Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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: At time of inspection no certified food protection manager was present on the premises. Please have a CFPM present for the next inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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: Observed no handwashing soap at the front handwashing sink. Observed no soap directly accessible at the handwashing sink in the back. Handwashing soap must be kept available at all times at all handwashing sinks. Prior to end of inspection, employee obtained soap for sinks. Predefined Comment: 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. 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: In the walk in cooler observed a box of raw eggs stored on the top shelf above 2 shelves of salsa. Also in the walk in cooler observed a container and a bag of raw beef stored on the shelf above a pot of cooked menudo. In the reach in cooler observed 4 raw eggs stored on the lid of a pan of cooked corn. All foods were moved to proper storage at time of inspection. Predefined Comment: 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 #: 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: In the salsa bar cooler observed red tomato salsa, green tomatillo salsa, cut cabbage, and canned jalapenos all at 48 - 49 *F. All foods had been placed in the unit 6 hours prior. Foods were embargoed. Unit was holding at 51*F on inspectors min/max thermometer after 10 minutes of no use. Instructed employee to refrain from using this unit for TCS foods until it is able to maintain 41*F or below while in use. Predefined Comment: 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: In the walk in cooler observed Cooked Molida, Cooked Carne, Cooked Pozole, Cooked Birria, Cooked Menudo, Cut Lettuce, Cooked Rice, Cooked Ground Beef, A large pot of more Cooked Menudo, Cooked Beans, and Tomato Salsa all without a date mark. Employee said all of the listed foods were made 3 days ago. Instructed employee to add dates to all ready to eat, TCS foods that will last longer than 24 hours. Predefined Comment: RTE/TCS 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). Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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: In the walk in cooler, observed a large container of a tomato based sauce with the date mark of 5/12. Due to the item being past 7 days and adulterated with mold, it was embargoed. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS 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). Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed the establishment re-using multiple (10+) sour cream containers for other foods such as, ground beef, salsa, birria, peppers, etc.. These containers were meant for single use and are not durable enough to withstand multiple uses and washes. Please discontinue the use of these containers and switch to containers that are durable, smooth, and easily cleanable. Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed a large amount of grease and residues accumulating on the sides and back of the fryer and stove. All non-food contact surfaces must be cleaned as frequently as needed to prevent the accumulation of soils and residues. Please have this area cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the vent of the ASSE 1013 backflow prevention device under the soda machine leaking a constant stream of water. Please ensure backflow prevention device is still working. All plumbing and backflow devices must be kept in good repair. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed the hood vents above the cooking equipment accumulating grease and residues. Hood vents must be cleaned as frequently as necessary to precent the accumulation of grease and residues. Please have the hood vents cleaned more frequently. Corrective Action: Correct prior to next routine inspection.