Arriba Mexican Grill

Inspector's notes

2nd Repeat Violation Upon re-inspection observed 2 live German roaches in the dishwashing area. Pest control was on site and treated facility on 3/17. Please have pest control return and treat the establishment again for roaches. Inspector will follow up on Thursday April 2nd. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cracked tiles in the dishwashing area. Broken tiles allowed for water to get underneath the tiles in a large area of the dishwashing area. Please have tiles repaired.

Inspector's notes

In the walk in cooler, observed several pans of meats, queso, and prepped foods all without lids or covers. All foods are required to be kept covered while in storage in the walk-in. Foods were all covered at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the cook line, observed 2 German cockroaches on the floor. Did not see a source of the roaches. Establishment must remain free of all pests. Please have pest control come and treat the establishment prior to re-inspection. Please have records of pest control available for re-inspection.

Inspector's notes

Observed cracked tiles in the dishwashing area. Broken tiles allowed for water to get underneath the tiles in a large area of the dishwashing area. Please have tiles repaired.

Inspector's notes

Observed a leaking waterline under the sprayer sink. All plumbing must remain in good repair. Please have the leak repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several broken tiles in the mop sink flooring and the flooring/cove bases in the expo area. All floors must be kept in good repair. Please have tiles repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several broken tiles in the mop sink flooring and the flooring/cove bases in the expo area. All floors must be kept in good repair. Please have tiles repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed no paper towels at the handwashing sink. Hand drying provisions must be kept available at all handwashing sinks. Manager had paper towels added to bar sink. Corrective Action: Corrected at time of 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 a chemical dispenser hose hanging into the handwashing sink in the back prep area. In the bar, observed a large package of straws stored in the basin of the handwashing sink. Handwashing sinks must not be used for any other purposes other than handwashing and must be kept clear of anything stored in them. Unnecessary items were removed from the sinks at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: At the back handwashing sink observed no handwashing cleanser. Handwashing cleanser, or hand soap, must be kept available at all times to ensure employees have everything they need to wash their hands properly. Manager had soap replaced at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris accumulating on the push block and blades of the dicer. Per employee, dicer was not used today and was stored as clean. Dicer was rewashed.

Inspector's notes

2nd repeat violation. In the reach in hold holding unit by the ice maker, observed 3 large pans of beans that were holding between 129-132*F. Beans had been cooked and placed in the unit 1.5 hours prior. Beans were reheated to 181*F prior to returning to hot holding.

Inspector's notes

2nd Repeat Violation. in the far prep cooler on the prep line, observed shredded cheese at 65*F, cooked veggies at 63*F, and cut lettuce at 63*F. Per employee, the foods had been in the unit less than 2 hours. Foods were moved to walk in cooler to cool.

Inspector's notes

Observed a can of raid pesticides stored in the bar. Pesticides were removed from the premises.

Inspector's notes

Observed a fly trap hanging over the prep table in the back food prep area. Fly traps must not be stored above food or food contact surfaces. Manager had fly trap discarded at time of inspection. Corrective Action: Corrected at time of inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed a roach crawling on the floor of the cook line. Establishment must be maintained free of pests. Please have a pest control company service the kitchen for pests prior to re-inspection.

Inspector's notes

Observed a leaking waterline under the sprayer sink. All plumbing must remain in good repair. Please have the leak repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No sanitizer observed at the bar dishwasher after priming for 3 minutes and running 3 times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the main warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a makeshift steamer on the flat top grill holding cooked chicken at 103-107*F and cooked steak to 113-120*F when measured with a probe thermometer. PIC stated the foods were holding hot and were cooked at 10:30am. Observed a wire rack at the bottom of the perforated pan so cooked proteins did not make direct contact with any warming portion of the steamer. 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. Advised PIC to remake steamer using a solid metal pan and storing on a warmer portion of the flat top grill to ensure foods are properly hot held. In the server expo, observed RTE bean dip with internal temperatures ranging from 117-130*F when measure with a probe thermometer. Per PIC, the bean dip was reheated in the tilt skillet to 165*F for 15 seconds less than 2 hours prior. Observed kettle setting at "med." PIC relocated the beans to be reheated to 165*F at the time of inspection. PIC moved the kettle to the "high" setting. Advised PIC to periodically stir and include on line checks to ensure dip is properly maintained. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods stored hovering but not in direct contact with an ice bath in the top of the westernmost prep cooler on the line with. Observed cut cabbage, tomatoes, lettuce and RTE chicken tenders with internal temperatures ranging from 50-60*F when measured with a probe thermometer. PIC stated the foods had been placed in the cooler at 10:30am. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. TCS foods held within the cooler are controlled by a separate compressor and were observed holding at 41*F or below. 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. Advised PIC on proper ice bath setup. Advised PIC if ice baths are unable to maintain temperatures at 41*F or below to utilize the area for non-TCS foods only (i.e. raw fries, cut lines, radish etc) or foods that can be mixed with ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese enchiladas on the cook line near the microwave with internal temperatures observed at 72*F, internally. PIC stated the enchiladas are served within 3 hours on time as a control but no timestamp or log was observed. PIC stated the enchiladas had been removed from the cooler at 11am. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no accessible paper towels at dispenser in the back. It was jammed and broken. Manager was able to correct it. Ensure there is accessible paper towels at each hand sink. Corrective Action: Corrected at time of 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 large ice build up inside hand sink at salsa station. Ice was burned off. Ensure that hand sink is only meant for hand washing activities. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw wood in the back at slicer and above soda station in the front. Observed FRP wall covering coming off by water heater. Ensure that raw wood is covered so it is now easy to clean. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection ---Observed shut off nozzle on the end of a AVB supplied mop sink. Talked to manager about shut off valves, and nozzle was removed. Ensure that the nozzle is removed from the AVB mop sink immediately upon end of task, and not kept on between uses. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels in back hand sink. Manager found container empty, and refilled it. Ensure there is paper towels at each hand sink at all times. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed large room by the outside bar area full of unused equipment, and manager said hasn't been used in years. Ensure the room is cleared of any unused equipment, to prevent pests and rodents from harboring in the area. Correct By: Correct Prior To Next Routine Inspection

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 at the bar adding limes to the drinks with their bare hands. Talked to manager and had employee throw out items and wash hands and use gloves/tongs for limes on drinks. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooling beans in the walkin at 120F after 1.5 hours, and 80F after 1.75 hours. Facility had 1 large container. Manager reheated the foods to 165F by the 2 hour mark. Ensure that cooling foods get to 70F or below within 2 hours, and below 41F after 6 hours total. Talked to manager about cooling wands, separation of foods into smaller containers and ice baths. Correct By: Corrected At Time Of Inspection