La Michoacana Al Natural

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The lemon-squeezer has green paint that is peeling off from the inside of it. The manager then discarded it. Do not use utensils that have peeling paint. Corrective Action: Corrected at time of inspection.

Inspector's notes

The cold water faucet in the restroom is dripping and has been shut off at the valve below. The other restroom has both faucets shut off, but the restroom was posted closed. A repairman is reported to be coming tomorrow to repair the faucets. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice cream scoop submerged under water measured 93*F. In-use ice cream scoops must be stored under running water or in water at a temperature of 135'F. 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. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water handle for handwash sink in front area broken and does not dispense hot water. Front handwash sink only dispenses cold water. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Establishment has hot water under pressure via other fixtures. Corrective Action: Correct prior to re-inspection on 3/14/2025.

Inspector's notes

Observed ice cream scoop submerged under water measured 93*F. In-use ice cream scoops must be stored under running water or in water at a temperature of 135'F. 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. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

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 wash hands in food prep sink at time of inspection. Informed employee that handwashing is to be done only at handwashing sinks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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. Addl Notes: Observed employee wash hands for a few seconds without soap in between changing tasks; after handling cash register and proceed to handle food. Employee was instructed to properly wash hands with soap at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoop container being stored in handwashing sink located at front. Handwashing sink is to be used for handwashing only. PIC was asked to move handwashing sink at time of inspection. 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 cut watermelon in walk-in unit with no datemark on it. PIC stated watermelon was cut the day prior. PIC datemarked item at time of inspection. 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 ice cream scoop submerged under water measured 78'F. In-use ice cream scoops must be stored under running water or in water at a temperature of 135'F. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no handwashing cleanser available at handwashing sink located by the warewashing area. Observed no handwashing cleanser available at handwashing sink located in serving area at the front. PIC restocked both handwashing sinks with handwashing cleanser at time of inspection. Handwashing cleanser must be provided at handwashing sinks at all times. Corrected Corrected At Time Of Inspection. 2nd consecutive violation 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 no hand-drying provision available at handwashing sink located by the warewashing area. Observed no hand-drying provision available at handwashing sink located in serving area at the front. PIC restocked both handwashing sinks with paper towels at time of inspection. Hand drying provision must be available at handwashing sinks at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed ice cream scoop submerged under water measured 90'F. In-use ice cream scoops must be stored under running water or in water at a temperature of 135'F. PIC cleaned and sanitized ice cream scoop and restocked pan with water measuring 136'F and submerged cleaned ice cream scoop in pan at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink near three comp sink had a first aid kit and a plastic food container in the basin. Person in charge was made aware of situation and employee cleared sink right away. Please ensure hand sinks are cleared and available at all times. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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-Hand washing >> Observed hand wash sink next to prep area without soap, as well as the hand wash sink near the 3 comp sink did not have soap available. Person in charge got soap to place at sinks. Discussed the importance of having a properly stocked washing station to avoid contamination of food or surfaces. 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 hand wash sink at the front counter without paper towels/ or hand drying equipment. Person in charge replaced paper towels. Discussed importance of having hand drying provisions readily available for employees to encourage proper handwashing throughout the establishment. Correct By: Corrected At Time Of Inspection