Ajo Al's Mexican Cafe

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace cutting boards to allow for a smooth and easily cleanable surface. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: In single door reach in refrigerator near warewashing machine, door handle broken and on cook line, in hot holding boxes, door seals breaking apart. Repair door handle and door seals. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In bar dining area, tortilla maker with flour and oil on unit. Per manager, tortilla maker is not used. Remove tortilla maker from dining area. If establishment wants to use tortilla maker at current location, contact inspector for instructions on remodel for addition of handwashing sink. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, TCS foods (cooked meats, cooked sauces) without proper date mark. Per employee, TCS foods were prepared >24 hours/ 2 days ago. Employee provided preparation dates on TCS foods (cooked meats, cooked sauces). RTE/TCS foods requiring date marking are to 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. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: In walk in cooler, three containers of cooked beef with preparation date of 3/9, one day past discard date. Containers of cooked beef were discarded. See embargo form. RTE/TCS foods requiring date marking are to 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

Throughout establishment, cutting boards deeply scored. Resurface or replace cutting boards to allow for a smooth and easily cleanable surface. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: In single door reach in refrigerator near warewashing machine, door handle broken and on cook line, in hot holding boxes, door seals breaking apart. Repair door handle and door seals. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar handwashing sink drain, water slow to drain. At time of inspection, water on outside of drain. When asked, employees unable to provide timing of how long drain has not been draining properly. By end of inspection, drain had slowly drained to prevent overflow of sewage. Plumbing company was called at time of inspection. Ensure drain is working properly. Corrective Action: Correct within 24 hours.

Inspector's notes

In the walk-in cooler, observed several uncovered, prepared foods and sauces. Foods that are not cooling shall be maintained covered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the steam bath, observed white cream sauce/125F. All other foods were observed at or above 135F. Per staff, the sauce was prepared from scratch and was within safe time parameters. The sauce was reheated to 165°F at time of inspection, and will maintain at or above 135 in the steam bath. Corrective Action: 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.......In one of four steam baths, observed TCS food holding below 135F including beans/106F, green sauce/110F, and ground beef/113F. Per manager, the pilot was out beneath the well, and the pilot was then lit and adjusted. It was determined that the foods in this section were within safe time parameters, and were sent to the grill/oven to be reheated to 165F for 15 seconds prior to hot holding at or above 135F. Staff will monitor the unit to ensure it is operating correctly. Correct By: Corrected At Time Of 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.......At the bar handwashing sink, no single use towels were available for a food service worker after washing his hands. Disposable towels were obtained. 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.........In the prep cooler/59-60F on the line, observed TCS food holding over 41F including shredded red cabbage/61F, shredded cheddar jack cheese/55F, cut lettuce/48F, cut tomatoes/52-53F, sour cream/53-55F, guacamole with cut tomatoes/54F, tomato pico/54F, and shredded cheese/55F. Maintain cold TCS food at or below 41F. It was determined that the foods had been refilled within two hours, and ice baths were set up for the open top. Foods in the lower part of the unit were transferred to the walk-in cooler. The manager immediately scheduled repair service for the unit. 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......In the reach-in and walk-in refrigerators, observed salsa/46F at least 12 inches deep in containers. Per staff, the salsa was just prepped and within safe cooling parameters. Ice wands were added to all the containers to facilitate cooling. Correct By: Corrected At Time Of Inspection