Salsitas Mexican Food

Inspector's notes

Observed kitchen hand sink faucet handle corroded and in disrepair preventing proper operation for effective hand washing. PIC will repair.

Inspector's notes

Observed household insecticides (Raid and Ortho Home Defense) stored in back kitchen dry storage room. Household pesticides are not approved for a food establishment.

Inspector's notes

Observed Ice scoop stored on top of ice machine. Ice scoop must be stored in a protective container, clean container/tray. At time of inspection, Pic removed and washed scoop and put in clean container.

Inspector's notes

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 employee washing vegetables in handwashing sink. Discussed with person in charge that handwashing sinks can only be used to wash hands. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ripped corner edge and lose tile in back of kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed ripped corner edge and lose tile in back of kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager present at time of inspection. All risk factors and AMC requirements were in compliance at time of inspection.

Inspector's notes

Observed chlorine sanitizer solution in three bay sink with a 10ppm level as well as have washed dishes. Had person in charge ensure solution was between 50ppm and 100ppm as well as wash dishes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menudo cooked yesterday with an internal temperature of 50F. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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

Observed salsa at salsa bar with an internal temperature of 50F, had person in charge move items to reach in fridge, as well as walk in fridge with an internal temperature of 50F with TCS foods such as salsa, Cheese, raw pork with an internal temperature of 47F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked food from yesterday such as menudo in large plastic containers with an internal temperature of 50F. 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: Correct prior to next routine inspection.

Repeat Violation 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 cooked birria in back fridge unit at temperature of 50F. Person in charge states that it was cooked yesterday at 7pm. Had person in charge discard food item as it has been longer than the 6 hour cooling time. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked beef and chicken dishes on hot holding unit with an internal temperature of 110F. person in charge states they were put on unit 2 hours prior as hot unit was heating up. Had person in charge reheat items to 165F. Discussed turning on hot holding unit first thing when opening. 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. Observed salsas on salsa bar with an internal temperature of 47F. Person in charge states that the food items were placed there about 2 hours prior. Had person in charge put salsas back in main fridge to reach desired temperature of 41F. Discussed proper cold holding of salsas in unit Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed hydrated masa being stored inside and in direct contact with inside of grocery store bag in prep fridge on cookline. PIC stated that establishment uses masa to make tortillas. Had PIC move masa to food grade plastic container. Grocery bags are not made of food grade plastic and could lead to contamination of food. Discussed with PIC importance of storing foods in food safe containers to prevent migration of deleterious/potentially harmful materials. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. Observed walk-in fridge to be holding at 41.7-42*F. Establishment was not storing any TCS items in unit at time of re-inspection and was utilizing other tall reach ins to hold TCS items, observed at or below 41*F. Also observed establishment using shallow pans and ice baths to cool refried beans at time of inspection. PIC stated tech from prior day had emptied and refilled freon for unit. Non-TCS foods in walk-in were observed at 44*F. Had PIC call to have walk-in serviced. Observed establishment to be heating three large pots on stove of tomatillos for salsa, pinto beans, and meat. Cold holding units must be below 41*F to ensure that TCS foods are kept at or below 41*F. 24 hour reinspection will be conducted. Discussed MCESD’s policy regarding permit suspension for inadequate cold holding after 24 hours. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation 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. Upon re-inspection, walk-in was observed holding salsa, cheese, milk/cream, meats, eggs, leafy greens, hot dogs, bacon, and cooked veggies between 43 and 44 degrees F. The ambient air temperature in the walk-in was at 42.6 to 43.1 degrees F, using a min max thermometer. Per PIC, repair services came in on Friday and put in a barrier between input and output fans. Informed PIC that the foods listed need to be at 41 degrees F or below. Instructed PIC to have the unit serviced to ensure that all TCS food items are held at proper temperatures of 41 degrees F or below. PIC moved items to large 2 door reach in. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. Observed paper towels to be unobtainable/in inoperable dispensers at hand sinks in women's and men's restrooms and no other hand drying provision was observed in restrooms. Paper towels or other approved hand drying provision must be available at all hand sinks to promote proper handwashing. PIC provided obtainable paper towels to restrooms. 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 metal vegetable dicer with visible food debris in crevices of plunger part, between dicer blades, and around base of equipment. Vegetable dicer was stored as clean on clean dish rack across from three compartment sink. Had PIC re-wash, rinse, and sanitize equipment. Discussed with PIC that food contact surfaces must be fully cleaned and sanitized to sight and touch to prevent growth of pathogens. Correct By: 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 red salsa, green salsa, and menudo in lidded, deep plastic tubs more than a foot deep inside tall reach in unit next to dry storage at 49-57*F. Unit observed at 38*F. PIC stated that items were prepared yesterday and contained tomatoes and tomatillos. PIC stated items were put into unit after being prepared. All other TCS items in unit were observed at or below 41*F. It was determined that improper cooling was the cause of the items being out of temperature. Discussed with PIC that TCS items must cool from 135*F to 70*F within 2 hours and from 70*F to 41*F within an additional 4 hours to prevent growth of pathogens. PIC discarded items at time of inspection as 6 hour cooling parameter had been exceeded. 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 raw beef, cooked beef, sour cream, adobo sauce, birria consume, refried beans, cooked pinto beans, cooked potatoes, cooked green chile pork, and cooked carrots/onions in walk in at 47-80*F. Unit was observed at 46*F. PIC stated all items had been in unit since yesterday or beyond. PIC discarded all items. TCS items must be held at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

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. Observed tres leches cake with a prep date of 10/15, rice pudding with a prep date of 10/20, and cheesecake with a prep date of 10/20 in small dessert fridge next to cashier station. PIC discarded items. TCS items may only be kept for a maximum of 7 days (prep date + 6 days) to prevent growth of pathogens. TCS items must be sold or discarded within 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed spray bottle of degreaser being stored above clean dishes on clean dish rack across from three compartment sink. Also observed spray bottle of windex being stored above single use straws/containers for customer orders near cashier station. PIC moved items to proper storage. Chemicals and other potentially toxic materials must be stored in a way to prevent contamination of food, food contact surfaces, and equipment. Corrected At Time Of Inspection PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling Observed several containers of pill form pain reliever medicines including personal prescription medication stored on shelf above prep table on cookline. Also observed first aid kits being stored over prep table in kitchen. PIC moved items to proper storage at time of inspection. Medicines and first aid supplies must be stored in a way to prevent contamination of food, food contact surfaces, and equipment. Corrected At Time Of Inspection Correct By: Corrected At Time Of Inspection

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. Observed walk in fridge holding various TCS items to be at 46*F. PIC called manager who called for service of walk in. A 24 hour reinspection will be conducted. Cold holding units holding TCS items must be at or below 41*F, or otherwise working at a capacity to maintain TCS items at or below 41*F to prevent growth of pathogens. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed hydrated masa being stored inside and in direct contact with inside of grocery store bag in prep fridge on cookline. PIC stated that establishment uses masa to make tortillas. Had PIC move masa to food grade plastic container. Grocery bags are not made of food grade plastic and could lead to contamination of food. Discussed with PIC importance of storing foods in food safe containers to prevent migration of deleterious/potentially harmful materials. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak from plumbing under three compartment sink. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection