Ajo Al's Mexican Cafe

Inspector's notes

Observe frozen chilies thawing in a plastic container of stagnant cold water back of house. 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. PIC turned on cold running water to circulate water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy buildup of grease throughout exhaust hoods above main grill on the line. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Top shelf over cook line has buildup of food debris. Floor area under soda gun in bar has thick syrup build up. Bare wood shelf with coke cooler on top is bare wood in disrepair. Replace and seal any bare wood.

Inspector's notes

Observed an employee bus dirty dishes and then turned around to grab a cold bottled beer from the cooler to serve, without washing their hands. The employee was stopped and reeducated on when to wash. They then washed their hands and sanitized the outside surface of the bottle. Discussed the importance of handwashing in reducing foodborne illness risks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce (48°F), shredded cheese (51°F), diced tomatoes and tomato-based products (49-52°F), and raw and cooked meats (50-52°F) being cold held above 41°F on the middle prep table of the cook line. After 30 minutes of having the unit closed, temperatures captured by the min/max thermometer confirmed the unit is working. The manager confirmed that cold holding temperatures were met during their line check at 11 AM. All foods were placed in ice baths to rapidly chill. Employees are to keep the doors and lids shut when not in active use to help preserve temperatures. Discussed the importance of maintaining cold holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet tan buildup in the keg cooler and dried sticky substance on the tubing connecting the kegs to the pour nozzles. Also observed food debris buildup in the deep freezer by the salsas. Discussed routine cleaning on high-touch surfaces and equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Action: Correct prior to next routine inspection.

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 employee handwashing sink, by the checkout station, without paper towels available. An employee replaced the paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks.. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed ice crystal build up underneath the cooling unit which was dripping down onto an open bag of frozen corn. Alerted the manager who discarded the corn, at time of inspection (see embargo). Establishment to manage the leak and ice crystal build up from the cooling unit. Staff to avoid placing open foods directly below the cooling unit. Staff to cover foods promptly once frozen to help protect food from possible contamination. Discussed protection of foods with management Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping bucket with 0 PPM of quat. Upon further investigation, it was determined that the automatic dispenser was not hooked up to quat concentrate. No dishes were being washed in the three compartment sink, during observation, and the sanitizing basin was empty. Staff replaced the quat concentrate and changed all their wiping buckets which then read in the recommended range (150-400PPM). Discussed routinely checking the sanitizer concentration and provided guidance. :

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment In the walk-in freezer, condensate is leaking onto storage rack surfaces and freezing. PIC agreed to have surfaces cleaned of ice and have refrigeration unit inspected/repaired. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces In the kitchen, exterior surfaces of the 2 door reach-in refrigerator on South end of line, the drawer gaskets under the griddle, and the exterior surfaces/handles of the hot holding cabinets on South end of line all of a build of of food residue or other matter. PIC will have items cleaned and maintained clean. Correct By: Correct Prior To Next Routine Inspection