Susie's Mexican Cafe

Inspector's notes

Observed an employee reach into the box of gloves and don gloves without washing hands first. Also, observed an employee go from washing dirty dishes to handling the clean dishes without washing hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle of cleaner in it that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in a sanitizer bucket that had chlorine concentrations of 25PPM. Person in charge (PIC) remade the sanitizer to 50PPM at time of inspection. 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

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. The certification expired at the beginning of the year. A 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 a spray bottle of cleaner that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The back door near the bar has a gap at the bottom of about a half inch or more. Discussed with person in charge (PIC) that this increases the risk of pests coming in. Please seal the door by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pipes going to the floor drain near the women's restroom that did not have a 1-inch air gap. The person in charge (PIC) propped the pipes up at time of inspection and will find a permanent solution by next routine inspection. Corrective Action: Corrected at time of inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed small leak at the beverage station. Please have the leak repaired by next routine inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cracked tile and areas where the concrete in the kitchen and throughout the establishment are cracked. Water and food debris can accumulate making it difficult to keep clean. Floors need to be smooth and easy to clean. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed at the cookline service cooler, pans of sour cream and pico the gallo and diced tomatoes at 54 deg f . informed manager. all removed. use of ice bath and shallow metal pans instead of plastic pans reviewed. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the bar final Ware washing basin, chlorine at exceeding 200 ppm. discussed with manager. manager diluted chlorine to 50-100 ppm. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple employee water bottles in the kitchen with screw-top lids. Discussed with person in charge (PIC) that employee drinks need to have a lid and a straw to reduce risk of contamination during drinking. Also discussed having a designated area for employee drinks. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label. Person in charge (PIC) stated it was grill cleaner and used a marker to write the name on the container. Discussed with PIC that all chemicals and cleaners need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic spoons and forks being stored with the handle down. Discussed with person in charge (PIC) that the handle needs to face up to reduce risk of contamination by hands when utensil is picked up. Corrective Action: Corrected at time of inspection.

Inspector's notes

Some areas of the walls in the kitchen are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 pans of cooling menudo date marked 1/14/2025 with internal temperatures ranging from 46-53*F and 44-50*F in pans stacked in the middle shelf near the walk in cooler door. Observed approximately 6-8 inches of cooling foods in each pan. Per PIC, the green chili was placed on ice after cooking at 10am while still hot. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). 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. Advised PIC to air cool foods to help shed excess heat prior to placing on ice. Advised PIC that once foods reach 135*F in some areas that the food should be considered as in the cooling process. Provided cooling logs to PIC to help actively monitor cooling process and critical control points vs. relying solely on ice baths to cool. Advised PIC that even if foods are cooled in ice baths to below 70*F, the may not reach 41*F if placed into deep pans once moved to the walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

No time stamp observed on TCS foods the PIC stated were on time as a control including cheese, sour cream, pico, tomatoes, salsa with internal temperatures observed 44-47*F with a probe thermometer. PIC provided a time log that had not yet been filled out. PIC stated time control began at 9am. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling refried beans measuring between 73-86*F when measured with a probe thermometer. Observed the beans in a large metal pan with more 8-10" of cooling beans inside. Also observed cooling, assembled but un-steamed masa tamale (containing a RTE filling) measuring 50-52*F with a probe thermometer in tightly packed zip-style bags. PIC stated the beans cooled in an ice bath for 1 hour before moving to the cooler. PIC stated the tamales had been assembled 30 minutes prior and would be moved to the freezers later. Observed the bags tightly pack and stacked two high. Per PIC, all foods had been cooling for 30 minutes or less. 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. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours (chunky salsa made from canned tomatoes). 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. PIC opened the bags and moved the tamales to the freezer spaced out to allow for better air flow. PIC separated the beans into multiple containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Materials for indoor floors some sections of walls are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. Observed rough textured sections of ceiling near the kitchen entrance. Observed walls behind food prep areas constructed of a stucco-like material that is not an easily cleanable or durable material. Advised PIC to repair floors, patch walls and cover with FRP or equivalent prior to the next routine inspection. PIC has already addressed the areas behind the cook line. PIC stated they had recent unexpected repairs and are getting quotes to complete the repairs in the summer. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling green chili beef with internal temperatures ranging from 71-83*F in pans stacked in the middle shelf near the walk in cooler door. Per PIC, the green chili was placed on ice after cooking at 10am while still hot. 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. Advised PIC to air cool foods to help shed excess heat prior to placing on ice. Advised PIC that once foods reach 135*F in some areas that the food should be considered as in the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling tomatillo salsa between 46-50*F, chunky tomato salsa at 71*F and sliced lettuce at 47*F. Observed all foods in large covered containers with more than 10" of cooling foods. Per PIC, all foods had been cooling for 30 minutes or less. 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. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours (chunky salsa made from canned tomatoes). 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. PIC added ice bags to all foods to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Materials for indoor floors some sections of walls are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. Observed rough textured sections of ceiling near the kitchen entrance. Observed walls behind food prep areas constructed of a stucco-like material that is not an easily cleanable or durable material. Advised PIC to repair floors, patch walls and cover with FRP or equivalent prior to the next routine inspection. PIC has already addressed the areas behind the cook line. PIC stated they had recent unexpected repairs and are getting quotes to complete the repairs in the summer. Corrective Action: Correct prior to next routine inspection.

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door by the bar allowing light to enter. PIC stated the security door was recently removed which created an additional gap. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed rusting shelving in disrepair and not smooth or easily cleanable in food walk-in refrigerator. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas ------- Materials for indoor floors some sections of walls are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. Observed rough textured sections of ceiling near the kitchen entrance. Observed walls behind food prep areas constructed of a stucco-like material that is not an easily cleanable or durable material. Advised PIC to repair floors, patch walls and cover with FRP or equivalent prior to the next routine inspection. PIC has already addressed the areas behind the cook line. PIC stated they had recent unexpected repairs and are getting quotes to complete the repairs in the summer. *6th Repeat Violation* Repeat Violations: 4th,Correct By: Correct Prior To Next Routine Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 multiple uncovered prepared foods in the walk in cooler and reach in cooler. Advised PIC to cover any prepared foods with lids/plastic or other effective barrier to help prevent environmental contamination. PIC added plastic wrap to all uncovered foods at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed rusting shelving in disrepair and not smooth or easily cleanable in food walk-in refrigerator. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas ------- Materials for indoor floors some sections of walls are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. Observed rough textured sections of ceiling near the kitchen entrance. Observed walls behind food prep areas constructed of a stucco-like material that is not an easily cleanable or durable material. Advised PIC to repair floors, patch walls and cover with FRP or equivalent prior to the next routine inspection. PIC has already addressed the areas behind the cook line. PIC stated they had recent unexpected repairs and are getting quotes to complete the repairs in the summer. *5th Repeat Violation* Repeat Violations: 4th,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the cutting board next to the reach in cooler. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas ------- Materials for indoor floors some sections of walls are not smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. The concrete floor is eroding and unsealed with exposed aggregate rock multiple areas. Observed rough textured sections of ceiling near the kitchen entrance. Observed walls behind food prep areas constructed of a stucco-like material that is not an easily cleanable or durable material. Advised PIC to repair floors, patch walls and cover with FRP or equivalent prior to the next routine inspection. PIC has already addressed the areas behind the cook line. Repeat Violations: 4th,Correct By: Correct Prior To Next Routine Inspection