El Tri Mexican Food

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Discussed with person in charge to work on CFPM. 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 dishes at the clean dishes rack that were stored as clean according to the person in charge. Upon separation and closer observation of some of the dishes, smears of food and other food residues were observed inside some of the pans. The soiled dishes in question were returned to the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge to soak dishes for longer if necessary to help loosen stuck on food residues. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. 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 no Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. 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 container of grilled onions sitting in a hot well that was hot holding according to the person in charge. The internal temperature as measured using a probe thermometer ranged between 119°F - 123°F. According to the person in charge, the onions had been in the well for approximately 2 hours. The grilled onions were embargoed at time of inspection (see embargo form). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of pinto beans, red chili beef, green salsa and cabeza all with internal temperatures as measured using a probe thermometer of 48°F inside of the walk-in cooler. Those foods were embargoed at time of inspection (see embargo form). An min-max thermometer was placed into the walk-in cooler. The walk-in cooler was holding steady at 45°F. Other TCS foods in the walk-in cooler were placed in ice baths to maintain cold holding temperature of 41°F or below. 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. **2ND CONSECUTIVE VIOLATION.** Corrective Action: Corrected at time of inspection.

Inspector's notes

Please refer to violation #22. Walk-in cooler not cold holding at 41°F. A 24-hour re-inspection will occur for #33 cold holding capacities. 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 within 24 hours.

Inspector's notes

Observed chopped tomatoes, sliced ham, cooked al pastor meat and sour cream all with internal temperatures as measured using a probe thermometer ranging from 44°F- 49°F inside of a refrigerated prep top unit. According to the person in charge, the foods had been placed into the unit approximately 90 minutes prior to the start of the inspection. The time and temperature controlled for safety foods were moved back to the walk-in cooler to rapidly cool back down to 41°F. It was observed that the unit sits across from the grill and fryer and the swinging hinge lid was open during the temperature assessment. Discussed with person in charge to keep hinged lid closed when not in use and if necessary to use small lids on each of the food containers to help maintain food temperatures in the prep unit. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes and the holding temperature inside of the unit was holding at 40°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic tubs and pans stacked together with water still trapped inside of them. Person in charge separated the stacked tubs and pans so they can fully air dry. Discussed with person in charge fully air drying all dishes prior to nesting them. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fryer basket with numerous broken and missing wires. Person in charge disposed of the fryer basket. Discussed with person in charge discarding the fryer baskets once the wires begin to separate from the main basket. 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: Corrected at time of inspection.

Inspector's notes

Observed no one on the premises that has 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 knives being stored in-between the prep unit and the wall. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no one on the premises that has 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 various TCS foods such as chicken and corn cob stew, beef and potato stew, shredded red chili beef and refried beans inside of the walk-in cooler with internal temperatures as measured using a probe thermometer ranging from 46°-50° F. The TCS foods had all been cooked at least 24 hours prior to the inspection based on the date marks on the foods and were embargoed at time of the inspection.

Inspector's notes

Please refer to violation #22. Walk-in cooler not cold holding at 41°F. A 24-hour reinspection will occur for #33 cold holding capacities. 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 within 24 hours.

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 sanitizer concentration levels that were testing below 50-100 ppm in the 3-compartment sink as indicated by the testing strips. PIC added more sanitizer to the solution and after testing it again the sanitizer concentration level was between 50-100 ppm at the 3-compartment sink. Discussed regularly checking sanitizer concentration levels using test strips. Discussed writing down ratio of water to sanitizer so that there is a written procedure on how to prepare the sanitizer solution. Correct By: Corrected At Time Of Inspection