo in bottom storage area of cold top unit at prep-line observed at a temperature of 47°F. Per PIC, container of Pico de Gallo was prepared at room temperature and then placed in bottom storage area of cold top unit 3 hours prior to observed temperature reading. TCS foods must be cooled to a temperature below 41°F before being held in cold holding unit. Corrective Action: Corrected at time of inspection. Bin of Pico de Gallo was removed from cold top unit and placed in walk-in cooler for rapid cooling.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap

Addl Notes: Observed drain pipe below kitchen ware washing unit with no air gap between water discharge pipe and floor sink. There must be a 1/2 inch air gap between floor sink and discharge pipe to prevent sewage backflow. Corrective Action: Corrected at time of inspection. PIC used zip ties to hold up discharge pipe and create an air gap above floor sink. According to information from the person in charge the following violation occurred due to a breakdown in verification of facility maintenance.

Comments/Details

No County legal action will result from this inspection. Inspection Report emailed.
Discussed repairs to kitchen flooring at cooks line. Person in Charge is advised to contact plan review at 602-506-6824 with flooring questions.

"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.