Someburros

Inspector's notes

Observed a chef crack a raw unpasteurized shelled egg on the flattop with gloved hands. Then without first washing their hands, observed the chef handle the spatula and a tortilla.

Inspector's notes

Observed food worker turn on the handwashing sink with their gloved hands, rinse off their gloves, turn off the handwashing sink with the same gloved hands and continue food service without removing their gloves and washing their hands.

Inspector's notes

Observed a metal pan of cooked potatoes stored on a turned off stove burner next to the flat top grill. Internal temperature of the cooked potatoes was between 87-93°F.

Inspector's notes

Observed a ceiling tile missing above the main prep line.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of dark residue on the upper interior of the ice machine by the office in the kitchen. Equipment for non-TCS (time and temperature controlled for safety) foods shall be cleaned at a frequency necessary to preclude accumulation of residue. Discussed with PIC cleaning frequency of non-TCS food equipment. Ensure ice machine is cleaned as frequently as necessary to prevent to accumulation of residue. Clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chopped lettuce/46°F and beef taquitos/ 43-46°F in the small tabletop cooler between the grill and fryer on the main prep line.

Inspector's notes

Observed in-use spatula handle covered in duct tape that was in disrepair. Remove the tape and maintain smooth, easily cleanable surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice/88°F hot holding in the insulated heated cabinet across from the handwashing sink on the cook line.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 employee sanitizing multiple plastic buckets for less than 5 seconds after properly washing and rinsing the pans at the three-compartment sink. Discussed proper sanitizing techniques for food contact surfaces with the PIC. Per manufacture's labeling, quat sanitizer used by establishment requires a contact time of at least 1 minute to effectively sanitize. Employee re-sanitized the buckets for 1 minute at the time of inspection. 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 a pan of refried beans/50ºF cooling in the walk-in cooler. According to the person in charge the beans were cooked last night and had been cooling since. TCS foods shall be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within 4 hours. The entire cooling process from 135°F to 41°F or less shall not exceed 6 hours. The beans were discarded at time of inspection. Discussed cooling methods with the person in charge. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cooked red chili date marked 4/24/24 in the walk-in cooler. Observed cooked polo asado date marked 4/25/24 in the walk-in cooler. A ready to eat time/temperature controlled for safety food shall be discarded if the date exceeds 7 days at 41ºF. The day of preparation shall be counted as Day 1. The red chili and polo asado were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize food contact surfaces of equipment and utensils until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels were available at the rear hand washing sink. Hand drying provisions must be provided at handwashing sinks so employees will not dry their hands on their clothing or other unclean materials. Paper towels were restocked at time of inspection by the person in charge. Correct By: Corrected At Time Of 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 the low temperature dish machine in the kitchen in use at time of inspection. Chlorine concentration measured at 0 PPM. After priming the sanitizer and running the dish machine two more times the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize dishware and equipment until the dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. 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 chopped lettuce/49°F, diced tomatoes/ 45°F, sour cream/ 45°F, cooked chicken/ 51°F, and shredded cheese/ 45°F in the prep cooler across from the grill. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the person in charge it was determined that all TCS foods were within safe time parameters. All TCS foods were placed in ice baths or moved to the walk in cooler at time of inspection to rapidly cool. Internal temperature of prep cooler measured at 50.9°F with min/max thermometer. After discussion with the person in charge it was determined the prep cooler had been unplugged earlier this morning. The prep cooler was plugged back in already and was in the process of cooling down to 41°F. Please ensure cold holding units maintain 41°F or less when storing TCS foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment utilizes Quaternary Ammonium (Quat) sanitizer to sanitize their equipment, utensils, and food contact surfaces. No test strips were available at time of inspection. Test strips that accurately measures the concentration of sanitizer in MG/L (ppm) of sanitizing solutions shall be available. Re-inspection to confirm test strips are obtained is scheduled for 2/8/2024. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers At time of inspection observed an unlabeled spray bottle filled with yellow liquid in the back of the kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The spray bottle was labeled as sanitizer at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment At time of inspection observed multiples lids for tortilla chip containers cracked and chipped. Discontinue or repair equipment that is falling apart, in disrepair, and in need of maintenance/replacement. Discussed with person in in charge about replacing the lids prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection