Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed no manager/person in charge (PIC) at beginning of inspection. Manager is not ensuring that employees are properly trained as it relates to their job duties. PIC Employees were able to contact PIC at time of inspection. Explained to PIC that a person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.PIC came to establishment and was able to correct issues and train employees on proper sanitizer levels and procedures and cooling method procedures. Corrective Action: Corrected at time of inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

2-301.15 - Priority Foundation: Where to Wash. 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 food employee rinse hands off in 3 compartment sink at time of inspection before returning to help customers by the hot holding unit. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC) at the provided handwashing station. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap for proper handwashing at the sink in front area. There is only one sink in front area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed employee actively washing dishes at beginning of inspection with no sanitizing step. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 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 cooked beans with internal temperatures via probe thermometer of 46-48*F in the walk in at time of inspection. PIC states the beans were cooked on the previous day. PIC was unable to confirm when and if items reached 41*F. Cooked time/temperature control for safety (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. Corrective Action: Corrected at time of inspection.

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: ****3RD CONSECUTIVE VIOLATION**** Observed the following TCS foods in 1 of the back walk ins with internal temperatures of 46-48*F via probe thermometer: chicken, barbacoa, shredded beef, tamales, cabeza (head), buche (stomach), and carnitas (pork). PIC states all of the items were in the walk in for over 4 hours. Ambient temperature of walk in was 46*F at beginning of inspection and 43*F by the end of the inspection. Recommended to PIC to use the 2nd walk in with ambient temperature of 38*F to cool any new TCS items. Also observed shrimp cocktail, green salsa, red salsa and macaroni salad in the self-service unit with temperatures of 68-71*F at time of inspection. PIC states the items had been in the salsa bar self service unit for over 4 hours. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed containers of cooked barbacoa, cooked chicken, cabeza (head), buche (stomach), tamales and shredded beef all without date marks at time of inspection. PIC explained that all of these items were made 2-3 days before inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All of the items listed above were discarded due to improper cold holding at time of inspection. Discussed setting up a date marking system for items prepared and cooked with PIC. 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 salsa bar self service unit with ambient temperature of 61*F at time of inspection. All TCS foods located in the unit were discarded at time of inspection. 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. PIC states they will discontinue use of unit until confirmed to operate at 41*F or below. Will also continue to use ice baths for grab and go salsas for customers. Corrective Action: Corrected at time of inspection.