Adalbertos Mexican Food

Inspector's notes

Observed pots/pans in sanitizer solution with less than 50ppm chlorine at the three compartment sink. The person in charge added chlorine to santizer solution to obtain between 50-100ppm chlorine.

Inspector's notes

Observed ham, sausage, chorizo, and eggs in the small cold holding unit to the left of the flat top with temperatures of 60-63*F. Per PIC, the food was placed into the unit at 7am. Ambient air temperature taken of the unit with a min/max thermometer was 69*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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 69*F in the small cold holding unit next to the flat top. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC called their technician and will utilize the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menudo in large round storage container within walk-in cooler at 87°F. Person in Charge (PIC) stated that the product finished cooking to boiling 3-1/2 hours prior and put right into walk-in cooler.

Inspector's notes

Observed 10+ live roaches throughout the back of the establishment. Establishment was aware of the pest activity and currently has a pest control company working on eliminating the pest activity. Reviewed last pest reports. Pest control stopped by earlier today for continued treatment. Will follow up in 10 days.

Inspector's notes

At time of inspection, establishment's walk in cooler was at 47*F. Establishment does not have adequate cold holding capacities to maintain all TCS foods in cold holding. Establishment was suspended. All TCS foods were removed or embargoed.

Inspector's notes

In the walk in cooler, observed Shredded cheese at 52*F, cooked potatoes at 49*F, shredded lettuce at 48*F, raw beef at 49*F, full packaged ham at 48*F, diced ham at 46*F, Pico at 48*F, birria at 47*F, raw pork at 49*F, raw pooled eggs at 52*F, cooked carnitas at 47*F, cooked beef at 47*F, cooked fish at 50*F, cooked chicken at 46*F, raw whole eggs at 50*F, beef rolled tacos at 47*F. Walk in cooler was holding at 47*F on inspectors min max thermometer throughout the entirety of the inspection. In the reach in cooler between the grill and the handwashing sink, observed chorizo at 50*F, pooled eggs at 51*F, cooked potatoes at 53*F, and raw shrimp at 46*F. Unit was holding at 41*F on inspectors min/max thermometer. All cold holding foods that had been in the units longer than 4 hours were embargoed. See embargo list. All foods recently received in the last 4 hours were moved to the front drink coolers (coolers were at 32*F and 38*F) to cool and hold unit walk in cooler is repaired.

Inspector's notes

At time of inspection, establishment's walk in cooler was at 47*F. Establishment does not have adequate cold holding capacities to maintain all TCS foods in cold holding. Establishment was suspended. All TCS foods were removed or embargoed.

Inspector's notes

Observed 10+ live roaches throughout the back of the establishment. Establishment was aware of the pest activity and currently has a pest control company working on eliminating the pest activity. Reviewed last pest reports. Pest control stopped by earlier today for continued treatment. Will follow up in 10 days.

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 soft cooked potatoes at 70*F sitting on the counter at room temp, manager stated they had been there for about 1 hr. Potatoes were reheated to 165*F and placed on the flat top grill to maintain at 135*F or above. Establishment sometimes cooks jalapenos and onions and it was suggested they place those on the grill to maintain 135*F as well. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe>>> Observed cooked beef diced and frozen and stored inside 'to go' style bags. The food was removed and placed inside clear food grade bags inside. Correct By: Corrected At Time Of 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. In the cold holding unit next to the handwashing sink, observed raw chorizo at 59*F, sausage at 59*f, raw whole eggs at 58*F, raw shrimp at 58*F, carnitas at 62*F, and cooked potatoes at 60*F. All foods were placed in the unit an hour prior. Unit was holding at 45*F with no use for 15 minutes. . Foods were moved to walk in to cool. In the cold holding prep unit between the two flat grills, observed cooked beef tacos at 48*F, cooked chicken at 55*F, cooked beef at 50*F, cooked cabeza at 52*F, and rolled tacos at 50*F. All foods had been placed in the unit 2 hours prior. After 15 minutes of no use, the unit was holding at 45*F on inspectors min/max thermometer. Foods were moved to walk in to cool. All cold holding temperature controlled for safety (TCS) foods must be kept at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked shredded beef in the walk in at 75*F to 77*F in a large plastic container. Beef had been cooling for approximately an hour and a half. Foods were moved to smaller metal containers. Cooling required that the foods go from 135*F to 70*F in 2 hours. Rechecked the foods after 2 hours of cooling and the beef was at 62-65*F. 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 the cold holding prep unit with TCS foods holding a temperature of 45*F on inspectors min/max thermometer. Observed the cold holding prep unit between the two flat grills being used for TCS foods holding at 45*F. All cold holding units that are being used for TCS foods are required to be kept at 41*F or below to ensure that TCS foods remain in proper cold holding temperatures. Until units are holding below 41*F, foods will be placed in containers stored in deep ice baths. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed 10+ roaches on the walls and floor underneath and behind the chest freezers in the back room. Observed A roach crawl out from the ceiling and behind a picture in the back room. Observed crawling in the drain of the soda fountain. Observed a crawling under the ice maker. Establishment must remain free of pests. Reviewed pest control plan with manager. Will follow up in 10 days. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection