La Canasta

Inspector's notes

Observed no hand drying provision at server station hand sink. PIC provided hand drying provision for handwash sink at time of inspection. 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 dust accumulation in ceiling by air vent in prep area of kitchen and make line. Observed grease accumulation on exhaust hood along make line as well as back wall, sides of equipment and floor. 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. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed multiple floor tiles broken or missing by freezer, make line, and by gas stovetops. Observed 2 holes in wall by chemical dispenser located by walk-in freezer. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A 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 cooked chorizo, cooked potatoes, and cooked rancho salsa on the flat top grill measuring temperatures 86F-116F. All TCS foods improperly hot held were discarded by PIC at time of inspection. 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 multiple pans of refried beans, cooked beef, cooked green chili chicken, and cooked salsa without datemarking. PIC reports they were made earlier this week and will be labeled immediately. All RTE/TCS foods were properly date marked at the time of inspection. 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 large tubs with food stored on flooring of walk-in unit. Suggested PIC get a riser to ensure food storage is 6 inches above the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scoop stored with handle in contact with food in walk-in unit. 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: Correct prior to next routine inspection.

Inspector's notes

Observed two large deep pans of cooked rice in larger walk-in unit measured 47-48'F. PIC stated food items were made the night prior and have been in the walk-in since. Ambient temperature of unit measured at 40.1'F. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided proper cooling methods guidance documents via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed doors for both walk-in units not self-latching. Observed rubber sealant gasket on door of larger walk-in in disrepair. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salsa to-go cups (48-51'F) on ice baths on prep tables located in cashier area. PIC stated items were brought out at 7am from walk-in to be put on ice bath for service. PIC added more ice to ice baths at time of inspection to facilitate items to be rapidly cooled down to 41'F. Suggested PIC to use Time as a Control for salsa cups in question. 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 doors for both walk-in units not self-latching. Observed rubber sealant gasket on door of larger walk-in in disrepair. 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.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 establishment holding cooked potato wedges on the cook line at 110*F at time of inspection. Person in charge (PIC) states they cook the potato wedges and hold them on the cook line for about 2 hours or less. PIC confirmed the potato wedges were cooked and placed on the line 30 minutes before inspection started. Explained to PIC that a written procedure must be prepared in advance before utilizing this method. Food must be marked to indicate when it was cooked and removed from temperature control and cannot exceed over 4 hours. PIC provided a written time as a control policy and time stamp at time of inspection. Time as a control documentation examples were also provided to the person in charge at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed chlorine sanitizer bucket by the cook line with 200PPM of chlorine. Explained to PIC that all sanitizer buckets using chlorine as a disinfectant must be within the 50-100PPM range at all times. Employee remade bucket at time of inspection to the appropriate concentration. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed missing door knob on the screen door located in the back of the facility leading into the dry storage area. Explained to PIC that if the back door of the facility will remain open and only a screen door is used as a barrier to the outside, all gaps and holes must be closed to prevent any contamination entering the premises. Please add a door knob prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of dust on the ceilings above the main kitchen and food prep area. Also observed an accumulation of food debris on walk-in door handles and shelving, as well as underneath cooking equipment throughout the establishment. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.----Observed an employee drop a cooking utensil on the ground, picked it back up and proceeded to touch other cooking utensils/prepare food. Employee was asked to dispose of their gloves and wash their hands before continuing to prepare food. Discussed the importance of employees washing their hands whenever their hands could be contaminated. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.---Observed hermetically sealed raw beef being stored on top of ready to eat foods such as tamales in the walk in cooler. Person in charge moved the raw beef on the bottom shelf at the time of inspection. Discussed the importance of not storing raw animal proteins over ready to eat foods to prevent contamination. Correct By: Corrected At Time Of Inspection