La Canasta

Inspector's notes

Observed significant food residue buildup on interior surfaces of several microwave ovens. Interior surfaces of cooking equipment shall be cleaned per the manufacturer's directions to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed cooked potatoes and cooked pork chorizo with interna temperatures of 116-127 degrees Fahrenheit in a countertop warmer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), items were cooked and placed in the warmer 1 hour prior to inspection. PIC reheated items to 165F - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous deep grooves and dark discoloration on the cutting board for prep-style refrigerator closest to the microwave ovens at cook line. Cutting surfaces such as cutting boards shall be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed significant food residue buildup on interior surfaces of all microwave ovens at cook line and salamander grill. Interior surfaces of cooking equipment shall be cleaned per the manufacturer's directions to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of cooked pork sausage, chorizo, and cooked potatoes cooling at 78-90 degrees Fahrenheit at ambient temperature. 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. Per person in charge (PIC), items were removed from hot holding to cool 30 minutes prior to inspection. PIC opted to reheat items and hold hot - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous deep grooves and dark discoloration on cutting boards for prep-style refrigerators at cook line. Cutting surfaces such as cutting boards shall be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of grease deposits and food debris on fume hood vents, and on the surfaces of the cooking range and fryers at time of inspection. Discussed cleaning frequency of non-food contact surfaces with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food debris on the walls in the food prep area and trash located in laundry and dry storage rooms. Per PIC, they had just finished offloading merchandise and were in the process of clearing the area. 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

Observed missing ceiling panels in the dry storage area next to the cash register, and walls with holes throughout the establishment rendering the areas neither smooth, nor easily cleanable. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair physical facility prior to next routine inspection. *4th Consecutive Violation*

Inspector's notes

Observed the following RTE/TCS foods prepared one day prior to inspection with no date-marking: Chorizo, shredded beef, 3-blend cheese, and refried beans. All items were being stored in 2-door display cooler directly outside the laundry area. Discussed date-marking requirements with PIC. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Inspector's notes

Observed two deep containers of pooled eggs(64'F) being stored in 2-door display cooler outside the laundry room. PIC stated that they had prepared these pooled eggs the morning of inspection for a large breakfast burrito order that was placed. PIC stated that these containers were placed in the cooler about 3 hours prior to inspection. Discussed proper cooling methods with PIC. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing ceiling panels in the dry storage area next to the cash register, and walls with holes throughout the establishment rendering the areas neither smooth, nor easily cleanable. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair physical facility prior to next routine inspection. *3rd Consecutive Violation* Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chorizo prepared in-house at 105-110'F stored in a hot holding well along the cook line. PIC stated that the chorizo was cooked last night and removed from the walk-in prior to being placed in the hot holding well less than 1 hour prior to inspection. Chorizo was rapidly reheated on the flat top to 165'F at time of inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife currently in-use being stored in-between a prep table. Also observed large pitcher being stored directly within large plastic tub of salsa. 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 missing ceiling panels in the dry storage area next to the cash register, and walls with holes throughout the establishment rendering the areas neither smooth, nor easily cleanable. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. *2nd Consecutive Violation* Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed chafing fluid stored over aluminum serving trays in the dry storage area. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling >>> Observed a box of Nyquil/Dayquil being stored directly atop the service window counter, adjacent to the cook line at time of inspection. Had employees move medications to proper storage at time of inspection. Medications must be stored in a way to prevent contamination of food, utensils, equipment, and other food contact surfaces. Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed two chemical spray bottles containing a blue liquid without any identifying labels on the spray bottles. Per PIC, the chemical spray bottle contains glass cleaner. PIC labeled the bottles at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed missing ceiling panels in the dry storage area next to the cash register, and walls with holes under prep sink next to standing refrigerator. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>> Observed fully cooked pork chorizo (110-120'F) and cooked potato wedges (105-110'F) in hot holding containers next to the cook line. Per PIC, items were reheated and placed in the containers less than 1 hour prior to inspection. Both items were reheated to 165'F at the time of the inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Discussed increasing the amount of water available to steam in the hot holding containers to improve the heating capacity of the containers. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed heavy accumulation of food debris and organic matter in between grill and fryers, the refrigerator handles and doors and walk-in racks. Also observed an accumulation of dust directly beneath vents near the dry storage room. Non-food contact surfaces must be maintained clean to sight and touch. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection