Inspection Report

Business Name
Ojos Locos Sports Cantina

Business Address
1656 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD-73233

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/11/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a pan of 20+ red peppers with an organic black and gray growth covering sections throughout. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection (see embargo) Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed cooling red salsa in a 20L plastic container with internal temperatures observed between 44-51*F when measured with a probe thermometer. Per timestamp, the salsa was prepared on 9/10 at 2:45pm (observed at 2:40pm). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed 2 aerosol cans of roach and ant pesticide and multiple roach foggers in the back storage chemical rack. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 29

Repeat Violation

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

Re-inspection scheduled for 9/20/2024.

8-103.12 (B) - Priority Foundation: 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. Addl Notes: 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. Observed the cook temp and bagging time temp but no time and temp records for 2 hours, 4 hours or 6 hour times. 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. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection.

Violation #: 33

Repeat Violation

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

Comments:

*Second consecutive repeat violation*

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed cooling lettuce 6-8" deep in a covered plastic container with ice on top. Observed the lettuce measuring 62*F internally. Per tag, the lettuce was prepared approximately 2 hours prior. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC added additional ice that was mixed in to allow for rapid cooling.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Re-inspection scheduled for 9/20/2024.

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed multiple live roaches in the dish pit. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 an opened bottle of beer stored directly in ice intended for service in customer drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC discarded the beer and ice at the time of inspection. Corrective Action: Corrected at time of inspection

Violation #: 40

Description: Personal Cleanliness

Comments:

2-302.11 - Priority Foundation: Maintenance-Fingernails. 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. Addl Notes: Observed an employee preparing corn tortillas with acrylic nails that had punctured the poly gloves they were utilizing. Advised PIC that gloves must be effective in providing an effective barrier to protect food. The employee changed gloves to a larger vinyl glove that was more effective in resisting puncturing. Corrective Action: Corrected at time of inspection.

Violation #: 54

Repeat Violation

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

*Second consecutive repeat violation*

5-501.113 - Core: Covering Receptacles Addl Notes: Observed the outdoor trash receptacles with the lid stored open. 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. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
A re-inspection will be conducted on 9/20/2024 to ensure priority foundation violation #29 and #38 have been corrected.

"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.