Jalapeno Bucks

Inspector's notes

Observed a large closed container of cooked beans datemarked the day prior with an internal temperature of 48-50ºF. Per manager, the beans were not removed from the walk-in. Provided education on cooling methods and organization. Manager embargoed the beans voluntarily. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed portions of sliced brisket in an ice bath on wire rack behind grill area. Brisket had an internal ambient temperature of 47*F. Brisket had been placed into ice bath less than an hour prior. Requested person in charge add more ice to the ice bath. Discussed potentially switching to Time as a Control for the foods. Corrective Action: Corrected at time of inspection. **2nd consecutive violation**

Inspector's notes

Observed portions of brisket in the cooling process fully wrapped with multiple layers of heavy duty aluminum foil in walk-in stacked on top of each other on rack. Observed a container of salsa with lid on in standing refrigerator inside main kitchen, which per PIC was recently prepped. Discussed leaving things uncovered and organized in such a way that facilities the circulation of heat away from the surface of the food. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pans of cooked beans covered by plastic wrap datemarked day prior with an internal ambient temperature of 46-48*F. Per person in charge, the beans had been stored in the walk-in since yesterday. Observed cups of red salsa near cashier at 51*F that were removed from the refrigerator within the hour. 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. Beans were voluntarily embargoed by the person in charge and ice was added to the container holding the cups of salsa to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pots of burrito meat with an internal ambient temperature of 130*F in the walk-in refrigerator. Pots were covered with aluminum foil. Observed large plastic containers of brisket stacked on top of each other during the cooling process. Discussed leaving things uncovered and organized in such a way that facilities the circulation of heat away from the surface of the food. Advised using shallower pans and purchasing ice wands for beans, burrito meat and salsa. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Mac salad and Cole slaw individually packaged at 49*f degrees over filled on open top line unit, Observed single cup green and red salsas sitting out next to cashier section with no ice holding 56*f degrees. Salsa iced and other items put under active refrigeration to cool. Please maintain items below 41*f degrees.

Inspector's notes

Observed kitchen employee preparing mixed salsa and employee portioned into large containers and put lids on and stacked together inside sliding glass door fridge, discussed with manager the need to send items with the walk-in to cool with lids off in order to reach 41*f rapidly. Items were sent to walk-in with lids off to cool.

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. main kitchen hand sink blocked by cilantro in pitcher from violation 11#. Removed from hand sink Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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. Upon entering kitchen to wash hands at beginning of inspection. Hand sink was blocked by a pitcher of cilantro that had just been washed in the prep was then placed in hand sink upside down to drain in the basin of hand sink, cilantro contacting hand sink basin. Discussed the contaminated nature of hand sinks. cilantro discarded. Correct By: Corrected At Time Of Inspection