Manuel's Mexican Food Restaurant

Inspector's notes

On cook line, in bottom portion of large prep table cooler, uncovered container of raw shell eggs and uncovered container of raw shrimp stored in bags stored over ready to eat containers of fruit. Employee moved containers of raw proteins to bottom shelf and ready to eat fruit above raw products. Discussed the importance of storing raw and ready to eat foods to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, two containers, >4 inches deep and one covered and one uncovered, of cooked beans/ 43*F-46*F and tray of plastic wrap covered cheese enchiladas/ 46*F-48*F out of internal temperatures. Per employees, beans and enchiladas were prepared >6 hours. Cooked beans and cheese enchiladas were discarded. See embargo form. Discussed proper cooling temperatures and methods with manager and employees. Cooked TCS foods are to 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. Via email, provided cooling handouts in Spanish. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, back door open to kitchen and prep area, with fly fan not operational. Back door was closed. Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, the drainline of the handwashing sink was disconnected making it inoperable. The PIC tightly reconnected the drainline at the time of inspection. Reviewed handwashing requirements and where handwashing should occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the prep cooler/48F on the line, observed TCS food holding over 41F including shredded lettuce/47F, shredded cheese/47F, pico de gallo/51F, sour cream/44F, sliced tomatoes/44F, etc. In reach-in cooler at the end of the line, observed cream cheese queso/61F, and spinach dip/51F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, items in the prep cooler had been out of temperature since lunch rush and were within safe time parameters. Ice baths were created to cool and cold hold the TCS foods, and PIC agreed to have the unit serviced. The cream cheese queso and spinach dip were voluntarily discarded by the PIC. Reviewed possible air flow issued in the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in cooler/53F, observed sour cream/49-50F and portioned tomato salsas/50F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The salsa, which was within safe time parameters, was relocated to other refrigeration to cool and properly cold hold. The PIC voluntarily discarded the sour cream. The PIC immediately scheduled repair service for the refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a pan of prepared chicken datemarked with prep date of 5/12/25 and held more than seven days from preparation date. The pan of chicken past 7 days of preparation was discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In salsa bucket, observed pitcher handle submerged in the salsa. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Maintain handles out of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark residue buildup on upper interior surface of the icemaker. Properly clean/sanitize more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no single use towels at the bar handwashing sink. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed milk and dairy whipped topping at 45F in upright refrigerator/47F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. (Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.) The milk and dairy whipped topping were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed ROP tomato enchilada sauce bags with use by date based off of 8 days from preparation date. Also observed, one bag of enchilada sauce that was prepared 9/23/24 and held more than 7 days from the preparation date with the prep date counting as Day 1. All procedures in approved variance/HACCP plan must be conformed to at all times. The expired enchilada sauce was voluntarily discarded and the the expiration dates corrected on the other bags. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 some buildup of residue on upper interior surface of the icemaker. Remove the ice and thoroughly clean/sanitize the surface as needed. Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable.....In the prep cooler on the line, the interior door surface is damaged and shelving is rusty. Maintain surfaces smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Observed soiled non-food contact surfaces including the exterior of waste receptacle on the line, the shelving in the walk-in cooler, and edges of speed rack in the walk-in cooler. Clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances.......In the walk-in cooler, observed sealed package of red chili con sauce reduced oxygen packaged at commissary kitchen and date marked with 10/30 expiration date. Follow requirements of approved variance, and discontinue maintaining ROP TCS food more than 7 days of preparation date (prep date counts as Day 1). The person in charge voluntarily discarded the expired red chili sauce. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Observed soiled knife rack. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection