Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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: Establishment is conducting food prep in the former walk in cooler that is being used as a dry storage area. Observed two meat slicers plugged in and dirty from use within the past four hours. No hand sink is present in this area and employees must pass through the walk in cooler/dry storage area door to wash hands. Advised PIC to apply for a minor remodel to add a hand sink or remove food processing equipment to another area with a hand sink present. Corrective Action: Correct prior to re-inspection.

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 observed at the hand sinks in the main kitchen and in the employee restroom. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 the water at the hand sink near the food prep sink turned off due to a broken faucet. The water supply for the hand sink is connected to the food prep sink water supply so both sinks were non-operational. PIC stated the food prep sink replacement was ordered and is arriving tomorrow and will be replaced ASAP. Establishment has another operational hand sink within the same area. 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. Observed a sani bucket stored in the hand sink behind the ordering counter. PIC removed the obstructing item. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Correct prior to re-inspection.

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B) - Priority: Compliance with Food Law; Approved Source. 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.

Addl Notes: Observed a sealed bag of beef machaca not bearing an mark of inspection seal. PIC stated the machaca was a sample from a supplier and is not a regular menu item. Observed the machaca stored above foods intended for service to customers. PIC stated a receipt was not available for the machaca since it was received as a sample. All food must be obtained from an approved source as defined by law. A true embargo was placed on the machaca at the time of inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a non-approved meat slicer stored as cleaned with visible food debris on the rotary blades. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed a tray of beans in the walk in cooler with 6+ inches of cooling food inside measuring 44-51*F when measured with a probe thermometer. PIC stated the beans had been prepared yesterday and was cooled in the blast chiller before moving to the walk in cooler. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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: Observed sushi rice labeled with a timestamp from 9-4. PIC stated they mistakenly wrote their shift schedule instead of the proper discard time. PIC added the correct timestamp at the time of inspection. PIC was unable to provide a time as a control policy for employees to refer to. Must provide written time as a control procedures prior to re-inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: Observed two first aid kits containing medicines and medicated gels stored above the blast chiller. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: Observed ROP sealed cooked meats sealed beyond 48 hours including beef birria from 9/27 and 9/24. PIC stated the birria from 9/24 sealed and frozen and removed from the freezer on 9/24. Storing ROP foods beyond 48 hours requires a variance. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Advised PIC apply for a variance or discontinue ROP sealing foods beyond 48 hours. A re-inspection will take place on 10/10/25 to ensure all foods are sealed for less than 48 hours. Corrective Action: Correct prior to re-inspection.

Violation #: 47

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

Comments:

4-402.12 - Core: Fixed Equipment, Elevation or Sealing Addl Notes: Lift all bottom shelving pieces to ensure a 6" minimum clearance is provided from the floor. Corrective Action: Correct prior to next routine inspection.

4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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. Addl Notes: Observed an unapproved meat slicer in use for slicing al pastor and one stored as cleaned with visible food debris in between the circular blades. The blades are not easily cleanable. Also observed sharp corners and threaded nuts and bolts to secure the blade assembly. Observed a NSF label on the back of both units but this model is not listed as NSF approved. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. A re-inspection will be conducted on 10/10/25 to ensure the unit is no longer in use. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed drain lines stored below the flood rim of the serving floor sink at the 3 comp sink and soda fountain/ice machine area. Also observed the walk in freezer drain line submerged in water due to a plastic container being placed within the floor sink it drains into. PIC removed the container and the drain cleared normally and the air gap was restored. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Provide small covered trash receptacles in all female and uni-sex restrooms for sanitary napkin waste removal. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Provide multiple coats of concrete sealer to the exposed concrete areas under the three sink area. Fill all pitted concrete areas at the three sink and front service area, as needed. Corrective Action: Correct prior to next routine inspection.