Inspection Report
El Super
1251 E SOUTHERN AVE MESA AZ 85204
FD-45386
Food Establishment - Eating & Drinking
Food Routine Inspection
5/6/2024
Not Participating
6
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.*****************observed cooked
chicken , in the walk-in cooler, stored under pans filled with raw fish. Informed manager. manager
relocated cooked food to a designated shelf. MCESD food storage chart reviewed.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and
Utensils. 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.*********observed food slicers, soiled with organic debris placed under the food prep stations.
also cutting boards left soiled, heavy organic accumulation. inquired about a cleaning process. staff
stated that pans should have been cleaned after each task. manager on duty removed all soiled
utensils, and equipment . all cleaned and sanitized during the inspection. corrected.
:
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 numerous pans of
enchilada sauce and on site prepared salsas, left out at 122-116 deg f . asked staff . staff described
the , food pans are left out to cool and eventually placed in the walk-in cooler. Per manager food pans
were prepared at 1pm. described the proper 2 tier cooling for onsite prepared tcs. utilizing shallow food
pans and ice bath. MCESD cooling diagram guidance document provided.
please ensure onsite prepared tcs is properly cooler. suggested monitoring cooling logs for the tcs.
manager will traing food staff on proper rapid food cooling.
:
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: 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.*********************observed pans of fried chicken at 127-128 deg f, in the front service stations
warmers. informed manager. also noted the warmer sliding doors all left open adjacent to the fried
chicken. informed manager to ensure rte/tcs is kept at 135 deg f or higher. see embargo.
recommended a daily temp. logs to monitor the tcs food temperatures.
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.*****************in the front currito sandwich station, plastic pans of pico de gallo at 53-54 deg f .
food reach-in cooler top lids also left open. spoke to manager on duty. discarded. also noted cooked
shredded chicken left on the pans, on the cutting boards, at 69 deg f . container of mac and cheese,
left out at 69-70 deg f . per manager prepared on site. recommended to keep tcs refrigerated to ensure
all tcs remains at 41 deg f . see embargo. manager discarded shredded chicken and pico de gallo.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.**************in the walk-in cooler, large pans of menudo passed the discard date 4-26-2024. also menudo broth passed the discard date of 4-26, kept in the walk-in cooler. informed manager. mcesd use by date discard policy reviewed. all discarded. see emabrgo.
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.***************please ensure the rte/tcs food pans in the walk-in coolers are provided with a proper use by dates. on site filled cooled rotisserie chicken pans, cooked beef, onsite prepared menudo pans all without a use by date. manager removed food pans, individully affixed a use by date to each pan. corrected.
:
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-201.11, P: Separation-Storage**************proper storage of chemicals reviewed with facility manager. observed filled spray bottle of degreaser placed on the food prep. cutting boards. also bottle of chemical cleaner placed atop washed food pans in the dry storage racks. informed manager. all removed. chemicals were relocated, corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation*****************proper use and storage of the on site wet wiping cloth were reviewed with the staff on site. observed wet cloth left on the cutting boards, and on the bucket handles as well as on the food prep. sinks. informed manager. all removed. designated sanitizer solutions with quat ammonia refilled. manager discarded soiled towels. please monitor throughout the shift
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage******************in the deli ice machine, inside,
found ice scoop under ice, covered. informed manager. ice scoop was removed. recommended a clean
dry place for the ice scoop.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
report emailed.
Employee training recommended. Please visit esd.maricopa.gov for further onsite resources.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 88,Request Notes: hold for review ,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Mr. Enrique-manager on duty
"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.
| 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.