Asadero Norte De Sonora

Inspector's notes

Observed walk-in cooler with ambient temperature of 53*F at time of inspection. Observed several TCS foods such as beef shoulder, shredded chicken, and beef tongue with internal temperatures ranging from 47-53 at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. PIC stated these foods had been prepped or inside the cooler for more than 4 hours. PIC voluntarily discarded at time of inspection - see embargo list. Foods in walk-in that had been prepped within 4 hours were relocated to small chest freezer and one-door beverage cooler. Observed prep table with ambient temperature of 53*F at time of inspection and sliced tomato, guacamole with pico de gallo, pico de gallo, shredded beef and chicken with internal temperatures of 53*F at time of inspection. These were prepped 1-2 hours prior and were relocated to beverage cooler at time of inspection. Observed a two-door reach-in refrigerator at maximum capacity at time of inspection. Observed second beverage cooler with ambient temperature of 57 at time of inspection. Alternative refrigeration is not available to operate safely. PIC contacted technician to repair cold holding units as soon as possible. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed the scoop used for chips laying directly inside the chip warming unit. Informed PIC that the scoop needs to be stored so that the handle is not touching food product. PIC used gloved hands to remove the scoop and store in a metal container next to the unit. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the forks stored in the utensil holder with the handles stored downward. Informed PIC that forks and all other utensils need to be stored so that contamination of the food contact surface does not occur. PIC properly stored the utensils at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small holes along walls, cracks in flooring tiles, and drywall missing from corners throughout the establishment. Informed PIC that the walls and tiles need to be repaired and kept in good repair so that the facility is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the main prep cooler, observed guacamole (cut tomatoes), in house red salsa (cooked peppers), Pico de Gallo (cut tomatoes), and sour cream having internal temperatures of 55-58*F. Person in charge states these food items were placed in the unit at least 4 hours prior to the inspection. 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.

Inspector's notes

Observed cooked chorizo in the walk in cooler having a date marking of 5/4. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main prep table cold holding unit having an ambient temperature of 59*F. 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. Please do not use unit until working properly (able to have an ambient temperature of 41*F or below). Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed partially-cooked but raw carne asada beef items stored directly above RTE food items (salsa, lengua sauce, and cooked pork) in walk-in unit. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no documentation for partially cooked carne asada beef in walk-in unit. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Provided non-continuous cooking log sheet and discussed with PIC to ensure proper cooling temperatures and dates are logged for food items that are cooked non-continuously. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken measured 118-132'F in hot-holding steam unit on prep table located right of grill. Water temperature of hot-holding unit measured at 93'F and observed set at maximum heat settings. PIC stated items were made 30 minutes prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC agreed to not use unit until it has been fixed or replaced. Corrective Action: Corrected at time of inspection.