El Sazon Del Sur

Inspector's notes

Observed cheese, sour cream, and cooked meats in reach-in cooler in kitchen at 45-47 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. TCS foods had been placed in cooler about 3 hours prior as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gapped opening along the bottom of the back door and along the door frame. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single service and single use articles such as utensils, gloves, and containers stored in the toilet room. Single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. The person in charge properly stored all single use single service items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the chest freezer top cover and the prep cooler top cover in state of disrepair, chest freezer top cover had cracks and gaps along the outer edges preventing proper enclosed seal, the prep cooler top cover had gaps and holes along the outer edges making it difficult to clean. Observed extensive rusted surface of the entire bottom shelf of the prep table.

Inspector's notes

Observed open toilet room door that leads directly into the back prep directly across from the walk in cooler. Discussed a toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection. 5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed no covered receptactle in the unisex toilet room in the back prep area.

Inspector's notes

Observed mising coved base, separation or disrepair of coved base, unsealed floor wall junction in numerous areas of the establishment sucha as the toilet room, under the handwash/prep sink, under the three compartment sink, behind the cook line, in the walk in cooler, and dry storage areas.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk-in cooler with ambient minimum temperature of 53.7F as measured by inspector min/max thermometer. All TCS foods inside the walk-in cooler had internal temperature of 48F - 55F. Establishment only has one prep cooler and a small drink reach in cooler. Establishment lacks sufficient cold holding facilities for operation. Re-inspection for walk-in cooler to take place upon notification by operator of completed repairs or by 04/05/24. Correct By: Correct Prior To Reinspection

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. Observed all TCS foods in the walk-in cooler with internal temperature between 48F - 55F. The person in charge stated all the TCS foods in the walk-in cooler had been cooked and placed in the walk in 1-3 days ago, more than 4 hours. TCS foods included cooked meat tamales, green salsas, mozzarella cheese, sour cream, milk, raw beef and chicken, cooked beans, variety of cooked vegetable and meat soups/stews, and chicken mole. All TCS food items were embargoed at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk-in cooler with ambient minimum temperature of 53.7F as measured by inspector min/max thermometer. All TCS foods inside the walk-in cooler had internal temperature of 48F - 55F. Establishment only has one prep cooler and a small drink reach in cooler. Establishment lacks sufficient cold holding facilities for operation. Re-inspection for walk-in cooler to take place upon notification by operator of completed repairs or by 04/05/24. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing Observed an open bag of frozen meat thawing in the hand wash sink. The person in charge removed the meat from the hand wash sink and placed it inside the walk in to continue thawing. Discussed thawing methods, under refrigeration that maintains the food temperature at 41F or less, or completely submerged under running water. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 open bag of frozen meat inside the hand wash sink. The person in charge stated the meat was thawing and removed the meat to continue thawing in the walk-in. Discussed hand wash sink not used for other purposes than handwashing. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels in the paper towel dispenser or other hand drying provision at the hand wash sink next to the three compartment sink. The person in charge placed paper towels by the sink at the time of inspection. Discussed maintaining hand drying provision at all times at all hand wash sinks. 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. Observed cooked whole chicken with internal temperature between 92F - 122F in a hot holding container on the flat grill. The person in charge stated the chicken had been cooked and placed for hot holding 1 hour ago. The person in charge adjusted the heat setting for the hot holding section of the flat top gill, then reheated the chicken to 165F before returning for hot holding. Discussed TCS (time temperature control for safety) hot holding temperature of 135F or higher. Correct By: Corrected At Time Of Inspection