Plaza Bonita

Inspector's notes

Observed raw beef stored above RTE sauce in the reach in fridge on the cookline. Observed raw bacon stored above RTE salsa in containers in the walk-in. Raw chicken stored above fish in the walk-in fridge. 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 was instructed to store 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

Observed the in-use dishwasher at the bar have 0ppm concentration for chlorine at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Instructed PIC to relocate all food-contact surfaces to dishwasher in the back area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Shredded cheese 47*F-50*F and chicken nuggets 48*F in the cold table on the cookline. Per PIC, TCS items had been out of the walk-in fridge 3 hours prior and were moved to an alternative refrigeration unit at the time of inspection. Observed shredded cheese 45*F-51*F, shredded lettuce 45*F, raw beef 44*F-52*F in the walk-in fridge. TCS items were received in a delivery at 41*F or less and received less than 4 hours prior and were placed in an alternative refrigeration unit to cool at the time of inspection. Observed raw chicken 47*F-51*F, cooked shredded chicken 48*F-51*F, red and green chili beef 44*F-45*F, mild salsa with cut tomatoes 44-45*F, cooked beans 48*F-51*F, chili pork 44*F-47*F, cooked rice 44*F, raw pork 49*F, washed and ready to eat spinach 46*F, raw shelled eggs 51*F, raw beef 44*F in the walk-in at the time of inspection. TCS food items had been in the cooler for greater than 4 hours and were embargoed at the 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. All TCS foods improperly cold held less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler at 42.2*F per inspectors ambient thermometer. TCS food items between 44-52*F at the time of inspection. 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 no certified food manager onsite while open and operating at 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 salsa cooling in a deep container in walk in refrigerator. 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.

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 chicken breast and queso hot holding at 70-125 degree F in hot holding unit next to grill. Per PIC it was all prepared 3 hours ago. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. PIC reheated queso back up to 135 degree F and chicken to 165 degree F before placing back in hot holding unit as well as turning unit temperature up. 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. Observed chicken tacos rolled up in bags in prep table unit at 57-62 degree F. Per PIC they were just cooked 30 minutes prior and placed directly into prep table unit. Acceptable methods include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient, Other effective methods. PIC uncovered and moved chicken tacos to walk in refrigerator to properly cool to 41 degree F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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. Observed strawberry drink mix being stored in ice for consumption in the bar area. Ice used for consumption can not be used as an external coolant. PIC moved strawberry mix to a fridge. Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed bucket of margarita mix and cherries being stored on the floor in the bar area. Food must be stored at least 6 inches off the ground to avoid contamination. PIC moved containers to a spot off the ground. Correct By: Corrected At Time Of Inspection