Qdoba

Inspector's notes

Observed wet containers with chemical and water residue on wire rack across from employee lockers. Per person in charge (PIC), wire rack is used to store containers and utensils that were already dry. Utensils shall be air dried prior to use following the wash/rinse/sanitize process. PIC confirmed wet containers are not to be used until completely air dried. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing hood vent cover above cookline grill. All equipment shall be maintained in good repair at all times. Establishment shall repair/replace missing hood vent cover prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 46°F internal temperature of pico de gallo inside two door reach-in cooler. Person in Charge (PIC) confirmed pico de gallo inside two door reach-in cooler was prepared one day prior to inspection. PIC could not verify latest temperature check of pico de gallo. Ambient temperature of two door reach-in cooler measured at 40°F, per min/max thermometer. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All containers of pico de gallo improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 120°F internal temperature, per probe thermometer, of cooked chicken and cooked steak inside hot holding cabinet. Per Person in Charge (PIC), chicken and steak were cooked hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC had all cooked chicken and cooked steak improperly hot held reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. No chemical (0 ppm) sanitizing reading for via testing strip recorded on food contact surfaces after load of food equipment ran through cycle of mechanical dishwasher. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Properly sanitize food contact equipment after proper washing. ------------ PIC informed food employee of improperly functioning dishwasher. Facility will manually ware wash food equipment. Service call made for equipment at time of inspection. Do not use mechanical dishwasher until it can properly sanitize food contact surfaces. 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. Three metal containers of diced chicken found at internal temperatures of 117*F-120*F in hot box. Hot holding of TCS foods must be held at 135*F or above. Properly maintain TCS foods for hot holding at 135*F or above. ------------ After consulting with food employee, one container of chicken had time stamp of 9:15 am, remaining containers had time stamps of 11:10 am. Facility voluntary discarded container of chicken that was potentially in danger zone in excess of two hours, and rapidly reheated remaining containers of chicken found in the danger zone less than two hours. Correct By: Corrected At Time Of Inspection