Inspection Report

Violations

Violation #: 21

Repeat Violation

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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 107*F - 125*F: nacho cheese, white nacho cheese, cooked chicken, cooked al pastor, birria fat with meat chucks. Person in charge (PIC) indicated all of these foods had been reheated less than 2 hours before inspection except for the nacho cheese; the person in charge willingly discarded the nacho cheese and reheated all of the other foods to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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 the following ready to eat (RTE)/TCS foods labelled with the following preparation date: cooked chicken (10/30, 10/31). The person in charge indicated that these foods were prepared on this date at commissary and were either not frozen or thaw dates were not recorded. Person in charge willingly discarded of these foods. 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). Establishment must ensure that all preparation, freeze, and thaw dates are recorded on foods produced in commissary and kitchen to ensure all non-exempt RTE/TCS foods are held for more than 7 days at refrigeration temperatures (frozen solid - 41*F). Guidance document provided at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed employee washing dishes (such as pans) in 3-comparment sink and sanitizing in chlorine sanitizer with a measured chlorine concentration of 200+ ppm. Employee indicated they hand measured the chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The sanitizer compartment was drained, and all dishes were rewashed, rinsed, and sanitized in chlorine sanitizer with a measured concentration 100 ppm. Corrective Action: Corrected at time of inspection.

Violation #: 29

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

Comments:

PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e and E1) - Priority: Reduced Oxygen Packaging, Criteria. 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: Observed cooked carnitas in reduced oxygen packaging (ROP) labelled 10/23 and 10/29. PIC indicated the carnitas were ROP packaged at commissary those days, were immediately frozen using a blast chiller, and were transported to the establishment less than 48 hrs. before inspection fully frozen. PIC was informed that except for a food establishment that obtains a variance as specified under § 3-502.11, a food establishment that packages TCS foods using a ROP method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. A variance/HACCP must be obtained prior to conducting any specialized processes such as ROP packaging of TCS foods meant to be held in the ROP packaging for more than 48 hrs. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All foods observed in ROP packaging was removed from ROP packaging. PIC indicated they would discontinue use of ROP. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed holes in walls throughout the kitchen and flooring with broken or missing tiles. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable. Establishment must repair floors and walls prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)