Mi Patio

Inspector's notes

Observed an accumulation of organic matter on the plastic deflector of the main ice machine next to the ware-washing area. Discussed cleaning frequency wit PIC. Ice machines must be cleaned at a frequency that precludes the accumulation of organic matter and debris. Clean prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deep pots of red enchilada sauce (57-60'F) and green enchilada sauce (58-60'F) that was cooked and cooled one day prior to inspection, dated 1/05/2026. PIC stated that the pots were cooked in the evening and left to cool inside the walk-in cooler overnight. Discussed cooling parameters with PIC. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pot of cheese sauce with temperatures of 46*F in the walk-in cooler at time of inspection. Per chef, cheese sauce made the day prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed proper cooling procedures with person in charge (PIC) and provided guidance documents at time of inspection. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one gallon of whole milk at 49*F, via probe thermometer, located near the bar door access of the walk-in cooler. Ambient temperature of cooler was at a minimum of 48.3*F, via minimum/maximum thermometer. No other TCS items were in the bar access side of the walk-in cooler. Per PIC, gallon of milk is regularly stored in bar reach-in. Milk was discarded at time of inspection. Observed main walk-in with a temperature of 36.7*F at time of inspection. Observed shelf full of food items between the bar access and the main walk-in. Discussed with PIC to not place TCS food/beverages at the bar access point of the walk-in cooler due to cooler's air circulation not being able to reach the bar cooler area due to how food is stored at time of inspection. Observed diced tomatoes stored in prep table with temperatures between 50 to 52*F at time of inspection. Per employee, tomatoes were prepped and placed directly into prep table less than 2 hours prior to inspection. Discussed with PIC about prep tables not being made to cool and to only cool items in the walk-in cooler at time of inspection. Employee placed tomatoes in the walk-in cooler to rapid cool at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee take cut lemon and squeeze lemon into customer beverage with bare hands. Beverage and lemon that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed house-made salsa containing tomatoes and fresh cut cilantro, stored in a large deep plastic bucket in facility walk-in. Salsa measured at 48*F, via probe thermometer. Per PIC, salsa was prepared at approximately 8:00 AM, 4 hours ago. Salsa was embargoed and discarded at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Shallow containers no deeper than 4 inches, metal containers, and using ice as an ingredient can facilitate rapid cooling to ensure food items reach 41*F or below within the required timeframe. Provided cooling guidance and cooling methods guidance via email. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one gallon of whole milk at 48*F, via probe thermometer, located in bar reach-in cooler. Ambient temperature of cooler was at a minimum of 48*F, via minimum/maximum thermometer. No other TCS items were in reach-in cooler. Per PIC, gallon of milk is regularly stored in bar reach-in. Milk was discarded at time of inspection. Discussed with PIC to not place TCS food/beverages in bar reach in until it can be repaired. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two open buckets containing sanitized utensils located on floor underneath prep table in warewashing area. Instructed PIC to re-sanitize and re-locate utensils to a clean and dry area at time of inspection. Equipment, Utensils, Linens and Single-Service and Single-Use Articles must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection. 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed employee take wet cups and stack them after removing them from the dishwasher. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Employee unstacked cups and left them to air dry at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two trays of pre-made tamales, tacos, and egg rolls wrapped in a "thank you" to-go bag located in far side reach in cooler on cook line and in facility walk-in. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC removed food items from the to-go bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed green chili with tomatoes cooked in-house, stored in large deep metal tub in walk-in unit. Food item measured at 71'F. Green chili was cooked the day prior, per PIC. Food item was embargoed and PIC voluntarily discarded food item at time of inspection. Provided cooling guidance and cooling methods guidance via email. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected --- Observed backdoor of kitchen opened but secondary netted door closed. Back door leads directly to parking lot. PIC stated door is opened for ventilation in the kitchen. Observed netted door to be in disrepair allowing gap for pests to potentially enter the kitchen. Ensure netted door is repaired/sealed prior to next routine inspection to prevent potential pest contamination. PIC was asked to close back door at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed standing water and food debris on flooring in warewashing area. PIC stated water is due to splash from warewashing activities. Suggested PIC that flooring be cleaned of food debris and mopped clean regularly throughout the day to prevent contamination and pest attraction. 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 large pan of cooked chicken in the walk-in unit measured at 48-49'F. PIC stated chicken has not been taken out of the walk-in unit since it was cooked and cooled on 02/19/2024. Walk-in unit had ambient temperature of 40'F. PIC stated smaller portions are taken from the large pan and reheated for hotholding. Observed pan of cooked chicken on tabletop steam unit in kitchen, portioned from the batch in question per PIC. All food items in question were embargoed at time of inspection as they have been out of temperature for longer than 4 hours and PIC voluntarily discarded. All Coldholding TCS food items must be stored at 41'F or below. Correct By: Corrected At Time Of Inspection