Loco Patron

Inspector's notes

Observed the dishwasher in the main dish area was below 50 to 100ppm and the bar dish washer was at 0ppm at time of inspection. Person in charge (PIC) mentioned chemical company was just out to work on the units. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC switched to the three compartment sink at time of inspection and will not use the dishwashers until they can maintain the proper 50ppm to 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both bar dish machines test with 0 ppm chlorine after multiple runs and after priming the dish machines at time of inspection. Observed establishment actively utilizing dish machines in the bar at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. PIC stated they would discontinue use of dish machines until they are able to properly sanitize dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de Gallo, pineapple salsa containing tomatoes, precooked pork, chicken, and beef tacos, cut lettuce, and cheese (shredded and sliced cheddar) in the prep table across from the fryers with temperatures between 49 to 50*F at time of inspection. Per person in charge (PIC), all items were placed in the prep table less than 2 hours prior to inspection and were moved to walk-in cooler to rapid cool at time of inspection. Observed ambient temperature of the prep table at 49.4*F with a min/max thermometer at time of inspection. Observed establishment with multiple working reach-in coolers/freezers, walk-in cooler, and prep table capable of keeping TCS food items at 41*F or below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of gin stored in an ice well utilized for customers drinks at time of inspection. Reviewed with PIC that ice should not be used as an exterior coolant if utilized for customers drinks. PIC Manager discarded ice, cleaned bin and provided new ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender wash hands with soap and then shake hands out and go to scoop ice for a drink for a customer without properly drying hands at time of inspection. Observed employee change tasks from filling the dishmachine to go run food to a customer, rinse hands off for 5 seconds with no soap, and dry hands on a reusable towel on the bar counter at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (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. Employees properly washed hands at handwash sink at time of inspection. 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 and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink next to the entrance to the bar at time of inspection. 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 hand drying provision for handwash sink at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter on soda nozzles in the bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple cutting boards in disrepair with deep groves and stains at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at the bar at time of inspection. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter on soda nozzles in the bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Inspector's notes

Observed employee touch hair, utilize personal phone, clean off a table, and then scoop ice for a customer drink without washing hands. 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 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 all handwashing sinks in the bar with food debris and straws inside. Observed employee dump ice/straws from cup into the handwashing sink at time of inspection. Reviewed with person in charge (PIC) informed that hand sinks must be limited to hand washing only to prevent contamination of food contact surfaces/foods with bacteria from hands. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment made coconut sauce, habanero salsa, chipotle salsa, and chorizo with no date marks at time of inspection. Per cook, all items were made between 2 to 4 days prior to inspection. 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). Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four chemical spray bottles all containing a clear liquid without any identifying labels on the spray bottles. Per person in charge (PIC), the chemical spray bottles contain sanitizer. PIC labeled the bottles at the time of inspection with the common name of the chemicals. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Repeat violation (2nd consecutive). Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed multiple chemical spray bottles containing sanitizer were stored on a table near the bar next to pitchers of tea at time of inspection. 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. Discussed proper separation of storage with PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of alcohol being stored in ice well that was being utilized for drinks at the bar at time of inspection. Observed bartender scoop ice for a drink out of ice well at time of inspection. PIC removed bottle at the time of inspection. Employee discarded ice, cleaned bin and provided new ice at time of inspection. Any ice used as an exterior coolant cannot be used as food. Discussed the importance of not using ice as an exterior coolant and then using the same ice as food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed five chemical spray bottles all containing a clear liquid without any identifying labels on the spray bottles. Per person in charge (PIC), the chemical spray bottles contain sanitizer. PIC labeled the bottles at the time of inspection with the common name of the chemicals. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. - Observed dicer on clean equipment rack. Person in charge (PIC) indicated the dicer was clean. Observed food debris coating dicer blades of the dicer. PIC took the dicer back to the dish pit to be re-washed, rinsed, and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. - Observed buildup of organic matter on soda nozzles in drink area. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Observed live German roach on the wall near the dish machine. Observed several birds come into establishment at time of inspection. Observed several bees around bar, on soda dispensers food contact surfaces at time of inspection. Observed open front door, and garage doors at time of inspection (see #36). Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection o 3/28/2024 . Core-6-202.15, C: Outer Openings, Protected - Observed Discussed with person in charge the increased risk for pests with open doors in a operation, and discussed keeping all doors closed to eliminate pest issue or install air curtains to all doors/garage doors that will be left open to avoid increased pest activity. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Provided barrier exemption/IPM information. Correct prior to next routine inspection. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed a significant amount of soil/debris build up on the walls, floors, refrigerator handles, doors, top of dish machines, and soda dispensers at the bar at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 beef stored above cooked onions in the drawers below the grill. Person in charge (PIC) moved onions to proper storage location above any raw foods at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. - Observed dishwasher (located in the middle of the bar near the handwashing sink) that utilizes chlorine as the sanitizer actively being utilized and dishwasher tested at 0 ppm at time of inspection. Observed chemical dishwasher in kitchen with a chlorine concentration of less than 50 ppm chlorine at the time of inspection. Person in charge (PIC) ran the machine additional time and no chlorine was observed from the run. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to not utilize dishwasher and to only utilize the dishwasher at the bar near the entry until the unit can be fixed. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. - Observed two dicers on clean equipment rack. Person in charge (PIC) indicated the dicer was clean. Observed food debris coating dicer blades of both dicers. PIC took the dicer back to the dish pit to be re-washed, rinsed, and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed multiple wet wiping clothes on the counter throughout the bar. Discussed with person in charge (PIC) about making sure wet wiping clothes are stored in sanitization buckets and not left out. PIC moved wiping clothes to proper storage location at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Observed damage to sealed flooring around the entrance of the bar revealing exposed concrete. Observed hole in the wall near the baseboard on the left side of the mop sink near the dish area in the kitchen. Establishment must maintain all floors, walls, and ceilings comprised of approved materials, smooth, and easily cleanable. Repair prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd