La Fiesta Market, Inc. #2

Inspector's notes

Observed old food debris and dust in shelving, under equipment, including floors, walls and ceilings of kitchen areas. Ensure to detail clean and sanitize all areas including filters under exhaust hood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up on the can opener blade at the counter next to the cashier area. PIC directed associate to place the can opener in the dish area to be washed. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp and raw fish thawing in the sink and on the counter near the prep sink. Internal temperatures of the shrimp and fish were between 34 degrees F and 39 degrees F. Spoke with PIC and fish and shrimp were placed under running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flan, dairy gelatina, cheesecake, masa, and tapioca pudding desserts in a grab-and-go style fridge without labels in the front dining area. Also, observed chicharrones and tortillas on retail shelves without labels. Be sure all items sold have proper labeling in English with the item name and ingredients. Ensure items sold for retail in grab-and-go fridge or retail shelves are labeled by next routine inspection.

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items located in the walk-in refrigerator of the restaurant registering internal temperatures ranging between 47°F-52°F. Food items included various cooked dishes containing chicken, pork, beef, and vegetables. Upon further investigation, observed the walk-in refrigeration holding an ambient air temperature of 52°F. Per manager, the staff noticed the walk-in not holding the proper temperature at around 9am the morning of the inspection, 3 hours prior to inspector observation. The staff had already contacted repair services and were scheduled to arrive between 12pm-1pm. All TCS food items were still within proper time/temperature parameters. Instructed staff to utilize all additional refrigeration/freezer space in the establishment, and ice, to rapidly cool the TCS food items to proper cold-holding temperatures. The establishment contacted repair services a second time during the inspection to verify arrival time for repairs. 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. Staff rapidly cooled all TCS food items from the walk-in refrigerator using alternative refrigeration/freezer space and ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items located in the walk-in refrigerator of the restaurant registering internal temperatures ranging between 47°F-52°F. Food items included various cooked dishes containing chicken, pork, beef, and vegetables. Upon further investigation, observed the walk-in refrigeration holding an ambient air temperature of 52°F. Per manager, the staff noticed the walk-in not holding the proper temperature at around 9am the morning of the inspection, 3 hours prior to inspector observation. The staff had already contacted repair services and were scheduled to arrive between 12pm-1pm. All TCS food items were still within proper time/temperature parameters. Instructed staff to utilize all additional refrigeration/freezer space in the establishment, and ice, to rapidly cool the TCS food items to proper cold-holding temperatures. The establishment contacted repair services a second time during the inspection to verify arrival time for repairs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Will follow up the next day to confirm correction of violation. Corrective Action: Correct prior to re-inspection. *24 Hour Reinspection

Inspector's notes

Observed hand sink on the left side of the men's restroom with the water turned off. Upon turning the water on, the water continuously flows without stopping. In addition, observed a leaking drainpipe located underneath the soft drink bag-in-box rack, producing a pool of water on the floor. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items located in deep, plastic tubs on storage racks in the walk-in cooler of the restaurant registering internal temperatures ranging between 46°F-57°F. Cooked TCS food items include: costillas, chile rojo, frijoles, birria, pozole, barbacoa, caldo de pollo, caldo de res, and chile verde. Per manager, the food items were cooked between 24-48 hours prior to the 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. The manager voluntarily discarded the food items at the time of inspection. Reviewed proper methods and equipment to best facilitate cooling with manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sinks in the men's restroom with the water turned off. Of the two hand sinks, one hand sink had both the hot & cold water turned off at the sink, and the other hand sink had the hot water turned off. After turning the water back on at each sink, the water continued to flow even after turning the handles off. Informed the manager at the time of inspection. The manager was not aware of the deficiency. Instructed the manager to contact repair services. Employees still had access to one hand sink with soap and water. All plumbing at the establishment shall be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the dumpster and grease trap area of the establishment's parking lot with significant amounts of sewage (e.g. grease, soiled cardboard, and other liquids) on the ground. In addition, a dumpster is without any lids on it. The establishment shall maintain the refuse area of the parking lot free of sewage and other debris to prevent the attraction of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of organic matter and other debris along the A/C condenser unit fans and the metal storage racks inside the walk-in cooler. The establishment shall clean the walk-in cooler at a frequency to prevent the accumulation of organic matter and other debris and prevent contamination of open foods inside the walk-in. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple hand sinks throughout the restaurant including in the kitchen area and in the men's/women's room without hand washing signage for employees. All hand sinks that are used by employees shall have approved signage to promote proper hand washing. Provided county approved signage to manager at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple tubs of cooked Time/Temperature Control for Safety (TCS) food items located in the walk-in cooler of the restaurant registering internal temperatures ranging between 46°F-55°F. The food items include cooked beans, birria, chile rojo, chile verde, cabeza, lengua, and pozole. Per manager, the food items were all cooked between 1-3 days prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The manager voluntarily discarded the TCS food items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple hand sinks in the kitchen area and restrooms without adequate caulking/sealant at the sink/wall juncture. The establishment shall maintain all fixed equipment properly sealed at the equipment/wall juncture. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed door of the walk-in cooler unable to latch shut. Observed the gasket on the cooler door in disrepair, preventing the door to properly seal shut. The walk-in cooler door shall be maintained in a state of good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing cap for the atmospheric vacuum breaker (AVB) backflow prevention device at the mop sink. The establishment shall replace the AVB backflow prevention device at the mop sink to ensure proper backflow prevention. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed hand sink located near 3-compartment sink without hand soap. The establishment shall maintain all hand sinks adequately stocked with soap and paper towels to promote proper hand washing practices. The manager stocked the hand sink with soap at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple hand sinks throughout establishment without adequate sealing at the wall juncture. The establishment shall maintain all fixed equipment like hand sinks properly sealed at the wall juncture. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed atmospheric vacuum breaker (AVB) at mop sink without a cover on it. In addition, the AVB backflow prevention device leaks water when turned on. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine 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 tub of cooked beans located in a walk-in refrigerator registering an internal temperature of 57°F. Per manager, beans had been in walk-in refrigerator since the previous day. In addition, observed bags of cooked rice located in a reach-in refrigerator registering internal temperatures between 51°-53°F. Per manager, the bags of rice had been cooked the day before. The establishment shall cool their cooked, perishable food items from 135°-70°F within 2 hours and from 70°-41°F within an additional 4 hours to prevent the growth of pathogens. The manager voluntarily discarded the food items at the time of inspection. Discussed alternative cooling methods with manager. 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. Two of three hand washing sinks in prep areas were blocked by large containers of food products (such as buckets of strawberry syrup) or other objects. Please ensure hand washing sinks are always accessible for employee use at any point while operating. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 open, uncovered pans of shrimp ceviche (partially-raw prepared with lime juice) stored above open pans of ready-to-eat cooked shrimp and pico de gallo salsa. Please ensure raw animal proteins are not stored above ready-to-eat foods in order to prevent cross- contamination. Employee moved containers to correct during the inspection. 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. Observed numerous time-and-temperature control for safety (TCS) foods with internal temperature ranging from 47-50 degrees Fahrenheit, including cooked salsas, cooked birria beef, and shredded Monterey jack cheese. Please ensure TCS foods are held cold at 41F or lower. All items were located in walk-in refrigerator measured with ambient air temperature of 50F during the inspection. Person in charge (PIC) voluntarily discarded all TCS items that were prepared or received during the previous business day and moved TCS foods that were prepped, cooked, or received on the day of the inspection to alternate walk-in cooler in other suite (also owned by this establishment). See embargo form. 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. Ambient air temperature of walk-in refrigerator was measured at 50F during inspection with numerous out-of-temperature TCS foods stored inside the unit. Please ensure all refrigeration can hold cold at 41F or colder. PIC called maintenance specialist to place work order during the inspection. 24-Hour Re-Inspection - re-inspection will occur on November 15, 2023. Correct By: Correct Prior To Reinspection