La Merced Mexican Kitchen

Inspector's notes

The certified food-service manager certification has expired. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable sanitizer residual in one of the wiping-cloth buckets. The manager added bleach and rechecked- okay at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer residual in some of the wiping-cloth buckets. The manager remade and rechecked the buckets- ok at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

No covered trashcan in women's restroom. Provide a covered trashcan. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee use employee hand sink to change sanitizer bucket water. Inspector informed employee that the employee hand sinks are limited to handwashing only and sanitizer be drained and filled in three compartment sinks and service sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chorizo with a datemark for earlier in month. The kitchen employee informed that the datemark on the container of chorizo was incorrect and informed the chorizo was prepared >48 hours prior. The kitchen employee properly dated chorizo with date prepared. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Insufficient knowledge was observed during inspection due to multiple priority violations seen and no worker onsite with certified food manager certificate. NOTE: Individual in charge should have food manager certification at all times of operation. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: 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. Observed handwashing sink in front register area with dirty cups placed on it. Discussed with person in charge that the handwashing sink must be accessible at all times and not used for anything but handwashing. Cups were removed from sink Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed dishwasher dispensing 0 ppm of chlorine after multiple runs. Discussed with PIC chlorine should be 50-100 ppm. Facility will use three compartment sink until dishwasher can dispense at 50-100 ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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. Observed salsa holding 50-54 F in large closed container, per PIC salsa was made the night prior. Discussed with PIC that salsa must be cooled to 41 F or below before placing in large container and closing it. .Ensure foods are cooled to 70 F within 2 hours, then cooled to 41 F within 4 hours. Salsa was discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed rice holding 117-128 F on hot holding line, per PIC rice was reheated prior to placing on line. Discussed with PIC that rice must be held at 135 or above. Rice was reheated and placed back on line. :

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed concentration of chlorine in sanitizer buckets above 100 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Concentrations over 100 ppm could be toxic if consumed. Bucket was remade at 50 ppm. 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. Observed the low temperature dishwasher at a chlorine concentration of 0 ppm available sanitizer. Employee will set up three compartment sink and repair technician was called. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed several sanitizer buckets with chlorine chemical sanitizer at a concentration of >200 ppm. Employee prepared fresh and adjusted the concentration to the required 50-100 ppm. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-Observed a can of insecticide in the dishwashing area. Employee discarded .Pest control must only be conducted by a licensed applicator. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation Observed several hanging sticky fly traps located throughout the back kitchen area by the dishwashing area. Remove fly traps. Correct By: Correct Prior To Next Routine Inspection