La Carreta De Lily

Inspector's notes

Observed a handwashing sink that was completely blocked off with bags and large boxes. Person in charge cleared the obstructions from the 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. *2ND CONSECUTIVE PRIORITY FOUNDATION VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of beef jerky without any inspection labeling or nutrition facts or ingredients listed on the bag. All food from unapproved source was embargoed at time of inspection (see embargo form). All food must be obtained from an approved source as defined by law. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter in the crushed ice cooler for drinks. Discussed with person in charge to regularly clean the ice chest to prevent the formation of organic matter inside the chest. The person in charge will clean out the ice chest. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed corn on the cob that was hot holding in a hot holding well according to the person in charge. It was observed that the corn cobs were only partially in the water such that about 1/3rd of the cob was sticking above the water line. The portion of corn that was in the hot water was holding at 151°F. The portion of corn that was above the water line in the hot holding well was holding at 119°F. According to the person in charge, the corn cob had been in the well for more than 2 hours and was discarded by the PIC at time of inspection (see embargo form). Discussed with person in charge to add more water so it completely covers the corn or to cut the cobs a bit shorter so that they are fully immersed in the hot water. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Did not observed sanitizer testing strips at time of inspection. Person in charge acquired sanitizer testing strips from another location in the mall. Discussed with person in charge that each establishment shall have their own sanitizer testing strips. Test strips are required for any sanitizers used with food contact surfaces. Person in charge acquired sanitizer testing strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large collection of food debris, dust, empty boxes and scraps of other debris all throughout the working area. Discussed with person in charge to clean the establishment on a more frequent basis to prevent the accumulation of debris around the establishment. 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 a handwashing sink that was completely blocked off with bags and large boxes. Person in charge cleared the obstructions from the 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: Corrected at time of inspection.

Inspector's notes

Observed employee handling cash register and drinking personal beverages and then preparing food without washing hands first. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some ice cream scoops stored in a container of tepid water. 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

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.

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 prep refrigerator in front area measuring with an ambient temperature of 54 degrees F. TCS food items such as Clamato juice and sour cream measured with internal temperatures of 52-54 degrees F. These items were recommended for discard- see embargo form. Discussed cold holding. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels. Observed dehydrated shrimp stored in a Boba container. Instructed PIC to provide label of where shrimp is purchased from. Reviewed label requirements. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence. Observed live roaches inside prep refrigerator near front area. Establishment must be free of pests. Instructed PIC to have area treated by a licensed pest control applicator. A re-inspection will be conducted within 10 days Correct By: Correct Prior To Reinspection