Salsitas Mexican Food

Inspector's notes

Observed handwashing sink by the drive-through window without any paper towels. Observed handwashing sink in the back kitchen area near the glass door reach-in refrigerator without any soap. Discussed with person in charge to replenish soap and paper towels as they empty at the handwashing stations. Person in charge replenished the paper towels and soap at the respective handwashing sinks. 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: Corrected at time of inspection.

Inspector's notes

Observed several dishes stored at the clean dishes rack. Upon separating some of the dishes stored as clean, a few of the metal pans were observed to have greasy residue and also a large section of a sticker and glue residue was observed on the pan. They were also observed to still have water trapped inside of the nested pans. The dirty dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de Gallo, shredded lettuce in water and macaroni salad with internal temperatures as measured using a probe thermometer ranging from 48°F - 59°F in the front counter food service area. According to the person in charge, they were cold holding. It was observed that the unit the food was in had ice in it, however there was not enough ice water to actually contact the containers of TCS food. According to the person in charge, the foods in question had been in the unit for less than 4 hours and were taken to the walk-in cooler to rapidly chill down to 41°F. The person in charge added more ice and water to the cold unit to sufficiently surround the food in ice water. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large bucket of red salsa in the walk-in cooler with a date mark of 5/3. Based on the date mark on the container of salsa, the salsa should have been sold of consumed by the end of the day on 5/9. The bucket of salsa was embargoed at time of inspection (see embargo form). 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloths stored dry on the cutting tables. Discussed with person in charge that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife stored between a prep unit and an adjacent prep table on the prep line. Discussed with person in charge that 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 a walk-in cooler door that had some issue with either the gasket, the latch or the door alignment within the frame such that the door is difficult to fully close and tends to stay partially open with a small gap towards the bottom-side of the door. Discussed with person in charge to have the door repaired so that it fully closes. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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. Person in charge is actively working towards their renewal of their CFPM certificate. 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 large bucket completely filled with cooked pinto beans on a bottom shelf inside of the walk-in cooler. The internal temperature of the cooked beans as measured using a probe thermometer was at 90°F. According to the person in charge, the beans had been cooked and placed in the bucket and then placed in the freezer for approximately 1 hour prior to placing the bucket into the walk-in cooler. The beans were removed from the bucket and placed into wide, flat shallow pans in ice baths to rapidly chill the beans to 41°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored between a prep unit and an adjacent prep table on the prep line. Discussed with person in charge that 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 several pans and other dishes at the clean dishes rack that were stacked together with water still trapped inside of the nested pans. Person in charge separated the nested pans so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

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 pinto beans stored in 5-gallon buckets in walk-in refrigerator measuring with an internal temperature of approximately 75 degrees F. Per PIC, they were made last night or early this morning (prior to 6 hours ago). The beans were recommended for discard. Discussed cooling parameter and alternative methods to expedite cooling 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 various sauces such as red, green, and birria stored in the walk-in refrigerator measuring with ambient temperatures ranging between 46-55 degrees. These sauces had been stored in refrigerator for more than 4 hours and were recommended for discard. Discussed not storing products in cooling phase near cold holding items. Also observed sauces in self-serve salsa bar measuring between 48-54 degrees, which were originally intended to be kept at 41 degrees F or below. These items had all been stocked 2 hours prior to inspection. Establishment opted to use time as control as a temporary solution and documented time. Discussed cold holding and conducting routine temperature checks 2nd consecutive violation Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed various TCS products such as TCS sauces, cooked shrimp stored in prep refrigerator near the back grill- stored without a date mark. Per PIC, these items were made previous to 24 hours ago and a date mark was placed on them during inspection. Discussed date marking 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 top serving prep station near the front not plugged in. TCS food items such as pico de gallo, lettuce, and macaroni salad measured with an internal temperature of 65 degrees F. These items had been stocked approximately 2.5 hours ago. Instructed PIC to place these items in walk-in cooler for rapid cooling. The prep station was plugged in and temperature started to drop during inspection time. PIC opted to discard them and replace with new ones. Discussed cold holding and ensuring equipment is properly functioning. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Handwashing sink in back prep area did not have cleanser available. Instructed PIC to stock handwashing cleanser. Discussed required supplies for handwashing sinks Correct By: 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 chlorine sanitizer in the 3-compartment sink with a concentration less than 50ppm while an employee was actively washing dishes. Sanitizer solution was remade at the time of inspection and the concentration was confirmed with test strips. Discussed proper sanitizer concentration and testing procedure with the Person in Charge (PIC). Ensure chlorine sanitizer is maintained between 50-100ppm when in use. Correct By: Corrected At Time Of Inspection