Combo Express

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 currently working towards acquiring their 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 a soiled bucket in a handwashing sink. The person in charge removed the soiled bucket from the handwashing sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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 a container of red enchilada salsa, chopped tomatoes and a bucket of pinto beans with internal temperatures as measured using a prober thermometer ranging from 48°F - 50°F inside a double-glass door reach-in refrigerator. A min-max thermometer was placed into the unit and allowed to stabilize for 20 minutes. The air temperature reading from the min-max thermometer was steady at 49°F. Foods that had been in the unit for more than 4 hours, such as the bucket of beans and red enchilada salsa, were embargoed at time of inspection (see embargo form). Other foods that had been in the unit for less than 4 hours, such as chopped tomatoes, were transferred to nearby functioning units to rapidly chill down to 41°F. Discussed with person in charge to reach out to a technician to service the unit and to utilize other functioning refrigeration to store TCS foods until that unit can be repaired and/or replaced. 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 several dishes stored at the clean dishes rack that upon separation, had water still trapped between the nested dishes. The PIC separated the wet dishes so they can 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

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 currently working towards acquiring their 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 some grilled onions and jalapenos that were hot holding in a hot holding unit according to the person in charge. The internal temperature of the grilled onions and peppers was between 104°F - 112°F as measured using a probe thermometer. According to the person in charge, the onion/pepper mix had been in the unit for about an hour and was embargoed at time of inspection (see embargo form). Other foods that were hot holding in the unit, such as pinto beans, had an internal temperature above 135°F. It was observed that the onion/pepper mix was stacked into multiple pans in the hot holding unit. Discussed with person in charge to load the food into the unit as designed. 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

Observed a container of cooked green chili chicharrónes with a date mark of 2/12/26 and observed a container of cooked shredded green chili beef with a date mark of 2/16/26. Based on the time of inspection, both foods should have been disposed of already and were 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 a heavy accumulation of food debris and other residues inside of the floor drains. Also observed a wide distribution of small food scraps and other bits of food throughout the kitchen area. Discussed with person in charge to clean the floor drains and to clean the kitchen more frequently to prevent the accumulation of food scraps throughout the kitchen and in the drains. 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

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.

Inspector's notes

Corrective Action: Correct prior to next routine 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 ready to eat TCS foods without date marks. Items such as cooked meat and sauces. These items had been made prior to 24 hours ago. PIC instructed staff to place date marks on containers. Discussed date marking requirements. Correct By: Corrected At Time Of 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. --Cooked beans holding in the steam well next to the stove measured an internal temperature of 119°F. Per person in charge (PIC), the beans were reheated in the oven and placed in the well about an hour prior. Beans were reheated to 165°F at time of inspection. Reviewed hot holding requirements with the PIC. 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. --Cooked beef, cooked pork, salsa, mayo, shredded cheese, and cut lettuce in the right prep refrigerator measured internal temperatures between 54°F-60°F. Thermometer was calibrated on site. Per PIC, these items were stocked in the unit about an hour prior and were moved into another refrigerator to facilitate rapid cooling. Ambient air temperature of the refrigerator measured 54°F per min/max thermometer. Establishment had adequate refrigeration to maintain operations. Reviewed cold holding requirements with the PIC. Correct By: Corrected At Time Of Inspection