Los Reyes De La Torta

Inspector's notes

Observed prep cooler by the cook line with 48.9F minimum ambient temperature as measured by inspector min/max thermometer. Observed two additional ambient thermometers stored inside the prep cooler showing temperature readings of 49F and 51F. Observed TCS foods in ice baths with interal temperatures of 42F-43F and TCS foods with no ice bath with internal temperatures between 45F -50F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 2nd repeat re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed prep cooler by the cook line with 48.3F minimum ambient temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed TCS foods with internal tempertures between 39F -51F in the prep cooler by the cook line. TCS foods included cut tomatoes, cut leafy greens, cooked vegetables, raw animal protiens, deli meats, and dairy products. The person in charge stated the prep cooler had been stocked with the food items 1 hour ago. The person in charge placed the food items in ice bath for rapid cooling.

Inspector's notes

Observed prep cooler by the cook line with 45.5F minimum ambient temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dishes after washing stored in the hand wash sink at the juice bar. The person in charge removed the dishes from the hand wash sink to be re-washed.

Inspector's notes

Observed employee washing dishes in three compartment sink with only detergent soap and water but no sanitizer step after washing. Discussed setting up three compartment sink with seperate wash, rinse, and santize steps. The employee rewashed all dishes to include a santizing step.

Inspector's notes

Observed cooked meat with internal temperature of 81F placed on top of containers in the water well of the hot holding table. The meat container was not in contact with any heating source to maintain temperature. The person in charge stated the meat had been placed for hot holding less than 1 hour ago and placed the meat to be reheated to 165F or more at the time of inspection.

Inspector's notes

Observed containers of ready to eat food stacked inside each other at the hot holding table. The top container with exterior bottom was in direct contact with ready to eat food inside the bottom contanier. The person in charge discarded the food in the bottom container and stored all containers so that ready to eat foods only contact clean and sanitized food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between equipment of the prep cooler by the cook line. The person in charge removed the knife for warewashing and placed a new knife at the prep cooler in a clean and sanitized empty container to protect food contact surfaces of the utensil from contamination.

Inspector's notes

Observed employee handling and packaging ready to eat baked bread rolls with bare hands and no gloves. The employee stopped handling bread with bare hands, washed hands, and donned gloves before returing to handling ready to eat foods.

Inspector's notes

Observed TCS food items with internal temperature of 43F -47F in the lower compartment of a prep cooler by the cook line. TCS food items included cheese, raw chicken, raw shrimp, liquid eggs whites, and sliced deli meats. The person in charge stated the food items had been brought out from the walk-in cooler less than 2 hours ago and removed all TCS food items back to the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep cooler by the cook line with minimum internal ambient temperature of 47.3F. TCS foods inside the prep cooler had internal temperatures of 43F -47F. The person in charge placed a work order for the prep cooler at the time of inspection. Discussed not using the prep cooler for cooling or cold holding of TCS foods until service repairs have been completed and the cooler maintains TCS cold holding temperature of 41F or less.

Inspector's notes

Observed fly tape with trapped insects hanging from the cieling over a food prep area in the back room by the walk-in cooler. The person in charge removed the fly tape at the time of inspections. Discussed insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed raw, raw-marinated, partially cooked, or marinated-partially raw shrimp ceviche served in ready to eat form and no parasite destruction letter from seafood supplier. Discussed with the person in charge obtaining a parasite destruction letter from supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Re-inspection form availability of parasite destruction letter to take place by 03/22/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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 an open carton of pasteurized liquid eggs stored in directly on top of a lettuce salad in direct contact with the food in the prep cooler by the cook line. The person in charge removed the carton and discarded the lettuce at the time of inspection. Discussed with the person in charge food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation Observed fly tape with flies hanging over a food prep table with clean utensils and equipment in the fruit prep area next to the ice machine. The person in charge removed the fly tape at the time of inspection. Discussed insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of dust on the ceilings of both walk-ins and a build up of dust on the fan covers. Both walk-ins had containers with food stored uncovered. Discussed with the person in charge cleaning frequency to protect from foods from contamination. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed pooling water on and around rough exposed concrete floor under the three compartment sink. Discussed with the person in charge floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed the establishment serve raw shrimp ceviche in ready to eat form. The person in charge stated the shrimp is not cooked and only processed using an acidic lemon juice bath. Discussed when service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish a a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Re-inspection will take place by 11/22/23. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a spray bottle with no label containing a yellow liquid stored on a table under dishware and utensils. The person in charge stated the bottle contained degreaser and labeled the bottle accordingly. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of 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 raw, pooled eggs stored above containers of cooked meats and a pot of cooked veggies. All raw foods must be stored below ready to eat (RTE) foods. Employee moved eggs to proper storage. Correct By: Corrected At Time Of Inspection

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. In the cold holding, prep unit on the cook line closest to the door to the back, observed pico at 45*F, guac with diced tomatoes at 47*F, cooked onions at 52*F, shredded lettuce at 45*F, raw shelled eggs at 44*F, cooked pork at 45*F, turkey ham at 44*F, cooked veggies at 43*F, and liquid eggs at 44*F. All foods were placed in the unit approximately an hour and a half prior. All foods were moved to the walk in to cool. Per manager, cooler was in heavy use. Cooler was holding at 43*F. Cooler was turned down and after 15 minutes was holding at 41*F. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment At time of inspection, observed the gaskets falling off of the fridge doors on the reach in by hostess station and the reach in coolers in the juice bar. Please have the gaskets of these fridges repaired. Correct By: Correct Prior To Next Routine Inspection