Burrito Express

Inspector's notes

Observed TCS food items with internal temperature between 48-57F in the reach in cooler. TCS food items included cooked beef, green beef chili, cut tomatoes, shredded cheese, and cooked red/green salsas. The person in charge stated the food items had been stored in the reach in cooler for more than 4 hours. Improper cold holding TCS food items were embargoed at the time of inspection.

Inspector's notes

Observed reach in cooler with minimum ambient temperature of 53.1F as measured by inspector min/max thermometer. The person in charge discontinued used of the reach in cooler and placed a workorder for service at the time of inspection. Establishment has sufficient alternate cold holding capacity pending repairs of reach in cooler.

Inspector's notes

Observed several personal food and beverages stored through kitchen in food prep areas and multiple areas in reach-in coolers. PIC organized beverages to designated area. Please keep designated area separate from food prep areas to prevent contamination.

Inspector's notes

Observed wet towel stored on counter. PIC, returned towel to sanitizer bucket. Discussed importance of keeping wet towels in sanitizer bucket to prevent bacterial growth.

Inspector's notes

Observed cooked potatoes being held under Time as a Public Health Control having an internal temperature of 67*F and without a time stamp. Person in charge states the potatoes were placed out for service 30 minutes prior to the inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans, cooked chorizo, and cooked potatoes cooling but placed out at room temperature. Person in charge states these food items started cooling around 1 hour prior to inspection but still had internal temperatures of 120-90*F. Advised person in charge about cooling time/temperature parameters to ensure food safety. 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. Person in charge moved all cooling foods to the freezer to cool down rapidly. Corrective Action: Corrected at time of inspection.

Inspector's notes

A can of Raid was found in the kitchen. The manager then discarded the can. Do not store or use pesticides inside the establishment. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: One of the chlorine sanitizer wiping-cloth buckets measured at more than 200 ppm Cl2. The manager then remade and rechecked the sanitizer- okay at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a pan of raw beef stored directly above an open bucket of cut tomatoes in the reach-in refrigerator. The manager the rearranged the food on the shelves so the raw beef was on the bottom. Do not store raw meats above ready-to-eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. There was an electric bug zapper installed on the ceiling in the kitchen. It was not plugged in or being used. It must be removed from the kitchen and not used.

Inspector's notes

Observed no paper towels at the only hand sink. Manager refilled the empty paper towel dispenser. Ensure there is paper towels at each hand sink at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed box full of cardboard and rag bin stored in front of the hand sink. Manager relocated the items. Ensure that hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a salsa/paste packaging machine that is currently being used by the establishment to package salsas. The PIC could not provide spec sheets or cleaning procedures to the inspector during the inspection. No logs are available to keep track of temperatures of the salsa as it is cooked, cooled, and packaged. PIC stated that the salsa is prepared and cooled the previous day. The following day, the salsa is packaged and then gets stored in a container where it is kept for 6 days. The salsa packaging does not include ingredients or store location information. The package appears to be ROP. It is unknown at this time if the unit is NSF. A variance may be required. ***UPDATE. PIC stated that the equipment is awaiting NSF approval. PIC does not have the spec sheets, but they have been requested from the manufacturer. Inspector informed the PIC not to use the machine until more information has been acquired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a live German cockroach on the wall. PIC stated that pest control services are performed biweekly. Please contact a certified pest control operator to service the kitchen prior to the re-inspection date. Corrective Action: Correct prior to re-inspection. UPDATE: PIC provided pest control invoice from services performed the day following the routine inspection. Live German adult and baby roaches were observed during the re-inspection. Please contact pest control services for another service and provide documentation to show what treatment was done and what the findings were. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the cook cracking an egg, then changing gloves and handling tortillas. The cook was instructed to wash her hands and then put gloves on before handling ready to eat food items. Hand washing must occur between a change of task or from handling raw animal foods and ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed liquid condensate from the reach in refrigerator dripping into a bowl of chopped tomatoes. The tomatoes were discarded. Please service any refrigeration units and monitor for leaks. Do not place food items under any areas where contamination may occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of raw bacon stored on a shelf above chopped tomatoes and an open container of beans that were cooling. PIC moved all of the bacon to the very bottom shelf of the refrigerator to prevent contamination.

Inspector's notes

Observed raw in shell eggs holding 52F next to the assembly line and out of temperature control. Also observed chopped ham at 47F and rolled beef tacos in the prep cooler at 44-45F. Observed containers of cooked chicken and beef at 44-45F in a reach in cooler full of large quantities of TCS food products that were cooling down. Observed bags of salsa and containers of salsa in a beverage cooler that were holding 45-47F. PIC stated that all of the food items were made today except for the cooked chicken and cooked beef. Discussed preparing and cooling smaller amounts of food at a time, so the internal temperatures of other TCS food items do not rise. Discussed not placing TCS food products in beverage coolers, as they are not designed to hold TCS food products. Inspector recommended using 6-hour time as a control for all TCS food products in the prep table in the summer season.

Inspector's notes

Observed a salsa/paste packaging machine that is currently being used by the establishment to package salsas. The PIC could not provide spec sheets or cleaning procedures to the inspector during the inspection. No logs are available to keep track of temperatures of the salsa as it is cooked, cooled, and packaged. PIC stated that the salsa is prepared and cooled the previous day. The following day, the salsa is packaged and then gets stored in a container where it is kept for 6 days. The salsa packaging does not include ingredients or store location information. The package appears to be ROP. It is unknown at this time if the unit is NSF. A variance may be required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a beverage cooler holding TCS salsas and the unit was holding 46F ambient air temperature. PIC removed all of the salsa from the cooler and placed it into a working unit. Refrigeration temperatures must not exceed 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a live German cockroach on the wall. PIC stated that pest control services are performed biweekly. Please contact a certified pest control operator to service the kitchen prior to the re-inspection date. Corrective Action: Correct prior to re-inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths stored in <10ppm chlorine solution. PIC added more bleach to bring levels to 50-100ppm. Correct By: Corrected At Time Of Inspection