Jefes Cantina

Inspector's notes

No CFPM 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 TCS foods at the prep cooler on the line with TCS foods holding between 45-52*F including cooked rice, chicken wings, pico, various cheeses, cut lettuce and cabbage, roasted corn and brussels sprouts. Observed the air in the cooler blowing at 38*F with a min/max thermometer. Observed a large gap on the top of the cooler where no containers were placed allowing cold out to be blown out into the environment. Observed all foods double panned to allow for easy transition between breakfast and dinner. Discussed to discontinue double-panning foods and proper cooler setup. Advised Leaving an air gap between the wall and cooler. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE carne asada, al pastor and chicken dated from 7/6 and 7/7 in the reach in cooler. Per PIC, the foods were previously prepared and frozen before being removed from the freezer yesterday. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 7/12 date mark on sushi rice measuring 74*F with a probe thermometer. PIC stated the date mark was not removed after warewashing and the batch of rice was prepared at 12p. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Ensure all food containers are properly washed, rinsed and sanitized between batches and are properly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

No consumer advisory available to identify raw or undercooked foods on the sushi menu or cantina menu including various preparations of sushi and sashimi, salmon Veracruz, ribeye tacos, jefe's ribeye, and arrachera steak. PIC stated that corrections were previously made to enough menus to serve all customers but were misplaced. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Advised PIC to alter each menu with a marker to indicate the raw and undercooked foods and place a card at each table with the consumer advisory until new menus are printed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed frozen vacuum-sealed salmon and ground tuna thawed in the original ROP packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM 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

No CFPM 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 raw chicken stored atop kegs and bottles of beer in the walk in cooler. In the drawer cooler, observed raw sausage and chorizo stored above raw salmon, fish and shrimp which can be ordered undercooked on some menu items. 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 0ppm chlorine sanitizer at both low temp dishwashers in the bar and main kitchens. Both machines were primed and run multiple times. Observed the main kitchen dishwasher with quat sanitizer connected to the detergent supply line and detergent connected to the sanitizer line. PIC turned off both dishwashers. No test strips for any sanitizer available at the time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized at time of inspection at the 3 comp sink. Advised PIC to flush or change the supply lines for sanitizer to ensure the ammonia and chlorine based sanitizers to not mix. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice with internal temperatures at 74*F without a timestamp. Per PIC, the rice is on time as a control and was mixed at 9am. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Since the rice was prepared more than 4 hours prior, the PIC discarded the time at the time of inspection. Reviewed time as a control policy with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

No consumer advisory available to identify raw or undercooked foods on the sushi menu or cantina menu including various preparations of sushi and sashimi, salmon Veracruz, ribeye tacos, jefe's ribeye, and arrachera steak. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment is using quat and chlorine sanitizers for warewashing and wiping cloths but does not have test strips available for either sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment serves raw fish sushi. No consumer advisory on sushi menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 12/04/2025. Repeat violation: 3rd

Inspector's notes

Establishment serves raw fish sushi. No consumer advisory on sushi menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 11/24/2025. Repeat violation: 2nd

Inspector's notes

Observed bar dish machine with 0ppm concentration chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) will have machine repaired. While the bar machine is being repaired, establishment will use the kitchen dish machine to wash, rinse, and sanitize dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves raw fish sushi. No consumer advisory on sushi menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 11/13/2025.

Inspector's notes

Observed medium container of salsa in walk in cooler with internal probed temperature of 45 degrees F and medium container of enchilada sauce with internal probed temperature of 44-45 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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

In the 2 door reach in next to the cold table, observed a package of cooked pastor with discard date 08-15, package of chicken with discard date 08-13, and cooked carnitas with discard date 08-19. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

Observed dish machine in kitchen with 0ppm concentration of chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) will discontinue using machine until it is repaired and will utilize 3 compartment sink while waiting for repairs. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the 2 door reach in cooler next to the cooks line, observed two metal containers of cooked steak with a date mark of 04-15-25. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of beef in reach-in cooler below the grill with datemarks >7 days. After speaking with PIC, it was determined that the date marks were incorrect and did not accurately represent what was in the container. Observed mismatched and older name and date labels on containers that did not reflect what was being held in the container. Discussed datemarking with PIC and discussed the processes of properly removing labels during dishwashing. All RTE/TCS foods were properly date marked at the time of inspection. 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).

Inspector's notes

Observed organic matter build-up on upper corners of the ice machine. Observed organic matter build-up in the fountain nozzle holder at the bar. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a deep metal pan with beans that had been cooked the day prior 10-13-24. When probed, beans were in a temperature range of 65-68 degrees F. TCS (Time/Temperature Control for Safety) 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. All food improperly cooled was discarded at the time of inspection. Corrective Action: 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. At cook line, inside the top cold table: Shredded cabbage probed at 48 degree F., guacamole probed at 45 degree F, tomato salsa probed at 46 degree F. Owner had these items returned to walk in cooler during inspection for chilling down the items. Correct By: Corrected At Time Of Inspection

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. Inside walk in cooler, shredded cooked beef, season animal fat, beans had made on Sunday 4-14-2025 without made date labels. Owner had staff labeled date during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Final rinse for the bar's auto dish washing machine chlorine level noted excessively high at 200ppm - Owner shall have unit re-adjust prior to re-inspection. Correct By: Correct Prior To Reinspection

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. One cold holding unit at cook line noted operated at 56 degree F. (unit thermometer) with TCS food items set at the top cold section. Per owner, repair company shall be at the site by end of day to repair unit. Inspector scheduled with owner to return for follow up. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.***************for the back kitchen hand washing basin, please provide soap. manager obtained soap, installed corrected. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.*************for the back kitchen hand washing station. please provide paper towel. informed manager. obtained by manager, installed corrected. Correct By: Corrected At Time Of Inspection