Asadero Pitic Llc

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is currently working towards acquiring their CFPM. 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 an employee that was cooking food and while working with the food, the employee was observed to grab and bite into a sandwich. He was then observed touching his mouth/face and then without washing his hands, was observed grabbing gloves to begin another task with food. The employee was notified of the need to wash their hands first and the employee removed the soiled gloves and washed their hands at time of inspection. 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 some dark organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine more frequently to prevent buildup inside the machine. Person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two trays of cooked al pastor pork and pork carnitas sitting on the counter next to the flat top griddle. The internal temperature of the pan of pastor meat was 112°F and the container of tripas had an internal temperature of 127°F. According to the person in charge, the pans were hot holding but they were taken off the griddle so they could cook a large batch of carnitas on the griddle. According to the person in charge, the pans had been taken off the griddle approximately 30 minutes prior to the temperature assessment. The pans of al pastor and tripas were reheated to 165°F and then hot held at 135°F. Discussed with person in charge to keep the food hot holding in a different area of the griddle or to utilize a hot water bath on the grill to keep the food hot holding above 135°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. Corrective Action: Corrected at time of inspection.

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Discussed with person in charge to acquire their CFPM. 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 a container of cooked tripas in a reach-in refrigerator that had been cooked and cooled the night before according to the person in charge. The tripas in the pan were at a depth greater than 4 inches and the pan was lidded. The internal temperature of the cooked tripas in the reach-in refrigerator as measured using a probe thermometer was holding at 52°F. In discussion with the person in charge, the tripas had been in that refrigerator since the night before. Based on the internal temperature of the cooked tripas and the time at which the temperature assessment occurred, the cooked tripas did not finish cooling down to a final cooling temperature of 41°F or below within 6 hours. The pan of cooked tripas was embargoed at time of inspection (see embargo form). Discussed with person in charge to begin using ice baths to cool down thick, dense foods that may be difficult to cool in the reach-in refrigerator and to store the food at a depth of 2-3 inches while it is cooling, uncovered until it goes from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours. Discussed the use of a cooling log to help track cooling foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Discussed with person in charge to acquire their CFPM. 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 a large, flat pan filled with pinto beans inside of a reach-in refrigerator without a date mark on the pan. According to the person in charge, the beans had been cooked two days prior to the inspection, on Tuesday. Discussed with person in charge that after 24 hours, ready-to-eat (RTE) and time and temperature controlled for safety foods (TCS) must be date marked. 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 two large, deep (at least 6 inches deep) black plastic lidded bins sitting on the countertop in the kitchen. The first bin contained chopped al pastor meat and the other bin contained chopped carne asada meat. According to the person in charge, the meat had been cooked and chopped and then placed into the plastic bins approximately 1 hour prior to the start of the inspection. The internal temperature of the al pastor meat as measured using a probe thermometer was at 107°F and the carne asada meat internal temperature as measured using a probe thermometer was at 82°F. All TCS foods being cooled in deep containers were transferred to shallow containers and placed on ice baths to allow for rapid cooling. Discussed with person in charge to regularly take a temperature after the food has been cooked and chopped and then to keep checking the temperature to monitor the cooling food. Discussed with person in charge to cool the food in shallow, wide flat uncovered pans. TCS 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of frozen cheese sitting on the countertop. According to the person in charge, the cheese was thawing. Discussed with person in charge to thaw the food under continuously running water that is 70°F or less or to thaw overnight in the refrigerator. Person in charge returned the cheese to the refrigerator. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife stored between the prep table and the refrigerator in the kitchen. The person in charge removed the knife from the area and placed it into the sink to be washed, rinsed and sanitized. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager is present during all hours of operation. Discussed with person in charge acquiring a certified food protection manager certificate. 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 3-compartment sink and hand washing sink in the food cooking area that are beginning to become detached from the wall. The 3-compartment sink and hand washing sink should be smooth and flush to the wall. Discussed with person in charge adding silicone/caulking around the sinks so that they are flush and smooth to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager is present during all hours of operation. Discussed with person in charge acquiring a certified food protection manager certificate. 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 an employee blow their nose and then begin putting away clean dishes without washing their hands first. Instructed the employee to wash their hands and explained that anytime they change tasks, they must wash hands prior to handling clean dishes or food. Employee washed their hands. 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. The soiled dish was placed in the sink to be washed, rinsed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several knives that were stored in-between the 3-compartment sink and the back wall. Person in charge removed the knives from that spot and placed the knives in the dish cleaning area to be washed, rinsed and sanitized. Discussed with person in charge proper storage of in-use utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-compartment sink and hand washing sink in the food cooking area that are beginning to become detached from the wall. The 3-compartment sink and hand washing sink should be smooth and flush to the wall. Discussed with person in charge adding silicone/caulking around the sinks so that they are flush and smooth to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no sanitizer test strips available for the chlorine sanitizer utilized at the establishment. Inspector used personal test strips to verify that the concentration of the sanitizer was at the appropriate concentration of 50-100 parts per million (ppm) and the test strips indicated it was between 50-100 ppm. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur within 10 days or no later than November 14th, 2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during normal business hours. 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 various salsas at the salsa bar such as Pico de Gallo and roasted tomatillo salsa with internal temperatures as measured using a probe thermometer of 47°-49° F. Per the person in charge, the salsa's had been in the salsa unit for just under 2 hours. The person in charge moved the salsas from the salsa bar to the reach-in unit to rapidly chill to 41°F. It was observed that the ice in the ice well was low. Person in charge replenished the ice well with more ice. Discussed regularly ensuring that the salsa unit is maintaining temperatures of 41°F or below. Discussed time as a control for the salsa unit. 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.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a pan of cooked pork ribs with an internal temperature as measured using a probe thermometer of 45-46°F inside of the reach-in unit across from the griddles. Per the person in charge, the pork ribs had been cooked at approximately 8:00 AM in the morning. The observation was made after 3:00 PM, therefore the cooked pork ribs did not meet the proper cooling parameters of cooling the food to 41°F within a total of 6 hours. Person in charge embargoed the cooked pork ribs. Please ensure that cooked foods that are cooled are cooled from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period of 6 hours maximum. Correct By: Corrected At Time Of Inspection