Fuego Mexican Food

Inspector's notes

Observed cooked cabeza and al pastor date marked 2-3 days prior near cooling rack in walk-in refrigerator with an internal ambient temperature of 45º. Cooked meats were near trays of hot carne asada in the process of cooling. Separated items in the cooling process from items that have already been fully cooled and moved to an alternate location in the walk-in to rapidly cool to below <41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed carne asada cooling on a speed rack, placed in slots directly below trays and other cooled items. Discussed with staff and rearranged items so that food still in the cooling process were left uncovered and open with space for air to properly circulate and promote cooling. Discussed moving bread from top shelf and using the top shelf for cooling as well. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several spray bottles with no common working names written. Employees labeled bottles during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bucket of frozen chicken thawing in a bucket of water in the preparation sink. Discussed proper thawing methods with employees. Employees began thawing with running water. 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 build-up of dried organic matter and soda on multiple nozzles of the soda machine. Discussed increasing cleaning frequency to at least once per day. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked birria, sausage, beef consomme, miscellaneous salsas (verde, red, mild), cooked al pastor, prepared rolled tacos, and containers of sour cream with an internal temperature of 48-50*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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. **Second consecutive violation**

Inspector's notes

Observed a bent sheet of metal at base of door to the walk-in, causing an exposed gap between the outside and the inside of the walk-in refrigerator. Observed a gap in the wall of the walk-in between the walk-in and the neighboring refrigeration unit. Physical facility must be maintained in good repair at all times. Discussed solutions to repair the gaps in order to better insulate the walk-in unit. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cubed ham on bottom shelf of standing refrigerator with an internal temperature measuring 44-48*F. Observed that top shelf of refrigerator had boxes of tamales and tacos and bags of cheese and bread. Discussed reorganizing refrigerators so that the top shelf of the refrigerator is not densely packed. Discussed keeping TCS foods above packaged non-TCS foods in order to allow the cold air in the refrigerator to circulate and regulate the temperature in the refrigerator. PIC voluntarily disposed of the containers of cubed ham. Corrective action: Corrected at time of inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Observed rice cooling in a large flat pan in large double door reach-in. Holding 78*f degrees. Per Person in charge (PIC), Rice had been set to cool on pan at 9am. Embargoed. Discussed cooling items in walk-in fridge to rapidly cool items in the cooing time frame.

Inspector's notes

Observed three containers of Birria dated 10/11 in double door reach-in fridge, todays date 10/21. Embargoed. Discussed date mark applicable items needing to be discarded after 7 days with PIC

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 rice in double door unit cooling in a deep pan holding at 48*f degrees. It was determined cooling started at 7 am. Rice Discarded, cooling must be achieved in 6 hours total. From 135-70*f in 2 hours and 70-40*f degrees in 4 more hours. Correct By: Corrected At Time Of Inspection

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 shredded beef holding on the grill at 109-118*f degrees. Determined batch of beef had been holding for less than 2 hours. Reheated to 165*f degrees. Corrected. Observed cooked rice sitting out on kitchen counter holding at 117*f degrees. Chef had just finished cooking. Rice moved to walk-in to cool in a shallow pan. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed tortillas storage in consumer shopping bags on cookline and double door reach-in. Explained shopping bags have toxic chemicals that can get into food. Owner switched bags out at time of inspection. 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. Todays date 10/23. Observed large container of tomato sauce in double reach in cooler with a date mark of 10/14. This is 2 days past required discard date of 7 days for ready to eat (RTE) and temperature control for safety (TCS) foods. Owner discarded at time of inspection 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 Raw carne asada found at 50*f degrees in cookline reach in cooler. Upon further investigation with owner raw carne asada was prepared that morning and placed in reach-in discussed proper cooling technique's and appropriate cooling locations. Manager moved to double door reach-in to cool back down to 41*f degrees. Correct By: Corrected At Time Of Inspection