Inspection Report
Salvadoreno Restaurant
8911 N CENTRAL AVE PHOENIX AZ 85020
FD-68711
Food Establishment - Eating & Drinking
Food Routine Inspection
9/27/2023
Not Participating
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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 dirty dishes in the hand wash sink next to the cook line. The person in charge removed the dirty dishes to the dishwasher. Discussed with the person in charge hand washing sinks not to be used for other purposes other than handwashing.
Correct By: Corrected At Time Of Inspection
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 trays of cooked chicharon on the prep table with internal temperature between 66F and 68F. The person in charge stated the chicharon contained heat treated vegetables and cooked meat that was prepared the night before and left to cool at ambient over night. The trays of chicaron were embargoed at the time of inspection. Discussed with the person in charge proper cooling times, temperatures, and methods - from 135F to 70F in 2 hours and from 70F to 41F in 4 hours.
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 a bag of cheese with internal temperature of 51F stored on the bottom shelf of a prep table. The person in charge stated the cheese is an ingredient for time as a control food items. TCS ingredients used for the time as a control foods should be maintained at 41F until used for active preparation. The person in charge moved the cheese back into the walk in for rapid cooling.
Observed raw chicken and raw beef tongue marinating in the prep sink. The person in charge stated the meat had been marinating in the prep sink for about 1.5 hours. Discussed with the person in charge cold holding TCS food must be maintained at 41F or below.
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 several TCS food items, cooked beef, cooked fried vegetables, and stuffed pastries, in the low boy cooler with no date marking. The person in charge stated the items had been prepped and cooked two days before, and placed date marking labels. Discussed with the person in charge proper date marking, 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 #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 a cooked stuffed chicharon mixture food item as part of a time as a control policy with no written record or time markings. The person in charge stated the items are prepared at 9:00 am and disposed of at 2:00 pm. The person in charge then labeled the food items with the time 9:00 am to 1:00 pm. Discussed with the person in charge the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control, and not to exceed 4 hours.
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 a bucket with chlorine sanitizer solution greater than 200 ppm. The person in charge disposed of the solution and made an new chlorine sanitizer solution with 50-100ppm.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed black, green, and white organic matter on the walls and ceiling of the walk in cooler. Also observed spoilage build up on the floor under the storage racks and corners of the walk in. Discussed with the person in charge cleaning frequency to prevent contamination of food.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Inspection conducted with RS 1131.
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluid plan clean up kit or written instructions for vomit and diarrheal events. Provided the person in charge with a bodily fluid plan guidance.
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.
Review Complete: CHECKED,Food Manager Licenses: 1,Award: Not Participating,Signer: Glio Roman,Review Notes: RA - MB
"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.