The Original Burrito Company

Inspector's notes

Observed raw shrimp in reach-in refrigerator above liquid eggs. 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 red enchilada sauce in walk-in cooler at 50*F. PIC stated that it had been prepped the day before. 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. Discussed with PIC different cooling methods such as ice wands, shallow pans, and utilization of cooling logs. Corrective Action: Corrected at time of inspection

Inspector's notes

Concentration of quaternary ammonium (quat) sanitizer solution at in-use 3-compartment sink was measured at <150ppm. Quat sanitizer solutions for food contact surfaces should be maintained at 200-400ppm. Person in charge remade sanitizer solution and employee re-washed, rinsed, and sanitized recently cleaned dishes and containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hand wash sink at the entrance of the kitchen to be without hand soap. Discussed with person in charge (PIC) 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of refried beans in front of the walk-in refrigerator with an internal temperature of 90*F to 110*F measured with a probing thermometer in the middle of each pan. Per PIC the items were just recently cooked 1 hour prior to inspection and placed there to cool before placing in the walk-in refrigerator. Discussed with PIC proper cooling methods are TCS foods reaching internal temperature of 135*F proper cooling shall occur 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. Also discussed cooling parameters of 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. PIC placed the pans of refried beans in the walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed red salsa in a large batch with an internal temperature of 49*F in the center of the container and cooked pork carnitas at the 47*F. Per person in charge (PIC) both items were made the previous day and were in the walk-in refrigerator overnight. Discussed with PIC 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. Also discussed with PIC TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were embargoed and discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the prep table across from the walk-in refrigerator to be cooling 2 different containers of a tomato beef broth base with internal temperatures of 90 *F and 110*F. Per PIC the broths were cooling approximately 1 hour prior to inspection. Discussed with PIC 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. Pick placed the tomato broth containers into adequate refrigeration to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed the sprayer head hang below the flood rim at the three compartment sink. Discussed with PIC a minimum of 1 inch gap of air is required between the sprayer head and the flood rim of the sink to prevent contamination. Sprayer arms are designed without a backflow device and the air gap prevent back syphoning contaminants to the city water. Corrective Action: Correct prior to re-inspection 7-16-25

Inspector's notes

Observed prep table on the cookline across from the reach-in freezer with an internal temperature of 54*F in the top and bottom of the unit. Per Person in Charge (PIC) the TCS items in the unit for more less than 4 hours were the hard-shelled chicken and beef tacos. They were relocated to the refrigerator to rapidly cool. The TCS items in the bottom part of the unit that were in the unit for more than 4 hours were the chicken chimichangas and the beef chimichangas. Discussed with PIC 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. Embargoed the chicken chimichangas and the beef chimichangas and PIC discarded at time of inspection. Non-TCS items such and bread and tortilla were kept in the prep table unit. Discussed to not utilize the prep table until it is able to maintain a temperature of 41*F or less. Facility has adequate refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of refried beans on a shelving unit by the back door with an internal temperature of 90*F to 110*F measured with a probing thermometer in the middle of each pan. Per PIC the items were just recently cooked 1 hour prior to inspection and placed there to cool before placing in the walk-in refrigerator. Discussed with PIC proper cooling methods once TCS foods reach in internal temperature of 135*F proper cooling shall occur 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. Also discussed cooling parameters of 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. PIC placed the pans of refried beans in the walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM shall be present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several reused single use containers such as seasoning containers and large sour cream containers. Discussed with PIC that single use containers are not designed to be washed and reused for food items. Discussed to replace these single use containers with reuseable food safe containers. Corrective Action: Correct by next routine inspection.

Inspector's notes

Observed missing/separate caulking and black organic matter on existing caulking at the hand sinks/splash guards, three compartment sink, and prep sink. Discussed with PIC all fixed equipment that is not easily moved to be properly cleaned shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Discussed to caulk the fixed equipment to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct by next routine inspection. 2nd Consecutive Violation

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee go through the door to the kitchen and put on gloves without washing hands. Discussed with Person in Charge (PIC) proper hand washing shall occur, when changing tasks, going through a barrier, when putting on new gloves and other appropriate situations. Provided documentation on when washing hands is required. PIC had employee wash hands for 15 to 20 seconds and then put gloves on. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>>Observed missing caulking and present caulking with black organic matter at the two back of house hand sinks, front of house hand sink and the three compartment sink backsplash. Discussed with PIC fixed equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Discussed to replace the old caulking and the equipment shall have a smooth cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. >>>Observed build up of organic matter on interior white apron of ice machine across from the 3-compartment sink. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter and mold. Discussed cleaning frequency with the PIC. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. >>>Observed a consumer advisory present on the menu without a disclosure on breakfast items of #4 and #11-#45. Lunch menu missing asterisk on #17 and #40. Also observed an unnecessary asterisk next to "add chorizo" and " side of rice and beans" on the menu. Per person in charge (PIC) the breakfast items are optional to have unpasteurized eggs undercooked customer orders. A consumer advisory must be present on the menu and must contain a disclosure statement and reminders next to each item that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. PIC was able to update the electronic in-house menu and the online menu at time of inspections. Correct By: Corrected At Time Of Inspection