Parilla Los Picos

Inspector's notes

Observed employee wash hands with no soap for about 10 seconds at the dump sink in the bar at time of inspection. Employee properly washed hands for 30 seconds in designated handwashing sink with soap at time of inspection. 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. Discussed the importance of proper hand-washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot or cold water under pressure at the handwashing sink near the outdoor cooking area at time of inspection. Observed the handwashing sink faucet snapped off at time of insepction. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Per owner, outdoor cooking only occurs on weekends (Sat/Sun). Discussed with PIC about discontinuing outdoor cooking temporarily until the handwashing sink is back in good repair. Corrective Action: Correct prior to re-inspection on 6/24.

Inspector's notes

Observed first aid kit, lidocaine burn spray and other medicines stored on the top shelf of the dry storage rack at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written policy for clean up of vomitus and diarrheal procedures. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Electronic copy of MCESD clean up procedures were provided at the time. Corrected at time of inspection.

Inspector's notes

Observed employee leave kitchen area then return to kitchen area witht gloved hands and continue food prep without removing gloves and washing hands. Observed employee place dirty dishes into dishwasher then immediately begin to put away clean dishes without washing hands. Instructed employees and PIC on proper handwashing procedures and when to wash hands. Employees washed hands at the time of the visit.

Inspector's notes

Observed large plastic containers of red salsa at 45-46*F, green chile at 46-47*F, Pasole at 45-50*F and chile rojo 50*F with make dates of 2/5/2026. According to PIC foods had been made the previous day and had been in walk in refrigerator overnight. Foods were embargoed at time. Discussed proper cooling methods with PIC. Corrective Action: Corrected at time of 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.

Inspector's notes

Observed several spray bottles with blue liquid hanging under sink in kitchen area. PIC stated the liquid was soapy water. Instructed PIC to properly label containers at the time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live drain flies in flood drain next to soda machine. Must obtain pest control prior to re-inspection on 2/13/2026 to eliminate live drain fly issue. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 2-13-2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the following food items cold holding at internal temperature of 47-51 deg F in a reach in unit holding temperature >41 deg F cabbage, sour cream, tomatoes, chorizo ham, cooked pork and mozzarella cheese. Owner informed the ham, chorizo and cooked pork had been in unit since the night prior and discarded.

Inspector's notes

Observed one of the reach in cold units on the preparation line holding temperature at 47.4 deg F (according to the min/max thermometer). TCS food items holding out of temperature was discarded or redirected to alternate units. Currently there is no TCS food items cold holding in unit. Owner will repair if needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket with chlorine sanitizer that is used for food contact surfaces (according to the manager) at a concentration of >200 ppm. Employee prepared fresh and adjusted the sanitizer to within the required concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flan prepared at establishment with a preparation date of 1/27/2025. This exceeds the date from date of seven-day discard. Owner discarded flan during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa prepared with cooked tomatoes and chili with a preparation date of 6/28/2024. This exceeds the seven days from date of preparation. Manager discarded salsa Corrective Action: Corrected at time of inspection.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Parasite destruction letter not available for the current year for the raw shrimp the establishment acidifies. Manager was able to obtain 2024 letter during inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed excessive items not needed for operation and maintenance of establishment located in back area of establishment. Remove items not needed to minimize contamination. 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 cooked pork and cream cold holding at internal temperature of 49-51 deg F in a reach in unit that was holding >41 deg F. Owner informed that the food items had been cold holding in unit since the night prior and discarded. Paper embargo form was filled out. 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. One of the reach in units on the preparation line holding temperature at 62.4 deg F (according to the min/max thermometer). TCS food cold holding in nit was discarded or redirected to walk in unit. Currently there is no TCS food cold holding in unit. Owner will repair or call repair technician prior to any new TCS food entering in unit. All units that cold hold TCS food items must maintain <41 deg F at all times. Correct By: Corrected At Time Of Inspection