Jalapenos Sonora Grill

Inspector's notes

Observed front of house handwashing station by grill area with metal tongs inside sink and back of house handwashing station by the dish pit area blocked by a metal scrubber and rag inside sink. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed raw meat scraps stored with TCS foods in the reach-in freezer located back of house. PIC stated the scraps are saved for personal use as dog food. Advised PIC to properly label or designate items intended for non-food-service use to prevent accidental cross-utilization. PIC voluntarily discarded the meat scraps at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS (Time/Temperature Control for Safety) food items on the salad bar (e.g., Sliced tomatoes, cut cucumbers, roasted peppers) being held using Time as a Public Health Control without proper time markings. Per the PIC, the items were placed out at 11:00 AM and discarded between 2:00 PM – 2:30 PM. While the facility uses a whiteboard with checkmarks to track when items are swapped, there is no recorded 'start' or 'discard' time for the individual food items. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen beef sitting out at room temperature to thaw. Alerted the manager, who stated they took it out of the freezer less than 30 minutes prior. Staff moved the beef to the prep sink and placed it in a pot with cold running water, covering the beef. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy, greasy, black buildup on the ceiling vents throughout the main kitchen. The manager stated they clean these vents every 2 weeks. More frequent cleaning may be needed. Also observed multicolored organic matter on the grates inside the walk-in. Discussed cleaning frequencies with staff. Observed a few ceiling tiles near the walk-in with peeling paint. Staff to clean and properly seal. Discussed physical contamination risks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) was onsite. A 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 a pot of cooked beans (120-125°F) sitting on the grill. Alerted staff who reignited the flame underneath the pot to reheat the beans. Except during preparation, cooking, cooling, or when time is used as a control, all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at the time of inspection. Discussed the importance of keeping Time Temperature Control for Safety (TCS) foods out of the temperature danger zone. Discussed hot holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the internal cavity of the hood above the charcoal grill with a heavy amount of black buildup. One of the baffles was missing, and a thick layer of black organic buildup was coating internal components critical to the proper deployment of the fire suppression system. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly. Corrective Action: Correct prior to next routine inspection

Inspector's notes

No person in charge at time of inspection. Based on conversations with staff and the violations noted in this report, a lack of knowledge of food safety practices was observed. Staff were unable to find and provide their food handler cards.A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Called manager who stated get would train staff and ensure everyone has the proper certifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) as onsite. A 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 an employee on their phone and then switch over and don gloves at the cook station. The employee was stopped and told to dispose of the now soiled gloves and first wash their hands prior to donning a fresh set of gloves. 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. Gloves are not a replacement for proper handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handwashing sink, by the cook 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 accessible. Corrective Action: Corrected at time of inspection. 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. Addl Notes: Observed employee handwashing sink, by the cook station, without soap available. An employee replaced the soap 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 accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a squeeze bottle of sour cream (76°F) and chipotle mayo (82°F) out on the prep table by the cook station. Staff stated the squeeze bottles had been placed on the prep table around 20 minutes before the temperature was measured. Staff placed both squeeze bottles in the standing fridge at time of inspection to cool down. Also observed salsas in deep metal containers the grab and go counter sitting on top of ice. The top of the salsas measured 52-55°F. Staff stated salsas had been in the grab and go for around 1 hour. Alerted staff submerged the containers in the ice bath so the external ice reached the level of the food. Discussed proper ice bath use at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chlorine test strips were available on site at time of inspection. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips along with proof of purchase can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Obserfved two ceiling vent grates above the ice machine with thick black build up. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hood above the charcoal grill with heavy amounts of black build-up. One of the baffles was missing and the black matter was extending up into the hood. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND REPEAT. Observed both handwashing sinks without paper towels available. Also observed grill objects (spatula and grill cleaning supplies) in the basin of the handwashing sink nearest the grill. An employee replaced the paper towels and removed items from the sink basin, at time of inspection. We discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled onions (50°F), various salsas (50-47°F), chopped lettuce (53°F), grilled jalapenos (50°F), cooked beans (52°F), cooked meats (55-50°F), various cheeses (52°F) cold holding above 41°F in the walk in. The walk-in measured at 52.3°F with the min/max. Both thermometers were calibrated with staff onsite to ensure accuracy. Alerted the Person in Charge who stated they made everything in the walk-in fresh this morning and that no foods had been in the walk-in for more than 6 hours before temperature measurement. Staff moved most of the Time Temperature Control for Safety (TCS) foods to the onsite reach-in-standing fridge and reach-in freezer. Raw meats were placed in an ice bath and large salsa tubs were cooled with submerged bagged ice. Discussed the importance of routinely checking cold holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in measuring at 52.3°F on the min/max thermometer. The min/max was calibrated onsite with staff to show the accuracy of the thermometer. TCS foods were either iced or moved to the standing freezer or the standing fridge. Alerted manager who called a technician and placed an immediate work order for the walk-in. A temporary solution is in place to keep TCS foods cold until the technician can get the walk in working . A reinspection will be conducted in 24 hours to ensure cold holding capacity is met. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hood above the charcoal grill with heavy amounts of black build-up. One of the baffles was missing and the black matter was extending up into the hood. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly. 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 no paper towels supplied at the handwashing sink nearest the grill. 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-3-501.16(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 a small saucepan of beans (120°F) on the grill top measuring with an internal temperature below 135°F. An employee stated the beans had been cooked and placed on the grill less than 2 hours before temperature measurement. All other foods in the hot holding unit were above the required 135°F. The beans were reheated to 165°F and placed back on the hot grill, at time of inspection. Discussed maintaining the grill on an hot when storing hot holding foods. Discussed hot holding and reheating for hot holding requirements with staff. 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 various salsas which had been made on Sunday (3/17/2024) without date mark stickers. Alerted management who placed date marking stickers on the salsa containers, at time of inspection. Discussed date marking with the PIC. All RTE/TCS foods must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). If grabbing small quantities from the original date marked container, staff is to transfer date marking information to the new container. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with hamburgers without a consumer advisory. Staff states that hamburgers are served to the customers requested wellness and sometimes are undercooked as a result. Any foods which can be requested undercooked must have a reminder that directs the consumer to ask for additional information and have one of the 2 approved statements in the code. 1) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Discussed requirements with staff. Staff added a sticker with the first approved statement to their menus while EHS was on site. Highly Susceptible Correct By: Corrected At Time Of Inspection