Inspection Report

Violations

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: Observed chopped lettuce (65°F), mozzarella cheese (60°F), chopped cabbage (61°F), boiled corn masa (90°F), cooked potatoes (83°F) and sour cream(59°F) all reporting above 41°F in refrigerated prep table near 3-compartment sink. Refrigerated prep table reported at 69°F at time of inspection. Employees confirmed that the items had been in the prep table since they were prepared a little over 4 hours prior that morning, excepting the potatoes which had been there overnight. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Only sanitizer present on unit for ware washing and cleaning was lavender and "fresh" laundry scented bleach. Scented bleach is not suitable for sanitizing food contact surfaces, and contains unapproved additives. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC supplied additional plain bleach from store for proper sanitization at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Refrigerated prep table observed holding at minimum 69°F at time inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-306.12 - Core: Condiments, Protection Addl Notes: Observed chili oil at tables in jars with spoons, with no lids covering the chili oil. Condiments must be protected by proper dispensing equipment, protected displays with utensils, original containers designed for dispending or individual packages or portions. Jars should be equipped with lids by next routine. Corrective Action: Correct prior to next routine inspection.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

MCEHC Chap. 8, Sec. 3, Reg. 6b, 8c, 9b, 10c, 11b - All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. Addl Notes: Observed cooked potatoes holding at 83°F at refrigerated prep table. PIC confirmed that the potatoes had been cooked the night before and were placed in the prep table for next day's service. Per MCEHC, All time/temperature control for safety foods shall be prepared on the same day of sale or service. Corrective Action: Corrected at time of inspection.

MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Commissary visit log had not been properly dated and filled out since January 2026. Operator said they had attended the day before but had not written it down. Corrective Action: Correct prior to re-inspection.

MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed cooked potatoes holding at 83°F at refrigerated prep table. PIC confirmed that the potatoes had been cooked the night before and were cooling in the prep table for the next day's service. On site cooling is prohibited on mobile units. Per MCEHC, Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. The cooling items was discarded at time of inspection. Corrective Action: Corrected at time of inspection.