Inspection Report

Business Name
Nuevo Burrito

Business Address
8202 W INDIAN SCHOOL RD PHOENIX AZ 85033

Permit Number
FD-44451

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/29/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: 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.>>>Observed a large uncovered container of cooked beans with internal temperature of 53*F via probe thermometer in the bottom rack of standing fridge at time of inspection. Person in charge (PIC) states the beans were cooked the night before and placed into fridge. PIC stated they had not confirmed the cooked time/temperature control for safety (TCS) food reached the cooling parameter of 41*F after a total of 6 hours. Explained to PIC that all TCS foods must be cooled from 135-70*F in the first 2 hours, and then must reach 41*F in the following 4 hours, totaling 6 hours of cooling process. PIC discarded of the cooked beans at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed sandwich prep cooler with diced tomato, shredded lettuce, shredded yellow cheese, and red salsa with internal temperatures of 47-48*F via probe thermometer at time of inspection. PIC stated the items were placed in the prep cooler an hour and a half before inspection started. Ambient temperature of unit was 55*F at beginning of inspection. PIC moved TCS items listed above to freezer to cool down to 41*F at time of inspection. All other items in the prep cooler were non-TCS and were permitted to stay inside the prep cooler.

Also observed covered containers of cooked chicken, cooked al pastor (pork), cooked cabeza (head), cooked lengua (tongue) and cooked carnitas (pork) with internal temperatures of 45*-50*F via probe thermometer in the south standing fridge. Ambient temperature of the standing fridge at beginning of inspection measured at 46*F. PIC stated they did not know the last time the items measured 41*F or below and had not been removed from the fridge. PIC discarded of the items listed above. All other TCS items in the standing fridge were still thawing and below 41*F at time of inspection. PIC was able to lower ambient temperature of the unit at time of inspection. The ambient temperature of the standing fridge measured 31*F at the end of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>>Observed packaged slices of 3 leches cake, gelatin with milk and flan in the sliding glass fridge by the register with no date marks. PIC stated all of the items are made in house and were made 2 days prior to inspection. Explained to PIC that all TCS foods made in the establishment must be dated within 24 hours after product was made. PIC was able to date the items at time of inspection with the appropriate label.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: 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.>>>Observed sandwich prep cooler with diced tomato, shredded lettuce, shredded yellow cheese, and red salsa with internal temperatures of 47-48*F via probe thermometer at time of inspection. PIC stated the items were placed in the prep cooler an hour and a half before inspection started. Ambient temperature of unit was 55*F at beginning of inspection. PIC moved TCS items listed above to freezer to cool down to 41*F at time of inspection. All other items in the prep cooler were non-TCS and were permitted to stay inside the prep cooler. Ambient temperature of prep cooler still measured 55*F by the end of inspection. Instructed PIC to not use prep cooler to store TCS items until it is confirmed to hold TCS items at 41*F or below. Advised PIC to use ice bath for TCS products listed above for quicker service as long as TCS items remain at 41*F or below in the ice bath at all times and are removed from the standing fridge at 41*F before initiating the ice bath.

Re-inspection will occur within 3 days to confirm prep cooler is holding at 41*F or below.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report was emailed to person in charge.

Of note: Discussed plumbing fixtures and warewashing procedures.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Embargo Lbs: 21,Signer: Flavio Ramirez Lopez

"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.