Blanco

Inspector's notes

Observed boxes of raw ground beef and chorizo stored over boxes of raw steak, container of raw steak, and bags of RTE sauce in the walk-in. Observed boxes of raw shell eggs stored above kegs of beer in the walk-in. Informed PIC that all raw animal products must be stored according to final cooking temperature and must be stored below any RTE foods. PIC properly stored all raw animal proteins and RTE foods at time of inspection. 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

Observed the bar ware washing machine in use and outputting a concentration of 0ppm. PIC primed machine and reran the food contact surfaces. Dishes were properly sanitized at time of inspection. Suggested to PIC reviewing how to prime the dish machine with employees. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher located at the bar having a sanitizer chlorine level of 0 ppm. Person in charge was instructed to use the back dishwasher until this unit is sanitizing properly. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the grab and go cooler, observed individual packaged cheese, packaged hummus and packaged boiled eggs having an internal temperature of 49-51*F. Person in charge states these foods had been in the unit since the night before. 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 were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink located at the bar not having soap available. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs being stored over numerous ready to eat (RTE) foods such as cooked poblano peppers in the walk in cooler. 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

Observed the dishwashing machine at the bar being used and dispensing chlorine levels of 0 ppm. Person in charge states they will get it repaired as soon as possible. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Reinspection will be conducted on or before 2/13/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked chorizo cooling in a prep cooler and having an internal temperature of 76-84*F. Person in charge states the cooked chorizo has been cooling for more than 4 hours prior to inspection. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Also reviewed how using the walk in cooler to cool down TCS food effectively. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked steak hot holding in a hotbox having an internal temperature of 110*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Person in charge states the steak was cooked less than 1 hour prior to the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee on cook line drop a tortilla on the ground, pick up the tortilla, and continue to handle utensils and another tortilla for an order. Discussed with PIC the importance of washing hands when contamination occurs. Employee was educated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a server use bare hands to place limes onto drinks for customers. Discussed with manager options for using utensils or gloves on ready to eat foods. Employees were educated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ceiling and walls above dish area, by the air vents, have a buildup of dust. PIC will clean and maintain at a frequency that prevents buildup. Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Tile in dish area is beginning to come up off the ground, exposing the floor beneath. Re-seal floors so that they are smooth, durable, and easily cleanable. Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle dirty dishes, and proceed to scoop ice without washing hands. Discussed with person in charge (PIC) the importance of washing hands between changing tasks. PIC directed employee to wash hands. ---- Observed employee adjust clothing and touch personal cell phone and proceed to prepare food with gloved hands, without changing gloves and washing hands. Discussed with person in charge (PIC) the importance of washing hands between changing tasks throughout kitchen. PIC directed employee to wash hands and put on new gloves. Discussed the addition of more training for those who are engaged in food preparation. ** Second Consecutive** Priority Foundation-2-301.15, Pf: Where to Wash. 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 employee bypass handwashing sink in bar area and walk into neighboring/connected establishment to wash hands over 25 feet away from work station. Handwashing sink in bar area was stalked and observed to be working. Discussed that when washing hands hand wash sink in food preparation area should be used to avoid external contamination of walking through neighboring establishments and sections of kitchen. ** Second Consecutive** Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Observed broken tiles with direct exposed concrete throughout establishment with visible debris and stagnate water throughout. Discussed the importance of ensuring floor is sealed and easily cleanable to avoid increased opportunity for harborage and pest activity. ---- Observed junctures around mop sink plumbing without calking and direct exposure to the outside. Discussed the importance of ensuring all junctures on walls, ceilings and floors are sealed properly to allow for proper cleaning and decrease risk of pests and other contaminates. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle payment, and proceed to scoop ice without washing hands. Discussed with person in charge (PIC) the importance of washing hands between changing tasks. PIC directed employee to wash hands. ---- Observed employee discard of personal beverage and proceed to prep food without changing gloves or washing hands. Discussed with person in charge (PIC) the importance of washing hands between changing tasks throughout kitchen. PIC directed employee to wash hands and put on new gloves. Discussed the addition of more training for those who are engaged in food preparation. Priority Foundation-2-301.15, Pf: Where to Wash. 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 employee bypass handwashing sink in bar area and walk into neighboring/connected establishment to wash hands over 25 feet away from work station. Handwashing sink in bar area was stalked and observed to be working. Discussed that when washing hands hand wash sink in food preparation area should be used to avoid external contamination of walking through neighboring establishments and sections of kitchen. 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 Walk-in for establishment holding food between 45*F – 48*F using a probe thermometer; House Salsa, Cooked Rice, Cooked Black Beans, Pico Salsa, Cilantro Dressing - Containing milk products, Marinated Mushrooms, Queso - cheese mix, Ranch - dairy based, Sour Cream, Guacamole, Orange Juice, Lime Juice, Grapefruit Juice, Pomegranate Juice, 2% Milk, Chopped Lettuce, Fat Free Milk, Half & Half, Chipotle Mayo - Containing Dairy products, Cut Jicama, Liquid Eggs, Raw Bacon, Raw Steak, Butter Packs, stating keep refrigerated. Person in charge checked remote monitored temperature logs and found the unit had been out of temp for at least 5 hours prior to inspection start time. Person in charge voluntarily discarded TCS food in the unit. Embargoed House Salsa, Cooked Rice, Cooked Black Beans, Pico Salsa, Cilantro Dressing - Containing milk products, Marinated Mushrooms, Queso - cheese mix, Ranch - dairy based, Sour Cream, Guacamole, Orange Juice, Lime Juice, Grapefruit Juice, Pomegranate Juice, 2% Milk, Chopped Lettuce, Fat Free Milk, Half & Half, Chipotle Mayo - Containing Dairy products, Cut Jicama, Liquid Eggs, Raw Bacon, Raw Steak, Butter Packs, stating keep refrigerated. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk in refrigerator with an ambient temperature of 45*F using a Max-Min thermometer. Person in charge was able to determine the unit base temperature had been turned up too high and was able to turn the temperature down and was able to reach and hold at 40*F measured with a max-min thermometer. Discussed the importance of ensuring all cold holding units have the capacity and hold at or below 41*F to ensure food safety procedures. Correct By: Corrected At Time Of Inspection