Abrazo

Inspector's notes

Observed partially cooked beef burger patties (40'F) inside the lower shelf of the right-side prep table on the cookline. Per PIC, burgers were par-cooked by grill marking and cooled on shallow pans at fixed establishment 1 day prior to inspection. The burger patties were not labeled/marked as undercooked. Establishment is not approved for non-continuous cooking. Provided non-continuous cooking information. Must discontinue non-continuous cooking until procedures are approved. PIC stated that they will discontinue all non-continuous cooking practices. PIC willingly discarded burger patties at time of inspection. Unable to review a written policy on the facilities non-continuous cooking procedures. Reviewed MCESD requirements for non-continuous cooking: partial cooking of raw animal proteins requires prior approval of written procedures by department. The written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In walk-in refrigerator, observed hamburger patties and chicken partially cooked. The items were not labeled/marked as undercooked. Unable to review a written policy on the facilities non-continuous cooking procedures. Reviewed MCESD requirements for non-continuous cooking: partial cooking of raw animal proteins requires prior approval of written procedures by department. The written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Create a noncontinuous cooking policy and provide to the department within 10-days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

-- In warming cabinet, observed double panned sweet potatoes with an internal temperature of 123°F-131°F using probing themometer. All other TCS items holding at 135°F or above. At patient line, observed tomato soup holding at 131°F. Water observed in well also holding at 131°F using probing thermometer. The person in charge (PIC) stated the items were prepared and place in units approximately 1 hour prior the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. 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

-- Steam table well holding tomato soup on patient line measured at 131°F using probing thermometer. See violation above. At the time of inspection, and employee added additional water on steam table and adjusted the temperature. Verified unit able to maintain TCS foods at 135°F at the time of inspection. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Several cutting boards were observed with deep grooves and dark discoloration. Cutting surfaces shall be maintained in good repair to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of pasteurized liquid eggs, butter, salsa verde, and heavy cream with internal temperatures of 54-58 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Items were stored in a prep-style refrigerator that was not holding cold. Per person in charge (PIC), items were placed in unit more than 4 hours prior to inspection. PIC voluntarily discarded items. Corrective Action: Corrected at time of inspection.

Inspector's notes

A prep-style refrigerator holding out-of-temperature TCS foods was measured with an ambient temperature of 54F with min-max thermometer. 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 prior to re-inspection. Re-inspection is tentatively scheduled for 9/3/25.

Inspector's notes

Several cutting boards were observed with deep grooves and dark discoloration. Cutting surfaces shall be maintained in good repair to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The ice machine lid is in disrepair with plastic pieces hanging loosely around the edges of the lid. Repair. 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.

Repeat Violation Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Packaged raw hamburger meat on a pan was observed being stored above raw Lamb in walk in cooler. Items were moved to prevent potential cross contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Deli slicer observed in prep room with dried food debris (turkey) on the food contact surface. PIC stated the slicer had not been used since this past weekend. Slicer was immediately brought back to dish machine room and washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Cooked broccoli at 80-100 deg F in steam table in doctor's lounge and fried pickles at 117-124 deg F in steam table in cafeteria serving line. Items were discarded. Discussed time as a control. :

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. -- An unopened package of raw ground beef was on a tray above a sealed package of cooked pork. These were moved so that the ground beef was below the pork. ** 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. ** Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. -- The in-use high temperature sanitizing mechanical warewashing machine did not achieve a utensil surface temperature of at least 160°F in any of four separate runs. Temperatures varied from 153°F to 157°F and were verified by the person in charge (PIC) with the establishment's measuring device and the inspector. Repair warewashing machine prior to re-inspection 11/28/23. Per PIC, utensils and equipment will be sanitized using the three compartment sink until the machine is repaired. ** 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. ** ---------- Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. -- An electric slicer, which had not been used the day of inspection, per employee and PIC, had old food residues adhering to the blade, blade guard, and pressure plate. The machine was broken down to be cleaned and sanitized. ** 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. ** Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. Four unsliced turkey breasts, on a tray covered with foil in the walk-in refrigerator, were at 49°F to 50°F. Per person in charge, these had been cooked the previous day and placed in the unit to cool. These were discarded (see embargo). ** 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. ** Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -- The gasket on the ice machine lid is extremely deteriorated. Replace. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- There is an accumulation of food residues under the racks in the walk-in refrigerator. Clean. Correct By: Correct Prior To Next Routine Inspection

01A-Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present No assigned person in charge or staff on site with food manager certification. Cook and supporting staff unable to correctly answer questions regarding cold holding, hot holding, or cooling times and temperatures. A food manager must be present at all times and be able to demonstrate knowledge of foodborne disease prevention. Staff stated food manager certification will be administered soon. Establishment to follow up with inspector with documentation prior to reinspection in 10/9/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Tomato soup and gravy in metal holding pan in hot holding unit, with an internal temperature of 116-124*F. Person in charge mentioned foods were placed in the unit within 1 hour prior to inspection. All hot temperature controlled foods should be held at 135*F or above. Person in charge placed foods in steamer to reach internal temperature of 185*F to hold at 135*F. Recommended checking temperature logs for hot holding unit before using. 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. Pasta in walk-in, in 6 inch metal holding tray, date marked 9/7, with an internal temperature of 49*F. Person in charge stated pasta was cooked today and was placed in an active state of cooling over 4 hours prior to inspection. Pasta voluntarily discarded on own accord. Vegetable pasta in walk in with an internal temperature ranging 77-94*F. Cook stated food was removed from hot holding unit in service area at 135*F within 2.5 hours of inspection. When cooling, foods should reach an internal temperature of 70*F or below within 2 hours of reaching 135*F. Cook reheated pasta in steamer to 165*F and started an ice bath to begin cooling process again. Discussed cooling times and temperatures, logs, and cooling methods. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Hold holding unit with an ambient temperature of 112*F when turned to max heat setting. Hot holding units should hold an ambient temperature of 135*F or above to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 135*F or above. All foods to be held on stove or other hot holding equipment at 135*F or above. Correct By: Correct Prior To Next Routine Inspection