Puerto Rico Latin Grill

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 chicken stew with internal temperature of 107*F in walk-in cooler; employee indicated they cooked the stew around 2 hours before inspection. Person in charge had employee reheat the stew to 165*F to restart the cooling process. Also observed rice and beans with an internal temperature of 94*F in the walk-in cooler; person in charge indicated it was cooked around 10 am (~4 hours before inspection). Person in charge willing discarded of the rice and beans. Both foods were stored in plastic, 6 inch pans; discussed with person in charge using shallow (4 inch or less) metal pans for cooling prior to storing cooled foods in plastic, deep containers. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours (the total cooling time must not exceed 6 hours). If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Correct By: Corrected At Time Of 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 the following time/temperatures controlled for safety foods with internal temperatures between 44*F - 48*F in the walk-in cooler: Flan (Cheese Custard), Coconut Pudding, Cooked Chicken Stew, Cooked Beef Stew, Cooked Salted Cod, Roasted Pork, Cooked Ground Beef Empanadas, Cooked Beans, and Cooked Rice and Beans; person in charge indicated that all of the these foods were not cooked today and had been in the unit for at least 4 consistent hours. The measured ambient temperature of the unit using a min/max thermometer was 46.5*F. Person in charge did not know if internal temperatures were taken today and willingly discarded of all of the foods listed above. Observed ice on the back of the condenser unit; person in charge melted some of the ice and a measured ambient temperature of 42.6*F was observed. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed glass and eating utensils with 200 ppm of chlorine sanitizer on them; the sanitizer compartment of the 3 - compartment sink also had chorine sanitizer with concentration of 200 ppm. Chlorine sanitizer was diluted to 100 ppm and person in charge had these items rewashed, rinsed, and sanitized. Also observed wiping bucket behind bar with 200+ ppm chlorine sanitizer; bucket was diluted to 50 ppm chlorine sanitizer. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling>>>Observed burn gel stored in reach in beverage refrigerator directly above open containers of juices and condiments. No signs of spillage observed. Employee removed burn gel from refrigerator and away from foods and food contacts surfaces. The establishment may only store medicines necessary for employee health in the establishment. The establishment must also take care to store any necessary medications below or away from food, food contact surfaces, and single use/single service articles to prevent contamination of these items due to spillage from medications. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>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 the following time/temperatures controlled for safety foods with internal temperatures between 44*F - 48*F in the walk-in cooler: Flan (Cheese Custard), Coconut Pudding, Cooked Chicken Stew, Cooked Beef Stew, Cooked Salted Cod, Roasted Pork, Cooked Ground Beef Empanadas, Cooked Beans, and Cooked Rice and Beans; person in charge indicated that all of the these foods were not cooked today and had been in the unit for at least 4 consistent hours. The measured ambient temperature of the unit using a min/max thermometer was 46.5*F. Person in charge did not know if internal temperatures were taken today and willingly discarded of all of the foods listed above. Observed ice on the back of the condenser unit; person in charge melted some of the ice and a measured ambient temperature of 42.6*F was observed. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Corrected At Time Of Inspection