Federico's Mexican Food

Inspector's notes

2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tongs with the handles in contact with the raw chorizo inside of the cook-line prep cooler. Cook removed the tongs and replaced with a clean set of tongs. Discussed using a separate pan to store the tongs if necessary to keep the handles up above the top of the pan and prevent them from touching the raw chorizo. When cooks use gloved hands to touch the tongs, the gloves will become contaminated by the raw chorizo and would require a glove change and handwashing before handling any clean items or food. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged and torn foam cups stored in containers of flour in the dry storage area. PIC removed the foam cups. Discussed the possibility of pieces of single-use items breaking off and contaminating the food. A smooth, easily cleanable, and durable scoop with handle will be used to scoop food. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two large containers of beans-110-117F cooling at ambient temperature next to the cookline. Employee stated that beans were made and began cooling about three hours prior. PIC stated that the beans would be discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two packages of cooked fish, sausage item, menudo, and cooked potatoes in the walk in cooler without date marks. PIC stated that all items except for the fish were made within the last 6 days and provided date marks. PIC was unsure when the fish items were made and discarded-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside main walk in unit back open shelves with 6 raw beef containers stored directly above open raw fish in bucket in lower shelf. Notified Person In Charge (PIC) in Spanish. On side panel reviewed with PIC proper food storage. PIC moved raw fish away from raw beef. ===Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment currently has second consecutive violation #15, 3-302.11 (A1-2). An audit of employee food handler certificates was completed in the establishment had 1 out of 6 employee Food Handler Certificates. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed inside main walk in unit back open shelves with 6 raw beef containers stored directly above open raw fish in bucket in lower shelf. Notified Person In Charge (PIC) in Spanish. On side panel reviewed with PIC proper food storage. PIC moved raw fish away from raw beef. ===Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside main walk in unit back open shelves with large container of raw marinated chicken stored directly above raw beef. Notified Person In Charge (PIC) in Spanish. On side panel reviewed with PIC proper food storage. PIC moved raw chicken away from raw beef. ===Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside main walk in unit with large cooking pot with cooked menudo inside. Notified Person IN Charge (PIC). Per PIC the menuda was prepared last night. Internal temperature was 47*F48*F with inspection with Internal temperature with Inspector and establishment thermometers. Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection no Certified Food Protection Manager and certificate was present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection no paper towels were available at hand sink by drive thru window. Notified employee, employee restocked paper towels. Notified Person In Charge (PIC). =====At all times each hand sink needs to be stocked with paper towels or hand drying provision. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside walk in unit with ambient temperature of 41.9*F-43.3*F with min max thermometer, large open cooking pot with cooked menudo inside. Internal temperature of menudo was 45.1*F-46.9*F with establishment and inspector thermometer. Per Person In Charge (PIC) the menudo was prepared yesterday. Directed PIC to discard improperly cooled menudo. ====Cooling cooked items above 135 have two hours to cool to 70*F and another 4 hrs to cool below 41*F for total of 6 hrs cooling time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two bottles of Acetominophen/Tylenol inside kitchen in open areas below Aguafrescas and horchata machines. Below medicines were storage food containers and single use bags. Notified employee to move medicine to secure location away from kitchen/food prep areas. Notified Person In Charge (PIC). =====Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use -- Observed can of Raid aerosol pesticide being stored above water heater in the establishment. Reviewed approved pest control methods with the person in charge. At the time of inspection, requested pesticide be removed from premises. Ensure restricted use pesticides are applied only by a certified applicator. Correct By: Corrected At Time Of Inspection