Inspection Report

Business Name
El Yaqui Restaurant

Business Address
9201 S AVENIDA DEL YAQUI GUADALUPE AZ 85283

Permit Number
FD-78917

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/4/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, freezer, salsa refrigerator and in the small walk-in refrigerator without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation.

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 several TCS items in the top and bottom of the prep table holding an internal temperature of 46* to 48*F. The ambient temperature held with the min/max thermometer was 47*F on the top refrigeration and 48*F on the bottom refrigeration. Per PIC the items that were in the unit for more than 4 hours. Top refrigeration pico, sliced/diced tomato, shredded lettuce, sour cream, enchilada red sauce. Bottom refrigeration: deli ham, sliced cabbage, shelled raw egg. The TCS item were embargoed and discarded at time of inspection. Per PIC other items that were in the unit for less than 4 hours in the bottom of the prep table were, raw pork chorizo and cooked chicken. Those items were relocated to adequate refrigeration. A technician arrived and fixed unit at time of inspection. Discussed to utilize unit once the refrigerator holds food 41*F or less. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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

Comments:

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 beef stew in multiple small containers with an internal temperature 110*F on the prep table. Per PIC the beef stew was cooling and had been out for 30 minutes prior to inspection. Discussed with PIC proper cooling procedure is to cool ambiently until the items reach 135*F, then alternate methods shall be used to as ensure all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table's top or bottom refrigeration. PIC placed the beef stew into the reach-in refrigerator to cool rapidly at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed multiple live cockroaches and several dead cockroaches next to the grease trap under the three compartment sink in the kitchen. Discussed with PIC 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 next routine inspection. Reinspection scheduled on 2/18/24

Violation #: 45

Repeat Violation

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed several single use garlic containers and sour cream containers being reused for food and seasoning storage or as scoops. Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers. When storing scoop in food it shall have a handle and the handle shall be stored upright to prevent contamination. Corrective Action: Correct Prior to Next Routine inspection. 2nd Consecutive Violation.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed dried red sauce splatters on the white chest freezers and in the sauce reach-in refrigerator in the back of the facility. Discussed with PIC Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC to repair/fix/replace the white chest freezers, the broken plastic in order to prevent exposing internal insulation of the equipment and creating a smooth and cleanable surface.

"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.