Los Olivos Mex Patio

Inspector's notes

Observed employee personal foods such as lunch boxes, fast food bags, loosely wrapped food items, plates/bowls of food, and drinks stored on multiple shelves in the reach in cooler mixed among drinks and foods used for service in the establishment.

Inspector's notes

Observed open containers of raw meats stored over open containers of cooked ready to eat foods in the walk in cooler and the prep cooler by the cook line.

Inspector's notes

Observed rolls of fly tape hanging over areas of clean utensils, packaged foods, warewashing, and food prep. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. The person in charge removed the fly tapes at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation. Observed accumulation of grease, food pieces, and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Observed floors with spoilage buildup and puddles of standing water and other liquids. Observed dried food residues and debris on walls in the walk in cooler, on door handles of equipment , faucets of hand wash sinks, and doors of prep coolers/reach in coolers.

Inspector's notes

Observed fly tape trap devices hanging from ceiling over areas of food prep/storage and food equipment. Discussed nsect control devices cannot be over food prep areas, and protecting food and equipment from dead insects/insect fragments. The person in charge removed the fly tapes at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of food debris on the storage racks inside the walk in cooler. Discussed cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd repeat violation. At the dishwashing area, observed the handwashing sink faucet turned around with a sour cream container sitting in the basin of the sink. Handwashing sinks must be kept available at all times and not used for any other purpose.

Inspector's notes

In the cold holding unit by the kitchen handwashing sink, observed a pan of raw chicken stored over open containers of Ready to Eat (RTE) chilis and pickles. Chicken was moved below RTE foods.

Inspector's notes

This is the 2nd repeat violation. Observed cooked, RTE tamales in a hot holding unit at 110*F on Time as Control. No time stamp was with the Tamales stating they had been placed on time as control. Reviewed Time control procedures with manager.

Inspector's notes

In the bar, observed 2 live German roaches under the three compartment sink. Also in the bar, observed two glue traps with a cumulative 15 dead roaches. Reviewed pest control report from 9 days prior. Establishment will have pest control back out tomorrow.

Inspector's notes

Observed a build up of trash, food debris, and other soils on the floors of the walk in coolers, dry storage area, and bar.

Inspector's notes

Observed the handwashing sink by the dishwashing machine used to fill up a container for utensils. In the basin of the handsink observed a pan handle cover and a metal scrubber. Handwashing sinks must only be used for handwashing and no other purposes. Manager removed items and returned faucet to proper direction. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green chili tamales on time as control without any time stamp documentation. Per employee, tamales were placed there 2 hours prior. Time stamps were added to tamales. Reviewed procedures with manager.

Inspector's notes

In the dry storage room and on a shelf next to the reach in freezer, observed a large container of orkin home defense pesticide sprayers. In the bar, observed a can of fruit fly and mosquito killer.

Inspector's notes

This is the 2nd consecutive violation. Observed employee scrubbing and spraying off dirty dishes and afterwards, immediately went to handling clean dishes. Dishes were rewashed and employee washed hand before handling any clean dishes.

Inspector's notes

This is the 3rd repeat violation. Observed hot holding queso at 103*F. Per manager it had been in the unit for approximately 4 hours. Queso was embargoed.

Inspector's notes

In the meat walk in cooler, observed cooked beef at 49*F, cooked beans at 49*F, cooked chicken at 49*F, tomato salsa at 48*F, ground beef at 48*F, raw cod at 48*F, raw chorizo at 48*F, and raw chicken at 48*F. Cooler was at 48*F and all food had been in the unit since the day prior. Foods were embargoed. In the main walk in cooler, observed tomato salsa at 47*F, pico de gallo at 48*F, milk at 47*F, cream cheese at 46*F, sour cream at 46*F, velveta cheese at 47*F, raw, shelled eggs at 48*F, cream cheese with cooked jalapenos at 48*F, raw chicken at 49*F, raw beef at 49*F, and blocks of cheese at 49*F. Walk in cooler was at 46*F. All foods that had been in the unit longer than 4 hours were embargoed. All foods in the unit less than 4 hours were moved to beer cooler. Beer cooler was working at 36*F.

Inspector's notes

At time of inspection, meat walk in cooler was at 50*F on inspectors min/max thermometer and the main walk in cooler was at 46*F on inspectors min/max thermometer. All TCS foods were removed from units or embargoed.

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 an employee spraying dirty dishes and wiping out the spraying sink. Employee then went directly to unloading the dishwashing machine's clean dishes and start putting them away. Employees must wash their hands when switching from dirty dishes to clean dishes when using the dishwashing machine. Employee washed hands and dishes were rewashed. Discussed when to wash situations with kitchen manager. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. At time of inspection, no hand drying provisions were available at the bar handwashing sink. Handwashing sinks are required to keep hand drying provisions available at all times. Paper towel dispenser was refilled. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed a pan of tamales in a hot holding unit at 110*F. Per manager they were reheated and placed in unit an 1.5 hours prior. Tamales were reheated to 165*F prior to placing them back in hot holding. In the hot holding table, observed cooked beans and soups holding at 110-120*F. Per manager they were reheated and placed in the unit an 1.5 hours prior. Foods were reheated to 165*F and placed back into hot holding. Hot holding table temperature was increased. All hot holding temperature controlled for safety (TCS) foods are required to be kept at or above 135*F at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Upon inspection of the bar, observed an employees monster can stored directly in the ice used for consumption. Ice used for consumption cannot be used as an exterior coolant. Employee removed drink. Ice was melted, bin was sanitized, and ice was refilled. Discussed proper employee drink storage with employees. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed holes in the walls and ceilings above the walk in coolers, in the dry storage areas, in the mop sink closet, in the liquor closet, and in the ice/chip area. Walls, floors, and ceilings must remain in good repair. Please continue to work on having the holes repaired. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 dishwashing unit in use with less than 50 ppm of chlorine after 2 fresh cycles. Dishwashing unit should be kept at 50 to 100 ppm of chlorine as stated on the sanitizer bottle. Until unit is repaired and dispensing proper concentration of chlorine, employees will use the three compartment sink. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. At time of inspection, observed kids quesadillas at 90*F and tamales at 95*F in the steam unit on the cook line. Per manager foods had been placed there approximately 1.5 hours prior. Foods were reheated prior to going back into hot holding. All Temperature controlled for safety (TCS) foods in hot holding are required to be kept at or above 135*F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-203.11, P: Poisonous or Toxic Material Containers-Container Prohibitions In the walk in cooler, observed a bucket previously used for dishwashing detergent being used to store salsa. Buckets or containers previously used for chemicals or other toxic materials are not to be used for food. Salsa was embargoed. Discussed discarding chemical buckets once they are empty and no longer used for the dishwasher. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed an accumulation of rodent droppings in the dry storage area, under the dishwashing unit, on storage carts, under/behind cooking equipment, and in the liquor room. Observed food and debris from what appears to be rodent activity in the liquor room. Per employees, they have personally observed rodents and activity in the establishment. Establishment must remain free of pests. Reviewed pest control with managers. Will re-inspect in 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed holes in the walls and ceiling throughout the back of the kitchen and dry storage. Walls and ceilings must remain in good repair. Please have these holes repaired to limit rodent access to the kitchen. This is not a repeat violation. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of debris and residues in the liquor room and in the beer walk in cooler. Floors should be cleaned as frequently as necessary. Please have these areas cleaned. This is a repeat violation. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Upon re-inspection, establishment has obtained a proper faucet for the mop sink but has not installed it. The mop sink currently does not have an atmospheric vacuum breaker or any other backflow prevention device. Please have a backflow device added prior to re-inspection. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd