Inspection Report

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 raw beef stored above salsas, milk, and cheese in back reach-in cooler. Also observed raw bacon stored above cut limes in walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

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 cooked beans at 90-95'F in pan on stove. Per PIC: beans were heated up for service on the line; some of the beans were transferred to the line, the remainder of the beans were left on the stove with burner off and were left for further backstock for the line. Also observed cooked rice at 120-125 in rice warmer. Observed rice warmer unplugged. Per PIC, items were prepared about 2 hours ago and were discarded at time of inspection. Also observed cooked sausage for breakfast burritos in shallow pan sitting above water bath on stove top at 100-105'F. Per PIC, the sausage was cooked less than 2 hours prior to inspection. PIC rapidly reheated to 165'F at time of inspection. Discussed time as a control with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Repeat violation. This is the 4th consecutive violation. 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 in prep table across from the grill rolled tacos, mini chimichangas, gyozas, raw shell eggs, and cheese at 50-56'F. Minimum ambient air temperature was measured at 48.2'F. Observed cooler frozen over at back. Per PIC, all items were placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. Also observed in under grill cooler several containers of cheese at 48-52'F. Observed minimum ambient air temperature at 48'F. Per PIC, all items were placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. Also observed cheese in bottom portion of standing reach-in cooler at 50-52'F. All other items in cooler measured below 41'F. Observed shelving above bottom shelf over-stocked and blocking airflow to bottom shelf. Per PIC, all cheese was placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. Also observed pico de gallo/sour cream in salsa prep cooler on the expo line at 48-52'F and stored above fill line of cooler. Per PIC, all items were placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. 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. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

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 cooked chimichangas, cooked rolled tacos, cooked al pastor, cooked carne asada, cooked birria, and cooked carnitas with prep dates from 5/25, 6/4, 6/5, and various other prep dates from with last 7 days. PIC states all items are prepped, frozen, and pulled to thaw. No tracking of when product was pulled from freezer was observed and PIC stated they are working on a process to track. PIC stated all items were pulled from freezer more than 24 hours prior to inspection but less than 6 days from ago. All items in ROP packaging were embargoed (see violation #29). All other items were date marked time of inspection. Provided date marking handout to PIC. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 29

Repeat Violation

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 birria, cooked carnitas, cooked carne asada, cooked al pastor, and raw bacon in ROP packing in walk-in cooler. Observed prep dates from 6/4 to 6/9 for all products. All items were embargoed and discarded at time of inspection. Discussed with PIC 48-hour exemption for ROP and that freezing of product is included in 48-hour timeframe. Also discussed with PIC process for completely opening ROP bags within 48-hour time frame. Also discussed obtaining a variance with the PIC and provided information on variance requirements. Repeat violation. This is the 3rd consecutive violation. A variance/HACCP must be obtained prior to conducting any specialized processes. 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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 cooler on main cook line with ambient minimum air temperature of 48.2'F and under counter grill with ambient minimum air temperature of 48'F. Both cooler were observed maintaining 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. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Correct prior to re-inspection on 6/18/2025.

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 deep pot (more than 4 inches) of birria broth at 60-65'F in walk-in cooler. Per PIC, items was prepped and placed in cooler about 3 hours prior to inspection. PIC rapidly reheated birria broth to 165'F at time of inspection for use with lunch. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of 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 prep sink in kitchen from drain line. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed hoods in kitchen with heavy accumulation of grease. Also observed large accumulation of soda syrup on floor behind soda machine in front service area. Also observed dirt/debris on walls throughout kitchen. Also observed build-up of dirt/organic matter on metro shelving throughout facility. 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.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a large amount unnecessary items including fish tanks, fish cleaning supplies, excess equipment, and other non-food related items stored in back dry storage area among food and single-service/single-use items. Discussed with PIC that all unnecessary items need to be relocated to alternative storage location and establishment must be maintained free of unnecessary items to the operation of the establishment. Corrective Action: Correct prior to next routine inspection.