Julio's Too

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter build up on the fan guards in the walk-in cooler and the speed racks in the walk in. Discussed with the person in charge that the cleaning frequency should increased to preclude the accumulation of soil and mold. Also observed excessive food and debris encrusted on the speed racks in the walk in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler and the speed racks in the walk-in. Discussed with the person in charge that the cleaning frequency should increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris and grease on walls on sides and below back cooking area and below ware washing area and kitchen area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chicken tacos, chicken flautas, shredded beef, and cubed beef (in tall reach in to left of prep table) in small reach in cooler to the right of cookline area found at 47 to 48 deg F. Per PIC all food had been in cooler about an hour.

Inspector's notes

Observed accumulation of food debris and grease on walls on sides and below back cooking area and below warewashing area.

Inspector's notes

In the walk in cooler, observed cut tomatoes and pico at 50*F, cooked rice at 51*F, baked potatoes at 53*F, cooked/tomato based salsas at 53*F, pre-cooked beef chimis at 49*F, raw chicken at 46*F, and raw beef at 46*F.

Inspector's notes

At time of inspection, observed shredded cheese, sour cream, cream cheese, cut lettuce, cut cabbage, and pico de gallo held on time as control on the food prep line.

Inspector's notes

At time of inspection, the right walk in cooler was holding at 53*F on inspectors' min/max thermometers. Prior to end of inspection, walk in cooler was down to 46*F.

Inspector's notes

This is the 2nd consecutive violation. Observed grease, food debris, and other soils accumulating on the sides of the cooking equipment and on the shelving throughout both cooking lines.

Inspector's notes

This is the 2nd consecutive violation. Observed food debris, grease, and other soils accumulating on the floors and walls of the walk in coolers, dishwashing area, dry storage room, and both cooking areas.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed food debris accumulating on shelving in the kitchen and in the cooler that is unused in the front kitchen. All non-food contact surfaces of equipment should be cleaned as frequently as necessary to prevent food debris and soil accumulation. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease and food debris accumulating under the cold holding/hot holding equipment and cooking equipment in the front kitchen. Observed grease and food debris under and behind the cooking equipment in the back kitchen. Observed dust accumulating on the ceilings of the front kitchen. Walls, floors, and ceilings must be cleaned as frequently as necessary to prevent accumulation of grease and food debris. Correct By: Correct Prior To Next Routine 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. In the tall, double sided reach in cooler, observed cooked beef at 46*F, cooked chicken at 46*F, raw fish at 44*F, cooked carne asada at 47*F. All cold holding temperature/time controlled for safety (TCS) foods are required to be kept at or below 41*F. Foods were placed in unit less than 4 hours prior an were moved to walk in cooler to cool. 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. Establishment utilizes time as control for TCS foods on prep line. Observed pico, tomatoes, sour cream, cream cheese, lettuce, cabbage, shredded cheese, and cooked beef on time control without documentation of the time is was placed on time control. Foods placed on time control are required to be logged or documented somewhere with the time they were placed on time control. Reviewed time control procedure. Manager labeled foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a can of raid on the shelf below the register. All pesticides must be applied by certified applicators. Raid was removed. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces Observed grease and food debris accumulating on non-food contact surfaces of equipment throughout the kitchen and back cook line. Please ensure equipment is cleaned at a frequency to prevent grease and debris accumulation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease and food debris accumulating under the back cooking area equipment, the cook/prep line cooking equipment, under the walk in shelving, and under the shelving in the dry goods area. Please have these areas cleaned to a frequency to prevent debris and soils accumulation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd