El Quiche Pupusas

Inspector's notes

2nd consecutive violation. Observed TCS food items with internal temperatures between 43-52F in the prep cooler by the cook line. TCS food items included soft cheese, cut cabbage, cooked red tomato base salsa, and shredded cheeses mixtures of herbs, cooked shrimp, and beans. The person in charge discarded TCS food items that were stored in the prep cool for more than 4 hours and relocated remaining TCS foods with less than 4 hours to alternate cold holding units.

Inspector's notes

2nd consecutive violation. Observed prep cooler with minimum ambient internal temperature between 47-49F as measured by inspector min/max thermometer.

Inspector's notes

Observed TCS food items with internal temperatures between 57-58F in the reach in cooler by the front counter, and TCS food items with internal temperatures between 47-51F in the prep cooler by the cook line. TCS foods in the reach in cooler included raw shelled eggs and cut watermelon. TCS foods in the prep cooler included shredded mozerella, blocks of soft cheese, cut cabbage, cooked beans, cooked carne asada, and red salsa. The peron in charge stated TCS food items in the reach-in cooler had been stored less than 1 hour and moved the TCS food itmes to alternate cooler. The person in charge stated the items in the prep cooler had been stored for less than 1 hour and placed them on ice bath for rapid cooling.

Inspector's notes

Observed no date marking for cooked TCS foods stored in the reach in cooler. Observed no evidence of a date marking system and no date marks on any food container in the establishment. The person in charge stated the foods were cooked the day prior and marked the food containers accordingly.

Inspector's notes

Observed reach in cooler with minimum ambient temperature of 62.6F and prep cooler with minimum ambient temperature of 56.8F as measured by inspector min/max thermometer.

Inspector's notes

Observed bags/containers with no food labels of dried shrimp, dried sardines, flour tortillas, beans/seeds, cheese wrapped in corn husk, creamy cheese, and roasted grasshoppers displayed for retail sale on shelves and reach in cooler around the dinning room. The person in charge stated some food items are recieved prepackaged in bulk and others are further portioned and repackaged onsite from bulk. Discussed food label Basic Requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). The person in charge removed all food items not properly labeled from display for retail sale at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at handwashing sink by cook and prep area at beginning of inspection. Establishment was open and serving food at time of inspection. Explained to person in charge (PIC) that 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed withered bananas in dry storage area with organic matter and tomatoes with white organic growth. Explained to PIC that all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd REPEAT VIOLATION. No certified food manager available onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

3rd REPEAT VIOLATION. No certified food manager available onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

2nd Repeat Violation. Handwashing sink in kitchen area found with cold water valve not working making it inoperable due to too hot water coming out. 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. Correct prior to re-inspection.

Inspector's notes

3rd REPEAT VIOLATION. No certified food manager available onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Handwashing sink in kitchen area found with cold water valve not working making it inoperable due to too hot water coming out. 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. Correct prior to re-inspection.

Inspector's notes

Observed withered bananas in dry storage area with organic matter, peeled garlic with with organic growth, and sprouted beans with white organic growth in front reach-in cooler. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrected at time of inspection.

Inspector's notes

3rd REPEAT VIOLATION. Observed raw chicken stored directly on top of container of raw beef in prep cooler in kitchen area. Observed raw shelled eggs stored directly above ready-to-eat cabbage slaw and red salsa in front reach in cooler. Person in charge properly re-organized all food items. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Cooked black beans, boiled potatoes/carrots/squash mix, cooked tomato salsa and cooked corn all prepared 2- and 3-days prior per person in charge found without a datemark. 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). Corrected at time of inspection.

Inspector's notes

2nd repeat violation. No certified food manager available onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

2nd repeat violation. Observed raw shelled eggs stored above ready-to-eat shredded cabbage and tortillas back reach in cooler and raw chicken stored above raw beef in prep cooler in back kitchen area. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored on counter at room temperature for retail sale at 81 deg F. Per person in charge eggs were placed out 4 days prior. All TCS foods improperly cold held were discarded by PIC at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

Floor in old walk-in cooler used for dry storage found stained and broken tiles. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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 the front hand sink next to the cash register without any paper towels. All hand wash sinks must be properly equipped with hand drying provisions in order to allow for proper handwashing. The PIC placed paper towels in the dispenser. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw eggs stored in the front food cooler on the top shelf above RTE foods (cheese, cooked pork). All raw food products must be stored in such a manner that it does not have any potential to contaminate RTE food products. The PIC moved the eggs to the bottom shelf. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observe a container of white powder stored in the front area under the drinks. The PIC had said it is sugar. All foods unable to be easily identified must have proper labeling. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Spray hose at the mopsink lays below the flood lip of the mopsink --- secure the spray hose to provide 1 inch air gap from the mopsink flood lip OR provide faucet with hose bib vacuum breaker to connect hose Correct By: Correct Prior To Reinspection

Repeat Violation Facility has a floor drain in the front service area that is not draining. Water level is about 2 inches in depth. Front three compartment sink drains in to the floor sink -- repair and maintain in good repair. front service three compartment sink and dump staion not to be utilized until floor sink is serviced and draining. Facility has corresponding sinks in the kitchen that can be utilized Front service three compartment sink, food prep sink drainage line lays below the floor sink flood lip. The ice machine drainage line connects to the sewer line --- Provide Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe --- Facility using to go grocery plastic bags to store raw beef in the coffin freezer. The bag and food area in direct contact with each other. --- Employee removed food from the bag and wrapped with food wrap. All food contact surfaces are to be food grade. Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable --- Facility using storage containers to store food. Containers are not food grade. --- Replace with food grade containers Ice machine is missing the lid along with the motor cover plate. Cardboard is taped to the top of the ice machine to provide lid to protect ice --- repair/replace ice machine Correct By: Correct Prior To Next Routine Inspection

Facility has a floor drain in the front service area that is not draining. Water level is about 2 inches in depth. Front three compartment sink drains in to the floor sink -- repair and maintain in good repair. front service three compartment sink and dump staion not to be utilized until floor sink is serviced and draining. Facility has corresponding sinks in the kitchen that can be utilized Front service three compartment sink, food prep sink drainage line lays below the floor sink flood lip. The ice machine drainage line connects to the sewer line --- Provide hard plumbed drainage line with 1 inch air gap to the top of the floor sink flood lip, Provide floor sink that is easily cleanable Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- Exposed wood in the front service area, wood supporting the mopsink, wod under the ice machine and at the back kitchen door frame --- seal all exposed wood with a semi-gloss paint or higher Multiple area that have holes in the wall, restroom in the enclosed office area, kitchen front service area (pipes and cords going through the cabinet) --- seal all cracks, crevices and holes throughout the facility Front service counter by the soda reach in cooler has rough cut on the back side of the counter top, uneven and not sealed --- seal and provide smooth surface Cove base missing in the office restroom and in the front service area --- provide cove base throughout the kitchen, front service area, restrooms and in mopsink area Correct By: Correct Prior To Reinspection