Inspection Report
Ojos Locos Sports Cantina
1656 S ALMA SCHOOL RD MESA AZ 85210
FD-73233
Food Establishment - Eating & Drinking
Food Routine Inspection
5/16/2024
Not Participating
1
Completed
Violations
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. ------ In the prep cooler across from the grill, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-57*F when measured with a probe thermometer, including: raw shrimp ceviche and aguachile, raw tilapia ceviche, sliced lettuce, tomatoes, pico, cabbage cole slaw, guacamole with diced tomatoes, cotjia cheese, and various preparations of deli cheese. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods had been in the cooler longer than 4 hours and were voluntarily discarded at the time of inspection (see embargo). Advised PIC to store TCS foods in other nearby units until the cooler can be serviced.
Correct By: Corrected At Time Of Inspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. ----- Establishment is not maintaining consistent logs for cooling. Establishment observed not to be logging the time when ROP bagged and chilled foods reach 41*F. Also observed the last bagged food to not be clearly marked (with a star or other effective marking). Advised PIC the establishment is required to maintain all logs for cooling (as well as cold holding, reheating, temperature probe). Advised PIC the last bag of each ROP bagged and chilled foods must be clearly marked so the food can be monitored with the log. Records must be maintained onsite for at least 180 days. A re-inspection will take place on 5/24/2024 to ensure records are being maintained.
Correct By: Correct Prior To Reinspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: 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. ------ In the prep cooler across from the grill, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-57*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. A re-inspection will take place on 5/24/2024 to ensure the cooler has been repaired.
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. ------ In the walk in cooler, observed a large covered plastic containers of cooling sliced lettuce measuring 53-59*F with more than 12" of cooling food inside. Also observed brining raw chicken in a large plastic tub with more than 8" inches of cooling chicken and brine measuring 55*F. Also observed cooling pico measuring 45-50*F in covered and stacked containers. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC stated all foods were prepared less than 2 hours prior and had the foods separated into multiple shallow containers at the time of inspection.
Correct By: Correct Prior To Reinspection
Violation #: 54
Description: Garbage/Refuse Properly Disposed; Facilities Maintained
Comments:
Core-5-501.113, C: Covering Receptacles ------ Observed the outdoor trash receptacles with both lids stored open multiple untied bags were observed next to the bin. Discussed the requirement that outdoor trash areas should be covered with tightly fitting lids or doors to help eliminate pest harborage conditions. The PIC had the lids closed at the time of inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
A re-inspection will take place on 5/24/2024 to ensure priority foundation violations #27 and #31 have been corrected.
This inspection was conducted with R.S. 1261.
A copy of the report was emailed to the manager.
No County legal action will result from this inspection.
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
Food Manager Licenses: 3,Embargo Lbs: 100,Award: Not Participating,Signer: Mariah Hassler
"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.