Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 debris and salsa bowl blocking the hand sink basin at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 with 0PPM chlorine sanitizer in the 'sanitize' compartment of the 3-compartment sink. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC drained and refilled 3-compartment sink to proper chlorine sanitizer levels between 50-100 ppm chlorine at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 tomato dicer with dried food debris on the food-contact surfaces being stored as clean among other utensils. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed proper cleaning frequency of food contact-surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed breakfast burritos (with egg) being held in plexiglass warming unit next to cash register with an internal temperature of 120'F at time of inspection. PIC stated that the burritos were placed in the warming unit about 1 hour prior to inspection and are maintained hot on the flattop in a cambro prior to being packaged and placed in warmer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F 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: Observed breakfast potatoes (49'F), steak in gravy (50'F), and refried beans (52'F) being stored in standing refrigerator in the food assembly area at time of inspection. Standing refrigerator had an ambient internal temperature of 50.9'F via min/max thermometer (See Violation #33). Per PIC, these items were placed in the refrigerator since the day prior to inspection. Also observed red salsa (52'F) being stored in ice chest with canned sodas. Per PIC, the salsa was placed in the ice chest 1 hour prior to inspection. PIC moved red salsa to alternative refrigeration at time of inspection. Discussed proper cold holding with PIC. 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 embargoed at time of inspection. **3rd Consecutive Violation** 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 2-door standing refrigerator with an ambient internal temperature of 50.9'F and maintaining all TCS foods above 41'F 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. Reinspection will occur on or prior to 10/11/2024 to verify correction. Observed plexiglass warming unit next to cash register with an ambient internal temperature of 122'F via min/max thermometer and maintaining all TCS foods below 135'F at time of inspection. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Reinspection will occur on or prior to 10/11/2024 to verify correction. Corrective Action: Correct prior to re-inspection.

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 2-door standing refrigerator that was not-in-use but placed in the direct vicinity of all other refrigeration units on-site with a pungent smell being emitted from the unit, puddles of brown viscous liquid that contained live maggots, flies (30+) and black organic growth throughout. 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 #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leak from a pipe underneath main hand sink in the kitchen area. Discussed the importance of maintaining all plumbing fixtures in good repair with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

Addl Notes: Observed large leak coming from ice machine filtration unit discharging onto the floor behind the bartop, resulting in a large puddle across a 6-foot area. Neighboring floor drain used to catch water discharge from ice machine was completely flooded and not capable of conveying sewage. PIC stated that the floor drain does function, but it takes a long period of time for water to drain. Per PIC, the leak and subsequent drainage problem have been occurring for at least 5 days. Discussed the importance of being able to properly convey sewage at all drains throughout establishment. Plumber arrived on-site to clear blockage at floor drain at time of inspection. Corrective Action: Corrected at time of inspection.