Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee who had been working at the front handling the cash register go the back of the kitchen and grab a laddle from the food contact end and not the handle using bare hands then proceed to use the laddle to stir a container of mixed drink. Discussed with the employee when to wash hands, after engaging in other activities that may contaminate the hands and immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Employee discarded the mixed drink, washed hands, and obtanined clean ustensils. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed TCS foods with internal temperature between 47F -52F in the prep cooler by the cook line. TCS food items included raw fish, raw chicken, raw chorizo, raw eggs, cooked shrimp, sour cream, cooked rice, cooked chicken flautas, and cut/diced vegetable mix containing cut tomatoes. The person in charg stated except for the cooked rice and chicken fluatas all the other food items had been brought out from the walk in cooler less than 2 hours ago and placed the food items in an ice bath and placed them in a freezer for rapid cooling. The cooked rice and chicken flautas were embargoed at the time of inspection. Observed TCS food items in the walk in cooler with internal temperature of 42-43F, TCS foods included cooked carnitas, cooked rice, cooked carne asada, cooked chicken, and cooked salsas. Other TCS foods in the walk in cooler had internal temperatue of 41F or less. The person in charge stated establishment had recently recieved delivery and the walk in door had been left open. Observed cooked beef tounge and cut tomatoes with internal temperature between 45F -47F in the walk in cooler, the person in charge stated the food items had been in the walk in cooler more than 4 hours and the food items were embargoed at the time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

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 minimum ambient temperature of 55F in the prep cooler by the cook line and minimum ambient temperature of 45F in the walk in cooler. The person in charge placed a call for service and the prep cooler and walk in cooler were repaired at the time of inspection. Verified prep cooler and walk in cooler maintained TCS cold holding temperature of 41F or less. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths in a sanitizer solution with less than 25ppm chlorine. The person in charge discarded the solution and made a new sanitizer solution with 50-100ppm chlorine. Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.