El Sabor De La Familia

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pink, organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis. The person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed the dishes that were stored as clean according to the person in charge. Upon separation of some of the dishes, a couple of the pans were observed to still have lettuce and other food residues on the inside of the pans. The pans in question were returned to the 3-compartment sink to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of pesticide underneath the 3-compartment sink. Discussed with person in charge that only licensed pest control applicators can apply pesticides in the establishment. The person in charge disposed of the cans of pesticide. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis. Person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a thick accumulation of organic matter building up on the inside of the ice machine. Discussed with person in charge to clean the ice machine more frequently and on a regular basis. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a thick accumulation of organic matter building up on the inside of the ice machine. Discussed with person in charge to clean the ice machine more frequently and on a regular basis. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a tray of refried beans, a large container of shredded lettuce in water, cooked rice and cooked beef soup all with internal temperatures as measured using a probe thermometer of 47°F - 50°F inside of a reach in unit. A min-max thermometer was placed into the unit and allowed to stabilize for 20 minutes. The ambient air temperature reading inside of the refrigerated unit was 46°F. According to the person in charge, the aforementioned foods had been inside of the unit for more than 4 hours and were embargoed at time of inspection (see embargo form). Discussed with person in charge to not keep any time and temperature controlled for safety foods inside of the unit until the unit has been serviced/repaired by a technician. 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

Please refer to violation #22. Reach-in refrigerator is not holding at 41°F or below. A re-inspection will occur within 10 days or no later than May 8th, 2025 for cold holding capacities. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Discussed with person in charge acquiring their CFPM. 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 a tray of raw shrimp that was sitting directly above ready-to-eat foods such as whole tomatoes, cooked rice in a pot and bags of cooked shredded beef and pork inside of the reach-in refrigerator unit. Person in charge relocated the raw shrimp below the ready-to-eat foods and organized it based on the final cooking temperature. 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 the small reach-in refrigerator unit behind the counter with the salsas and eggs inside of it with a gasket that is beginning to fall off and is interfering with the unit's ability to shut properly. Recommend replacing worn/damaged gasket. 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: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. 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 a large pot of beans with a depth of greater than 4 inches in the reach-in unit with an internal temperature as measured using a probe thermometer of 46°F. Per the person in charge, the beans had been cooked this morning and had begun the cooling period at 8:00 AM in the morning. Based on the time of the inspection, the beans did not achieve the final cooling temperature of 41°F within 6 hours total. Person in charge disposed of the beans (see embargo form). Discussed with person in charge using wide, shallow flat pans with a depth of no greater than 4 inches to cool the foods, as well as utilizing ice baths if/when necessary to rapidly chill the food from 135°F to 70°F within the first 2 hours, and then from 70°F to 41°F within the last 4 hours for a total cooling period of no more than 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large accumulation of grease collecting on the hood vents above the fryer and skillet. Please ensure that the hood vents are regularly cleaned and maintained. 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.