Inspection Report

Business Name
Otro Cafe
Business Address
6035 N 7th ST Phoenix AZ 85014-1802
Permit Number
FD-26879
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/26/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed raw sausage and smoked bulk meat stored unpackaged and unprotected in the cooler by the salad prep station. The meats were placed directly on top of a commercially packaged bag of shrimp and other non-food contact surfaces without any protective barriers. The person in charge wrapped the meats and placed them inside a food container for storage. Discussed food to be protected by contacting only equipment and utensils that are clean and sanitized; storing food in packages, covered containers, or wrapping.

Correct By: Corrected At Time Of Inspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage

Observed standing waste water on the floor in the dishwashing area and extending near the entrance of the walk-in cooler and a food prep station. Observed standing water in two clogged floor drains, one of which was the outlet for the three compartment sink and the mechanical dishwasher. The person in charge contacted a plumber who unclogged and cleared the affected plumbing lines at the time of inspection. Discussed not discarding food debris down the floor drain and regularly clearing out the sink grates to prevent the accumulation of food debris.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability

Observed floor with unsealed surface and exposed concrete in and around the dishwashing area. Discussed floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.

Notes:
Discussed the use of extended utensils in the prep cooler to prevent the utensil handles from falling into the containers and contacting food.

No County legal action will result from this inspection.

Inspection report delivered via email.



Signer: Hernon Pliego,Award: Not Participating,Food Manager Licenses: 1

"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.