Inspection Report

Business Name
Fiesta Mexicana Restaurant

Business Address
4949 S ALMA SCHOOL RD CHANDLER AZ 85248

Permit Number
FD-38771

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/3/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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.

Addl Notes: Observed raw marinated chicken stored above RTE carnitas and hamburger patties in the left drawer cooler. Also observed raw fish and scallops stored behind raw onions and peppers in the top shelf of the right drawer cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed a final rinse concentration of 0ppm chlorine at the main kitchen dishwasher. No chlorine sanitizer observed emitting from the supply line after priming for 2-3 minutes. Observed supply bucket half full. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100pm for chlorine). Food-contact surfaces were properly sanitized in the 3 compartment sink at time of inspection. PIC placed a service work order on the dishwasher at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed tamales and a paper wrapped chili rellenos with internal temperatures ranging from 109-116*F when measured with a probe thermometer. Per line cook, the rellenos was reheated at 9am and the tamales were reheated from frozen less than 1 hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held for over two hours were discarded by PIC at time of inspection. All TCS foods improperly hot held for less than 2 hours were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed 3 unlabeled chemical spray bottles in the dish area the PIC contained bleach sanitizer and degreaser. PIC added labels to all containers at the time of inspection. All chemicals removed from their original containers must be clearly labeled with the common name. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Of note:
-Observed a "*" on the hamburger and cheeseburger menu items on the kids menu indicating these items can be ordered raw or undercooked. Per PIC, these items are fully cooked to well done and cannot be ordered undercooked. Advised PIC raw comminuted meats (such as ground beef) may not be ordered undercooked from a kids menu and the "*" should be removed to avoid confusion.
-Bar dishwasher observed with a final rinse concentration of 0ppm after priming for 2-3 minutes. Bar dishwasher was turned off and not in use at the time of inspection. PIC stated the machine would be turned off until repairs are completed.
-Observed cooling beans with ice wands with beans measuring 135-180*F. PIC stated the beans had been removed from the stock pot approximately 15 minutes prior. Advised PIC to air cool until 135*F before adding ice wands. Advised PIC to actively monitor air-cooling foods to ensure active cooling steps are taken upon reaching 135*F.

"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.