La Carreta de Lily Elotes y Raspados

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Discussed with person in charge on working towards acquiring a CFPM. A Certified Food Protection Manager (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 employee consume an OTC medication and then without washing hands first, go and begin to fill up sauce squeeze bottles from a large bucket. Discussed with employee that anytime contamination to the hands occurs, such as when handling pills and during hand-to-mouth activity, the hands must be washed prior to handling any food. Employee 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 signage for handwashing sink. Discussed with person in charge to acquire a sign for their handwashing sink. 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 next routine inspection.

Inspector's notes

Observed ice cream scoops stored in still water with a temperature as measured using a probe thermometer of 71°F. Discussed with person in charge that if utensils are to be stored in water, the water must be continuously running or must be above 135°F. Person in charge put the scoops in a dry location. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris throughout the kitchen area. Discussed with PIC to clean on a more frequent basis. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certification is present during normal business hours. A Certified Food Protection Manager (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 can of pesticide in the bottom drawer of one of the food prep units. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of 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 sanitizing solution inside the 3-compartment sink that was testing below 50-100 ppm as indicated by the testing strips. PIC adjusted the solution and after making adjustment sanitizer was tested again using test strips and was within the 50-100 ppm range. Discussed regularly checking sanitizer concentration levels using test strips and writing down ratio of water to sanitizer so that there is a written procedure on how to prepare the sanitizer solution. :