Los Reyes de la Torta

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **3rd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimp, whole milk, and mango chunks stored directly on the ground in the walk-in freezer at time of inspection. Discussed proper food storage with PIC. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. **3rd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed icicle formations accumulation on the condenser unit, walls, and ceiling of the walk-in freezer at time of inspection, rendering the areas neither smooth, nor easily cleanable. Also observed several broken tiles along the coved base area throughout the kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed raw beef and raw shrimp in shallow pans being stored on the floor of the walk in coolers. Person in charge moved the foods from the floor to the racks in the walk in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the bottom portion of the walls throughout the kitchen being in disrepair. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw shrimp was stored above a whole watermelon in the walk-in cooler. The manager then put the shrimp above the raw beef. Corrective Action: Corrected at time of inspection.

Inspector's notes

The tea nozzle diffuser had a slight buildup of organic residue. Have it properly cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a bag of rice stored directly on the floor in the storage room. Do not store food items directly on the floor. The manager then moved the rice to a shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

No covered trashcan in the women's restroom. Provide a covered trashcan in the women's restroom.

Inspector's notes

The certified manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One of the dumpster lids was left open. Maintain the dumpster lids closed at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (6TH CONSECUTIVE)

Inspector's notes

Observed employee washing dishes in the low temperature warewashing machine; observed 0 ppm chlorine on the dishes. The machine was primed continuously, no chlorine was observed being dispensed despite the chlorine concentrate not being depleted. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. The 3-compartment sink was set up with a chlorine sanitizer with 100 ppm chlorine and the employee sanitized dishes in the 3-compartment sink. Person in charge indicated they would call for service for the warewashing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refried beans, chorizo, and broth with internal temperatures between 95*F - 98*F in the steam table next to the flat top grills. The water in the water bath had an internal temperature of 99*F and the steam table was observed off. Person in charge indicated these foods were prepared ~1 hours before inspection. All TCS (time/temperature controlled for safety) foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted tomatillos and queso fresco labelled 11/25. Person in charge indicated these dates were incorrect and they were actually prepared 11/30. Person in charge indicated these containers were washed but the old label was not removed, and a new label was not added. RTE (ready to eat)/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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of ice in the walk-in freezer covering the floors and walls; the unit is also making a hissing sound. Also observed refrigerated prep unit closest to the dry storage closet with gaskets in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE) 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Establishment is using old sour cream containers to store restaurant foods. These containers were not designed to be warewashed continuously and maybe inadequately cleaned or break easily. Discussed removing all former retail food containers used for storage of restaurant foods and replacing them with approved multiuse food safe food storage containers. Person in charge indicated they would begin to phase these containers outs. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOATION (5TH CONSECUTIVE)

Inspector's notes

Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOATION (5TH CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 45*F in the refrigerated prep unit in the drink area: milk and strawberry cream beverage. Person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit was 47.8*F using a min/max thermometer. Observed the following TCS food in the sandwich refrigerated prep unit on the cookline with internal temperatures between 44*F - 47*F: shredded mozzarella, ham, soft-cooked bacon, sour cream, raw beef, raw fish, pasteurized egg, raw hamburger, raw breaded beef, and cooked pork. The person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 46.5*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit or placed in ice baths to rapidly cool to 41°F at time of inspection Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Person in charge indicated they would use ice in beverage refrigerator, and they would attempt to replace the sandwich unit. Corrective Action: Correct prior to re-inspection on 08/19/24. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOATION (5TH CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 48*F in the refrigerated prep unit in the drink area: cut cantaloup melons, cut watermelons, and milk. Person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit was 46.2*F using a min/max thermometer. Observed the following TCS food in the sandwich refrigerated prep unit on the cookline with internal temperatures between 46*F - 50*F: mozzarella, ham, soft, cooked bacon, pickled jalapeno, cooked onion, sour cream, raw hamburger, raw breaded beef, and cooked pork. The person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 50.1*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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit or placed in ice baths to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 chlorine sanitizer wiping bucket with 200+ ppm chlorine sanitizer. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed the importance of measuring chlorine sanitizer concentration with test strips to ensure it concentration approved by the manufacturer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 46*F - 48*F in the refrigerated prep unit in the drink area: cut cantaloup melons, cut watermelons, and milk. Person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit was 46.2*F using a min/max thermometer. Observed the following TCS food in the sandwich refrigerated prep unit on the cookline with internal temperatures between 46*F - 50*F: mozzarella, ham, soft, cooked bacon, pickled jalapeno, cooked onion, sour cream, raw hamburger, raw breaded beef, and cooked pork. The person in charge indicated these foods had been in the unit for less than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 08/09/24.

Inspector's notes

Observed a buildup of ice in the walk-in freezer covering the floors and walls causing the door to be unable to shut. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed employee foods stored on top shelf of rack beverage/fruit walk-in refrigerator above cut fruits and desserts for the restaurant. Discussed with person in charge creating a designated area for employee food where it is not a contamination risk to restaurant food. Person in charge indicated they would move employee food to a designated area. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-501.18, P: 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.>>>Observed strawberries in sweet cream in the refrigerated beverage refrigerator (dated 2/22) and chilaquiles sauce made with tomatoes (dated 2/23) in the walk-in cooler. Person in charge confirmed these dates were correct and willingly discarded of these foods because they were more than 7 days old. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Guidance emailed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed hole in wall above dish machine. The establishment must ensure that all floors, walls, and ceilings are constructed of smooth easily cleanable material and kept in good repair so they can be maintained as clean and discourage pest activity. Establishment must repair the wall by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. >>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following dates: chipotle pepper from can (9/29), cooked chicken tinga (10/3), chipotle mayo (10/3), and cooked beef caldo (10/3). Person in charge indicated these foods had either been cooked or opened from a can on the labelled dates and had not been frozen in between. Person in charge willingly discarded of the foods listed above. *1ST CONSECUTIVE VIOLATION* Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods without a label: cooked chorizo, thawed cooked French fries, thawed cooked chicken nuggets, and chipotle mayo dressing. Person in charge indicated these foods were prepared/opened/opened and thawed more than 24 hrs. before inspection but less than 6 days before inspection; the person in charge labelled all the containers with their respective prepared, opened, opened/thawed date. *2ND CONSECUTIVE* RTE TCS foods must be labelled within 24 hrs. of preparing, opening, and opening/thawing. Person in charge was informed that ready to eat time/temperature controlled for safety foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. 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. Correct By: Corrected At Time Of Inspection