Salsitas

Inspector's notes

Observed a large light gap under the back door due to weather stripping in disrepair. Repair/replace weather stripping to help eliminate pest entry points. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee walk into the kitchen from outside and wash their hands at the 3-compartment sink at time of inspection. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand-washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large light gap under the back door due to weather stripping in disrepair. Repair/replace weather stripping to help eliminate pest entry points. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no chlorine test strips in the establishment at time of inspection. Establishment utilized chlorine to sanitize food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 6/17.

Inspector's notes

No CFPM onsite at the time of inspection. 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 wire scrub brush stored in the hand sink near the service line. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bacon stored above various ready to eat foods including beans and various preparations of cooked meat. 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 a large light gap under the back door due to weather stripping in disrepair. Repair/replace weather stripping to help eliminate pest entry points. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various containers in use as scoops in the walk in cooler and dry storage area without the aid of a dedicated handle. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Advised PIC to use scoops, ladles and spoons with dedicated handles to help prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

No shielded lighting in the back kitchen on fluorescent lighting. Advised PIC shielded lighting is required to help prevent physical contamination in the event of a broken bulb. Replace diffuser cover or utilize a plastic tube shield or replace with a plastic LED bulb to properly shield lighting. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pulled pork hot holding on preparation line at internal temperature of 116 deg F. Cook reheated pork to >165 deg F during inspection.

Inspector's notes

Observed flan prepared at establishment without a datemark. PIC informed flan had been prepared >48 hours prior and datemarked case with date prepared on case. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cabbage and salsa cold holding at internal temperature of 59 deg F in a double pan on the salas bar. PIC placed in walk in. Observed cooked pork cold holing at internal temperature of 47 deg F in walk in and cook discarded. Observed sliced tomatoes, lettuce and cheddar cheese cold holding at internal temperature of 55 deg F in a reach in unit that was holding >41 def F. Cook informed the food items had been placed in unit a short time prior and placed in walk in. Observed raw shrimp cooked chicken and tripe cold holding at internal temperature of 55 deg F in same unit and Cook informed these items had been placed in unit since the night prior and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach in unit across from grill holding temperature at 46.9 deg F (according to the min/max thermometer) TCS food items cold holding in unit was discarded or redirected to walk in. Currently there is no TCS holding in unit. Manager will call for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the inside food contact surface of the slicer stored along with clean food storage bins in the kitchen area. Manager placed slicer in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed carne asada hot holding at internal temperature of 122 deg F in a double pan on steam table. Cook reheated to >165 deg F. during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chlorine chemical sanitizer in a sanitizer bucket that employee informed is for sanitizing food and nonfood contact surfaces at a concentration of >200 ppm. Employee adjusted concentration to within required concentration during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink for the outdoor cooking operation not properly operational. PIC informed they will be outdoor cooking this evening. Employee set up temporary water jug with pour spout and soap and paper towels until sink is repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cheese, lettuce and diced tomatoes cold holding at internal temperature of 50-52 deg F in the front reach in unit that was holding >41 deg F. Employee placed ice around food items for rapid cooling. Observed red and green salsa cold holding at 58 deg F in a salsa reach in unit that the food items were holding above the cold surface. Employee placed food items directly on surface surrounded by ice as unit was holding <41 deg F. Observed ham, raw shrimp and eggs cold holding at internal temperature of 50 deg F in a reach in unit holding >41 deg F. Employee discarded eggs and shrimp and redirected ham to alternate unit. Observed cooked chicken cold holding at internal temperature of 50 deg F in a reach in unit beside walk in holding >41 deg F. Chicken was discarded. Observed chili relleno and shredded beef cold holding at internal temperature of 45-46 deg F in walk in unit. PIC informed was from night prior and discarded.

Inspector's notes

Observed front reach in unit on front food service area holding temperature at 45.5 deg F TCS food items were placed on ice for dinner service, observed reach in unit across from grill area holding at 44.4 deg F TCS were removed from this unit and observed back reach in unit holding temperature at 45.5 deg F food items were removed. Owner will call for repair or unit replacement. Corrective Action: Correct prior to re-inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. Front hand sink not providing hot water from faucet. Faucet was repaired during inspection to provide hot water of required temperature. 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. Observed cut leaf lettuce and tomatoes cold holding in topping preparation cold holding unit at internal temperature of 61-62 deg F. Establishment has a time as time as a control policy however according to PIC it was not in use during this time. PIC informed the food items had been cold holding in unit since the night prior and discarded, Embargo form was prepared. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed a sanitizer bucket that PIC informed is for sanitizing food contact surfaces in food service area at a concentration of >200 pm. PIC prepared fresh and adjusted the concentration to within specification during inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Top portion of reach in unit that holds ingredients for toppings holding temperature at 55 deg F (according to the min/max thermometer) . TCS food items holding in unit was discarded or redirected to alternate units. Currently there is no TCS food items cold holding in unit. Manager will repair or replace unit. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed sanitizer bucket at a concentration of >200 ppm that employee informed is used for wiping food contact surfaces in food service area. Employee adjusted concentration to required 50-100 ppm. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination. Sneeze guard not available for salsa bar. Provide sneeze guard to minimize contamination. :

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-Cold water faucet not dispensing cold water for front employee hand sink. Repair hand sink to provide cold water. Correct By: 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 cheese, tomato and shredded lettuce cold holding at internal temperature of 49 deg F in a reach in unit that was holding at >41 deg F and observed ham, sliced tomatoes and chicken cold holding in another reach in unit at an internal temperature of 58 deg F in a reach in unit that was holding >41 deg F. Cook informed the food items had been brought out from the walk in unit earlier in day and placed some items back in walk in and some on ice during lunch service. All TCS food items held cold must maintain <41 deg F at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Front reach in unit on the preparation line holding temperature at 51 deg F (according to min/max thermometer) TCS food items was redirected to walk in unit and place on ice during lunch service. Reach in unit in food preparation area holding temperature at 59.7 deg F. TCS food items cold holding in unit was placed on ice for lunch service. Owner will call for repair. All units that hold TCS food items must maintain <41 deg F at all times. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment- Seal in disrepair for the reach in unit in the food preparation area. Replace seal for proper closure. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Hot or cold water is not available for the mop sink. Provide hot and cold water. Correct By: Correct Prior To Reinspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed-Provide coved base for the walk in cold unit. Correct By: Correct Prior To Next Routine Inspection