Inspection Report
Cocina Chiwas LLc
2001 E APACHE BLVD TEMPE AZ 85281
FD-88702
Food Establishment - Eating & Drinking
Food Routine Inspection
5/2/2024
Not Participating
3
Completed
Violations
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 employee in dish pit spray off dirty dishes with spray arm and then immediately, without removing gloves or washing hands, unload the clean bowls from the warewashing machine. Discussed with person in charge training staff to wash their hands after engaging in activities that made have contaminated their hands/gloves. The employee removed their gloves and washed their hands. Guidance document was emailed to the person in charge to help with training.
Correct By: Corrected At Time Of Inspection
Violation #: 14
Repeat Violation
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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 shellstock tags from shellstock that has been completely sold with no date indicated when the last of the shellstock was sold dating back to December of 2023. Also, tags were not in chronological order. Discussed proper Shellstock tag maintenance; the establishment must do the following with the Shellstock tags going forward:
*Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty.
*The date when the last Shellstock from container is sold or served shall be recorded on the tag or label.
*Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order
*Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas.
Re-Inspection on or before 05/14/24 to verify that the establishment is writing the date of last sold on the shellstock tags. Discussed with person in charge different record keeping systems.
Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
Violation #: 23
Repeat Violation
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: 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.>>>Observed the following ready to eat time/temperature controlled for safety foods labelled with the following preparation dates: cooked cactus salsa (04/25), cooked pork ribs (04/24), and tres leches (04/20). Employee indicated none of these foods were frozen and willingly discarded of all of the foods listed above. Discussed discarding all ready to eat (RTE) time/temperature controlled for safety (TCS) foods after 6 days (or 7 days with day 1 being the day they were opened, prepared, or opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 3 wiping bucket (2 behind bar, 1 at drink expo) with quaternary ammonium sanitizer with a measured concentration of 500+ ppm; in one of the buckets they were soaking caps for bottles. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. The caps with washed, rinsed, and sanitized in chlorine dish washer. All other buckets were diluted down to 200 ppm. Discussed measuring concentration of sanitizer prior to moving buckets to work stations.
Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed a spray bottle with a yellow liquid and another with a brown liquid with no label. Person in charge emptied both and had them washed. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Repeat Violation
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 cooked potatoes (internal temperature 77*F, finished cooking ~2 hours) and cooked pork belly (internal temperature 115*F, finished cooking 45 minutes before inspection) sitting out at room temperature in the kitchen. Discussed monitoring cooling of time/temperature controlled for safety foods to ensure they are cooling from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Discussed as soon as time/temperature controlled for safety foods hit 135*F they should be moved to a cooling unit, ice bath, or method that rapidly cools the food to ensure they are reaching 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Within 30 minutes in refrigeration the potatoes and pork belly had internal temperatures below 70*F. Cooling guidance document emailed.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Comments/Details
A pattern of non-compliance is developing for Priority violation #21, 3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition, 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.
Reviewed: approved equipment requirements, approved source requirements
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.
Award: Not Participating,Embargo Lbs: 20,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Adrian Galindo
"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.