Tortas Paquime Food

Inspector's notes

The handwash sink in the cooking and baking areas was not working at the time of inspection. The PIC stated they are in the process of replacing it with a one. A re-inspection will be conducted within 10 days to ensure the sink is working properly. 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.

Inspector's notes

The handwash sink in the cooking and baking areas was not working at the time of inspection. The PIC stated they are in the process of replacing it with a one. A re-inspection will be conducted within 10 days to ensure the sink is working properly. 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.

Inspector's notes

The handwash sink in the cooking and baking areas was not working at the time of inspection. The PIC stated they are in the process of replacing it with a one. A re-inspection will be conducted within 10 days to ensure the sink is working properly. 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.

Inspector's notes

A kitchen employee washed knives and other kitchen equipment without properly applying sanitizer and placed them in the drying racks. The 3-compartment sink was being used to thaw poultry. The employee was instructed to bring the knives and equipment back to the 3-compartment sink to be properly sanitized at the time of inspection. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications.

Inspector's notes

In the walk-in cooler, the following foods were not dated with the prep date: Cooked red salsa, cooked green salsa, cooked rice, cooked chicken, and cooked barbacoa meat. The PIC stated all the food items were made the previous day and were properly labeled at the time of inspection. The following items were dated with use-by dates exceeding 7 days, such as: Salsa roja (8 days), salsa picosa (8 days), Napolitano/flan (11 days). The food items were re-labeled at the time of inspection. RTE/TCS foods must be dated marked if intended to be used past 24 hours and must be labeled with a use-by date not to exceed 7 days (Prep day +6 days).

Inspector's notes

Wiping cloths were stored in a bucket without a detectable sanitizing agent. The PIC verified the concentration with the establishment's test strips. 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 time of inspection.

Inspector's notes

The person in charge (PIC) did not have a Certified Food Protection Manager (CFPM) certificate at the time of inspection. Per Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. <<>>

Inspector's notes

The person in charge (PIC) did not have a Certified Food Protection Manager (CFPM) certificate at the time of inspection. Per Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection.

Inspector's notes

In the reach-in cooler in the bakery areas observed raw shelled eggs over the RTE product such as milk, whip cream, and a container of cherries. The PIC properly arranged the raw eggs at the time of inspections.

Inspector's notes

In the cooking stove observed a large pot of cooked chicken breast with an internal temperature of 108*F. The person in charge (PIC) verified the food temperatures with the establishment's thermometer. The PIC stated the stove was turned off within the last 30 minutes and was waiting to shredded the chicken. The PIC reheated the food item to 165*F 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 135°F or above.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. In the walk-in cooler packaged flan was date marked 11/23/23. The person in charge (PIC) stated the food item was cooked on 11/14/23 and was packaged on 11/16/23. Instructed the PIC to relabel the packaged flan with the use-by date of 11/20/23. Also, cooked turkey dated the with the prep date of 11/16/23 was cooked on 11/15/23. The PIC relabeled products at the time of inspection. Reviewed date marking procedures. Please ensure RTE/TCS food items are date marked after being opened/prepared/cut/cooked and discarded within 7 days afterwards. Provided date marking sticker and handout. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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. The handwash sink in the cooking room was removed a couple a couple months ago and was replaced with a food prep sink with sprayer arm. The person in charge (PIC) was instructed to re-install the handwash sink the cooking room. A re-inspection will be conducted with 10 days to ensure the handwash was installed. 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. An employee was observed placing TCS ranch dressing in the walk-in cooler in a large plastic tub with and tightly covered lid. The food item had an internal temperature of 53*F. In the walk-in cooler, salsa ahogada stored in covered containers had an internal temperature of 52*F. The person in charge (PIC) stated the salsa ahogada was being cooled in shallow pans, but the employee transferred it into to covered containers before it reached 41*F. The PIC verified the food temperatures with the establishment's thermometer. Both food items were placed into shallow metal container to continue cooling. The food items were both measuring 45*F at the end of the inspection. Reviewed cooling parameters with the PIC Correct By: Corrected At Time Of Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding...Several fluorescent light tubes above the bakery, 3-compartment sink, and cooking room are missing the protective covering/plastic shield. Please add protective shield prior to the next routine inspections Per FDA Food Code 2017, "Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break." Correct By: Correct Prior To Next Routine Inspection