El Paisano Mercado

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that 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. **2nd Consecutive**

Inspector's notes

Observed bags of cheese with an internal temperature of 46-48F. Cold holding unit had an ambient temperature of 60F. PIC stated cheese had been placed in the unit approx. three hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 6th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (5TH CONSECUTIVE VIOLATION).

Inspector's notes

Observed cooked birria in covered and uncovered 6-inch metal pans with measured internal temperatures between 47*F-81*F in walk-in refrigerator. Per person-in-charge (PIC), birria was cooked and placed in walk-in refrigerator between 2AM-3AM that morning, approximately 7-8 hours prior. Also observed two covered 6-inch metal pans of raw marinated carne asada with an internal temperature between 46*F-47*F. Per PIC, carne asada was also prepared between 2AM-3AM. Observed walk-in refrigerator with an ambient air temperature of 39*F at time of inspection. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Emailed cooling methods guidance to PIC to show effective ways to cool TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in middle cold top/prep table with internal temperatures between 45*F-51*F: pico de gallo, salsa made with tomatoes, cooked tomatillos, and cooked jalapenos, and shredded cheese. Ambient air temperature of unit was between 42.9*F-45.1*F at time of inspection. Employee indicated internal temperatures of food had not been verified today. All TCS foods improperly cold held were discarded by PIC at time of inspection. All other TCS food items in refrigeration unit were between 32*F-42*F. 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. A refrigeration technician arrived at establishment prior to end of inspection to inspect and repair unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping bucket with measured concentration at 0 ppm chorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. PIC stated sanitizer will be added to sanitizer buckets. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (4TH CONSECUTIVE VIOLATION)

Inspector's notes

Observed wiping bucket with measured concentration at 10 ppm chorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (3RD CONSECUTIVE VIOLATION)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (3RD CONSECUTIVE VIOLATION)

Inspector's notes

Observed cooked beans in covered 6-inch metal pan with measured internal temperature of 47*F. Employee indicated they were prepared between 3 am - 4 am (~6 - 7 hours before inspection). Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Emailed cooling methods guide to show effective ways to cool TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping bucket with measured concentration <50 ppm chorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain overflow onto floor when either hand sink or prep sink is run for more than 40 seconds. The water takes more than a 1 minute to empty from the floor drain (drain is draining but very slowly). The floor drain's inability to drain in an adequate amount of time may lead to inappropriate sewage disposal onto the floors after multiple hand washes or uses of the prep sink. Establishment must ensure floor drain can drain in an adequate amount of time. Failure to repair/treat floor drain may lead to permit suspension. Corrective Action: Correct within 24 hours (2/26/25).

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed unopened boxes of portion cups stored in the restroom. Food, equipment, utensils, linens and single-service and single use articles-storing, and/or utensils must be stored in a location that is free of possible contaminants. Discussed with person in charge moving to-go containers to a clean, dry location, free of possible contaminates. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed the following time/temperature controlled for safety foods (TCS) with internal temperatures between 49*F - 54*F in the refrigerated prep unit nearest to the walk-in refrigerator: canned corn, canned green chilis, salsa rojo, salsa verde, diced tomatoes, shredded lettuce, chipotle mayo, sour cream, cooked chicken patties, shredded cheese, and chunky tomato salsa. Employee indicated that all of these foods had been in the unit since yesterday and they did not take any internal temperatures today. The lowest measured ambient temperature of the unit using a min/max holding thermometer was 48.3*F. All TCS foods improperly cold held were discarded by person in charge (PIC) at time of inspection. 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 the following time/temperature controlled for safety foods (TCS) with internal temperatures between 49*F - 54*F in the refrigerated prep unit nearest to the walk-in refrigerator: canned corn, canned green chilis, salsa rojo, salsa verde, diced tomatoes, shredded lettuce, chipotle mayo, sour cream, cooked chicken patties, shredded cheese, and chunky tomato salsa. Employee indicated that all of these foods had been in the unit since yesterday and they did not take any internal temperatures today. The lowest measured ambient temperature of the unit using a min/max holding thermometer was 48.3*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 11/01/24.

Inspector's notes

Observed unopened boxes of portion cups stored in the restroom. Food, equipment, utensils, linens and single-service and single use articles-storing, and/or utensils must be stored in a location that is free of possible contaminants. Discussed with person in charge moving to-go containers to a clean, dry location, free of possible contaminates. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed to-go containers stored in the restroom. Food, equipment, utensils, linens and single-service and single-use articles-storing, and/or utensils must be stored in a location that is free of possible contaminants. Discussed with person in charge moving to-go containers to a clean, dry location, free of possible contaminates. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employees present had a certified food protection manager certificate. 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 employee handle raw hamburger meat with their gloves, remove their gloves, and then immediately put on new gloves and handle sliced cheese without washing their hands. Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing to the employee and when to wash their hands and they washed their hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bread in to-go bags in the walk-in refrigerator. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Person in charge willingly discarded of the bread at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy build-up of dust on the condensers in the walk-in cooler. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed holes in the walls throughout the walk-in refrigerator. Also observed multiple broken floor tiles throughout the walk-in. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 47*F in the back south/west corner of the walk-in cooler: sour cream, salsas made with canned tomatoes, and pico de gallo made with fresh tomatoes. The measured ambient temperature of the unit using a min/max thermometer was 44.9*F. Person in charge indicated all of these foods were made yesterday and had been in the unit since yesterday. There was a block of ice encasing the closest condenser unit to these foods. Person in charge willingly discarded of all of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 47*F in the back south/west corner of the walk-in cooler: sour cream, salsas made with canned tomatoes, and pico de gallo made with fresh tomatoes. The measured ambient temperature of the unit using a min/max thermometer was 44.9*F. Person in charge indicated all of these foods were made yesterday and had been in the unit since yesterday. There was a block of ice encasing the closest condenser unit to these foods. Person in charge willingly discarded of all of the foods listed above. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in this section of the refrigeration unit stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/19/23. Repeat Violations: 4th,Correct By: Correct Prior To Reinspection

Repeat Violation 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.>>>Observed the following time/temperature controlled for safety foods with the following internal temperatures in the walk-in refrigerator: sour cream (45*F), shredded lettuce (44*F), salsa verde (44*F), salsa roja (44*F), guacamole with blended lettuce (48*F), house made consume (74*F), raw chicken (48*F), and raw beef (51*F). Person in charge indicated that all of these foods we made either early morning this morning (<3am) or yesterday. Person in charge indicated that they did not take internal temperatures today. The measured ambient temperature of the walk-in using a min/max thermometer was 47.6*F. Person in charge called for service on the unit and the unit was observed at 38.2*F by end of inspection. Person in charge willingly discarded of all foods listed above. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>Observed the following time/temperature controlled for safety foods with the following internal temperatures in the walk-in refrigerator: sour cream (45*F), shredded lettuce (44*F), salsa verde (44*F), salsa roja (44*F), guacamole with blended lettuce (48*F), house made consume (74*F), raw chicken (48*F), and raw beef (51*F). Person in charge indicated that all of these foods we made either early morning this morning (<3am) or yesterday. Person in charge indicated that they did not take internal temperatures today. The measured ambient temperature of the walk-in using a min/max thermometer was 47.6*F. Person in charge called for service on the unit and the unit was observed at 38.2*F by end of inspection. Person in charge willingly discarded of all foods listed above. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd