Old Town Tortilla Factory

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water built up in the beer cooler in the bar area approximately 4 inches deep. Discussed with the Chef that the cleaning frequency should be increased to preclude the accumulation of water and build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed low boy cooler in salad station that contained TCS items including diced tomatoes, pico de gallo, shredded cheese, and cooked black beans. With inspector probe thermometer the products measured 54*F. It was discovered that the unit had been turned off. Chef stated that the product had been in the unit overnight. Chef voluntarily discarded product at time of inspection. Discussed with Chef that the coolers should be maintained at 41*F or below when cold holding TCE items. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed salsa/66F which was made about two hours prior stored in a plastic container over 12 inches deep. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. From ambient temperature, TCS food must cool within 4 hours. Cooling procedures were reviewed, and ice was added to facilitate the cooling process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a few ceiling light bulbs lacking protective shielding in a prep area. Replace the light shields as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIS IS THE 4th CONSECUTIVE VIOLATION. In the walk in cooler observed a large container of thawing fish in ROP bags. Bags stated stated to keep frozen and remove from packaging when thawing. Once fish is taken out of the freezer to thaw, please have them removed from the bags. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 3rd consecutive violation. Observed a container of sea bass fillets in individual, ROP bags in the walk in cooler. On the bag it stated to remove the fish from packaging when thawing. Discussed thawing methods with manager and instructed them to have the fish removed from packaging when thawing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fuzzy organic matter growth accumulating on the shelving in the walk in cooler. Shelving must be kept clean. Please have shelving cleaned more frequently to prevent organic matter growth. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the dishwashing area, observed the flooring coming up and harboring water underneath. Floors must be kept in good repair. Please have the floors repaired. Corrective Action: Correct prior to next routine 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. Upon initial inspection of the walk in cooler, observed cooling rice at 83-88*F in the middle of the pans. Per manager, rice was placed in walk in cooler to start cooling 3 hours prior. All cooling temperature/time controlled for safety (TCS) foods are required to be below 70*F within the first 2 hours of cooling. Because the foods were not below 70*F within the first 2 hours of cooling, they were embargoed. Reviewed cooling methods with manager. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing Observed a container of sea bass fillets in individual, ROP bags in the walk in cooler. On the bag it stated to remove the fish from packaging when thawing. Discussed thawing methods with manager and instructed them to have the fish removed from packaging when thawing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises In the bar area, observed buckets of extra ice used for consumption being stored directly on the ground. All food, including ice used for consumption, is required to be held a minimum of 6 inches off of the ground. Discussed proper storage with manager. Correct By: Correct Prior To Next Routine Inspection

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. In the walk in cooler, observed a box of raw chicken over a container of raw beef. In a food prep cooler on the cook line, observed a plate of par-cooked sea bass over ready to eat veggies. All raw food should be stored in a manner to avoid any risk of cross contamination. Chicken should be stored below beef. Par cooked sea bass is considered raw and should be stored below ready to eat veggies. Manager moved foods to proper storage. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed a container of sea bass and a container of salmon thawing while still in the reduced oxygen packaging (ROP). All fish must be removed from ROP when thawing. Manager had employee removed the fish from the ROP. 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. At time of inspection, observed dishwasher in use with less than 50 ppm of chlorine after 2 cycles. Chlorine sanitizer that is in use is required to be between 50 and 100 ppm. Dishwasher company came out and adjusted the sanitizer level to be at 50 ppm. Correct By: Corrected At Time Of Inspection