Los Armando's Mexican Food

Inspector's notes

Observed taquitos and tomato salsa prepped day prior to inspection with internal temperatures between 48°F to 54°F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: Cooked Carnitas (1/11) and in house Tomatillo Salsa [(cooked)(1/13)]. 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 loose cooked beef for caldo de res and diced cooked pork sausage stored in plastic to-go bags in walk-in refrigerator and chest freezer, respectively. Food must be stored in containers, bags, and other storage vessels that are unmistakably food grade and can be verified as such. Person in charge (PIC) removed items from bags and placed in approved containers/bags to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Only restroom available to employees in the establishment was not stocked with paper towels and the installed air hand dryer was not operational. Ensure paper towels are available at all hand washing sinks so that employees can wash hands properly. Air hand dryers are not recommended for food prep and handling areas but may be installed in restrooms. Person in charge (PIC) provided paper towels to correct during the inspection. Corrective Action: Corrected at time of inspection.

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed the ceiling lights directly above the hot holding station still contained an accumulation of dead insects. All the other ceiling lights in the kitchen have been cleaned and dead insects have been removed. Discussed with the person in charge to ensure light bulbs in the kitchen are shatter resistant or protective shielding that was removed during cleaning is replaced. Discussed with the person in charge to complete the cleaning and removal of dead insects from the ceiling lights above the hot holding station to protect ready to eat food from contamination. Re-inspection will take place by 05/31/24. Correct By: Correct Prior To Reinspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed live flying insects and accumulation of dead insects in the light shielding sleeves of the ceiling lights throughout the back kitchen. The person in charge directed employees to remove and clean the light covers of insects. The person in charge stated routine pest control services are performed by certified pest control provided on a monthly basis and provided the most recent invoice for service dated 05/07/24. Discussed removing dead or trapped insects to prevent harborage conditions. Re-inspection for insects will take place 05/24/24. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed sunken and missing ceiling panels throughout the kitchen, gaps/ holes in the door frame of the walk-in cooler, gaps due to missing/worn barriers under the back kitchen door and the door of the outside dry food storage room. The person in charge stated work orders for the ceiling have been summitted and repairs are ongoing. The person in charge stated a work order for the walk-in door frame will be submitted and parts for sealing the gaps under the back door and dry storage door have been ordered. Discussed maintaining physical facilities to protect food from contamination. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. >>>Observed individually packaged flan in the front cooler without a date mark. PIC was able to verify the product was purchased and repackaged two days prior to inspection. Discussed with PIC the time/temperature control for safety (TCS) food was purchased from an approved source. Discussed with PIC that all TCS foods shall be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation or day the TCS food is removed from its original packaging and repackaged to individual package shall be counted as Day 1 (per the date indicated on the original package if necessary). PIC had employee date mark the individually packaged flan at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination >>>Observed employee exiting the cook line with pan, and entering walk-in cooler to ladle (food items) onto pan, and returning to the line to continue cooking. Explained to PIC the importance of limiting the sources of cross contamination by avoiding any food preparation in the walk-in cooler. Ensure that prep coolers are fully stocked, and allow for immediate access to necessary food items for cooking processes. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed dried food particles on multiple shelves in walk-in. Discussed with PIC the frequency of cleaning shall be often enough to avoid dried particle debris and accumulation. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak from faucet handles at three compartment sink. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed accumulation of general grime and food debris on racks in and floor of walk in. Clean and clean at a frequency to prevent growth of dust, dirt, food debris, and other organic matter. Correct By: Correct Prior To Next Routine Inspection