Inspection Report

Business Name
Ramiro's Mexican Food

Business Address
1321 W US HIGHWAY 85 BUCKEYE AZ 85326

Permit Number
FD-73651

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/19/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 20

Repeat Violation

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 a container of cooked beef (Cabeza) located inside the walk-in cooler registering an internal temperature of 51°F. Per manager, the Cabeza was cooked and placed in the walk-in cooler the night prior. 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 to prevent the growth of pathogens. The manager voluntarily discarded the food item at the time of inspection. Corrective Action: Corrected at time of inspection. *2nd consecutive violation

Violation #: 22

Repeat Violation

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 multiple Time/Temperature Control for Safety (TCS) food items including cooked chicken, cooked beef, ham, pooled eggs, and sausage registering internal temperatures ranging between 48°F-53°F. Upon further inspection, the prep-top style refrigerator the perishable food items were located in measured an ambient air temperature of 48°F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The perishable food items that were still within proper Time/Temperature parameters were rapidly cooled using an ice bath and moved to the walk-in cooler. The manager voluntarily discarded all other perishable food items observed out of proper Time/Temperature parameters. Corrective Action: Corrected at time of inspection. *2nd consecutive violation

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 prep-top style refrigeration unit at the prep-line registering an ambient air temperature of 48°F with a min/max thermometer. Perishable food items located inside the unit registered internal temperatures between 48°F-53°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The refrigeration unit is integral to the establishment's operation. Corrective Action: Correct prior to re-inspection. *Reinspection will be conducted on, or before, Monday September 30th.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of dirt, dust, grease, and other food debris throughout the establishment. Notable areas include along the ceiling and fan inside the walk-in cooler, ceiling vents, behind cooking equipment, and inside the empty coffin freezer near the entrance of the kitchen area. The establishment shall clean the establishment at a frequency to prevent the accumulation of dirt and other debris. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed deficiencies throughout the physical premises. Notable areas include: significant gaps at the back door, missing cove base and cracked tiles throughout kitchen area, missing covers for tube fluorescent lighting along ceiling, and rough/eroded vanity inside the restroom. Per manager, the establishment is still working on changing out their flooring. In addition, some of the above deficiencies are associated with the current remodel of the water heater & mop sink. The establishment shall repair/maintain the physical premises. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits.

Remodel includes moving the mop sink and associated plumbing to the back corner of the establishment near the 3-compartment sink and moving/replacing the existing water heater from inside the establishment to a connected/adjacent shed outside.

Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyazenergovweb.tylerhost.net/apps/selfservice#/home.

*Reinspection for violation #33, 4-301.11, will take place on, or before, Monday September 30th.

"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.