Panadería el Zócalo

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside the handwashing sink located at the main kitchen area a bag of raw meat. Per PIC, the bag of raw meat was just getting thaw by an employee, but it was now ready to be seasoned and cooked. PIC moved raw meat to a metal container away from the handwashing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas; wipe down outsides of equipment and prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure the food establishment has one certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

this establishment utilizes chlorine for the wiping cloth sanitizer buckets. noted sanitizer at 0ppm. showed bakery manager. frequency of changing sanitizer solution reviewed. manager drained and refilled sanitizer. also, some wet towels were stored on the 3-compartment basin. please ensure the wet wiping cloth are placed back in a sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

proper storage of knives reviewed. noted a gap between two prep. counters. staff were placing the food knives and storing at this location. this space is not easily cleanable. recommended to move knives to a designated pan or just atop food prep. manager removed knives. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back room dry storage area /room, accumulation of powders on the floors. frequency of floor cleaning reviewed. per owner, scheduled for cleaning today. suggested a nightly or a daily sweeping as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

facility manager was not present. asked staff on duty. called the manager via phone. they have not obtained a certified manager at this time. available resources on esd.maricopa.gov was reviewed. please ensure you have a certified food manager on site during the hours of operations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

raw egga were placed over sliced beef pans in the cookline cooler. discussed the proper storage for the eggs. manager relocated raw eggs. MCESD food storage chart reviewed. copy provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the final warewashing basin filled in use. registering at 0 ppm for chlorine and quat ammonia. asked staff in charge. manager drained and refilled the sanitizer. facility uses multi quat. quat ammonia at 200 ppm was prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some chemical spray bottles filled at the establishment. no identification label. informed staff in charge. all spray bottles were removed and labeled during the inspection. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the walk-in cooler, onions were placed in contact with the floor. also open boxes of frozen chicken were in contact with the walk-in floors. please utilize a designated shelf. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please obtain one certified food manager for the establishment. available resources at esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

in the kitchen service steam table, noted refried beans pan at 128-131 deg f . discussed with manager on duty. manager adjusted the steam table. also food pan was reheated to 165 deg f . please verify/ensure the proper hot holding for on-site prepared tcs food. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed medicine pills were placed on the food prep. station. discussed provision of proepr storage for personal items. manager removed and relocated medicine to office. Corrective Action: Corrected at time of inspection.

Inspector's notes

inquired about facility onsite thermometer to check food temps. staff found a metal stem thermometer. registering 52 in Ice water. showed staff and manager the ice bath method for thermometer calibration. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some spray bottles filled in the bakery area. no identification label. per manager bottles have baking/cooking oil. manager labeled bottles. corercted Corrective Action: Corrected at time of inspection.

Inspector's notes

observed no soap in the male restroom hand washing station. informed manager. manager obtained soap and a soap dispenser. corrected.

Inspector's notes

observed an open bag of raw meat in the walk-in cooler, with mildew, also boxes of strawberry in the upright refrigerator had mold visible . showed pic. all removed. discarded.

Inspector's notes

observed shredded lettuce in the front food service reach-in cooler at 58 deg f . informed manager . all removed. please ensure tce food is kept at 41 deg f . also open pan of refried beans at 52-56 deg f left on the cookline area. per manager brought out for lunch service . all discarded by pic. please monitor cold holding.

Inspector's notes

at the time of facility arrival, proceeded to bakery prep. hand washing station, observed bakery spatulas placed inside the hand washing basin. reviewed with manager a designated storage space for the spatulas. manager removed. placed in the warewashing area to be washed, rinsed and sanitized. corrected.

Inspector's notes

establishment is utilizing quat ammonia for sanitizing, and chlorine for the wiping cloth sanitizer buckets. inquired about test strip. manager will order both sanitizer test strips. re-inspection for 10 days discussed. scheduled.

Inspector's notes

observed employee in the food prep. area, open drink placed above the steam table. notified manager . use of a designated area for beverages, reviewed. recommended lids and straws, for the employee beverages.

observed pans of on site prepared salsa dated 6-18-2024. informed manager o duty. removed. mcesd use by date guidelines reviewed. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.

Inspector's notes

observed wet wiping cloth left on the food prep. also checked the sanitizer bucket for the wiping towels. noted at 0ppm. informed pic. drained and refilled. chlorine at 50 ppm established.

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 cooked chopped beef in the grill line reach-in cooler at 49-51 deg f . a bag of shredded soft cheese at 57-59 deg f . also a crate of eggs left out, temperature from 71-77 deg f informed manager to assure rte/tcs is kept at 41 deg f . manager removed food. use of ice bath, for items such as eggs, and shredded cheese left out reviewed. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items**************in the dry storage room, back kitchen, food/beverage container boxes placed in contact with concrete floor. informed manager to utilize a designated shelf. manager relocated box . Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.**************this establishment utilizes quat ammonia. informed facility manager to obtain quat ammonia sanitizer test strips. re-inspection scheduled for 10 days. 3-4-2024 Correct By: Correct Prior To Reinspection

Core-6-202.11, C: Light Bulbs, Protective Shielding*************in the kitchen, and the warewashing room, some of the light bulbs are missing shield. please obtain and reinstall the light shields. showed manager Correct By: Correct Prior To Next Routine Inspection

1) Ice machine was relocated to the back of the kitchen. Ice machine was not connected at the time of inspection. Provide a rigid drain line with a 1-inch air gap once connected. Correct By: Correct Prior To Next Routine Inspection

1) Provide self-closers to the bakery doors. Until self-closers are installed there must be a PIC monitoring the bakery case at all times. 2) Finish removing the unused equipment from the back area. 3) Provide a brighter light bulb in the walk-in cooler. 4) Finish cleaning the back area and power wash the walls and concreate near the grease container. 5) Reseal the top panel of the walk-in cooler. 6) Remove the wood supports underneath the steam table. Provide non-absorbent and durable supports (i.e. stainless steel). Correct By: Correct Prior To Next Routine Inspection

1) Provide a hard pipe for the steam table that will be used for the Agua Frescas. Drain lines must drain to a floor sink with a 1-inch air gap. Correct By: Correct Prior To Reinspection

1) Rearrange the front service area so that it is in line with the hand sink as discussed. 2) Replace any perforated ceiling tiles in the front and back area for washable vinyl. 3) Remove all the equipment outside of the establishment. Observed equipment connected to propane tanks from previous owner. 4) Power wash the back area near the grease container. 5) Repair the wall next to the ice machine and ovens, and the kitchen door. 6) Remove the large pots from the establishment. 3-compartment sink must accommodate 50% of the largest equipment. 7) Provide a sneeze guard in between the front service area and the dining room. 8) Remove the duct tape for the display unit. 9) Remove any non-NSF/commercial grade equipment from the establishment. Correct By: Correct Prior To Reinspection