Julio G's / Julio's Too

Inspector's notes

Observed build up of dark residue on soda nozzle gun at the bar, on the soda fountain nozzles, and on the shoot of the ice machine at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection. *Consecutive repeat violation: 2nd*

Inspector's notes

Observed an employee beverage stored on the shelf above the cold table on the main cookline and take out kitchen. Also observed uncovered employee drink in the reach in cooler directly next to the cookline stored above open food. Ensure employee beverages are stored away from food prep areas. The PIC remove the beverages at the time of inspection. Corrective Action: Corrected at time of inspection. 6-303.11 - Core: Intensity-Lighting Addl Notes: Observed insufficient lighting in dry storage area in the BOH, the light bulbs are out/ not working. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. PIC is in the process of getting new light bulbs for the area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of dark organic matter on soda nozzle gun at the bar, on the soda fountain nozzles, and on the shoot of the ice machine at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beef 46*F, shredded chicken 50*F, cooked rice 51*F, cut tomatoes 50*F, raw beef 51*F, shredded beef 56*F, pico with TCS cut tomatoes 57*F in the walk-in cooler at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, temperature was turned up on the walk-in cooler to defrost unit 20 minutes prior to the time of inspection. PIC turned the unit back down to maintain temperatures of TCS at 41*F or below at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa with TCS cut tomatoes 57*F-60*F in 20 gallon bin cooling in the walk-in at the time of inspection. Also observed meat broth 107*F in a uncovered pot deeper than 4" cooling in the walk-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per PIC, salsa was made three hours prior to the time of inspection and broth was made less than an hour prior to inspection. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two roll up garage doors and two doors open from the outside to the restaurant at the time of inspection. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. PIC closed doors at the time of inspection. Provided handout for protection of outer openings at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed outside back of establishment grease trap to be overflowing onto back parking lot. Per PIC, grease trap was emptied day prior and overflow was from dishwashing machine - no grease was observed on ground. Per PIC, plumber had already been scheduled to come snake drain the following morning - had PIC call for plumber to come out during inspection. PIC stopped running dishwashing machine and stated they would not run it again until plumber snaked drain. Grease trap stopped overflowing after dishwashing machine was stopped; plumber arrived to snake drain during time of inspection. Discussed proper disposal of sewage and procedures for when overflow occurs. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed floor drain next to chest freezer to not be draining, causing disposed mop water to overflow onto the floor. Reviewed with PIC proper disposal of mop water. PIC was able to unclog floor drain during time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) was present at the establishment during time of inspection. PIC said they scheduled a CFPM exam for 10/12. A Certified Food Protection Manager is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trays of chimichangas and flautas in the process of cooling in the reach-in cooler stacked directly on top of each other as to prevent circulation of air in the cooler. Discussed with PIC ensuring items are stored in coolers staggered on separate shelves to encourage better air flow and faster cooling. Ensure two-door reach-in cooler is not overfilled to encourage circulation. PIC rearranged items and moved them to other cooling units at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC signed up for a CFPM class for the following month. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chimichangas filled with cooked meats measuring 49°F in the reach-in cooler. Per PIC, the chimichangas had been in the reach-in cooler since the previous day. Chimichangas were discarded by PIC. Also observed pico de gallo in the reach-in cooler at 51°F. Per PIC, the pico de gallo was prepared two hours previously and was moved to the walk-in cooler to cool down to 41°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler containers of cooked chicken and a tray of cooked pork without date marks. Per PIC, the chicken and pork were prepared two days prior. PIC properly date marked all RTE/TCS foods at the time of inspection. Discussed with PIC that 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.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 an accumulation of pink and black soil/organic matter on the top interior surface of the ice machine. Food and non food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. The PIC will have the unit cleaned and increase the cleaning frequency. :