Richardsons Cuisine Of New Mexico

Inspector's notes

No hand soap available at handsink behind outdoor bar, sink was restocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hollandaise sauce, and chutney being stored on top of steam table measured 106 and 86 degrees F respectively. Employee said items were set out about 1.5 hours prior. Items were reheated at time. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw eggs being stored in pan on counter measured 83 degrees F, eggs had been out for nearly 2 hours and were moved to cooler at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machines behind main bar in Richardsons and behind patio bar both measured 0 ppm available chlorine. Service call was placed and machines will not be used until they have been serviced. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple deep pans of cooked rice cooling in walk-in cooler. Rice measured 80-82 degrees F and had been prepared over an hour prior. Rice was split into smaller containers at time to cool more effectively. Please ensure food items are cooled in shallow, uncovered containers which are arranged in a way to allow for maximum airflow to ensure the most efficient heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple vacuum packages of raw fish thawing in walk-in cooler. Items were removed from packaging at time. Please ensure raw fish is removed from vacuum packages prior to thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 5 small flies throughout the establishment. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Please ensure pest control is servicing for small flies and doing drain treatments. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two bottles stored in one ice well at the main indoor bar. The ice is used for drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. The PIC had the ice burned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 different types of salsas and Brussel sprouts in both cold holding units on the cook line with temperatures ranging between 55-57*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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at the only handwashing sink in the outdoor bar. 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 0 ppm chlorine sanitizer in the large dish machine in the dish pit area. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The sanitizer container was changed and the machine was primed and still did not test correctly. The PIC called the chemical technician, who arrived while the inspector was still onsite. The dishes will run to the main dish machine in the Rokerij in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de Gallo and green chili salsa inside the top of the reach in cold holding unit located to the right of the cook line, with internal temperatures of 48-53*F. Per PIC was placed into the unit 2 hours prior. Observed Cesar and ranch dressings located in the salad station cold holding unit with temperatures of 53-57*F. Per PIC was placed into the unit 2 hours prior. Ambient air temperature taken of the unit with a min/max thermometer was 47*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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 47*F in the salad station cold holding unit using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC removed the food from the unit and will utilize the walk-in in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red pepper salsa in the large walk-in cooler by Rosie's Bar with an internal temperature of 56*F, made yesterday, sitting in a deep 5 gallon container. 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. The PIC voluntarily discarded the salsa. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiples types of salsas, made in house today, being stored in 5 gallon containers for cooling, in the walk-in cooler located in Rosie's Bar. When properly cooling foods, shallow pans of 4 inches or less, ice wands, ice baths, and active monitoring with a probe thermometer should be used to ensure rapid cooling to 41*F. The PIC placed ice wands into the salsas, as well as placed them into ice baths. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler, located next to the main cook line, with excessive water dripping from the compressors. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0 ppm chlorine sanitizer in Rosie's bar dish machine on the right side, actively being used at time of inspection. Chlorine sanitizer should be between 50-100ppm to ensure the glasses are properly sanitized. The sanitizer bottle was replaced, and the machine was primed and tested correctly. 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 two containers of milk sitting out at room temperature on the counter of the server station next to the main cook line with a temperature of 75*F. Time/temperature control for safety foods should be cold held at 41*F to prevent the growth of pathogens. PIC voluntarily discarded the milk. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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. Observed the hand sink in the outdoor bar and the hand sink in the indoor bar with perforated trays inside of them being used as a dump sink. Hand sinks should be used for hand washing only to prevent contamination of clean hands. PIC removed the dump trays and brought dump buckets for the bars to use. 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. Observed 4 large 5 gallon containers of salsa verde and 2 of tomatillo salsa with internal temperatures ranging from 79-98*F, placed into the walk-in 1.5 hours prior per PIC. Proper cooling methods consist of using shallow pans of 4 inches, ice baths, ice wands, and active monitoring with a probe thermometer. PIC had chef place the salsas into a shallow container of 4 inches to continue the cooling process. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Observed 4 customers walk through the Richardson's kitchen/salad area two separate times to get to Rosie's Bar. This hallway also contains the ice machine and ware-washing areas. Unauthorized individuals could cause contamination when let into food prep, storage, or ware-washing areas. The person(s) in charge has specific duties relating to the operation of an establishment to prevent foodborne illness. PIC stated there is a door from the outside customers can use and they will retrain staff on this policy. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 red chile salsa, green salsa, and chipotle salsa in deep 5 gallon containers with temperatures ranging between 49-55*F, made yesterday. Proper cooling consists of cooling the food from 135*F to 70*F in the first two hours, then 70*F to 41*F in the next four hours, for a total of 6 hours of cooling to prevent the growth of pathogens in the food. PIC voluntarily discarded the salsas. Discussed proper cooling methods and provided cooling handouts. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the walk-in closest to the cook line with large amounts of water or condensation dripping from the compressors. There is food stored in this walk-in. A pan was placed to catch the water. All equipment must be maintained in good repair. Please have a technician repair and maintain. Correct By: Correct Prior To Next Routine Inspection