Papi Gordo's

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite 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 sanitizer bucket with sanitizer in bar area hand sink at time of inspection. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various containers of salsa with disposition dates of 5/8/26 prepped on 5/1/26 in reach-in cooler. 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. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed steak in various dishes on main menu cooked to order without asterisks. 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. Reinspection will occur on 5/22/26.

Inspector's notes

Observed an employee grab raw shrimp and raw beef, disposed of their gloves, but put on new gloves before washing their hands. Employee then proceeded to touch numerous utensils. Employee was asked to wash their hands before continuing to touch other utensils/RTE food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food having expiration dates: Tortilla soup (1/13) and in house pickled onions [(1/3)(cooked)]. 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 loosely covered pans of flank steak and chicken breast stored over boxes of corn tortillas and open boxes of ready-to-eat lemons. Raw animal proteins should not be stored over ready-to-eat foods. Person in charge (PIC) moved containers of steak and chicken to prevent contamination. Visible existing contamination was not observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

No staff onsite could provide food protection manager certification. 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 staff onsite could provide food protection manager certification. 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

Paper towels were not available at only hand washing sink in kitchen while food items were being handled. 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. Employee provided single-use napkins at sink to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked salsa in a dispenser with internal temperature of 50 degrees Fahrenheit sitting on top of metal prep table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, salsa was removed from refrigeration to dispense into portion cups less than 1 hour prior to inspection. Employee moved the salsa back to lower compartment of prep-style refrigerator to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of shrimp being thawed at ambient temperature in prep sink. Also of note: observed tilapia portions placed in prep-style refrigerator to thaw that were still frozen hard. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. 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. Employee turned cold water faucet on to thaw shrimp in the prep sink properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of ears of corn stored on the floor in the kitchen. Food items must be stored at least 6" off the ground and stored in a way that prevents contamination from the premises. Employee moved box of corn to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quaternary ammonium (quat) sanitizer test strips for chemical dispenser at 3-compartment sink could not be located by staff during the inspection. 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. Re-inspection is tentatively scheduled for 5/9/2025.

Inspector's notes

Observed several employee beverages on a shelf above an active food prep area. Please ensure dedicated areas are provided for employee beverages and personal items. Also of note: personal beverages should have a lid and a straw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged whole beef brisket sitting in not-in-use 3-compartment sink at time of inspection with internal temperature of 72 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), brisket was placed in sink the previous night to thaw. PIC voluntarily discarded brisket. See embargo form. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*

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... No hand towels available at handsink behind bar during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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... Salsa, shredded cheese, and shredded cabbage in prep top cooler measured 48-50 degrees F internally. Cooler had been stocked about an hour prior, however it was determined that the cooler had come unplugged and was not on. Cooler was plugged back in and all time/temperature controlled for safety (TCS) food items were put on ice to cool back down while unit cools. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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... Container of cooked pork was date marked 5/12 in walk-in cooler (10 days prior), item was discarded at time. Please ensure all TCS food items are date marked and discarded with 6 days after the date they have been prepared or removed from packaging. 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 in far left reach-in in the kitchen an ambient temperature of 47*F with temperature control for safety (TCS) items at a temperature of 44*F to 50*F. Discussed with Person in Charge (PIC) TCS shall be kept at a temperature of 41*F or less. PIC verified with kitchen staff the TCS items that were in that reach-in for more than 4 hours. TCS items were Tinga, Salsa Arbol, Chip Salsa, Salsa Chingon, Frijoles, Birria, Whipped Cream. Embargoed the TCS items. PIC voluntarily discarded embargoed items. Establishment has adequate refrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. >>> Observed the consumer advisory incomplete at the bottom of the menu. Discussed with PIC establishment shall have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. Reinspection 11/8/23 Correct By: Correct Prior To Reinspection