Salsitas Mexican Food

Inspector's notes

Observed a handwashing sink in the front counter service area without paper towels and observed a handwashing sink by the 3-compartment sink without paper towels. The person in charge replenished the empty paper towel dispensers at both handwashing sinks. 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: Corrected at time of inspection.

Inspector's notes

Observed dishes stored at the clean dishes rack. Upon separating several of the dishes, multiple dishes were observed to still have either food residues on them, or they had date labels/glue residue still stick on the pans. The dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal container of enchilada sauce in the walk-in cooler with a date mark of 4/10-4/16 and another container of red salsa with a date mark of 5/3-5/9 on it. Based on the date markings on the containers of food and the time of inspection, the foods in question were embargoed at time of inspection (see embargo form). Also observed some flan desserts without date marking on them. According to the person in charge, the flans had been made the day before and were date marked at time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several large, deep pans filled with cooked and cooling pinto beans, rice, roasted jalapenos, roasted onions and roasted tomatoes on a prep table in the back kitchen area near the walk-in door. According to the person in charge, the foods had just been cooked and placed on the counter approximately 30 minutes prior to the start of the inspection. The internal temperature of the beans, jalapenos, tomatoes and onions as measured using a probe thermometer ranged from 145°F - 170°F. The internal temperature of the rice as measured using a probe thermometer was at 107°F. It was observed that the rice was in a shallower pan but was still too deep (approximately 5 inches deep) and the other foods were in deeper pans at approximate depths ranging from 5-6 inches. All cooling foods were split into double pans to reduce the thickness of the cooling food by half and all cooling foods were placed high inside of the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to use thermometer to track food temperatures and to have the food either in an ice bath or in the walk-in cooler cooling down once the temperature is at 135°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large amounts of grease accumulated around the fryer and also observed a large collection of grease and lint on the vents/ceiling tiles above the food prep area in the kitchen. Discussed with person in charge to clean these areas more frequently to prevent the accumulation of lint and grease in these areas. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked carne asada, pinto beans, red chili salsa, roasted tomato salsa, ceviche, beef stew and cooked birria meat among other time and temperature controlled for safety foods inside of the walk-in cooler all with temperatures ranging from 46°F - 47°F. A min-max thermometer was placed into the walk-in cooler and allowed to stabilize for 20 minutes. The air temperature reading inside of the walk-in cooler was holding steady at 47°F. All time and temperature controlled for safety foods that were in the walk-in cooler for more than 4 hours were embargoed at time of inspection (see embargo form). Other time and temperature controlled foods that were in the walk-in cooler for less than 4 hours were placed in ice baths to rapidly chill to 41°F and maintain cold holding temperature of 41°F or below or placed into alternative functioning refrigeration units. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes at the clean dishes rack that upon separation, were observed to still have water trapped inside of the nested dishes. Discussed with person in charge that dishes must be air-dried prior to stacking them together. Person in charge separated the wet pans so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler blower that was holding temperature at 47°F. Person in charge called a technician and serviced the unit during inspection. After servicing the unit, the walk-in cooler air temperature was 34°F as measured using a min-max thermometer that was placed into the unit and allowed to stabilize for 20 minutes. Discussed with person in charge to ensure that walk-in cooler is cold holding at 41°F or below at all times. 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: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: 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. No soap at 2/2 handsinks in the kitchen. Provided at inspection. Instructed all employees to wash hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Salsa bar holding salsa and carrot/jalapeno mixture at 52 *F. As per person in charge they use time as control and did not fill out time sheets today. Reviewed time as food safety control. As per person in charge product has been changed out in the last hour. Time sheet filled out. 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. --Cooked beans hot holding next to the salsa bar measured an internal temperature of 90°F. Per person in charge (PIC), the beans were made 2 hours prior and were voluntarily discarded. Hot holding unit was not working properly, water at the bottom of the unit measured 90°F. PIC removed the unit and notified the owner to have it replaced. Reviewed hot holding requirements with the PIC to ensure foods are maintained at or above 135°F. 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. --Cut tomato, cut lettuce, sliced cheese, and cooked vegetables in the prep table next to the drive through window measured internal temperatures between 47°F-50°F. Thermometer was calibrated on site. Per person in charge, these items were stocked less than an hour prior and were moved into the walk-in refrigerator to rapidly cool. Ambient air temperature measured 49°F per min/max thermometer. PIC notified the owner to have it repaired. Establishment had adequate refrigeration to maintain operations. Reviewed cold holding requirements with the PIC to ensure foods are kept at or below 41°F while cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. --Time/temperature control for safety (TCS) items at the salsa bar are under 4 hour time as a control. No documentation of times were observed during the inspection. Per person in charge (PIC), these items were placed in the unit an hour prior. TCS items were labeled at time of inspection. Reviewed establishments time as a control policy with the PIC. Correct By: Corrected At Time Of Inspection