Salt & Lime Modern Mexican Grill

Inspector's notes

On cook line, queso/ 118*F and green sauce/ 109*F out of internal temperatures. Per employee, queso and green sauce were placed out for service <1 hour and ready for service. Employee reheated queso and green sauce to 165*F. Discussed the importance of proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, pico salsa/ 55*F prepared and cooling in shallow covered containers and red salsa/44*F prepared and cooling in deep covered containers. Both salsas were prepared within 2 hours. Pico salsa was uncovered and red salsa was portioned into shallow containers to continue the cooling process. 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

At bar, sliding windows open without air curtain/ fly fan turned on. Instructed employee to turn on air curtain. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

*** Second Consecutive Violation *** On cook line, knife stored between equipment. At bar, in use utensils stored in soda water. n-use utensils are to 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

On the line, observed two knives stored between equipment. 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

At the handwashing faucet in the bar, observed fluctuating water pressure from hot water valve. Maintain it in good working order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quaternary ammonium over 500ppm in wiping cloth sanitizer bucket. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a wiping cloth bucket in the bar, observed chlorine concentration over 200ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The chlorine concentration was diluted by PIC to 50-100ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonium below 150ppm in wiping cloth buckets, and It was discovered that the quat dispenser was not dispensing correctly. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved chlorine sanitizer concentrations at time of inspection. PIC to have the quaternary ammonium sanitizer dispenser repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed the ice scoop handle in contact with the ice. 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. The ice scoop handle was removed from the ice at the time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-602.13, C: Nonfood Contact Surfaces.....Soiled fanguards in the walk-in cooler. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected.....Large windows open at bar without air curtains operating. Maintain windows closed or air curtains turned on. Correct By: Correct Prior To Next Routine 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......No soap at handwashing sink in the bar. Soap provided. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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......In walk-in cooler, observed recently cooked carnitas/47F and red (cooked peppers) sauce/57F in deep containers over 12 inches deep. Use approved methods to facilitate cooling. It was determined that the foods were still within approved cooling parameters. The carnitas were transferred to shallow pans and an ice paddle was added to the sauce. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....Ice scoop handle in contact with consumable ice. Store with the handle up and out of the product. Corrected at time. Correct By: Corrected At Time Of Inspection