La Fama Bakery & Mexican Food

Inspector's notes

Observed Barbacoa and Chicharron with an internal temperature of 115F on hot holding case. Person in charge states that items were put there after cooking about two hours ago. Had person in charge reheat foods back to 165F. Hot holding unit found to have one faulty side not working, every other section of unit is working. Discussed replacing or repairing broken part of unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed barbacoa and Chicharron with an internal temperature of 127F. Person in charge states that items were put on hot holding table 50 minutes ago. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection and hot holding case was increased. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unpainted patches and drywall on the ceiling of the main kitchen and water damage on the ceiling above the service counter. Repair all damage, paint all patches with semi-gloss or higher sheen paint. Correct prior to next routine inspection.

Inspector's notes

Observed slow draining in the main handwashing sink next to the three compartment sink. All sinks must be able to drain at the same rate or faster than the flow of water entering the basin. Repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sanitizer bucket near hot holding area has chlorine sanitizer measuring a concentration of 200ppm. Person in charge remade bucket to bring concentration of 100ppm. Chlorine sanitizer shall have a concentration of 50-100ppm. Corrective Action: Corrected at time of inspection.

Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 sanitization bucket used for the hot holding station and tested their chlorine concentration. The testing strip came out at around 10-25 ppm concentration. Discussed with PIC that the concentration needs to be around 50-100ppm and they need to check on the sanitization buckets though out the day because with use it will lose concentration. PIC remade the sanitization bucket. 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. Observed beans being hot held at 110 F after measuring with probe thermometer. Discussed with PIC when they cooked and put the beans for hot holding. They stated an hour ago. Discussed with PIC to reheat the beans and keep them hot holding at 135 F which PIC told worker to reheat. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed bags of tamales in the that were placed in the walk-in fridge with date markings of last year. Discussed with PIC when they made and they said they were frozen last year and being placed in the walk-in fridge over seven days ago. All items held over that time must be discarded to prevent foodborne illnesses. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed dead roaches and flies around the storage, walk-in fridge, kitchen and handwashing sink. PIC stated that they had pest control in a couple days ago. Discussed with PIC to clean up around more frequently to not have a possible contamination in the food and buildup. 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. Observed walk in cooler registering an internal temperature of 48°F using a min/max thermometer. The establishment does not have adequate refrigeration to cold hold food items. The establishment shall maintain cold holding capacities to prevent the spoilage of food items. The owner contacted refrigeration services and began working on walk in cooler at the time of the inspection. Establishment does not have adequate cold holding capacity to continue operating until the unit is repaired. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 hand sink near the rear of the kitchen towards the walk in cooler without hand soap. All hand sinks shall be stocked with hand soap to promote proper handwashing practices. Person in charge stocked the hand sink with soap. 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. Observed multiple Time/Temperature Control for Safety (TCS) Food items including cooked jalapenos, raw eggs, cooked beef products, and cooked beans registering internal temperatures between 47°F and 49°F inside the walk in cooler. All TCS food items shall be held cold at a temperature of 41°F or below to prevent foodborne illness. Staff voluntarily discarded food items. 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. Observed walk in cooler registering an internal temperature of 48°F using a min/max thermometer. The establishment does not have adequate refrigeration to cold hold food items. The establishment shall maintain cold holding capacities to prevent the spoilage of food items. The owner contacted refrigeration services and began working on walk in cooler at the time of the inspection. Correct By: Correct Prior To Reinspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed both live and dead American cockroaches in the bathroom, kitchen, and storage areas. Owner provided documentation of pest services from January. Discussed with owner requesting more detailed receipts with notes from pest control services. Per owner, pest services will be back the first week of March. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest -- Observed several dead American cockroaches throughout the establishment. Discussed increasing cleaning frequencies with management. Dead pests must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests. Correct By: Correct Prior To Next Routine Inspection