Via Delosantos Restaurant

Inspector's notes

Observed cooked rice, cheese sauce, and refried beans in containers on stove at 110-120 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drain flies throughout bar area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shell eggs stored above ready-to-eat foods in walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open personal employee food items and drinks next to clean utensils and above open containers of food on the prep table.

Inspector's notes

Observed raw shelled eggs stored over open container of raw ready to eat foods in the walk-in cooler.

Inspector's notes

Observed establishment operate mechanical dishwasher with chlorine sanitizer but have no chlorine sanitizer test strips available onsite to test sanitizer concentration.

Inspector's notes

Observed hole in the ceiling above the three compartment sink. Observed exposed insulation, utility lines, and unsealed wood through the hole in the ceiling.

Inspector's notes

Observed ice scoop stored in ice bin with the handle of the ice scoop in direct contact with the ice used for consumption. The person in charge removed the ice scoop and stored it in the scoop holder next to the ice bin. Discussed proper storage of in-use utensils to protect food and food equipment from contamination. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a condiment squeeze bottle inside a food container in the prep cooler by the cook line, the bottom of the bottle was in direct contact with the food. The person in charge removed the condiment bottle and discarded the food in the container at the time of inspection. Discussed food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. Correct By: Corrected At Time Of Inspection

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. Observed the mechanical dishwasher in use with 0ppm chlorine sanitizer. The person in charge had the mechanical dishwasher serviced at the time of inspection and the sanitizer concentration of 50-100ppm was verified. Discussed chlorine sanitizer concentration of 50-100ppm for manual and mechanical ware-washing. 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 a build up of organic matter inside the dispensing nozzles of the soda machine by the chips and salsa station. The person in charge removed the nozzles for cleaning at the time of inspection. Discussed surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at any time when contamination may have occurred; at least every 24 hours. Correct By: Corrected At Time Of Inspection

Core-7-209.11, C: Storage-Other Personal Care Items Observed an open employee personal drink stored on the prep table directly adjacent to cooked ready to eat chicken that was being prepped by the employee. The employee removed the personal drink and placed it in the designated employee storage area at the time of inspection. Observed a plastic grocery bag with bottled drinks stored directly on top of a cutting board at a prep station by the cook line. The person in charge removed the grocery bag and the cutting board for washing before returning to the prep station. Discussed storing personal items in designated employee area to protect from contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in use tongs and ladles stored on top of lids at the hot holding station with the food contact surface of the utensils in direct contact with the handles, observed in use tongs stored hanging from the drip system of the ventilation hood above the cook top. The person in charge removed all the utensils for washing and placed new utensils to be stored inside food containers and/or in a clean empty container to protect from contamination. Discussed between use storage of in use utensils must be left sitting in water that is 135?F or hotter and not hung on exhaust hood frame or equipment handles between uses. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of dust and soils on the fan covers and ceiling of the walk in cooler. Discussed cleaning frequency to protect from contamination of foods stored in uncovered containers. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed no protective covering of the ceiling lights directly over areas of food storage and food prep. Discussed light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Correct By: Correct Prior To Next Routine Inspection

Core-7-209.11, C: Storage-Other Personal Care Items Observed employee personal cellphone/wallet stored on top of a cutting board next to a cut lime and knife. The person in charge removed the cellphone/wallet to a designated employee, disposed of the cut lime and removed the cutting board and knife for washing. Discussed storing personal items in designated employee area to protect food from contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed exposed concrete and missing tiles around floor sinks. Observed exposed wall along the wall floor junction under the sink next to the mechanical dishwasher. Discussed premises must be maintained in good repair to prevent cracks, gaps, or holes in the floor, walls, ceiling, which make it difficult to clean. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. - Observed cut red cabbage with accumulation of brown/black organic matter and block of mozzarella cheese with fuzzy white and green circle in walk-in cooler. Kitchen employee discarded food items. All food must be safe, unadulterated and honestly presented. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. - Observed container of shredded chicken and container of shredded beef on top of metal container on cook top at 99 to 120 deg F. Per kitchen employee he had placed items on top of container 1 hour prior. Kitchen employee reheated food to 165 deg F and placed on cooktop in order to allow for proper hot holding. Time/Temperature Control for Safety food must be hot held at 135 deg F or above. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected - Observed gap between floor and door on back kitchen door. Outer openings of a food establishment must be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law - Lines below 3-compartment sink and ice bins in bar were found with small leaking on floor and floor drain found to be slow draining with water pooling and remaining in drain. Fix prior to re-inspection. Plumbing systems must be repaired according to law and maintained in good repair. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed missing tiles around floor sinks and by door entrances. Observed split FRP boards in back kitchen area by mixer. Floor under sink is weather down and uneven. Premises must be maintained in good repair. Core-6-501.12, C: Cleaning, Frequency and Restrictions- Observed accumulation of food debris and grease in back kitchen walls by mixer, in dishwashing area, underneath reach-in equipment and on back walls and floors of bar area. Premises must be cleaned with enough frequency to maintain them clean. Correct By: Correct Prior To Next Routine Inspection