Caramba Mexican Food

Inspector's notes

Observed a leaky hand washing valve located front of house. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order has already been put in for these leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed the bar-dishwasher measuring at 0 PPM of chlorine after multiple cycles. Also observed 0 PPM of sanitizer dispensing from the automatic dispenser of the three-compartment sink. Staff hand-dosed chlorine at the correct concentration in the three-compartment basin at the time of inspection. Staff plan to sanitize all bar dishes in the sanitizing compartment of the nearby three-compartment sink. Staff to hand dose the sanitizing compartment to ensure the concentration is within the recommended range for chlorine 50-100 PPM. Staff called in their third-party servicer at the time of inspection. Discussed the importance of regularly checking the sanitation levels of dishwashers at the beginning of the day, on the first cycle of dishes. Discussed the importance of sanitizing dishware and provided guidance. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. A reinspection will be conducted on the bar-dishwasher and automatic dispenser in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the bar-dishwasher measuring at 0 PPM of chlorine after multiple cycles. Staff plan to sanitize all bar dishes in the sanitizing compartment of the nearby three-compartment sink. Staff to hand dose the sanitizing compartment and check to ensure the concentration is within the recommended range for chlorine 50-100 PPM. Staff called in their third-party servicer at the time of inspection. Discussed the importance of regularly checking the sanitation levels of dishwashers at the beginning of the day on the first cycle of dishes. Discussed the importance of sanitizing dishware and provided guidance. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy grey matter built up on the cooling grates in the walk-in cooler. Alerted the manager, who plans to deep clean the grates this week. Also discussed routine cleaning of the bar-side soda nozzle with staff. Discussed the importance of routine cleaning. All surfaces in the kitchen and bar are to be maintained clean to sight and touch. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the seal on the small standing refrigerator by the fryer peeling and separating. Alerted manager who stated a new standing fridge had already been ordered. Foods inside the standing fridge were at temperature. Staff to ensure the door remains fully closed between uses to protect temperatures until the new standing refrigerator arrives. Discussed the importance of maintaining equipment in proper repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the main freezer with ice build-up near the door. Also observed multiple crystalized drips from the ceiling dripping down onto closed food containers. No direct contamination was observed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink by the bar without paper towels available. The paper towel dispenser associated with the bar handwashing sink was located on the opposite side of the bar (several steps away from the handwashing sink). Alerted PIC who placed paper towels at the bar handwashing sink at time of inspection. The PIC also stated they would install a paper towel dispenser at the sink before the next inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked meats (chicken, beef, pork), cheese, beans, and cooked salsas cold holding around 45-47°F. The PIC stated that they noticed the food increase in temperature above 41°F around 3 hours before the temperature measurement by EHS and the walk-in technician had already been called to service the walk-in. Foods were uncovered and ice was used to cool foods that had increased in temperature above 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The walk-in measured 45.5°F with the min/max. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in measuring at 45.5. on the min-max thermometer. Staff stated that the walk-in was currently in the defrost cycle and that they had already called a technician to fix their walk-in, once they saw the food temperature increase past 41°F. Cold-holding equipment must have the capacity to maintain TCS foods at 41°F or below. The establishment must repair cold holding equipment such that it maintains TCS foods at 41°F or below. All TCS foods cooling were uncovered to allow for rapid cooling. Ice was also used to rapidly cool TCS food items. A walk-in technician arrived while EHS was onsite and they adjusted the walk-in to a cooler setting. A re-inspection will occur in 1 day on the walk-in. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 large metal trays of beef and beans cooked yesterday measuring at a temperature of 48F to 51F. Person in charge states food items were cooked yesterday and put in walk in fridge with lids covering cooling items. These items did not reach 41F within the standard cooling time range of 70F in two hours and 41F or below in 4 hours. Items were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed walk in freezer with ice on rims of doorway and products. Informed person in charge that freezer unit in not in good repair. Equipment shall be in good repair and well maintained. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed drip from ceiling in back of kitchen. Informed person in charge of leak. Roofs and ceilings to be well maintained and in good repair to prevent leaks. Correct By: Correct Prior To Next Routine Inspection