Inspection Report

Business Name
Barrio Queen

Business Address
7114 E STETSON DR SCOTTSDALE AZ 85251

Permit Number
FD-87964

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/11/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.

Observed beans, cream, green chilies, chicken, and mushrooms on a steam table set up on the grooved grill. With inspector probe thermometer the beans measured 109*F, cream measured 102*F, green chilies measured 98*F, chicken measured 106*F, and mushrooms measured 102*F. Chef stated that the product had been put on the table 2 hours prior. Chef had staff remove and reheat to 165*F at time of inspection. Discussed with Chef that all time temperature controlled food should be held at 135* when hot holding.

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 cut pineapple and cut watermelon on bar used for garnishes. With inspector probe thermometer the pineapple measured 60*F and the watermelon measured 58*F. Person in charge voluntarily discarded at time of inspection. Discussed with person in charge that all time temperature controlled food should be maintained at 41*F or below when cold holding.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: 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.

Observed 5 gallon bucket of tomatillo salsa with lid on in the walk-in that measured 50*F with inspector probe thermometer. Observed large 4 inch deep pan of pico de gallo with lid on in walk-in that measured 44*F. Chef stated that tomatillo was put in walk-in 2 hours prior and pico de gallo was 1 hour prior. Both products were pulled and split into smaller shallower pans and placed in freezer to continue the cooling process below 41*F. Discussed with Chef that when cooling product it should be done by placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a

blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding

ice as an ingredient.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence

Observed multiple fruit flies throughout establishment (in dry storage area and ware washing area). Establishment is receiving licensed pest control. Continue as needed with pest control, monitoring and cleaning to ensure pests are eliminated.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

Discussed use of copper barware.

A pattern of non-compliance is developing for Priority violation # 19, 3-501.16, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

No County legal action will result from this inspection.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. We need a current and accurate email address on file to ensure you
receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
Contact your inspector using the phone number or email on your last inspection report to
review, or
Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service
restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food
markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-
Form-181 or call 602-506-6824.

Inspection report emailed.

Award: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 1,Signer: Ryan Rodrigues

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.