Restaurant Atoyac

Inspector's notes

Observed accumulation of dust and grease on walls in food prep and equipment storage areas. 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

Observe TCS food items with internal temperatures between 49F -62F stored in the large reach in cooler by the back corner. TCS food items included cut leafy greens, cut melon, dairy cream butter, sliced and shredded cheese, milk, sour cream, raw shelled eggs, and cooked salsa. The person in charge stated the TCS items had been stored in the reach in cooler for more than 4 hours and were embargoed at the time of inspection.

Inspector's notes

Observed various medications and applicators stored co-mingled with food items on the upper most shelf of the reach in cooler directly over open containers of raw and ready to eat foods.

Inspector's notes

Observed reach in cooler with minimum ambient temperature of 50F as measured by inspector min/max thermometer. Establishments internal ambient thermometer stored inside the reach in cooler displayed a temperature reading of 70F. TCS foods stored inside the reach in cooler had internal temperatures of 49F -62F. The person in charge discontinued use of the reach-in cooler for TCS cold holding pending service.

Inspector's notes

Observed cooked meat and sauteed onions with internal temperature between 108F -112F in a hot holding well next to the cook top. The hot holding well was not operating and the person in charge stated the food items had been cooked less than 1 hour ago and reheated the food items to 165f before placeing them into containers at a different hot holding table next to the prep cooler.

Inspector's notes

Observed cooked salsas and dairy based horchata with internal temperature between 50F - 65F in a reach in cooler by the front counter. Observed TCS food items such as raw meats, cooked meats, milk/cheese, deli meats, and cut tomatoes with internal temperatures between 45F -55F in a reach-in cooler by the back prep table. The person in charge stated the food items in both reach-in coolers had been placed for cold holding less than 2 hours ago. The person in charge removed all TCS food items from the coolers and placed them on ice and into a different reach-in cooler for rapid cooling.

Inspector's notes

Observed reach-in cooler by the front count with minimum ambient temperature of 65F and reach in cooler in the back prep area with minimum ambient temperaure of 47F.

Inspector's notes

Observed wiping cloth in chlorine sanitizer solution with less than 50ppm chlorine. The person in charge discarded the sanitizer solution and made a new solution with 50-100ppm chlorine.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a wet wiping cloth in sanitizer solution with 0ppm chlorine. The person in charge discarded the solution and made a new sanitizer solutions with 50-100ppm chlorine at the time of inspection. Discussed using sanitizer test strips to verify sanitizer concentration and frequency of changing out sanitizer solution. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a sanitizer bucket with less than 10 ppm chlorine by the storage rack next to the reach in cooler. The person in charge stated the sanitizer bucket had been prepared around 10 am, over 6 hours ago. The person in charge discarded the sanitizer solution and made a new sanitizer solution with 50-100ppm chlorine. Discussed frequency of making new sanitizer solution and testing sanitizer concentration. Correct By: 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 a small container of menudo with internal temperature of 54F - 56F inside the reach in cooler. Thee person in charge stated the menudo had been cooked and placed in the reach in the early morning, more than 6 hours ago. The person in charge discarded the menudo at the time of inspection. Discussed cooling times and temps - from 135F to 70F in 2 hours and from 70F - 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. 7Observed green salsa with an internal temperature of 67F inside the reach in cooler. The salsa was in a deep plastic container with a tightly sealed lid. The person in charge stated the salsa had been made less than 4 hours ago and placed the salsa in an ice bath for rapid cooling. Discussed the use of shallow and uncovered containers to maximize heat transfer during the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. 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. In the reach in cooler closest to the back wall, observed cooked rice at 52*F, Raw fish at 52*F, raw shrimp at 52*F, Cooked chicken at 47*F, sour cream at 51*F, Black bean puree at 48*F, pinto bean puree at 49*F, and salsa at 46*F. The unit adjacent was not working or in-use so the fridge was very full. The top portion of the cooler was holding at 38*F on inspectors min/max thermometer. Foods were rearranged in the cooler to house all TCS foods in the top. TCS foods that were out for less than 4 hours were placed in the small raw meat reach in cooler and freezer to cool. All foods that were out for over 4 hours and foods that were unable to be determined how long they were out were embargoed. In the food prep unit on the cook line, observed raw fish at 50*F, raw shrimp at 49*F, and raw whole eggs at 48*F. Foods were out for less than 4 hours and were placed in the freezer to cool quickly. Food prep cooler on cook line was holding at 39*F on inspectors min/max thermometer. All cold holding, temperature controlled for safety foods are required to be kept at 41*F or below. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed gaskets for the tall reach in unit by the back wall, the raw meat reach in cooler, and the salsa reach in cooler all with gaskets in disrepair. All equipment must remain in good repair. Please have gaskets repaired. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods In the kitchen, observed an area where the ceiling is splitting and opening. In the bathroom, observed areas of the ceiling with chipping paint. The walls and ceilings are required to be kept in good repair and stay smooth and cleanable. Please have these areas repaired. Correct By: Correct Prior To Next Routine Inspection