Garcia's Mexican Restaurant

Inspector's notes

Observed dishwasher drain line and drain line from 3 comp in bar going below flood rim of floor sink, creating an air break when an air gap is required. Discussed with the PIC that the drain line must be at least 1 inch above the floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written policy for vomit and fecal matter cleanup. PIC states establishment used to keep a laminated written policy with cleanup kit. All necessary materials for vomit and fecal matter cleanup kit are present in establishment. Written procedures for clean-up of vomiting and diarrheal events are required onsite at all times. PIC will be emailed a copy of the Maricopa County Vomit and Fecal Matter Cleanup Guidance Document with report. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 4-2-26

Inspector's notes

Observed TCS foods stored in the walk-in refrigerator with internal temperatures ranging 45*F-50*F. These foods include jalapeno cream cheese, salsa, cut lettuce, green chile chicken, shredded cheeses, tortilla soup, pico de gallo, cut tomatoes, and raw beef. The ambient air temperature of the unit was 47.8*F, measured using min/max. PIC stated that the walk-in was on the defrost cycle at time of inspection. PIC stated that these items had been in the walk-in from at least the night prior. Informed PIC that all improperly cold held TCS foods need to be discarded. PIC discarded all improperly cold held TCS foods at time of inspection. Food was embargoed. The unit dropped to 39.7*F by the end of inspection. Suggested to PIC taking internal temperature of foods stored in the walk-in before prep begins in the morning and every few hours afterwards. As well as, creating a temperature chart for the walk-in to keep track of the temperature. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed wiping cloth bucket at the bar filled with quat sanitizer, testing at over 400ppm. Upon testing the dispenser in the mop sink area, the sanitizer is being dispensed at great then 400ppm. Informed PIC that all wiping cloths must be stored in an approved sanitizer concentration. PIC diluted the sanitizer bucket at time of inspection. PIC stated that they will put in a service order for the dispenser and will manually dilute the sanitizer to an approved concentration and test them with strips when they are filled. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the center cold holding unit with internal temperatures ranging from 45*F-51*F. These foods include sour cream, shredded cheese, diced tomatoes, shredded lettuce, chicken tacos, beef tacos, chili rellenos, and pico de gallo. The ambient air temperature of the unit was 44.6*F, measured using min/max thermometer. PIC informed that the food had been placed in the unit about three hours prior. Instructed PIC to move the TCS products to the walk-in cooler to rapidly cool down to 41*F. PIC moved all the TCS products to the walk-in at time of inspection. PIC agreed to not use the unit for TCS products until it is capable of holding the products at 41*F or below. PIC called in the repair at time of inspection. Discussed with PIC that the units should not be packed so full. Instead keep them less full to allow for air flow to hit all the products stored in the unit to facilitate proper cold holding. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hand sinks at the women's restroom with a maximum hot water temperature of 74*F after being ran for more than a minute. Informed PIC that hot water at hand sinks must reach at least 100*F. Informed PIC that the hand sinks need to be supplied with hot water of at least 100*F prior to reinspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 03/17/2025.

Inspector's notes

Observed the beverage connection box for the soda gun at the bar leaking pink liquid into the floor. Informed PIC that the equipment needs to be repaired. Discussed the importance of promptly fixing equipment with PIC. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: 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. >>> Observed Clamato and bloody mary mix at 47'-50F in the keg cooler located in the bar area. No other TCS foods were stored in keg cooler at the time of inspection, establishment has additional coolers to properly hold TCS food items at below 41'F. Per PIC, all food items were placed in the cooler at least 1 day prior to time of inspection. TCS food items were willingly discarded at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection