Inspection Report

Business Name
Las 15 Salsas Restaurant

Business Address
722 W HATCHER RD PHOENIX AZ 85021

Permit Number
FD-57456

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/15/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.

Observed no hot water at the hand wash sink by the bar. The person in charge stated there was a leak in the hot water line that supplied the sink and the hot water was turned off to the sink to prevent the leak. The person in charge stated a work order would be submitted. Discussed availability of hot water required at all hand wash sinks. Re-inspection will take place by 11/17/23.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.

Observed glassware inside the sink compartment of the hand wash sink at the bar. The person in charge removed the glassware and placed it to be wash at the mechanical dishwasher. Discussed hand wash sinks not used for other purposes than handwashing.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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.

Observed mechanical dishwasher operate with 0ppm chlorine. The person in charge stated the dishwasher had previously been in use throughout the day, then primed the sanitizer line and cycled the dishwasher until 50-100ppm chlorine was observed. Discussed testing sanitizer concentration to ensure minimum 50-100 ppm chlorine or according to manufacture specifications.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Repeat Violation

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 chicken soup with internal temperature of 97F -100F in the walk in cooler. The person in charge stated the chicken soup had been cooked and placed in the walk-in for cooling at 10am, more than 2 hours ago. The chicken soup was embargoed at the time of inspection.

Observed beef stew with internal temperature of 46F - 48F in the walk in cooler with date mark of 11/14. The person in charge stated the beef stew had been cooked and placed into the walk in cooler to cool overnight the day before. The beef stew was embargoed at the time of inspection.

Discussed cooling time and temperatures of TCS foods - from 135F - 70F in 2 hours and from 70F -41F in 4 hours.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 menudo in deep plastic containers with internal temperature of 125F in the walk-in cooler. The person in charge stated the menudo had been cooked and placed into the walk-in for cooling at 1130am, 1.5 hours ago. The person in charge placed the menudo in an ice bath and portioned the menudo into smaller portions in shallow containers for rapid cooling. Discussed cooling methods to maximize heat transfer.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Core-4-204.112, C: Temperature Measuring Devices-Functionality

Observed a reach in cooler next to the front entrance with a broken internal thermometer. The reach in cooler contained TCS food items such as mole and quaxaca cheese. The person in charge stated a new thermometer would be ordered. Discussed maintaining a functional thermometer in cold holding equipment that stores TCS foods.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manger onsite at the time of inspection. A certified food protection manger must be present during all hours of operation.

A pattern of non-compliance is developing for Priority violation # 18 which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

No County legal action will result from this inspection.

Inspection report delivered via email.

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: C,Signer: Daniela Benitez

"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.