Manuels Restaurant & Lounge

Inspector's notes

Observed containers of shredded cheese, raw chicken, raw beef, shredded lettuce, cooked shredded beef, sliced tomatoes, and prepped tacos and taquitos with internal at temperatures between 48°F and 65°F in prep cooler and reach-in cooler. The prepped tacos and taquitos containing beef and a container of shredded cheese were placed in reach-in cooler an hour and a half prior to inspection and were placed in walk-in cooler on shallow pans to rapidly cool. The raw chicken, raw beef, shredded lettuce, cooked shredded beef, sliced tomatoes, and other containers of shredded cheese had been in prep cooler overnight and were discarded. 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 foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four containers of house-made cheese sauce with date marks from 6/1/26. PIC confirmed these were accurately date-marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler with a minimum temperature of 46 degrees. 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. Reinspection will occur on 6/29/26 *SECOND CONSECUTIVE VIOLATION* 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 items cooling in deep, covered containers in reach-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in covered deep containers were transferred to shallow containers and uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of shredded cheese, raw chicken, raw beef, shredded lettuce, cooked shredded beef, sliced tomatoes, and prepped tacos and taquitos with internal at temperatures between 48°F and 65°F in prep cooler and reach-in cooler. The prepped tacos and taquitos containing beef and a container of shredded cheese were placed in reach-in cooler an hour and a half prior to inspection and were placed in walk-in cooler on shallow pans to rapidly cool. The raw chicken, raw beef, shredded lettuce, cooked shredded beef, sliced tomatoes, and other containers of shredded cheese had been in prep cooler overnight and were discarded. 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 foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four containers of house-made cheese sauce with date marks from 6/1/26. PIC confirmed these were accurately date-marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler with a minimum temperature of 46 degrees. 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. Reinspection will occur on 6/18/26 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 items cooling in deep, covered containers in reach-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

Inspector's notes

Observed significant buildup of rust at junctions of door between walk-in refrigerator and freezer, rendering the area difficult to clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A cutting board at the make line/cook line was observed to be heavily scored or stained, making them difficult to clean. Please ensure that cutting boards are maintained to be smooth an easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

All cutting boards at make line/cook line were observed to be heavily scored or stained, making them difficult to clean. Please ensure that cutting boards are maintained to be smooth an easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant buildup of ice and rust at junctions of door between walk-in refrigerator and freezer, rendering the area difficult to clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

All cutting boards at make line/cook line were observed to be heavily scored or stained, making them difficult to clean. Please ensure that cutting boards are maintained to be smooth an easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded lettuce, diced tomato, shredded cheese, salad mix with chopped romaine lettuce, guacamole with diced tomato, and cooked beef machaca with internal temperatures between 48-56 degrees Fahrenheit. Machaca was located in lower compartment of prep-style refrigerator and remaining items were in top compartment. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) and employees stated that machaca beef was placed in unit the previous day and remaining items were placed in unit at opening less than 4 hours prior to inspection. PIC voluntarily discarded machaca to correct during inspection and moved remaining items to walk-in refrigerator to cool rapidly - inspector verified temperature. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of prep-style refrigerator at make line was measured at 48F during inspection with out-of-temperature TCS foods inside. 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. Person in charge (PIC) replaced out-of-temperature items and put new items on ice for remainder of service for the day. PIC placed maintenance order during the inspection. Unit may not be used to store TCS foods until repairs are completed. Corrective Action: Correct prior to re-inspection. Re-inspection tentatively scheduled for August 16, 2024.

Inspector's notes

All cutting boards at make line/cook line were observed to be heavily scored or stained, making them difficult to clean. Please ensure that cutting boards are maintained to be smooth an easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Core-3-602.11, C: Food Labels. Observed in the walk in cooler, and reach in coolers tubs of salsa, and sour cream not in the original containers without labels. Food product shall be labeled with common label name of food product. Place labels on the working containers. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employees to be washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens. Employees washed hands for full 20 seconds at time of inspection. Corrected At Time Of Inspection Priority Foundation-2-301.15, Pf: Where 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 employee washing hands in basin of three compartment sink. Discussed with PIC that hands must be washed only in designated handwashing sinks to prevent growth of pathogens. PIC instructed employee to wash hands in hand sink. Corrected At Time Of Inspection 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 a black organic growth material on inside top of ice machine in the kitchen. Clean at clean at a frequency to prevent buildup of dust, food debris, and other organic matter. 2nd Consecutive Violation Correct By: Correct Prior To Next Routine 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. Observed salsa in lidded, plastic containers more than a foot deep on bottom shelves of walk in at 65-66*F. PIC stated salsa was made at 11am, approximately 5 hours prior to inspection, from ambient temperature tomatoes. Also observed tightly wrapped, metal container approximately 4 inches deep of tomatillo salsa at 44-45*F that PIC stated was made at 9am. Both items were past the 4 hour cooling time for ambient temperature TCS foods. PIC voluntarily discarded items. Cooked TCS foods must be cooled from 135-70*F, and from 70-41*F within an additional 4 hours. TCS foods prepared from ambient temperature must cool to below 41*F within 4 hours to prevent growth of pathogens. Correct By: Corrected At Time Of 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 raw beef patties, raw chicken breasts, raw chorizo, and raw shrimp at 49-51*F on bottom shelf in tall cold holding unit left of prep line. Unit observed at 41-42*F. Observed unit full of food and recommend to store less food in unit so air can circulate more efficiently. Also observed portioned salsa and portioned hot sauce containing tomatoes at 48-50*F in small fridge outside dish pit. Unit observed to slowly reach 41*F, recommended to PIC to have unit serviced. PIC stated all items were stocked before 11am, approximately 4 hours prior. PIC voluntarily discarded all items. TCS items must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak from plumbing below hand sink at dish machine. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection