Garcia's Mexican Restaurant

Inspector's notes

Observed a buildup of organic matter inside ice machine. Observed green organic matter inside panels of ice machine. All food-contact surfaces must be cleaned to sight and touch, clean ice machine as often as necessary to prevent the buildup of organic matter. PIC stated they will call the repair technician today. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer concentration at 0ppm at in-use mechanical dishwasher at bar. Chlorine sanitizer solutions must be maintained at 50-100ppm. Person in charge (PIC) primed and re-ran machine until proper concentration was attained. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOATION*

Inspector's notes

Observed empolyee enter the kitchen from outside and start to cook without washing hands. When person in charge (PIC) asked employee to wash hands, the employee washed hands for less than 10 seconds. Also discussed with PIC Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish washer in bar actively being used and measured at 0ppm of chlorine sanitizer. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC primed machine 3 times and was still at 0ppm. PIC called maintenance to fix machine, and all dishes were taken to back facility dish machine to get properly cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items such as tomatillo sauce, jalapeno honey (cream base), cream cheese sauce and chopped lettuce salad with dates the items were made were on March 22nd to 28th and each was dated to discard after 8 days. Embargoed the TCS items and Person in Charge (PIC) discarded at time of inspection. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Also observed red and green salsas were date marked for a total of 8 days but not past the actual 7-day discard day. PIC ensured all RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on the server line multiple stacks of drink cups with stored away as clean and still wet. Discussed with PIC proper cleaning is to soap, rinse, sanitize and thoroughly airdry before stacking away as clean and ready to use. PIC unstacked the dishes to properly airdry at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large sour cream containers filled with salsas. Also observed large seasoning containers with labels that did not match the product. Discussed with Person in Charge (PIC) single use containers are not designed to be washed and reused for food products. Discussed to phase out use of single use containers a second time and use restaurant safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing/separated caulking or orange/black organic matter on existing caulking at hand wash sinks, prep sink, and dish pit area. Discussed to seal all fixed equipment that is not easily moved for proper cleaning with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed missing caulking and heavy accumulation of black organic matter along the existing caulking of the dishwasher machine and the three compartment sink. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Discussed with PIC to fill in caulking and to clean/replace existing caulking 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. >>>Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine sanitizer at the time of inspection. Observed the chlorine concentration container empty. Person in Charge (PIC) had employee change the chlorine concentration and prime the machine. The dishwasher was corrected to between 50 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing >>> Observed raw white fish labeled "keep frozen" thawing within ROP packaging in a metal container in the walk-in refrigerator. PIC removed white fish from ROP packaging to properly thaw at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items within ROP packaging being thawed must be completely removed from packaging prior to being thawed under refrigeration or immediately upon thawing under cold running water. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>>Observed at the dishwasher area a sprayer that was leaking when not in use along with parts of the sprayer broken off. Discussed with PIC to have the sprayer fixed as equipment shall be maintained and in good repair. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed chemical spray bottles without a label at the mop sink area. Manager added degreaser label to bottle. Ensure that all chemical spray bottles are labeled as to reduce misuse and identify the contents. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. ------ In the middle prep cooler on the line, observed raw shrimp, fish and beef stored above RTE pickles, cabbage and various sauces. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 an accumulation of food debris on the vegetable dicer blade and pusher. Also observed a buildup of food debris on 10+ metal food containers. PIC stated all items had been cleaned after last use. Discussed maintaining food contact surfaces clean to the sight and touch. All items were moved to the dishwasher to be washed, rinsed and sanitized. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a buildup of a speckled black substance on the underside of the ice production area in the ice machine. Discussed cleaning at a frequency that prevents buildup. The manager stated the machine would be washed, rinsed and sanitized as soon as possible. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed the epoxy flooring chipped and deeply pitted in certain areas. Please provide the new epoxy flooring, as discussed, to the kitchen flooring prior to the next routine inspection. All floors, walls, and ceilings must be provided with smooth, durable, non-absorbent, and easily cleanable finish. Correct By: Correct Prior To Next Routine Inspection