Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge>>>The establishment had 6 observed Priority violations; the Priority for cooling (category 18 - 3-501.14, P: Cooling) was observed for a 2nd consecutive time and the Priority for Food & non-food contact surfaces cleanable, properly designed, constructed, & used (category 45 - 4-101.11 (A), P: Characteristics-Multiuse; Safe) was observed for the 3rd consecutive time. There was no certified food protection manager on staff at time of inspection. The person in charge was unable to answer questions concerning cooling parameters or the adequate concentration range for chlorine sanitizer.

The person in charge must be knowledgeable in food safety principles so that they can prevent conditions that may contribute to foodborne illness; they must also be knowledgeable in food safety principles so that they can recognize conditions that may contribute to foodborne illness and respond with appropriate corrective actions. The establishment must train/employ a person in charge who is knowledgeable in food safety principles prior to their next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.>>>Observed an employee come into work and immediately put on gloves so that they could cut cooked steak. The inspector stopped them before the picked up the knife and the person in charge asked if they had washed their hands upon entering the kitchen and getting ready for work; the employee said no. The person in charge instructed the employee to wash their hands and they did. Explained to person in charge that employees upon entering the kitchen must wash their hands before handling food to prevent any microorganisms they have picked up outside of the kitchen from transferring to the food; person in charge indicated they would coach staff about when to wash hands.

The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn).

Correct By: Corrected At Time Of Inspection

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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.>>>Observed flan and caramel sauce for flan in to go containers in the grab and go refrigerator in the dining room; the containers were not labelled. The inspector asked the person in charge where the flan was made and the person in charge said that the flan may have been made at the owners house. The person in charge was informed that food served in the restaurant must come from a approved source; flan is a time/temperature controlled for safety food and thus must be prepared and held in a commercial/permitted kitchen. Inspector was unable to contact owner to confirm; the flan was embargoed in the reach in fridge in the kitchen (pictures were taken of where they were placed and a sign was created and placed on the flan container indicating that the flan must not be removed without contacting the inspector).

Food should be purchased from commercial supplies under regulatory control. Home kitchens, with their varieties of food and open entry to humans and pet animals, are frequently implicated in the microbial contamination of food. Because commercial items seldom are eaten right away, the home kitchen's limited capacity for maintaining food at proper temperatures may result in considerable microbial growth and toxin production by microorganisms introduced through the diverse sources of contamination. Controlled processing is required for the safe preparation of food sold to consumers.

Re-Inspection 10/30/23.

Correct By: Correct Prior To Reinspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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.>>>Observed ladles and trays in chlorine sanitizer in sanitizer compartment of 3-compartment. Person in charge indicated they were sanitizing; the observed chlorine concentration was 25 ppm. Person in charge added more chlorine to the compartment so it had 50 ppm.

Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.>>>Observed Salsa Verde with cooked tomatillos and jalapenos with an internal temperature of 100*F; the person in charge indicated they made it at 11 pm last night (~11 hours). The salsa was in a large pot. Person in charge was informed that because the salsa contains tomatillos and was cooked it had to have cooled to 41*F within 6 hours. Person in charge willingly discarded of the Salsa Verde. Person in charge was also educated about proper cooling methods.

Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed the following time/temperature controlled for safety foods in the refrigerated prep unit across from the stove with internal temperatures between 47*F - 54*F: tamales with cooked meat, cooked chilis, tacos with cooked meat, cooked chorizo, cooked carnitas, cooked beef, cooked chicken, cooked pastor, cooked shredded chicken, cooked shrimp, diced deli ham, cooked chile rellenos, and cooked wings; the measured ambient temperature of the unit using a min/max thermometer was 53.0*F. The person in charge indicated they had been in the unit for 3.5 hours before inspection. They were moved to the walk in to cool back down to 41*F. The food temperature were measured again 1.5 hours later and the observed internal temperature range was 46*F - 50*F; the person in charge willingly discarded of all of the foods listed above.

Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: 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.>>>Observed the following time/temperature controlled for safety foods in the refrigerated prep unit across from the stove with internal temperatures between 47*F - 54*F: tamales with cooked meat, cooked chilis, tacos with cooked meat, cooked chorizo, cooked carnitas, cooked beef, cooked chicken, cooked pastor, cooked shredded chicken, cooked shrimp, diced deli ham, cooked chile rellenos, and cooked wings; the measured ambient temperature of the unit using a min/max thermometer was 53.0*F. The person in charge indicated they had been in the unit for 3.5 hours before inspection. They were moved to the walk in to cool back down to 41*F. The food temperature were measured again 1.5 hours later and the observed internal temperature ranged was 46*F - 50*F; the person in charge willingly discarded of all of the foods listed above.

Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 11/06/23.

Correct By: Correct Prior To Reinspection

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed chile rellenos placed directly on a cardboard box in the walk-in cooler; the box was a former raw beef transport box (no raw meat juices observed on the carboard and the raw meat was hermetically sealed when in the box); person in charge indicated they used the box to remove oil from the chile rellenos. Person in charge informed that cardboard cannot be used for food storage due to it being not durable, absorbent, and maybe treated with chemicals; inspector suggested in the future using a food safe metal rack to drain oil from foods. The person in charge moved the chile rellenos to a food grade container. Discussed using only food grade containers for food storage in the establishment.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd