Inspection Report
Las 15 Salsas Restaurant
722 W HATCHER RD PHOENIX AZ 85021
FD-57456
Food Establishment - Eating & Drinking
Food Routine Inspection
4/4/2024
C
2
Completed
Violations
Violation #: 16
Repeat Violation
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 less than 25ppm chlorine in the sanitizer compartment of the three compartment sink as it was actively being used for ware-washing. The person in charge added chlorine sanitizer until 50-100 ppm concentration of chlorine was observed. Discussed with the person in charge using sanitizer test strips to verify proper concentration of sanitizer, if using chlorine a concentration of 50-100ppm.
Repeat Violations: 2nd,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 cooked mole sauce, chilaquile sauce, salsa roja, mocajete sauce, tomato paste sauce, and pozole with meat stew in the walk-in cooler with internal temperatures between 50F -95F. The person in charge stated the food items were cooked the day before and placed into the walk-in for cooling overnight. Observed cooked menudo tripe with internal temperatures between 46F - 51F in the walk-in cooler. The person in charge stated the food items had been cooked and placed into the walk-in for cooling two days ago. All food items were embargoed due to improper cooling at the time of inspection. Discussed cooling times/temperatures from 135F -70F in 2 hours and from 70F -41F in 40 hours.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
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 TCS food items with date marks of 1/23, 3/27, 3/28, more than 7 days ago, in the walk-in cooler. The person in charge stated the dates were incorrect, the food items had been cooked 1-2 days ago and date marked the food items accordingly. Observed containers of cooking lard with meat with no date marking in the reach in cooler by the front entrance. The person in charge stated the cooking lard is from the left over cooking processes more than 24 hours ago. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Repeat Violation
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 cooked shredded beef with an internal temperature of 51F stored in a deep plastic container that was tightly covered with plastic wrap and heavy condensation on the plastic. The person in charge stated the food item had been cooked and placed for cooling less than 2 hours ago and removed the plastic wrap. Discussed cooling methods and the use of shallow pans, uncovered to facilitate heat transfer.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 36
Repeat Violation
Description: Thermometers Provided and Accurate
Comments:
Core-4-204.112, C: Temperature Measuring Devices-Functionality
Observed a shattered thermometer in the reach in cooler used to store TCS foods by the front entrance. Any refrigerator or freezer, storing TCS food products, must have a thermometer, thermometer must be readily available and not placed in an inconspicuous place. Discussed replacing the thermometer in the reach in cooler and maintaining equipment in good repair.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
Core-3-602.11, C: Food Labels
Observed packaged cheese, containers of cooking lard with meat, and containers of roasted grasshoppers with no food labels displayed for retail sale in the reach in cooler by the front entrance. The person in charge stated the cheese and roasted grasshoppers are portioned from bulk and packaged for sale by an offsite food processer. Verified the food processor is an approved source. The person in charge stated the cooking lard with meat is packaged at the establishment from leftover cooking processes. The person in charge removed all the unlabeled food items from display at the time of inspection. Discussed food label basic requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English)
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
Observed sanitizer solution with greater than 200ppm chlorine by the ice machine at the bar. The person in charge discarded the sanitizer solution and made a new sanitizer solution with 50-100ppm chlorine sanitizer. Discussed the use of sanitizer test strips to verify proper sanitizer concentrations, if using chlorine 50-100ppm.
Correct By: Corrected At Time Of Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manager onsite at the time of inspection. A certified food protection manger must be present during al hours of operation.
Correct prior to next routine inspection
2nd consecutive violation
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluid clean up kit or written instructions on clean up procedures for vomit and diarrheal events. Provided the person in charge with bodily fluid plan guidance.
Corrected at the time of inspection.
A pattern of non-compliance for Priority violation # [18] has been noted during this inspection.
A pattern of non-compliance is developing for Priority violation # 14, 4-501.114, 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.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Operator was given the option to attend an Active Control Class at the time of inspection. Operator accepted and agreed to attend AMC training and requested a Spanish Language Liaison. A request for AMC training was sent to the Spanish Language Liaison on behalf of the operator. Follow up will take place to verify the scheduled date of training and attendance by the operator.
Inspection report delivered via email.
Award: C,Review Complete: CHECKED,Review Notes: QA - MB (D report),Signer: Duke 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.
| 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.