Inspection Report
Raices Restaurant
1916 W BASELINE RD MESA AZ 85202
FD-87532
Food Establishment - Eating & Drinking
Food Routine Inspection
7/10/2024
Not Participating
1
Completed
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Observed employee drinks stored in cooler above foods intended for service to customers. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. 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: No paper towels provided either hand sink in the main kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No hand soap provided at the hand sink near the 3 comp sink. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
Next to the steamtable, observed raw garlic in oil held at room temperature held at 87*F internally when measured with a probe thermometer. Per PIC, the garlic oil was prepared before they began work at 11am and would be used until finished. Advised PIC raw garlic and oil is a TCS product that should be held at 41*F or below. 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. Since the garlic oil was prepared more than 4 hours prior, the PIC voluntarily discarded the out-of-temperature garlic oil at the time of inspection.
At the bottom of the glass door reach in cooler, observed cooked rice at 51*F and raw ground beef at 50*F internally. Per PIC, the beef was received at 8am and the rice had been in the cooler overnight. Observed both foods stored directly on the bottom of the cooler which is in close proximity to the cooler compressor. All other foods in the unit were observed at 41*F or below. Since both foods had been in the cooler longer than 4 hours, the PIC voluntarily discarded both foods at the time of inspection (see embargo). Advised PIC to provide a shelf or only store non-TCS foods on the bottom of the unit to ensure foods remain at 41*F or below.
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: Corrective Action: Correct prior to next routine inspection. *Second repeat violation*
Violation #: 23
Repeat Violation
Description: Proper Date Marking and Disposition
Comments:
No date marks observed on any TCS foods in the reach in cooler, dessert cooler, walk in cooler or walk in freezer including cooked pork, ground beef, rice, pernil, rice pudding, flan, cooked shrimp, cooked octopus, chicken noodle soup, sofrito etc. PIC stated all foods were prepared yesterday 7/9. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection.
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: Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection. *Second repeat violation*
Violation #: 28
Repeat Violation
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Observed 2 aerosol can of pesticide stored near the east hand sink and soda storage area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Corrective Action: Corrected at time of inspection. *Second repeat violation*
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Observed 10+ pans of cooling pork between 89-134*F, 4 pans of cooling chicken 100-123*F, 5 containers of cooling beans 96-130*F, and a large pot of rice and pork between 130-160*F cooling at room temp unattended. Observed all foods with less than 4 inches of cooling foods and loosely packed. PIC stated the foods were prepared and separated approximately 1 hour prior. PIC stated the foods are left to air cool for 1-2 hours until cool and placed into the walk in freezer or cooler. Advised PIC to stagger cooling to reduce strain of individual cooling units, especially during high volume days or warmer days. PIC moved all foods into the walk in cooler or freezer at the time of inspection.
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: Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
This inspection was conducted with R.S. 1327
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.