Popo's Fiesta Del Sol

Inspector's notes

Observed multiple fryer baskets that had missing and/or broken wires. Discussed with person in charge to acquire new fryer baskets. Person in charge will acquire new fryer baskets. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded cheese, Pico de Gallo and sour cream in a prep unit on the cooking line with internal temperatures as measured using a probe thermometer ranging from 46°F - 49°F. According to the person in charge, the food had been in the unit for less than 2 hours and were placed back in the walk-in cooler to rapidly chill down to 41°F. The person in charge reached out to a technician to service the unit. In the meantime, time and temperature controlled for safety foods were stored in a nearby functional cold holding prep unit for service on the line. The establishment has sufficient capacity for cold holding. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wiping cloths stored on cutting surfaces that were beginning to dry or were close to being dry. Discussed with person in charge to return the wiping cloths back to the sanitizer buckets after use so they do not dry out. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous bits of food throughout the kitchen environment. Also observed heavy accumulation of greases surrounding the fryers and stove, on the surrounding walls and on the floor. Discussed with person in charge to clean the entire kitchen and to focus on cleaning around the primary cooking area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine 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 drip tray had black organic growth. Discussed with PIC to increase cleaning frequency of ice machine. :

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed throughout establishment deterioration at floor/wall juncture and other surface. Repair all walls/floors/ceilings to a smooth, non-absorbent, easy to clean condition. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed excessive grease on the hood, excessive amounts of dust/ grease/ debris on walls, ceiling, wires, etc. throughout the kitchen. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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. Bottled drink stored in ice of ice machine by upright freezers. Employee drinks or other items may not be placed in the ice of the ice machine to cool. Ice was removed and employees were instructed on proper storage of employee drinks. As per the person in charge, drinks are not allowed in the food prep area. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed cook use dry wiping cloth to remove dishes from oven and then use the same cloth to wipe off prep line. Wiping cloths for wiping off surfaces must be stored in a sanitizer solution between uses. Employee was instructed on using proper practices. 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 employee handle dirty and clean dishes without washing hands in between. The Person in Charge (PIC) instructed the employee to always wash hands before handling clean equipment. Inspector instructed dishes to be washed, rinsed, and sanitized again. Handwashing must occur after engaging in other activities that may contaminate the hands, such as when handling soiled equipment and utensils. Hands must be washed before handling clean equipment and utensils. 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 buildup of residue and debris on the can opener in the prep area and on the soda nozzle at the bar. Items were removed to be cleaned at the time of inspection. Ensure non-TCS food contact surface equipment and utensils are washed, rinsed, and sanitized at least every 24 hours and as needed to prevent buildup. 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 multiple TCS food items with internal temperatures ranging from 42-48°F at the time of inspection. The two-door reach in cooler across from the cook line had an ambient air temperature of 42.6°F and food in this unit had internal temperatures between 45-46°F. The refrigeration unit below the cook line had an ambient air temperature of 44.6°F and food in this unit was between 45-48°F. Food in both of these units were placed there less than 4 hours before the inspection time, so food was moved to the walk-in refrigeration to cool down at the time of inspection. Units will not be used until they are repaired and able to hold food with internal temperatures of 41°F or below. Discussed cold holding requirements and public health risks with PIC. Ensure all food being monitored by cold holding maintains internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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. --Observed two broken refrigeration units: one two-door reach in across from the walk-in had an ambient air temperature of 42.6°F, and the refrigeration unit under the cook line had an ambient air temperature of 44.6°F at the time of inspection. Food in these units had internal temperature of 42-48°F. These units will not be used until they are repaired and able to maintain foods with internal temperatures of 41°F or below at all times. A reinspection will occur to ensure these units are repaired on or before Thursday, August 10th. Correct By: Correct Prior To Reinspection