Mercado Latino

Inspector's notes

4th consecutive violation: Person in charge was unable to answer food safety questions related to hot holding temperatures, cold holding temperatures and rapid cooling process. Observed several priority and repeat priority foundation violations at time of inspection. Person in charge does not hold a valid Certified Food Protection Certification. Employee shall be knowledgeable in prevention of foodborne illnesses. At least one person shall obtain a valid Certified Food Protection Manager Certification. A re-inspection will conducted on 4/17/26. Corrective Action: Correct prior to reinspection.

Inspector's notes

4th consecutive violation: At least one person shall have a valid Certified Food Protection Manager Certification during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris/ grease and spills in microwaves located near front hot holding area. Carnitas were being reheated in microwaves at time of inspection. Discussed with operator to ensure detail clean and sanitize all microwaves and maintain as necessary. Operator proceeded to clean and sanitize microwaves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd Consecutive violation: Internal temperature of 107*F for cooked marinated chicken located at hot holding unit. Internal temperature of 110*F for cooked asada meat located in hot holding unit. Internal temperature of 104*F -112*F for cooked pork ribs in hot holding unit. Discussed with operator all Time/temperature control for safety (TCS) food items shall be hot held at minimum 135*F or above. Per operator food items had been placed in hot holding unit less than 2hours prior. Instructed operator to reheat food items to 165*F and ensure hot holding unit is keeping minimum 135*F or above. Per operator, extra tray had been placed under these food items and removed for better heat transfer. Corrective Action: Corrected at time of inspection

Inspector's notes

Internal temperatures between (50*F -54*F) for the following food items stored in large walk-in refrigeration unit: Barbacoa, Buche, Quero, Chicken, Pork, Beans and Salsa. Internal temperature between 50*F to 53*F for the following raw meats: Beef, chicken and pork. Discussed with operator all Time/temperature control for safety foods (TCS) shall be cold held at 41*F or below. Discussed with operator all cooked TCS foods are no longer safe for human consumption. Operator proceeded to discard all cooked TCS foods at time of inspection. Instructed operator to relocate all raw meats to produce walk-in refrigeration at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 50*F for walk-in refrigeration unit used for storage of TCS foods. Discussed with operator to ensure walk-in refrigeration is repaired/replaced to provide adequate cold holding for TCS foods at 41*F or below. Discussed with operator to discontinue cooling and receiving additional product until walk-in refrigeration is repaired. An additional walk-in refrigeration for produce was available and verified a 41*F or below. A re-inspection will be conducted on 07/17/26 to verify repairs. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dead cockroach under three compartment sink at time of inspection. Discussed with operator to ensure remove dead vermin and work with pest control to eliminate and pest issues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rusted shelving used for storage of food containers in walk-in refrigeration unit. Ensure to remove any rusted equipment and replace with new shelving that is easily cleanable to sight and touch.

Inspector's notes

3rd consecutive violation: Observed black debris, old food debris and bad odor in the following areas: -floors, walls and ceilings and fans inside walk-in refrigeration units inside ice machine and at facility rear exterior exit. Discussed deep cleaning and removal of garbage. Discussed all food items including onions shall be stored inside food establishment and not at exterior of facility. Ensure regular deep cleaning and sanitizing of all kitchen and exterior areas. Corrective Action: Correct prior to next routine inspection

Inspector's notes

3rd consecutive violation: Operator did not have a valid Certified Food Protection Manager Certification at time of Re-inspection. At least one person shall have a valid Certified Food Protection Manager Certification during all hours of operation. Per operator, Owner will obtain certification by next routine inspection. Discussed with operator person with valid Certified Food Protection Manager Certification shall be readily available if not present at next routine inspection. Failure to have person with valid certification appear at next routine will lead to 4th consecutive violation resulting in Legal Action. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3rd consecutive violation: Person in charge was not available at initial time of inspection and arrived upon request. Observed several priority and repeat priority foundation violations at time of inspection. Person in charge does not hold a valid Certified Food Protection Certification. Employee shall be knowledgeable in prevention of foodborne illnesses. At least one person shall obtain a valid Certified Food Protection Manager Certification. A re-inspection will conducted on 4/16/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

3rd consecutive violation: At least one person shall have a valid Certified Food Protection Manager Certification during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee washing hands in prep-sink at time of inspection. Educated operator on adequately washing hands at designated hand sink during time of inspection. Employees are to use designated hand sink and wash hands with soap and warm water for minimum 20 seconds at hand sink. Operator proceeded to used hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation: Observed hand sink in rear kitchen area blocked by large container of oil. Ensure to keep hand sinks accessible during all hours of operation for adequate handwashing. Rear kitchen area was not in use at time of inspection. Ensure hand sink is clear from obstructions by time of Re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed fly standing on piece of fried chicharron at front hot food display unit. Discussed with operator to work with pest control to eliminate fly's. Operator proceeded to discard one piece of chicharrone at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd Consecutive violation: Internal temperature of 110*F for cooked marinated chicken located at hot holding unit. Internal temperature of 128*F for cooked adobada pork meat located in hot holding unit. Discussed with operator all Time/temperature control for safety (TCS) food items shall be hot held at minimum 135*F or above. Per operator food items had been placed in hot holding unit less than 2hours prior. Instructed operator to reheat food items to 165*F and ensure hot holding unit is keeping minimum 135*F or above. Per operator, extra tray had been placed under these food items and removed for better heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd consecutive violation: Observed chicharrones using Time as a Public Health Control with old date mark: 4/3/26. Per operator, current batch of chicharrones were made early today and were place under time as a public health control but time stamp was not changed accordingly. Instructed operator to apply new time stamp and ensure chicharrones are discarded after 4hours. Operator proceeded to apply new time stamp at time inspection. Corrective Action: Correct at once. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of produce in floor of walk-in refrigeration unit. Observed boxes of frozen meat and seafood on floor of walk-in freezer. Discussed with operator to ensure all food items are stored at least 6inches above the floor to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in refrigeration unit used for storage of whole produce and Non-TCS foods with ambient temperature of 74*F. Discussed with operator to make necessary repairs for refrigeration to reach 41*F or below prior to using as cold storage for TCS food items. A re-inspection will be conducted on4/16/26 to verify necessary repairs. Corrective Action: Correct prior to re-inspection.

Inspector's notes

3rd consecutive violation: Observed leak at spray nozzle in rear prep-sink. Ensure to keep spray nozzle stored at least 1"above basin and repair any plumbing leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: Observed black debris, old food debris and bad odor in the following areas: -floors, walls and ceilings or rear kitchen area, inside both walk-in refrigeration units inside ice machine and at facility rear exterior exit. Discussed deep cleaning and removal of garbage. Discussed all food items including onions shall be stored inside food establishment and not at exterior of facility. Ensure regular deep cleaning and sanitizing of all kitchen and exterior areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed outdoor grill hand sink with leak at plumbing line. Outdoor grill is required to have a hand sink properly installed and in good working conditions for adequate hand washing during time of operations. Discussed replacing bricks under hand sink with a more permanent solution for elevating hand sink. Ensure to repair plumbing issues at hand sink for adequate hand washing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: Observed spray nozzle with leak at three compartment sink. Ensure to repair leak and keep spray nozzle stored at least 1"above basin of three compartment sinks to provide air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic black matter in floors, walls and ceilings of walk-in refrigeration unit. Ensure to detail clean and sanitize all areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: Observed several Priority violations noted on today's inspection related to improper cooling, cold holding and hot holding. These items are directly related to preventing foodborne illnesses. Employee shall be knowledgeable in prevention of foodborne illnesses. At least one person shall obtain a valid Certified Food Protection Manager Certification and required to provide proof of enrollment in course by time of re-inspection. A re-inspection will be conducted by 11/4/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2nd consecutive violation: At least one person shall have a valid Certified Food Protection Manager Certification during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed outdoor grill hand sink not functioning properly and conveying sewage. Outdoor grill is required to have a hand sink properly installed and in good working conditions for adequate hand washing during time of operations. Ensure to repair plumbing issues at hand sink for adequate hand washing. Operator was instructed to discontinue outdoor grill operations due to lack of adequate hand washing. Outdoor grill will not be utilized until RM-10716 is approved. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed hand sink in rear kitchen area blocked by large container of oil. Ensure to keep hand sinks accessible during all hours of operation for adequate handwashing. Observed equipment and garbage stored inside hand sink located in outdoor grill. Discontinue storing equipment and garbage in hand sinks. Operator proceeded to move all item from hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation: 46*F internal temperature for large pot of beans stored in walk-in refrigeration unit. Ensure to use proper cooling methods to cool TCS food items from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4hours. Per operator, beans were cooled overnight. Discussed with operator beans are no longer safe for human consumption. Operator removed beans from walk-in cooler and will no longer be served to the public. Corrective Action: Corrected at time of inspection.

Inspector's notes

One Hot holding unit was not functioning at time of inspection. Per operator unit is not functional and awaiting to be repaired. The following items were found out of temperature in hot holding unit. Pinto beans-107*F Rice-100*F Pork rib-100*F Barbacoa-100*F Ensure to keep TCS food items out of the danger zone and hot held at 135*F minimum. Operator proceeded to reheat some items and discard others. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 76*F for raw pork being dried and stored at room temperature. Ensure to keep all Time/temperature control for safety (TCS) food items at 41*F or below under adequate refrigeration. Per operator, raw pork was left out a day prior. Discussed with operator that the raw pork was no longer safe for human consumption. Operator proceeded to discard raw pork drying at room temperature at time of inspection. Ensure to keep TCS food items at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation:Per operator, Time as a Public Health Control is used for Chicharrones stored at room temperature. A policy must be submitted to this department prior to use of Time as a Public Health Control. With approved policy chicharrones shall be held for no longer that 4hours and must be time stamped. Ensure to submit a Time as a Public Health Control policy for approval prior to re-inspection. A re-inspection will be conducted on 11/4/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2nd consecutive violation: Observed spray nozzle sitting in basin of three compartment sink and rear prep-sink. Ensure to keep spray nozzle stored at least 1"above basin of three compartment sinks to provide air gap. Operator proceeded to properly store nozzles above sink basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

At initial time of inspection outdoor hand sink was not properly set up and water source was turned off . Operator proceeded to turning on water for hand washing. Observed hand sink conveying sewage onto ground at outdoor enclosure grill area. Hand sink is required to have capacities to prevent sewage from conveying onto outside grounds. Operator is instructed to discontinue usage of outdoor grill until approval for use of grill and granted by Environmental Services and hand sink is adequately plumbed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic black matter in floors, walls and ceilings of walk-in refrigeration unit. Ensure to detail clean and sanitize all areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At least one person in charge at all times shall have a valid Food Protection Manager Certification during all times of operation. Ensure to provide a Certified Food Protection Manager Certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At least one person in charge at all times shall have a valid Food Protection Manager Certification during all times of operation. Ensure to provide a Certified Food Protection Manager Certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live German roach in floor sink in rear kitchen. A re-inspection will be conducted to verify ongoing treatment for German roaches. Recommend additional pest control visits, as needed, by reinspection. Discussed with operator to address 12 active pending items as stated on last pest control invoice dated: 5/13/25. Ensure to repair holes and address cleanliness issues throughout facility. Detail clean and sanitize large display refrigeration equipment in meat department including in and around the food equipment, floors, walls, and ceilings. Detail clean and sanitize plumbing areas in meat department including floor sinks, plumbing lines and components. Ensure to protect all food items prior to detail clean and sanitization. Second consecutive violation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed faucet at prep sink broken/damaged and causing leak. Ensure to repair damaged faucet to prevent leaks. Discussed condensation line from ice machine that is not properly draining into floor sink. Ensure to make necessary repairs to prevent pooling water on floor. All plumbing components must be properly cleaned and sanitized no holes shall be present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At least one person in charge at all times shall have a valid Food Protection Manager Certification during all times of operation. Ensure to provide a Certified Food Protection Manager Certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No person in charge was available at time of inspection. Employee was asked to contact person in charge at beginning of inspection. No person in charge arrived at time of inspection. A person shall be designated as in charge during hours of operation.

Inspector's notes

Observed dead fly in large container of raw pork meat stored in walk-in cooler. Product is contaminated and not honestly present and no longer safe for consumption. Operator proceeded to discard ~50lbs of pork meat at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

51*F internal temperature for large pot of beans stored in walk-in produce refrigeration unit in kitchen area. Per operator, beans were placed in walk-in unit for cooling the night before at around 6pm. Discussed with operator to ensure Time/temperature control for safety foods (TCS) shall be cooled from 135*F to 70*F within 2hours and then from 70*F to 41*F within 4hours. Discussed with operator beans are no longer safe for consumption and shall be embargoed. Operator proceeded to discard ~15lbs of cooked beans at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed most TCS food items with adequate date marking not exceeding the 7day maximum time. Observed three containers with no date marked on container operator stated that food items were made approximately two days ago and not marked adequately. Discussed to ensure adequate date marking system in place for TCS food items stored in walk-in refrigeration unit. Operator proceeded to add date marks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicharrones with pieces of meat internal temperature of 70*F at hot holding area. Per operator, chicharrones were palced in hot holding unit at 6pm the day before and stored there overnight. Discussed that when temperature (135*F or above and 41*F or below) is not in use for control of TCS food items then time as a public health control must be in place. Food items held at room temperature shall be discarded after 4hours and properly marked with date and time. Discussed with operator that ~20lbs of Chicharrones shall be in embargoed and no longer safe for human consumption. Operator processed to set chicharrones a side for discontinued use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live german roaches, one in exterior of meat deli display refrigeration and another in prep-sink basin located in rear kitchen. Ensure contact pest control company to properly treat for german roaches and detail clean and sanitize areas as necessary. A re-inspection will be conducted to verify ongoing treatment for german roaches. A pest control with today's date or later must be presented prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed faucet at prep sink broken/damaged and causing leak. Ensure to repair damaged faucet to prevent leaks. Discussed condensation line from ice machine that is not properly draining into floor sink. Ensure to make necessary repairs to prevent pooling water on floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that the walk in cooler near cooking equipment for produce storage and other items with an ambient temperature of 60*F. Cold hold equipment must keep food at 41*F or lower. Repair company was contacted and on site at time of inspection. Observed self service buffet for deli area nearest walk in cooler with an ambient temperature of 50*F. Cold hold equipment must keep cool foods at 41*F or lower. Repair company was contacted. Reinspection to verify refrigeration is in good working order to be completed on or before Monday, November 4, 2024

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Hand washing sink closest to hot food line was not equipped with soap or paper towels at the start of the inspection and only hand washing sink in cooking area was completely blocked with a large cooking pot on a crate. Ensure all hand washing sinks are always accessible for employee use. Employee provided soap and paper towels during the inspection but was not able to move the cooking pot during the inspection. Re-inspection will tentatively occur on or before June 12, 2024. Correct By: Correct Prior To Reinspection

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 containers of cooked Spanish rice, Oaxaca and asadero cheese, boxes of commercially-packaged salsas (red, green, chile arbor, habanero) with cooked peppers, pots of cooked beef head, and a pot of cooked pinto beans with internal temperatures ranging from 46-49 degrees Fahrenheit in a walk-in refrigerator. Please ensure time-and-temperature control for safety (TCS) foods are held cold at 41F or lower. This walk-in refrigerator was holding at 47'F ambient temperature. Per employees, items had been in the walk-in refrigerator since the previous day. PIC voluntarily discarded items during inspection to correct. See embargo form. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Discussed menu processes for ceviche and aguachiles. Per person in charge (PIC), these items do not undergo a true cooking step and are prepared with lime juice. Please ensure that a consumer advisory statement with a disclosure and a reminder statement informing guests of items that may be ordered or served raw or partially-cooked is posted to the menu and viewable by customers. Provided guidance document. Re-inspection will occur on or before Jun 12, 2024. Correct By: Correct Prior To Reinspection

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. Walk-in refrigerator closest to western wall of building was holding at an ambient air temperature of 47 degrees Fahrenheit as measured with with min-max thermometer with out-of-temperature time-and-temperature control for safety (TCS) foods inside. Please ensure all refrigerators can hold cold at 41'F or below. This unit may not be used to store TCS foods until repairs are completed. Employee called maintenance service during the inspection. Establishment has sufficient refrigeration for other TCS items. Re-inspection will occur on or before June 12, 2024. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment did not have chlorine sanitizer solution test strips available during the inspection. Please ensure corresponding test strips for any type of sanitizer stored in the establishment are available for staff use at any time. Re-inspection will tentatively occur on June 12, 2024. Correct By: Correct Prior To Reinspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence: Multiple adult (live and dead) German roaches observed near the ice machine and hot holding station. Reviewed most recent pest control visit notes from 03/15/2024, with notes of on going pest control treatments for German roaches. Technician's notes identify the dishwashing and common areas as the targeted areas for the pest control application. Person in Charge identified several areas where clutter and debris had been reduced or removed prior to re-inspection. Recommend the following to address the German roach activity: 1) Clean the exterior of the hot holding station and surrounding areas. 2) Clean the exterior of the ice machine and surrounding areas. 3) Clean any other areas where laden grease, dirt, and/or debris is present. 4) Remove any other unnecessary items or debris from establishment. 5) Be onsite during the next pest control visit and discuss additional recommendations with technician. Will return for re-inspection in two weeks. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee handle cooked ready to eat pork chicharrones with bare hands to transfer from multiple pans into one on the hot holding line. Employee discarded pork chicharrones at the time of inspection. Ensure that gloves or utensils are used to handle ready to eat food to prevent contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 multiple TCS food items out of hot holding temperatures on the hot line. Items included: a pan of cooked pork carnitas 111*F, a pan of beef carne asada 120*F, 1/2 pan of al pastor cooked pork 109*F, 1/2 pan of cooked chicken 109*F, and two pans of cooked pork chicharron 109*F. Employee stated that food what reheated and placed out at 8am. Food was placed on time as a control and will be discarded at 12pm. Ensure that TCS food is maintained at 135*F in hot holding to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed two live German cockroaches walking on the floor and on the counter at the time of inspection. Employee killed and discarded cockroaches at the time of inspection. PIC stated that pest control occurs twice a month. Ensure to provide receipts of pest control plan prior to re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. >>> Observed package of raw beef stacked directly on top of a pan of RTE pinto beans and a pan of cooked pork. PIC moved the raw beef so it was no longer stored above the pinto beans and cooked pork. The person in charge indicated these foods are normally stored according to whether they are raw or ready to eat and that they would educate/inform other staff members to be more diligent about separation of raw and ready to eat foods to prevent cross contamination. Establishment MUST separate raw animal foods from ready to eat foods AND other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods MUST always be stored above or next to raw animal food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 band saw used to cut raw meats on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the band saw was used 1 day prior to inspection. PIC washed, rinsed, and sanitized the band saw at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Correct By: Corrected At Time Of 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 cooked beef head at 66-69'F in deep pot in the walk-in. Also observed cooked pinto beans at 66'F in deep pot in the walk-in. Per PIC, both items were cooked more than 12 hours prior to inspection. The cooked beef head and cooked pinto beans were embargoed at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Discussed proper cooling methods and the importance of using shallow pans for cooling. 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 carne asada (106-110'F), Sweet and sour Chicken (96-100'F), and beef ribs (107-111'F) in the hot holding wells along the wall. Per PIC, those items were placed directly into the hot holding wells and not reheated to 165'F prior to placing them in the hot holding wells. All other items in the hot holding wells were at or above 135'F at the time of inspection. Per PIC, all items above 135'F were reheated to 165'F prior to placing in the hot holding wells. PIC willingly discarded the carne asada at time of inspection. PIC removed the sweet and sour chicken, and beef ribs from the hot holding wells and reheated them to 165'F at the time of inspection. Discussed proper reheating with the PIC. All food being reheated must be reheated to 165'F prior to holding hot above 135'F. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing >>> Observed raw shrimp thawing in plastic bag in prep sink with no running water. PIC turned on faucet to thaw shrimp under cold running water at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items being thawed must be thawed under refrigeration or under cold running water. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter --Observed an outdoor grill in the front parking lot of establishment. If this equipment is to be used for outdoor cooking, a remodel application is required before use. If not, then the grill will need to be removed. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --Observed 3 cans of aerosol insecticide in the 3 compartment sink area. PIC discarded these items at time of inspection. Discussed that pesticides cannot be stored on site and that they can only be used by a certified pest applicator. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --Drain cleanout under the hand wash sink was missing the cap. Per PIC, it was misplaced and they are in the process of buying a new one to seal the pipe. Correct By: Correct Prior To Next Routine Inspection