Gadzooks Enchiladas & Soup

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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large leak coming from the discharge pipe underneath the 3-comp sink, being caught by a black tub which was completely full at time of inspection. Discussed the importance of maintaining all plumbing fixtures in good repair with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. 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 (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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed both hot/cold water faucet handles at the designated hand sink in the food prep area to be completely degraded with entire pieces of the metal fixture missing. Observed cold water handle to be inoperable at time of inspection. Discussed the importance of maintaining all water outlets in good repair, and able to provide hot/cold water under pressure with PIC. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. A reinspection will occur on or prior to 1/23/2026 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed large leak coming from the discharge pipe underneath the 3-comp sink, being caught by a black tub which was completely full at time of inspection. Discussed the importance of maintaining all plumbing fixtures in good repair with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature range between (48*F to 51*F) for Guacamole, Pico de gallo salsa, and crema stored at front service display refrigeration unit. Per operator, food items had been refilled less than 2hours prior. Instructed operator to remove item and stored in a different refrigeration unit. Discussed Time/temperature control for safety food items shall be maintained at 41*F or below for adequate cold holding. Operator contacted technician to repair unit at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment operating without a certified food manager present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chemical dish machine in use and not dispensing sanitizer. PIC replaced the empty sanitizer with a new one and re-washed dishes in the machine. Discussed sanitizer requirement and ensuring unit is dispensing chlorine sanitizer measuring between 50-100ppm. Corrective Action: Correct at once.

Inspector's notes

Observed refrigerated serving line in front of the oven with TCS foods above temperature. Items such as cheese and various sauces measured with internal temperatures ranging between 53-56 degrees F. Per PIC, all items had been replaced within the last 2 hours. PIC was instructed to place all items back in the walk-in refrigerator to cool back down to 41 degrees F. Discussed alternative cold holding methods and requirements. Corrective Action: Correct at once.

Inspector's notes

Observed various sauces in the walk-in cooler with date marks exceeding 7 days. PIC was instructed to discard these items. See embargo list for details. Discussed date marking parameters. Corrective Action: Correct at once.

Inspector's notes

Observed handwash sink on cook line has broken hot water handle that does not supply hot water. Handwash sink only supplies cold water. 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. Corrective Action: Correct prior to re-inspection on 1/16/2025.

Inspector's notes

Observed shredded pork hot holding in hot holding well on cook line range in temperature between 125*F and 130*F. All other TCS foods hot holding in nearby hot holding wells were greater than 135*F. Per person-in-charge (PIC), shredded pork was reheated and placed in hot holding well approximately an hour and a half ago. Shredded pork was reheated to 165°F at time of inspection. Hot water was added to hot holding wells at time of inspection to ensure TCS foods are maintained at 135*F or above. 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 no quat and chlorine test strips available at time of inspection. Establishment utilized quat and chlorine sanitizer for sanitizing food contact surfaces. Discussed importance of having quat and chlorine test strips to determine concentration of sanitizer levels. Corrective Action: Correct prior to re-inspection on 1/16/2025.

Inspector's notes

Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection on 1/10/2025.

Inspector's notes

Observed handwash sink on cook line has broken hot water handle that does not supply hot water. Handwash sink only supplies cold water. 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. Corrective Action: Correct prior to re-inspection on 1/16/2025.

Inspector's notes

Observed shredded pork hot holding in hot holding well on cook line range in temperature between 125*F and 130*F. All other TCS foods hot holding in nearby hot holding wells were greater than 135*F. Per person-in-charge (PIC), shredded pork was reheated and placed in hot holding well approximately an hour and a half ago. Shredded pork was reheated to 165°F at time of inspection. Hot water was added to hot holding wells at time of inspection to ensure TCS foods are maintained at 135*F or above. 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 no quat and chlorine test strips available at time of inspection. Establishment utilized quat and chlorine sanitizer for sanitizing food contact surfaces. Discussed importance of having quat and chlorine test strips to determine concentration of sanitizer levels. Corrective Action: Correct prior to re-inspection on 1/16/2025.

Inspector's notes

Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Third Consecutive. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed main bar dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been run through the main-dishwasher today. The person in charge switched out the empty chemical concentrate bottle for a new bottle of chemical concentrate, at time of inspection. After servicing the dishwasher, the chemical sanitizer was within range. Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding shredded chicken (101-110°F) In the first hot holding well on the cook line. All other foods in the first hot holding well exceeded the required hot holding temperature of 135°F. Upon further discussion, it was determined that these foods were reheated within the last 2 hour to 140 in the oven before being set in the hot holding well. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. All improperly re-heated foods were properly reheated to 165°F at time of inspection. Discussed reheating requirements with staff. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed cheese (58-60°F) and shredded lettuce (45°F) cold holding below 41°F in the first cold well on the cook line. Staff stated this cold well had been an issue and was struggling to keep cold foods in temperature. Discussed switching products over to Time Control to ensure safety. A 4-hour time control policy was written onsite. All cold-holding foods in this cold well had been out for approximately 2 hours and were given 2 additional hours to sit on Time Control before discard. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trash can blocking access to handwashing sink located front-house. PIC relocated all items blocking handwashing sink at time of inspection. Ensure handwashing sink is readily accessible at all times. Reviewed healthy handwashing habits with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot water valve not dispensing water at handwashing sink located in front-house. Handwashing sink dispensing water measured 102'F. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing fixtures shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

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 in-house buttermilk sauce (47'F) and pico de gallo (50'F) on tabletop cooler on the serve line. Both food items in question were brought out of the walk-in at 2pm per PIC and have not been out of temperature for longer than 4 hours. Observed red salsa on same tabletop cooler unit measured at 48'F. Red salsa was stocked at 10am per PIC and have been out of temperature for longer than 4 hours. Salsa was embargoed and PIC voluntarily discarded at time of inspection. Observed open flame from oven located directly across the tabletop cooler unit in question. Unit had an ambient temperature of 38'F. Suggested PIC to keep oven door closed when not operating. Also suggested PIC to use time as control for coldholding TCS food items on the serve line as unit is located too close to oven to keep temperatures below 41'F. Provided PIC with Time As Control resources via email. Coldholding TCS food items must be held at 41'F or below. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed heavy build-up of white organic matter on ice machine dispenser nozzle at soda machine. Suggested PIC to clean at a more regular frequency to prevent organic matter accumulation. PIC stated machine will be cleaned at close. Correct By: Correct Prior To Next Routine Inspection