Otro Cafe

Inspector's notes

Observed ranchero sauce containing tomatoes in large (>4" deep) container with lid on in walk-in cooler at 46 °F. Ranchero sauce was made the day prior as per person in charge. Cooked time/temperature control for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Person in charge discarded ranchero sauce at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato salsa cooling at 50 °F in deep container in walk-in cooler. Person in charge stated that salsa had been placed in cooler to cool from ambient temperature two hours prior. Time/temperature control for safety (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. Salsa container was transferred to containers in ice bath to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed empty containers in handwashing sink at bar. Handwashing sinks must be maintained so that they are accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler on the cook line with minimum ambient temperature between 55F -60F. TCS foods stored in the cooler had internal temperatures between 47F -62F.

Inspector's notes

Observed inoperable clogged hand wash sink by the ware-washing area. The person in charge temporarily designated a prep sink to be used as hand wash sink pending service repairs to the hand wash sink. Corrective Action: Correct within 24 hours. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 tall trash can stored in front of the hand wash sink at the bar making the hand wash sink not easily accessible.

Inspector's notes

Observed mechanical dishwashers by the walk in cooler and behind the coffee bar operate with less than 50ppm chlorine sanitizer. The person in charge discontinued use of the dishwasher behind the coffee bar pending service repairs. The person in charge primed the sanitizer line to the mechanical dishwasher by the walk in cooler until 50-100ppm chlorine sanitizer was observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items with internal temperature between 47F -62F stored in a reach in cooler at the end of the cook line. TCS food items included, raw shrimp, raw fish, raw ground beef patty, cooked sausage, raw chicken, cooked meats. The person in charge stated the chicken had been stored in the cooler for more than 4 hours and was embargoed at the time of inspection. All other food items had been stored in the cooler less than 2 hours and were moved to alternate coolers.

Inspector's notes

Observed spay bottles of various colored liquids hanging next the ice machine with no labels indicating the contents of the spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common of the material. The person in charge labeled the spray bottles accordingly at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler on the cook line with minimum ambient temperature between 55F -60F. TCS foods stored in the cooler had internal temperatures between 47F -62F.

Inspector's notes

Observed hand wash sink at the bar with water flowing from the faucet at 122F which made it too hot to properly wash hands. Hand wash sink did not have cold water to regulate water temperature. Hand wash sink was also not properly draining water. The person in charge placed a work order at the time of inspection. All sinks must have ample water supply both hot and cold. Re-inspection for hand wash sink to take place 8/12/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed bare unwrapped ready to eat ham stored directly on the rack and in contact with the outer packaging of hermetically sealled bags of raw shrimp in the prep cooler by the salad prep station. The person in charge removed the ready to eat ham and placed it in food container and stored it in different prep cooler. Disussed food only contacts surfaces of equipment and utensils that are cleaned & sanitized, food protected by cleaning and sanitizing equipment and utensils; storing food in packages, covered containers, or wrapping. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mechanical dishwasher in the back kitchen operate with less than 25ppm chlorine sanitizer. The person in charge primed the sanitizer line until the mechanical dishwasher operated with 50-100ppm. Observed mechanical dishwasher at the bar operate with 0ppm chlorine. The person in charge placed a work order for service. Re-inspection to take place 08/12/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed wiping cloths in sanitizer soluiton with less than 150ppm quat-sanitizer. The person in charge replace the sanitizer solution with 150-400ppm quat-sanitizer. Discussed using sufficient sanitizer solution to maintain wiping cloths fully submerged in sanitizer solution and limiting the number of towels placed in sanitizer bucket.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 sausage and smoked bulk meat stored unpackaged and unprotected in the cooler by the salad prep station. The meats were placed directly on top of a commercially packaged bag of shrimp and other non-food contact surfaces without any protective barriers. The person in charge wrapped the meats and placed them inside a food container for storage. Discussed food to be protected by contacting only equipment and utensils that are clean and sanitized; storing food in packages, covered containers, or wrapping. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed standing waste water on the floor in the dishwashing area and extending near the entrance of the walk-in cooler and a food prep station. Observed standing water in two clogged floor drains, one of which was the outlet for the three compartment sink and the mechanical dishwasher. The person in charge contacted a plumber who unclogged and cleared the affected plumbing lines at the time of inspection. Discussed not discarding food debris down the floor drain and regularly clearing out the sink grates to prevent the accumulation of food debris. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed floor with unsealed surface and exposed concrete in and around the dishwashing area. Discussed floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth, durable, non-absorbent and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

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 the mechanical dishwasher operate with 25 ppm chlorine sanitizer. The person in charge primed the sanitizer line and cycled the dishwasher until 50-100 ppm chlorine sanitizer was observed. Discussed testing sanitizer concentration of mechanical dishwasher and ensure 50-100 ppm chlorine or according to manufacture specifications. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.115, Pf: Prohibiting Animals Observed a dog by the couches of the dining area in the coffee bar. Observed a customer holding a dog with no leash in their arms while placing an order at the coffee bar in the dining area. The dogs did not have any indication they were exempted service animals. Discussed with the person in charge live animals prohibited on premises of food establishment. The person in charge stated he would notify customers. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 sealed packages of raw shrimp in a metal container on the floor in the walk in cooler stored directly underneath covered metal containers of raw chicken. The person in charge moved the shrimp off the floor to a shelf separated from the raw chicken. Discussed with the person in charge preventing contamination from premises by storing food off the floor and arranging each type of raw food so that cross contamination is prevented. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed a square cut out of the wall by the mop sink. The person in charge stated recent plumbing work had been performed and a work order to cover the hole in the wall has been placed. Correct By: Correct Prior To Next Routine Inspection