Burrito Express

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked meat, salsas and beans, under temperature control per manager, in left hot well unit at 109*F to 117*F internally.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cartons of eggs stored directly on the floor of the freezer. Manager moved eggs to proper storage.

Inspector's notes

Observed an employee don gloves without washing hands. Also observed an employee crack raw eggs into a pan with egg whites dropping on the gloves, then used scoop and gloved hand in the container of cooked potatoes. Discussed the contamination risk with raw egg getting into the potatoes with the person in charge (PIC). Discussed washing hands and donning new gloves before switching from raw foods to RTE foods to reduce risk of cross contamination. 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 a container of sanitizer with 0ppm chlorine bleach. The person in charge (PIC) also tested the container with establishment's test strips and also observed 0ppm. PIC made a new batch of sanitizer which tested at 50ppm. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label. Discussed with person in charge (PIC) that all chemicals and cleaners need to have a label to reduce risk of chemical contamination. PIC used a marker to write the name of the degreaser on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation Core-3-304.14, C: Wiping Cloths, Use Limitation Observed concentration of chlorine in sanitizer buckets below 50 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Sanitizer bucket was remade at 50 ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation Priority Foundation-3-501.15 (A), Pf: 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. Observed chorizo cooling down in large zip lock bags in walk in at 75-80*F. Discussed with PIC that storing hot foods in zip lock bags are not a proper way to cool, and must be in containers of 4 inches or less and in containers that help facilitate in rapid cooling. PIC moved food to 4 inch metal pans and back in walk into cool down properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed cooked potatoes in large deep container holding 81-85 F, per PIC potatoes were made the 4 hours prior. Discussed cooling methods with PIC such as using 4 inch pans or less, leaving containers uncovered, and ice wands. Ensure food items cooked are cool from 135 to 70 F in the first two hours of cooling and from 70 F to 41 F in the remaining 4 hours left. Potatoes were discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: 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. Observed portioned out salsas holding 56 F in fridge near register, per PIC salsas were made less than an hour prior. Discussed with manager that salsas must be cooled to 41 F before placing in portioned cups. Salsas were placed in ice bath to cool properly. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed concentration of chlorine in sanitizer buckets below 50 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Sanitizer bucket was remade at 50 ppm. Correct By: Corrected At Time Of Inspection