Anaya's Fresh Mexican Restaurant

Inspector's notes

Observed carne asada and bacon being thawed on top of freezer back of house. 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. PIC took the carne asada and bacon and placed it inside walk in cooler at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and chicken stored in to-go bags inside walk-in fridge located back of house. Use of non-food grade bags (including to-go bags and trash bags) are not approved for storage of open food items to prevent migration of deleterious substances. PIC grabbed all the bags with the raw beef and chicken and placed them in food safe bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a drain catcher strainer located back of house with a heavy accumulation of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a small leak in the handwashing sink faucet by the cook line back of house. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in for these leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice (113-115°F) cooling on a speed rack outside of the walk-in. Staff stated the rice had been cooked in the last hour. The pans of rice were immediately moved into the walk-in for active cooling. Cooling foods must be ACTIVELY cooled after reaching 135°F. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. This establishment is using cooling logs on the walk-in door. Discussed how to use cooling logs effectively. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths sitting on surfaces throughout the facility. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Only sanitizing solution is to be used. Do not use soap. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw meats 45-48°F (chicken and beef) cold holding above 41°F in the bottom cold holding unit on the grill. Staff stated they had taken temperatures below 41°F around three hours prior to temperature measurement by EHS. Thermometers were calibrated at the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to cool to 41°F at time of inspection rapidly. The manager called their third-party servicer to service the grill's cold holding unit at the time of inspection. The operation currently has adequate refrigeration to continue operating safely. Discussed cold holding requirements with staff. an Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small leak from the mop sink. Alerted the manager who called in a maintenance request at the time of the inspection. Discussed the importance of having equipment maintained in good repair. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked meats (75-80°F) cooling on speed racks out at room temperature. The cook stated the meat was cooked 45 minutes prior to temperature measurement. Staff stated they currently cool products to 70°F out at room temperature before moving them to the walk in. Alerted manager who moved the speed rack into the walk in, at time of inspection. Re-educated staff on cooling requirements. Time Temperature Control for Safety (TCS) foods must be moved into ACTIVE cooling once 135°F is reached, to limit the time products are in the temperature danger zone (135-41°F). Discussed approved ACTIVE cooling methods and provided guidance. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Restaurant serves shrimp ceviche with lime. Observed shrimp packaging which is farm raised. Manager plans to reach out to the harvester to obtain the parasite destruction letter. Discussed the importance of keeping the annual parasite destruction letter at the restaurant. Reviewed regulation requirements. The a picture of the parasite destruction letter can be sent electronically otherwise a reinspection for the parasite destruction letter will occur in 10 days. 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 multiple Time Temperature Control for Safety (TCS) items (such as coleslaw, guacamole with diced tomato, cheese, Chile Verde, opened ranch and mayo, cooked chicken, cooked beef, cooked beans, various salsas, sour cream) with internal temperatures ranging from 47-50°F in the walk-in. The cook stated the last time the walk-in cooler temperature was checked was at 9 am when the refrigerator dial read 38°F (5 hours prior). TCS foods that had been in the walk-in cooler more than 4 hours before the inspection time were discarded (see embargo form). TCS foods that had been in the walk-in for less than 4 hours were placed in alternative refrigerator or temperature protected and driven to the nearest alternative location. Ensure all TCS food maintained by cold holding have an internal temperature of 41°F or below via a probe thermometer. Discussed cold holding requirements with management and provided additional cold holding guidance and recommended keeping a cooler temperature log and recording temperatures every 4 hours. 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 multiple Time Temperature Control for Safety (TCS) items (such as coleslaw, guacamole with diced tomato, cheese, Chile Verde, opened ranch and mayo, cooked chicken, cooked beef, cooked beans, various salsas, sour cream) with internal temperatures ranging from 47-50°F in the walk-in. The walk in read 50°F on the min/max thermometer. Both the min/max thermometer and the probe thermometer were calibrated with the manager at time of inspection. The cook stated the last time the walk-in cooler temperature was checked was at 9 am when the refrigerator dial read 38°F (5 hours prior). TCS foods that had been in the walk-in cooler more than 4 hours before the inspection time were discarded (see embargo form). Adequate alternative refrigeration not available to operate safely. TCS foods that had been in the walk-in for less than 4 hours were placed in alternative refrigerator or temperature protected and driven to the nearest alternative location. Discussed the importance of ensure all TCS foods maintained by cold holding have an internal temperature of 41°F or below via a probe thermometer. Discussed cold holding requirements with management and provided additional cold holding guidance and recommended keeping a cooler temperature log and recording temperatures every 4 hours. Permit was suspended. A reinspection will occur once the walk-in is able to maintain at or below 41°F. Correct By: Correct Prior To Reinspection

Priority Foundation-4-203.12, Pf: Temperature Measuring Devices, Ambient Air and Water-Accuracy No probe thermometer was available, at time of inspection. Establishment to acquire a probe thermometer and always keep it on premise. Probe thermometers must be accurate and capable of measuring cooking, cold holding, and hot holding temperatures. A reinspection on the probe thermometer will occur within 10 days. A picture of the probe thermometer and or proof of purchase can be sent electronically via email. Correct By: Correct Prior To Reinspection

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 multiple Time Temperature Control for Safety (TCS) items (such as coleslaw, guacamole with diced tomato, cheese, Chile Verde, opened ranch and mayo, cooked chicken, cooked beef, cooked beans, various salsas, sour cream) with internal temperatures ranging from 47-50°F in the walk-in. The walk in read 50°F on the min/max thermometer. Both the min/max thermometer and the probe thermometer were calibrated with the manager at time of inspection. The cook stated the last time the walk-in cooler temperature was checked was at 9 am when the refrigerator dial read 38°F (5 hours prior). TCS foods that had been in the walk-in cooler more than 4 hours before the inspection time were discarded (see embargo form). Adequate alternative refrigeration not available to operate safely. TCS foods that had been in the walk-in for less than 4 hours were placed in alternative refrigerator or temperature protected and driven to the nearest alternative location. Discussed the importance of ensure all TCS foods maintained by cold holding have an internal temperature of 41°F or below via a probe thermometer. Discussed cold holding requirements with management and provided additional cold holding guidance and recommended keeping a cooler temperature log and recording temperatures every 4 hours. Permit was suspended. A reinspection will occur once the walk-in is able to maintain at or below 41°F. Correct By: Correct Prior To Reinspection