Nando's Mexican Cafe

Inspector's notes

Observed the warmer gasket near the main walk in cooler 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.

Inspector's notes

Observed the main walk in cooler holding at 47*F when measured with a min/max thermometer. Observed TCS foods in the walk in cooler holding at between 41-50*F when measured with a probe thermometer, including: various preparations of enchiladas, chili rellenos, shredded chicken, red enchilada sauce, rolled tacos, tacos dorado, chimis, habanero salsa, various sliced and shredded cheeses, and birria broth. PIC stated a work order was placed on the cooler at 11:30am when it was observed that the air temperature was rising even though foods were observed at 41*F or below (less than 4 hours prior to the start of the inspection). All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 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. PIC had moved all TCS foods to the back corner of the walk in where temperatures were coldest. Advised PIC to utilize the other two walk in coolers to store TCS foods until the cooler is serviced, rather than leaving in place. Advised PIC to utilize the cooler in disrepair for non-TCS foods such as whole produce and tortillas until the cooler is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main walk in cooler holding at 47*F when measured with a min/max thermometer. Observed TCS foods in the walk in cooler holding at between 41-50*F when measured with a probe thermometer. PIC stated a work order was placed on the cooler at 11:30am when it was observed that the air temperature was rising even though foods were observed at 41*F or below. 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 within 24 hours. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed cooling queso with internal temperatures ranging from 115-120*F when measured with a probe thermometer that were cooling in the main walk in cooler which was in disrepair and holding at 47*F. Per PIC, the queso had started cooling 30 minutes prior. PIC had the queso reheated to 165*F and maintained at 135*F until adequate cooling space was available. 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. Ensure equipment is adequately working before attempting to cool foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the warmer gasket near the main walk in cooler 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.

Inspector's notes

Observed plastic water bottle inside bottom storage section of cold top unit in prep line of kitchen. Employee drink cup without a lid or straw is not allowed in food area of establishment. A covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. Corrective Action: Corrected at time of inspection. Food employee removed water bottle from cold top unit and discarded it.

Inspector's notes

Observed roll of aluminum foil in basin of handwashing sink next to cook line. Observed tall trash can impeding access to handwashing sink next to cook line. Corrective Action: Corrected at time of inspection. Food employee moved aluminum foil roll to non-food storage shelf under a prep-table next to handwashing sink. PIC moved trash can away from handwashing sink, making it then accessible. 6-301.14 - Core: Handwashing Signage. 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 no handwashing signage for employees at any of the kitchen handwashing stations. Per Person in Charge (PIC) no employee handwashing signage was available onsite to be put at each handwashing station. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced tomatoes at a temperature of 50°F in cold top unit in kitchen prep-line. Per food employee, tomatoes were cut the night prior at ambient temperature and then placed immediately into cold top unit. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection. Food employee discarded the sliced tomatoes. Discussed cooling TCS food items to a temperature of 41°F or below before being placed in cold holding unit. According to information from the person in charge the following violation occurred due to a breakdown in following procedure.

Inspector's notes

A container of Pico de Gallo in bottom storage area of cold top unit at prep-line observed at a temperature of 47°F. Per PIC, container of Pico de Gallo was prepared at room temperature and then placed in bottom storage area of cold top unit 3 hours prior to observed temperature reading. TCS foods must be cooled to a temperature below 41°F before being held in cold holding unit. Corrective Action: Corrected at time of inspection. Bin of Pico de Gallo was removed from cold top unit and placed in walk-in cooler for rapid cooling.

Inspector's notes

Observed drain pipe below kitchen ware washing unit with no air gap between water discharge pipe and floor sink. There must be a 1/2 inch air gap between floor sink and discharge pipe to prevent sewage backflow. Corrective Action: Corrected at time of inspection. PIC used zip ties to hold up discharge pipe and create an air gap above floor sink. According to information from the person in charge the following violation occurred due to a breakdown in verification of facility maintenance.

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. No Date was noted on Cooked Shredded Chicken. GM instructed kitchen staff to place prep date on container at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Spanish rice observed being cooled in a deep and narrow surface metal container. Recommended to cool in a more broad surface and shallow container to allow heat to escape better. Rice was transferred to 1/2 inch metal trays during discussion. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap Observed at mop sink, a pressure nozzle connected to the Atmospheric Continuous Pressure Backflow device at faucet. Please discontinue allowing the build up pressure between spray nozzle and the ACP device. Certified Manager removed the pressure nozzle from ACP faucet at time of inspection. Please discuss noted violation with all staff at your meeting. Correct By: Corrected At Time Of Inspection

Core-6-202.14, C: Toilet Rooms, Enclosed Self closing device noted broken so allow employee's restroom door wide open into kitchen. Please repair the device to keep door close upon enter exit. Correct By: Correct Prior To Next Routine Inspection