Burrito Express

Inspector's notes

Observed spatula with white food debris. PIC stated that spatula was put away as clean. Informed PIC that all food-contact surfaces should be clean to sight and touch. PIC properly washed, rinsed and sanitized the spatula at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled bottle with blue liquid sitting underneath the cashier's counter. Informed PIC that all chemical containers should be clearly and individually labeled with the common name (e.g., Windex). PIC corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an air break at the 3-compartment sink. Informed PIC that an air gap of at least 1 inch is required at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed several deep white sour cream containers with blue lids holding foods like red and green salsa, several different cooked meats with juice and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed a frozen large ziploc bag of ham sitting in the basin of the hand wash since next to the prep table. Discussed with PIC hand wash sinks shall be maintained as accessible at all times and thawing shall be done in a prep sink under cold running water or in refrigeration. PIC relocated all items blocking handwash 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 16 oz bottles of strawberry lemonade and mango lemonade sold in the Pepsi refrigerator by the front door. Observed labels missing approximate weight, location where the product was made, and ingredients. Per PIC the lemonades were made at a different location, by a different business called Lemonade Plug and provided an invoice. Invoice states a personal home address for the business and unable to obtain address of facility the lemonades were made in. Discussed with PIC all food must be obtained from an approved source as defined by law. Place the strawberry lemonade and mango lemonade under true embargo. True embargoed items are set aside and will not be used/sold until proof these items coming from the Lemonade Plug are an approved source. Corrective Action: Correct prior to re-inspection 9/15/25

Inspector's notes

Observed an unlabeled spray bottle in the back of the facility storing a green liquid. PIC was not aware of what the liquid was and opened the bottle to smell. Still unable to determine what it was he asked employees and discovered it was degreaser. Discussed with PIC the safety of labeling all chemical bottles with common name. PIC labeled bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several deep white sour cream containers with blue lids holding foods like red and green salsa, several different cooked meats with juice and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed employee come in from outside via the back door. Employee went to three compartment sink so set up for washing, then went into the kitchen moved some equipment and then washed hands for less than 10 seconds. Discussed the importance of proper hand washing procedures with 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. Also discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs, after eating, smoking, touching a door and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several deep white sour cream containers with blue lids holding foods like red and green salsa and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed dust build up and grease build up on the ventilation system both moveable and fixed parts. Also observed dust build up and grease build up on the cold holding unit next to the stove and the wall outside of the cooking ventilated area. Discussed with PIC ventilation systems shall be cleaned frequently enough to prevent accumulation of dust and grease buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) 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 several deep white sour cream containers with blue lids holding foods like salsa and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed differenct spray bottles of sanitizer spray above an open box of onions and next to other closed containers of food on the food storage shelf across from three compartment sink. No contamination observed. Discussed with Person in Charge (PIC) Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the refrigerator by the register to have 2 large sour cream containers of red and green salsa, filled deeper than 4 inches with internal temperatures of 67*F to 69*F. Per PIC the salsa was made more than 4 hours prior to inspection. Discussed with PIC 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. Embargoed the salsa and PIC discarded. Also discussed that single -use containers are not designed to be washed, sanitized and reused. Discussed to not reuse single-use containers for direct contact with food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the hand wash sink at the back entrance of the kitchen and also at the three compartment sink to have either seperated caulking, missing caulking or an orange organic matter on the existing caulking. Discussed with PIC fixed equipment that is not easily moved to properly be cleaned shall be sealed to create a smooth and cleanable surface and to avoid trapping contaminants. Per PIC a workorder will be placed right away. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: 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. >>>Observed employees to be washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. 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 in salsa refrigerator near register large buckets filled with 1oz portions of red and green salsa with an internal temperature of 46*F. The unit has an ambient temperature of 47*F. Per PIC the red and green salsa has been in the unit for less than 4 hours. PIC relocated the red and green salsa and put in the main reach-in refrigerator to rapidly cool. Discussed with PIC to not use the salsa refrigerator until the unit is fixed. 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. >>>Observed in bottom prep table across from the stove top with pork taquitos at an internal temperature of 48*F. Per PIC the taquitos were just prepped and placed in the unit less than 4 hours prior to inspection. PIC relocated to main reach-in refrigerator to rapidly cool. Discussed with PIC cooling shall only occur in the reach-in refrigerator and not in the prep table. All TCS items must be 41*F before going into the prep table unit. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required >>>Observed several portion containers stacked on top shelf near three compartment sink with water in between each container. Discussed with PIC clean dishes shall be stored away as clean after they airdry. PIC unstacked at time of inspection to put away once the containers were dry. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-104.11, Pf: System-Distribution, Delivery, and Retention _ Noted the hot water in the restrooms took over 2 minutes to get to point of service. Please check the recirculation pump to make sure it is working. Hot water must be at point of service within 45 seconds upon activation. Will follow up with the final construction inspection of the remodel. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed __ Noted the saw cut on the concrete floor near the 3-comp has not been filled to the same level of the floor. Please fill the saw cut with siliconized floor filler. seal the gaps at FRP panels and the trims and anywhere that has the thickness of a business card. Also, the lid for the access point of the grease interceptor has gap around it. Provide a lid that will fit the opening and flush with the same level of the floor. It can be a secondary lid. Correct By: Correct Prior To Next Routine Inspection