Inspection Report

Business Name
Restaurant Sinaloa

Business Address
2501 E BELL RD PHOENIX AZ 85032

Permit Number
FD-72596

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/19/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: PIC stated that no one on-site had a Certified Food Protection Manager Certificate. Discussed with PIC that at least one person with a Certified Food Protection Manager Certificate needs to be on-site at all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed in the walk-in cooler a tray of bagged, raw chicken breasts sitting on top of a box of raw, unpasteurized in-shell eggs. Had PIC move the box of eggs above the raw chicken breasts. Discussed with PIC that raw chicken should be stored below raw eggs to prevent cross-contamination from the raw chicken. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed in the prep table containers of pico de gallo and cooked green chilies both at 45°F. Per PIC both the pico de gallo and green chilies had been in the units for 1.5 hours. Had PIC put the pico de gallo and green chilies in the walk-in to cool to 41°F. Additionally observed two containers of shredded cheese in the reach-in portion of the prep table at 50°F. Per PIC the cheese had been in the unit since the previous day. Had PIC dispose of the shredded cheese. Discussed with PIC that time/temperature control for safety (TCS) foods should be kept at 41°F or below to prevent bacterial growth. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed left-most reach-in cooler portion of prep table at 46°F. The unit was holding various TCS foods. Instructed PIC to call maintenance to service the unit. Discussed with PIC that cold-holding units holding TCS foods should be kept at 41°F or below or as needed to hold TCS items at 41°F or below. Corrective Action: Correct prior to re-inspection on 06/28/2024.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed in the walk-in freezer a box of frozen tilapia sitting on the floor. Told PIC to put the frozen tilapia on a shelf off of the floor. Discussed with PIC that all food should be kept at least 6 inches off of the floor to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Observed ice machine in the outdoor storage area where the mopsink is located. Per PIC the ice machine is used as an extra ice machine. Discussed with PIC that a handsink should be provided in the storage area if the ice machine is to be used. Submit for a remodel with Maricopa County and install handsink by next routine inspection. Discussed with PIC replacing porous molcajetes with non-porous molcajetes so that they can be properly sanitized.

"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.