Inspection Report

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed case of tomatoes with peeling, slimy, and some with white organic material. Also observed habanero peppers with black sections that were splitting and had white organic material on them. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

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 bags with slits of raw bacon stored directly above master batches of salsas, fresh uncut limes. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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 knives stored on magnetic bar on wall with food debris stuck on them. Also observed an electric slicer that the person in charge indicated was clean with food debris on the inside and outside of the slicer. Also observed a rice cooker that was not in use but was plugged in with food debris encrusted on the inside portion of the lid and around the edges; person in charge indicated this one should be clean as well. All food-contact surfaces must be cleaned to sight and touch. 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 #: 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 88*F - 122*F: cooked chorizo, cooked potato tots, cooked floppy bacon, cooked carne asada. Person in charge (PIC) indicated all of these foods had been reheated less than 2 hours; the person in charge reheated all the foods listed above 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. Discussed creating a time as a public health control policy for these foods. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

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 the following time/temperature controlled for safety foods in the refrigerated prep unit across from the cooking area with internal temperatures between 45*F - 50*F: liquid egg, raw shrimp, raw fish, cut cabbage slaw, and chipotle mayo. Person in charge indicated all of these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. The PIC determined there were too many foods blocking the vents in the back of the unit; they moved some foods to other units; observed a measured temperature of 40.6*F after the foods were removed from the vent. Within 1 hour all foods that remained in the units had a maximum measured temperature of 45*F; discussed monitoring temperatures to ensure all foods cool back down to 41*F and below within 1 hour. Also observed salsas for customer tables with an internal temperature of 55*F; the person in charge indicated they were not using time as a public health control, and they were filled at 8 am (5 hours before inspection). Discussed following time as a control policy for the customer salsas due to their prolonged periods of being outside of refrigeration. Person in charge discarded salsas 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. 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 the following foods with no date on them: chipotle mayo, cooked birria, cooked carne asada. Person in charge indicated these foods were made more than 24 hours prior to inspection but no more than 7 days prior. RTE (ready to eat)/TCS (time/temperature controlled for safety) 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 RTE/TCS foods were properly date marked at the time of inspection. Person in charge indicated some of these foods were made at commissary; they must be dated with the date of the oldest non-exempt ready to eat time/temperature controlled for safety food from commissary (they should be labelled at the commissary as well before being transferred). 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 the following TCS foods in reduced oxygen packaging (ROP) labelled with the following dates: cooked chicken (1/30, 2/3, 2/6), cooked pork (2/6), and cooked carne asada (no date indicated on packaging, it was determined it was done around 48 hours before inspection). PIC indicated these foods were reduced oxygen packaged at commissary those days, were immediately cooled using a blast chiller, and were transported to the establishment. 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 were discarded at time of inspection. Discussed obtaining a variance or discontinuing the use of reduced oxygen packaging. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

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 the following time/temperature controlled for safety foods in the refrigerated prep unit across from the cooking area with internal temperatures between 45*F - 50*F: liquid egg, raw shrimp, raw fish, cut cabbage slaw, and chipotle mayo. Person in charge indicated all of these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. The PIC determined there were too many foods blocking the vents in the back of the unit; they moved some foods to other units; observed a measured temperature of 40.6*F after the foods were removed from the vent. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.