Federico's Mexican Food

Inspector's notes

-- In walk-in refrigerator, observed red and green salsas in 22 qt plastic containers with internal temperatures ranging from 48°F-65°F. The PIC stated the salsas were prepared approximately 5.5 hours prior to the inspection. 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. All TCS foods being cooled in deep containers were transferred to shallow metal containers and moved to reach-in freezer to allow for rapid cooling. Verified salsas were rapidly cooling at the end of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In walk-in refrigerator, a case of raw beef strips were stored above case of fully cooked bacon. No visible contamination observed. 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

-- In walk-in refrigerator, approximately 6"-8" inch deep container of cooked beef birria prepped on 4/6/25 had internal temperatures ranging from 49°F-52°F. Reviewed approved cooling methods. 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. Recommended all TCS foods that were improperly cooled be discarded by PIC at time of inspection.

Inspector's notes

-- In reach-in cooler near grill, the following TCS items were improperly cold holding at temperatures between 49°F-53°F: machaca beef, carnitas, ground beef, sliced tomatoes, and potatoes. The PIC unsure how long the items were in the refrigerator. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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

-- In walk-in refrigerator, containers of rolled beef tacos, ground beef, fried fish, and cooked shrimp had date mark labels ranging from 3/27/25 to 3/31/25. The person in charge stated the shrimp was mislabeled and prepared on 4/6/25 and the fried fish was prepared on 4/3/25. All other items in the walk-in were accurately labeled. At the time of inspection, the rolled beef tacos and the ground beef was discarded by the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ambient temperature of reach-in refrigerator measured at 54.1°F using min/max thermometer. See violation above. At the time of inspection, all TCS items were removed from the unit and the PIC stated a work order will be placed. 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. A re-inspection will be conducted on 4/17/25 to verify unit is repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in refrigerator a large bucket of red salsa had an internal temperature of 75*F and a bucket of green salsa had an internal temperature of 73*F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. the PIC stated both salsas were cooked at 2am (8 hours prior). The food items failed to cool to from 135*F to 41*F within 6hours. The food items were embargoed and voluntarily discarded by PIC at the time of inspection. The PIC stated they employee maybe did not add ice to the salsa during the cooling process. Provided cooling methods handout. Food must be cooled from 135*F to 70*F within 2 hours, then from 70*F to 41*F in next 4 hours (6 hours total).

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- Observed several severely damaged floor tiles near grill. Walls, ceilings, and floors shall be smooth, easily cleanable, and maintained in good repair. Please replace all damaged floor tiles prior to next routine inspection. Correct By: 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.... Employee washing knives with soap and water, no sanitizer. Employee was asked to rewash the knives and properly wash, rinse, and sanitize all dishes. 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.... Cooked red and green salsa in the front cooler were at 47'F. Ambient temperature of cooler was 46'F. Per employee, the salsa was moved from the walk-in cooler to the small cooler 30 minutes prior. Manager placed salsa in freezer and it was rapidly cooled down to 38'F. Ensure cold food is held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed torn and missing weather stripping on right door of lower section prep refrigerator in main kitchen, next to steam table. Advised person in charge (PIC) that equipment which holds time/temperature control for safety (TCS) foods shall be maintained in good repair to ensure proper operation. PIC stated they have ordered new weather stripping and awaiting its arrival to repair the door. Correct By: Correct Prior To Next Routine Inspection