Someburros

Inspector's notes

Observed several bowls stored on the racks in the main kitchen, which were presented as clean, but had food debris inside all bowls. Employee properly washed, rinsed, and sanitized the bowls. Advised employee to clean food contact surfaces to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop handle touching rice in the dry storage container located in the main kitchen. Employee properly washed, rinsed, and sanitized the scoop and stored it back in the container with the handle facing up. Advised employee that if utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an air break where an air gap is required for the ice machine in the main kitchen. Advised PIC that a 1 inch air gap is required at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several TCS products in the top of the cold holding unit on the cookline with internal temperatures ranging 46*F-57*F. These items included shredded cheese, shredded lettuce, diced tomato, pico guac, chicken, and jalapeno cream cheese. The ambient air temperature of the unit was 44.2*F, measured with the min/max thermometer. After discussing with PIC, it was determined that the items are also being heated from the heat lap above the unit being turned on. PIC informed that the items had been placed in the unit an hour prior. Instructed PIC to move these TCS products into the walk-in to rapidly cool down to 41*F. PIC moved the TCS products to the walk-in at time of inspection. PIC agreed to not use the unit for TCS food product until it can hold these items at 41*F or below. 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.

Inspector's notes

Observed a can of HotShot insect and roach killer in the cabinet below the self-serve soda fountain. Informed PIC that pest control chemicals cannot be stored on premise and must be applied by certified applicator. PIC removed pest control chemicals from the premises at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee items over boxed lard and small box radio with residue over open chips. Radio moved at time of inspection. Please find a designated spot for personal items. Correct By: Correct Prior To Next Routine Inspection

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 cashier going from cashiering to preparing customer chips for open food service. Explained to manager that from transitioning from a contaminated task to a food related task hands must be washed. Cashier washed, corrected, chips discarded. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed Ice machine with visible black organic matter under lip and shoot area. please clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed Pollo Asado and shredded cheese at 47*f degrees on cookline. Also observed large container of shredded cheese in cookline reach-in at 47*f degrees. Manager stated the cookline was left open during the lunch rush, items moved to walk-in at time of inspection. All temperature control for safety food items must be maintained at or below 41*f degrees at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: 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..........Hand washing sink behind the cook's line did not have paper towel. Paper towel was placed at the sink. Correct By: Corrected At Time Of Inspection

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...........Mashed beans were at 78-76F after approximately 3hrs of cooling. Food was embargoed. Reviewed cooling methods and monitoring with the manager. Correct By: Corrected At Time Of Inspection