Birrieria Don Jose

Inspector's notes

Throughout the establishment, observed cooked hotdogs, deli ham, refried beans, cooked rice, in house salsa, pozole, cooked chicken, cooked tripas (cow intestines), cooked potatoes, cut cabbage, pickled carrots, pico de gallo, and cooked shrimp with no date marking. Person in charge states these food items were made 1-5 days prior to the 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container that margarine was packaged in being used to store pooled eggs. Single-use food containers are intended for single-use and may not be re-used for storage of food. Person in charge states they will get rid of the container. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the second room of the walk in cooler not having enough/adequate lighting making it difficult to see the food being stored there. Please ensure there is adequate lighting in all areas where food is being stored/worked at. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment prepares and serves raw marinated shrimp ceviche as ready to eat but maintains no parasite destruction letter from seafood provider.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer residual in the wiping-cloth bucket. The manager then added bleach and checked- ok at 100 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no detectable chlorine sanitizer residual in the sanitizing compartment of the 3-compartment sink during dishwashing. The manager then remade and rechecked the sanitizer- okay at 100 ppm chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer residual in some of the wiping cloth buckets. The employee remade and rechecked the buckets- okay at 100 ppm Cl2.

Inspector's notes

Observed employee washing hands at the 3 compartment sink. Manager talked to employee and told them to wash hands at hand sink. Ensure that hand washing occurs only at the hand sinks. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no paper towels at front hand sink. Manager found paper towels and placed them at hand sink. Ensure there is paper towels with dispenser at each hand sink. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed plastic containers stored inside front hand sink. Observed boxes and equipment stored in front of the back hand sink and inside the basin. Manager removed the items. Ensure that all hand sinks are open and accessible at all times. 6-301.11 - Priority Foundation: 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.

Inspector's notes

Observed cooked veggies and meat in a 3 gallon bucket at 150F, just removed from the stove, and no ice around the product. Manager separated the food and but in ice baths up to the level of the food. Ensure that foods cooling have no lid, thing, and stirred to get to below 70F within 2 hours, and below 41F within 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large leak from the sewer pipes at the back hand sink. Ensure that sinks are corrected to keep sewer water in the pipes. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak coming from the 3 compartment sink faucet. Please correct. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a grill outside of the establishment. Please remove. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the hand sink located in front of the grills/stove. PIC provided a roll of paper towels. Also observed a container in the sink basin. The container was removed. Hand sinks must be supplied with hand drying provisions and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a closed container of ceviche shrimp cooked in lime juice stored over closed containers of juice. PIC stated that it was employee food. PIC labeled the container as employee food and moved it to a designated area on the lower shelf of a refrigerator. Please keep designated areas for employee food and store all food items in a manner that prevents cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked peppers, grilled onions, tripas, and steak at 108-118F in the steam table. PIC said they were cooked within the last hour. PIC reheated the food to 165F. TCS food items must be holding 135F or greater when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sour cream in a sauce bottle on the top portion of the prep table, holding 50F. The container was shallow, and the bottle was not receiving enough cold air to maintain cold temperatures. PIC said the bottle was placed there 20 minutes prior. PIC moved the bottle to the walk-in refrigerator and replaced it with another bottle that was already 41F. Also observed pozole, pollo, and raw chicken holding 43-46F in the walk-in refrigerator. The unit is holding 41F on the left side, and 47F on the right side, as there are two separate compressors. PIC moved the food items from the right side to the left, and uncovered them to allow them to cool properly. Also observed sauce cups of red salsa holding 43-47F in the refrigerator next to the drive through windows. It was determined that the container is taken out frequently for drive through orders. PIC placed ice into the container. TCS food items must hold 41F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of red salsa dated on 7/25 in the walk-in refrigerator. PIC discarded the item. TCS food items must be stored for no more than 7 days.

Inspector's notes

Observed no consumer advisory and asterisks for the food items that include undercooked eggs if requested. These items include Huevos Rancheros and Chilaquiles. Please provide a consumer advisory on the bottom of each page on the menu. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the compressor located in the right side of the walk-in refrigerator to be blowing out air at 47F. Please call for maintenance to ensure temperatures do not exceed 41F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the back door of the kitchen with the weather strip coming off, allowing light and air in. Please replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak coming from the 3 compartment sink faucet. Please correct. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a grill outside of the establishment. Please remove. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a Styrofoam container with cooked chicken inside. Employee stated it was hers and labeled the container for "personal" use. Please ensure all personal items and belongings are properly labeled and stored. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 <10ppm chlorine concentration in the 3 compartment sink that had dishes inside. Also observed <10ppm chlorine in the sanitizer bucket on the line. Inspector demonstrated proper dilutions and tested the concentration to 50ppm. Chlorine sanitizer concentrations must be between 50-100ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 multiple packaged flan in the dessert display cooler with no date on it. PIC placed the date label on the containers. TCS food must be dated and stored for no more than 7 days. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed 2 cans of Raid ant & roach spray near the chemical storage area. PIC discarded the cans. Pesticides are not permitted to be stored inside of a food establishment for contamination purposes. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed bowls stored in multiple dry food items that are used to scoop the item out. PIC removed the bowls. Discussed using scoops with handles only, to prevent contamination. Correct By: Corrected At Time Of Inspection

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 hand soap at the hand sink located near the front counters. PIC put a hand soap bottle next to the sink. Hand cleanser must be available at all times. 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 bacon wrapped hot dogs holding 72-118F in a metal container on a table by the flat top grill. PIC stated they were cooked recently, and reheated the hot dogs to 165F, captured using inspector's thermometer. TCS food items must be held at 135F or greater when hot holding. 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 the following TCS food items in the walk in refrigerator: Beef birria 58F, beans 50F, carne asada 48F, salsa 46F. PIC discarded the birria and placed the other items in an ice bath to cool to 41F. TCS food must be stored at 41F or below when cold holding. 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 all TCS food items in the walk in to be 44F or greater and the ambient air temperature of the unit holding 45F, captured using inspector's min/max thermometer. Operator stated that she called for service. Refrigeration temperatures must be 41F or below. 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. Observed many TCS items stored in deep containers and covered. Discussed using shallow pans 4 inches or less, and leaving food items uncovered until the internal temperatures are 41F. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Operator could not locate a probe thermometer to check for hot and cold food temperatures. Please obtain by re-inspection date. Correct By: Correct Prior To Reinspection