Popo's Mexican Food

Inspector's notes

Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. Inspector advised PIC to utilize three compartment sink until the mechanical dishwasher is served and testing at 50-100ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed cheese (47°F) and salsa (45°F) held in ice without sufficient ice coverage on the sides to maintain proper cold holding temperatures. These food items had been placed in ice approximately 2 hours prior to observation. All Time/Temperature Control for Safety (TCS) foods that had been in the unit for less than 4 hours were relocated to the main refrigerator in the back of house. PIC will ensure ice baths are filled to the top of the metal containers going forward. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection

Inspector's notes

SECOND CONSECUTIVE. Observed a leaky hand washing station sink pipe located back of house by dish pit. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in for this leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager onsite at the time of inspection. 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 reach in cooler front of house behind bar having an ambient temperature of 61°F with milk having an internal temperature of no lower than 60°F. Time Temperature Control for Safety (TCS) foods that had been in the standing refrigerator for over 6 hours were discarded (see embargo). 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. Discussed the importance of routinely checking cold-holding foods. PIC stated that a work order will be put in and will cease use of TCS food items in prep cooler until it is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leaky hand washing sink valve located back of house. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in for this leak. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an empty automatic paper towel dispenser at the handwashing station nearest the main dishwasher. Alerted staff who replaced the paper towels at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to always be maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy black organic matter buildup on the internal cavity of the ovens and grills in the prep area. Alerted the manager, who stated they will clean these areas tonight. All ovens and grills are to be cleaned daily to prevent heavy buildup. Discussed how routine cleaning can prevent possible contamination risks and fire risks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several used, damp wiping cloths sitting out on the counters in the main kitchen. Alerted staff who placed them in the hamper to be washed. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the can opener used to open canned tomatoes and other TCS foods with black organic buildup on the blade. Staff stated they had not cleaned the can opener today. All equipment used in food contact must be cleaned to sight and touch. Can openers must be cleaned at least every 4 hours when used on TCS products. Discussed cleaning regulations with manager and staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed salsa (50-51°F), sour cream (51°F), various cheeses and dairy-based spreads (49-53°F), guacamole with diced tomatoes (50°F) in the standing refrigerator by the cook line, cold holding above 41°F. The standing refrigerator measured 54.5°F on the min/max thermometer. Alerted the manager, who stated all food, except for salsa and sliced cheese, had been placed in the standing refrigerator at 11 am when they opened. All food, except for the salsa and sliced cheese, was opened and moved into the freezer for rapid chilling at the time of inspection. The salsa and sliced cheese were discarded (see embargo). Adequate refrigeration is available to operate safely. Discussed the importance of routinely monitoring the temperatures of cold holding foods. Corrective Action: Correct at time of inspection

Inspector's notes

SECOND CONSECUTIVE. Observed the large standing refrigerator by the cook line measuring at 54.5°F with the min/max thermometer. All thermometers were calibrated with staff at the time of inspection. Foods that had been in the standing refrigerator for less than 6 hours were moved to alternative refrigeration at the time of inspection. Salsa and sliced cheese, which had been in the standing refrigerator overnight, were discarded (see embargo). Discussed the importance of frequent temperature monitoring of cold-holding foods. The third-party servicer arrived while EHS was onsite and serviced the warm-standing refrigerator. EHS was able to capture a blowing temperature below 41°F with the min/max thermometer after the service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black build-up on the base of the freezer, the ceiling above the cookline, and heavy dust accumulation on the back of the microwaves. Also observed heavy rust buildup beneath the unused deep freezer by the expo line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bags of opened chips throughout the kitchen area. Also observed staff diluting automatic dispensing sanitizers and washing dishes without sanitizing. Alerted the manager, who stated they have many new staff members. Manager to adequately train staff on food safety expectations. The manager plans to retrain and ensure ALL staff working with food have their food handler's certifications. Retrained staff present at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bags of single-serve opened chips throughout the kitchen, comingled with clean dishes and customer foods. Alerted the manger who removed the bags of chips and moved them to the back office, at time of inspection. Discussed the importance of storing employee food in a designated, separate space. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Discussed eating and drinking requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink by the walk ins and at the handwashing sink by the dishwasher. Alerted manager who replaced the paper towels at both handwashing sinks, at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff cleaning kitchen utensils in warm, soapy water, then rinsing without sanitizing. Alerted manager, who stated the employee was new. The utensils were retrieved and properly washed, rinsed, and sanitized at time of inspection. Also observed the sanitizer in the three-compartment sink below the recommended range (100 PPM). It was determined that staff were routinely diluting the solution with water when filling the sanitizer compartment with Quat from the automatic dispenser. Staff were retrained on sanitizer requirements at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa (53°F), sour cream (52°F), various cheeses and dairy-based spreads (53°F), guacamole with diced tomatoes (53°F) and cooked beef (52°F) in the standing refrigerator by the cook line, cold holding above 41°F. The standing refrigerator measured 59.5°F on the min/max thermometer. Alerted the manager, who stated all food, except for the two buckets of individually packed salsas, had been placed in the standing refrigerator at 11 am when they opened. All food, except for the buckets of salsa, was moved to working alternative refrigerators at the time of inspection. The two buckets of individually packed salsa were discarded (see embargo). Adequate refrigeration is available to operate safely. Discussed the importance of routinely monitoring the temperatures of cold holding foods. Corrective Action: Correct at time of inspection

Inspector's notes

Observed the large standing refrigerator by the cook line measuring at 59.5°F with the min/max thermometer. All thermometers were calibrated with staff at time of inspection. Foods that had been in the standing refrigerator for less than 6 hours were moved to alternative refrigeration at the time of inspection. Salsa, which had been in the standing refrigerator overnight, was discarded (see embargo). Discussed the importance of frequent temperature monitoring of cold-holding foods. A reinspection of the standing refrigerator will be conducted in 10 days. Electronic verification of the correction (ex. invoice of the fixed unit) can be sent via email. , Corrective Action: Correct prior to re-inspection. ,

Inspector's notes

Observed a sizable leak from the bottom of the handwashing sink nearest the prep area. Alerted manager who stated they currently have a work order in for fixing the leak beneath the handwashing station. Discussed the importance of promptly repairing handwashing sinks and maintaining them in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked meat tamales (115-118°F) hot holding under 135↑8F in the hot holding unit. Staff stated the tamales had been in the hot holder for less than 2 hours. Alerted manager who had staff reheat the tamales to 165°F before putting them back in the hot hold. The hot holder was adjusted and the manager called a third-party servicer out to ensure the hot holder is working appropriately. Establishment had enough capacity to keep tamales hot without this hot holding device if it goes out of service. Discussed hot holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a broken door seal on the inside of the freezer door. Alerted the manger who placed a work order in on the door seal at time of inspection. Proper repair is required. Facility to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink, nearest drink service station, blocked by a cart of drying glasses. The cart was moved at the time of inspection. Observed another handwashing sink, nearest the cook line, without paper towels available. A staff memeber provided paper towels at time of inspection. Observed a handwashing sink, nearest the chemical storage area, without the hot water faucet handle available. The manager stated they were waiting on a part to fix the sink faucet. A reinspection on the sink will occur in 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

SECOND REPEAT. Observed bar dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the main dishwasher to sanitize dishes until the unit can be serviced. The manager plans to alert their third-party servicer to have them promptly address the dishwasher. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese sitting in a double bucketed ice bath on the cook line measuring at 56°F. Ice was mostly melted and the primary container (of cheese) was only touching ice on the bottom of the container. Staff stated the cheese was changed one hour prior. Alerted manager and discussed ice bath procedures. For ice baths to be effective ice must be changed regularly and ice in the secondary container must reach the level of the food in the primary container. Staff correctly implemented the ice bath after this re-education. Observed table salsas (53°F) in cold holding above 41°F. The cold holding unit measured 53.6°F on the min/max. Staff stated the table salsas were placed in the unit one hour prior. Alerted manager who put the table salsas on time control and added a discard timed sticker to the unit. Staff to continue to use time control for table salsas until the unit is repaired and able to maintain foods at or below 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ant pesticide spray bottle present in the establishment. Re-educated staff on the restriction of use for noxious chemicals in food establishments. All pest control for the establishment MUST be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from the premises at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 an employee handwashing sink (70°F) measuring below 100°F from when only the hot water was running. Alerted manager who contacted their maintenance person, during the inspection. Hot water was found at other handwashing sinks around the establishment. Maintenance will come out and adjusted the sink. Discussed importance of maintaining hot water at the handwashing sinks. A reinspection will occur on the handwashing sink in 10 days. A picture of the sink with a probe thermometer sticking into the stream measuring 100°F and/or the maintenance receipt can be sent electronically via email. Correct By: Correct Prior To Reinspection

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 bar dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the main dishwasher to sanitize dishes until the unit can be serviced. Their third party servicer was called and will be in to fix the bar dishwasher today. Reviewed sanitizer concentration requirements. Correct By: Corrected At Time Of Inspection

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. Observed grilled onions and peppers (127°F) double bucketed on the grill top measuring below 135°F. Discussed either adding water into the lower pan or placing the primary metal pan directly on the grill surface. Air is a poor heat conductor and air gaps between hot foods and heating surfaces should be avoided. Employees reheated the onion pepper mix and placed the pan directly on the grill surface. Discussed hot holding requirements with the manager. Correct By: Corrected At Time Of Inspection