Inspection Report

Violations

Violation #: 2

Repeat Violation

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: Observed no certified food protection manager during the inspection. Per the operator, they had not taken the manager training yet. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to re-inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 handwashing sink with trays sitting on top of the sink, and also a mirror and a jar of Vaseline sitting inside the sink. Discussed with the operator that the hand-washing sink maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: Observed the in used chlorine sanitizer solution in the three-compartment sink with a concentration that read below 50 ppm at time of the inspection. Discussed chlorine sanitizer concertation requirement for proper sanitizing of food contact surfaces. Operator corrected by adding more chlorine to the sanitizer solution and it read between 50-100 ppm when tested. 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: Observed three of the four refrigerators with several TCS food with internal temperature between 49-58 degrees F. during the inspection and the units ambient air temperatures were from 51-75 degrees F. Per the operator, the foods were delivered an hour prior to the inspection from their commissary and restaurant, and they had the unit opened while restocking for the evening shift. Discussed with operator that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS items were embargo due to not having the cold holding capacity to cool down and cold hold for serving. 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: Observed three of the four refrigerators holding TCS food with ambient temperature between 51-75 degrees F. at time of the inspection. Per the operator, they had been stocking the refrigerators with the food that were delivered an hour prior to this inspection, and they had also placed a bucket of soup into the big two door refrigerator to cool after cooking an hour prior to this inspection, and that was one of the reason why the unit was at 75 degrees when it was checked. Discussed with the operator that 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. Re-inspection is schedule within 24 hours. Corrective Action: Corrective Action: Correct within 24 hours.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: observed the door of the unit wide opened, and several flies inside the unit. Discussed with the operator that outer openings of a food establishment shall be protected against the entry of insects and rodents by having screens to protect the entry of flies coming into the unit. Operators close the door to the unit to prevent flies from entering. Corrective Action: Corrected at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.12 - Priority Foundation: Pressure Addl Notes: Observed the water at the hand-washing sink with a low pressure. Per the operator, they are aware and will be working with the plumber to have the water pressure fix. Discussed with the operator that hot and cold water under pressure is required at all sink fixtures. Corrective Action: Correct prior to re-inspection. Re-inspection is schedule on 5/23/2026.

Violation #: 57

Description: MCEHC Mobile Food Requirements

Comments:

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: Observed no commissary log during the inspection. Discussed with the operator that the 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. Per the operator, they will have it available prior to next routine 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 several jars of aguas frescas sitting on a cart outside of the unit, and the cart is not an approve unit. Observed 2 large 5-gallon buckets located in the two-door refrigerator with internal temperature of 127 degrees F. and also observed a large trompa sitting on the floor in a bucker during this inspection. Per the operator, they were waiting for the grill to cook the meat outside the unit, and the soups were cooked an hour prior to the inspection. Discussed with the operator that they were operating above and beyond the scope of their permit, and they need to simplify to reduce excessive steps where food may become contaminated. Per the operator, they will cook the trompo inside the unit and the drinks will be served inside until they can apply for a type 2 permit for the cart, and the soups were placed back on the stove re-heated at 165 for hot holding. Corrective Action: Corrected at time of inspection.