Burrito Express

Inspector's notes

Observed no certified food protection manager in the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager in the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple live German cockroaches in the back of house at time of inspection. 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. Corrective Action: Correct prior to re-inspection on 5/21/2026.

Inspector's notes

At time of inspection no certified food protection manager (CFPM) was present on the premises. A CFPM is required to be on the premises at all times of operation. Please have a CFPM present at the next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd repeat violation. Observed slimy organic matter accumulating on the deflector panel of the ice maker. Ice maker shall be cleaned as often as necessary to prevent any accumulation of soils or organic matter. Please have ice maker cleaned and cleaned more frequently. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed food debris and filmy residue on the dicer stored as clean. Instructed employee to rewash the dicer. Dicer and all other food contact surfaces that are stored as clean must be kept clean to sight and touch.

Inspector's notes

Observed cooked rice holding at 115-120*F. Per cook, the rice was prepared approximately 1.25 hours prior. Rice was reheated to 165*F and placed back into hot holding. Discussed hot holding requirements with PIC and cook.

Inspector's notes

In the kitchen observed two, individual bulbs lights without protective shields. In the back prep area, observed 4 long florescent light bulbs without protective shielding. All lights were positioned above food and food contact surfaces. All lights above food and food contact surfaces must be shatter resistant or be covered by a protective shielding. Instructed PIC to have lights covered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic debris on the inside food contact surface of the ice machine. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked potatoes hot holding on counter at internal temperature of 67 deg F. PIC informed the establishment uses time as a control and documents time on dry erase board as per their procedure. PIC recalled time the food item was placed out of temperature control and placed on dry erase board. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly over raw beef in one of the reach in cold units. PIC removed the chicken and placed on bottom shelf during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce and cheese cold holding at internal temperature of 57-58 deg F in a pan over a small amount of ice. Cook informed the lettuce had been over the ice earlier in day and placed in reach in unit. Observed a large plastic container containing shredded lettuce cold holding at internal temperature of 70 deg F in a reach in unit holding >41 deg F. Cook informed the lettuce was placed in cold unit a short time prior and placed in alternate cold unit. This is the second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the reach in units on the preparation line holding temperature at 61 deg F. TCS food items was removed from unit and placed in alternate cold units. Currently there is no TCS cold holding in unit. Employee will contact management if needed for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken breast in the cooler with an internal temperature of 44*F-46*F using probe thermometer. Person in Charge (PIC) stated the chicken had been cooked and placed in the cold holding unit the night prior, before closing. Discussed with PIC the importance on maintaining TCS foods at 41*F or lower. PIC voluntarily disposed of the chicken at time of inspection. See embargo entry. 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. 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 a spray bottle with blue liquid in it that did not have a label. Person in Charge (PIC) stated it was window cleaner. Discussed with PIC that all cleaners need to have a label to reduce risk of chemical contamination. PIC used a marker to label the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored directly over tortillas in reach in cold unit. Manager removed eggs from above tortillas and placed on bottom shelf Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce and cheese cold holding at internal temperature of 57 deg F in a metal pan over a small amount of ice. Manager placed food items in smaller containers and surrounded lettuce and cheese with ice during inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 cooked potatoes holding at internal temperature of 64 deg F. Employee informed they use time as a public health control for potatoes and was able to recall time the potatoes were placed out of temperature control and documented on their dry erase board as per their procedure. 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 chlorine chemical sanitizer in the three compartment sink with dishes in the sanitizer compartment at a concentration of 0 ppm sanitizer. Cook prepared fresh and adjusted the concentration to 50-100 ppm. 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 rice hot holding in warmer at an internal temperature of 123 deg F. Cook reheated rice to >165 deg F during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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-Safety Operator-Resources. Observed cooked potatoes hot holding on counter at internal temperature of 91 deg F. PIC informed inspector they use time as a control and was able to recall the time the potatoes were removed from temperature control and documented time on their dry erase board as per their procedure. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed a large amount of items in and around the mop sink closet. Remove these items not needed for operation and maintenance of establishment. Correct By: Correct Prior To Next Routine Inspection