Inspection Report

Business Name
Someburros

Business Address
1314 S RURAL RD TEMPE AZ 85281

Permit Number
FD-62454

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/14/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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 shredded cheese, lettuce, jalapeño cream cheese, sour cream, cut cabbage, and tomatoes with temperatures between 48 to 55*F in the top of the prep table across from the fryers. Observed ambient temperature of the cooler to be at 43.7*F. Per cook, all items were stocked about two hours prior. All items were placed in the walk-in to rapid cool at time of inspection. Discussed with person in charge (PIC) about proper cold holding procedures. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation.

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 beef, chicken, & red chili rolled tacos prepped and on a bakers rack in the walk-in without any prepped dates. Per cook, items were made the day prior. All items were date marked at the time of inspection. Discussed date marking with the PIC. All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). Discussed with PIC about making sure date marks reflect the oldest item's prepped date as day 1.

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 bucket at 0 ppm quat on back counter the salsa portioning station. Person in charge (PIC) replaced sanitizer in dispenser at 3-compartment sink and remade the sanitizer bucket at time of inspection to bring sanitizer levels to 200-400 ppm quat in the sanitizer bucker. Discussed the importance of proper sanitizer levels with the PIC.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.

Establishment scheduled for virtual Department's Active Managerial Control (AMC) class on 2/28/2024 from 8:45 AM-11:00 AM. A pattern of non-compliance for violation #20, code reference 3-501.16 (A)(2)and(B), was observed. Discussed MCESD's pattern of non-compliance policy.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Of Note:
- 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.

Report e-mailed.
Due to the violations noted on this inspection report, County legal action may result from this inspection.

Award: B,Email Sent: CHECKED,Request Notes: Hold for review,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Faviola R.

"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.