Inspection Report

Business Name
Cocina Adamex

Business Address
416 N 7TH AVE PHOENIX AZ 85007

Permit Number
FD-88811

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/29/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

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.

Employee was washing utensils in three compartment sink towards the back of the establishment. The concentration of the sanitizing solution was measured at 0ppm chlorine. Employee emptied the compartment and remade the water with chlorine to a range between 50-100ppm. Employee rewashed all dishes with the correct solution of sanitizer. Ensure concentration of chlorine is tested before use and remade as needed to maintain an effective range between 50-100ppm.

Correct By: Corrected At Time Of Inspection

Violation #: 20

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 3 containers of red enchilada salsa and red chile being stored in the reach in refrigeration unit in the corner of the kitchen with an internal temperature of 52°F at 2:30pm. When asked, PIC stated that the food was cooked the previous night. No employee could verify that the food could reach 41°F. At the time of inspection, more than 6 hours had passed and the items had still not completed the cooling process. Items were voluntarily discarded at time of inspection. Discussed with PIC the proper methods for cooling food to ensure proper timeframe is achieved to reduce internal temp to cold holding conditions. (135°F to 70°F in 2 hours and 70°F to 41°F in four consecutive hours.)

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 four stacked metal trays of green chile sauce and 3 stacked trays of red enchilada sauce and red chile sauce stacked with the lids covering the containers were being stored in a reach in refrigeration unit in the corner of the kitchen. The internal temperature of the green sauce measured 100°F and were prepared at 11:30 am (3 hours had passed, observation made at 2:30pm). PIC had employees remove lids and unstack containers to be stored in the walk in freezer to continue the cooling process. Ensure all food in the process of cooling is uncovered , separated and stored in an environment that facilitates air flow to reduce temperature in appropriate time frame. Will return for reinspection March 11th with establishment to confirm effective changes to methods are made.

Correct By: Correct Prior To Reinspection

Comments/Details

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

Discussed following policies and procedures with establishment including:
-When and where to wash.
-Handwashing provisions
-Proper methods for sanitizing food contact surfaces.
-Maintenance and capacities of cold holding equipment.

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No County legal action will result from this inspection.

A copy of this report will be emailed.

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: 30,Signer: Justin Sanchez

"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.