El Encanto De La Fuente

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Instructed employee to rewash dishware then wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, employee handled ready to eat cut fruit with bare hands. Employee discarded cut fruit and instructed employee to use provided tongs for handling ready to eat fruit for drinks. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back prep room, on magnetic knife strip, knives stored with food debris on blades. Per person in charge, knives are to be stored as clean on strip. All knives were moved to be re-warewashed and magnetic knife strip to be washed. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, personal medication bottle stored over open prep table cooler. Personal medication bottle was removed from cook line to prevent contamination. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

In glass front single door refrigerator at salsa station, three containers of tomato based salsas/ 60*F-75*F stored in covered containers >6 inches deep. Per person in charge, salsas were prepared within the hour. Uncovered containers of salsas were moved to walk in cooler and ice wands were placed in salsas to continue the cooling process. TCS foods are to 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 soiled equipment at patio grill area. Thoroughly clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In chemical storage area, observed a Simple Green spray bottle filled with an orange solution and an unlabeled spray bottle filled with a chemical solution. The PIC discarded the orange solution and labeled the other bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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 an open employee beverage can on shelf over open prep cooler. Maintain employee beverages in cups with lids and straws and store beverages away from food, food prep areas, and clean equipment. The can was discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler, observed ROP green enchilada sauce held beyond its discard date of 11/14/24. All procedures in approved variance/HACCP plan must be conformed to at all times. Staff voluntarily discarded the expired enchilada sauce. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the grill area, observed back exterior kitchen door propped open. Maintain closed to eliminate the potential entrance of vermin/rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the patio grill area, observed soiled surfaces including the grill, counters, and equipment. Clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food protection manager. 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

In the in-use bar mechanical dishwasher, observed no chlorine in the final rinse because the chlorine supply jug was empty. The chlorine supply was replaced, machine primed, and 50-100ppm chlorine restored. Inspector reviewed dishwasher priming with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled chemical (blue) spray bottles in the chemical storage area. Common names provided to bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the prep cooler, observed two covered pans of rice/70F. The covered pans of rice were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: In refrigerators, observed covered, plastic containers of tomato salsas and cream cheese fundido over 8 inches deep. Per kitchen staff, the TCS food items were just prepared and within safe cooling time parameters. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.....Handwashing sink is inoperable in the bar. (The cold water faucet is missing from the hand sink by the patio grill). Make necessary repairs to maintain hand sinks operational. Staff will use one vat of the three compartment sink (which is not used for warewashing), until the hand sink is repaired. 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......On lower shelf on the line, observed four plastic wrapped platters of just prepped cheese enchiladas/70-71F. Maintain cold TCS food at or below 41F. The enchiladas were returned to the refrigerator to cool and properly cold hold. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.......In a walk-in cooler, observed thick fundido cream sauce/50F in a covered container over 12 inches deep. The sauce was within safe cooling parameters and was transferred to shallow, uncovered pans to facilitate the cooling process. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected......Observed front entrance doors propped open and three gates/doors open at the side grill area. Maintain outer openings closed to prevent the entrance of insects and rodents. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 bartender place a lime wedge on a beer bottle using a bare hand. Discontinue bare hand contact with ready-to-eat food. He was immediately instructed by the person in charge to use the available tongs. Retrain staff as needed. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.........In refrigerator, observed a tomato salsa mixture/67-72F stored in covered container over 10 inches deep. Per manager, the salsa had been prepped and was within safe time cooling parameters. It was transferred to shallow pans to rapidly complete the cooling process. Correct By: Corrected At Time Of Inspection