Cafe Rio Mexican Grill

Inspector's notes

Observed corn salsa, Pico de Gallo, guacamole, habanero salsa, and salsa fresca with temperatures between 45-57*F, per PIC had been placed into the units (the cold holding unit for the to-go line and both units for the main line) at 10:30am and 1:30pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed proper cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

At warewashing sink, dirty dishware in basin of sink. Dirty dishware was removed from sink. Maintain all handwashing sinks for handwashing only and available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On front service line, in bottom reach in cooler, container of cut lettuce and in top of side salad/ catering prep table cooler, cut lettuce without time documentation. Per employees, cut lettuce use time as a public health control. Containers of cut lettuce were marked with start time. Discussed the importance of ensuring time documentation is noted on containers, on container in bottom portion of coolers or on containers in top of coolers. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control and ensuring provided written time control procedures are updated. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cut lettuce/ 70*F prepared <2 hours and cooling in covered containers. Containers of cut lettuce were uncovered to continue the cooling process. 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

Mop sink with slow drain. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Nonfood surfaces of blenders, mixers, insides of reach in coolers, door seals with accumulation of food residues. Maintain clean. 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

No handwashing soap at warewashing handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, at dishware surfaces, quat sanitizer with a concentration <150ppm. After sanitizer solution was emptied and refilled, quat sanitizer with a concentration of 150-400ppm. Recommended repairing leak in sink faucet. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On back cook line, in small prep table cooler, corn salsa with temperatures of 45*F-52*F. Per manager, TCS foods were placed in reach in cooler >4 hours. Corn salsa was discarded. See embargo form. Ambient temperature of small reach in cooler was 52.7*F, taken with inspector min/max thermometer. Discontinue use of reach in cooler until able to maintain proper cold holding temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, establishment using bag/chill method for beef. Establishment did not note cook temperatures and bagged temperatures on tablet log sheet. Inspector reviewed multiple days without cook, bagged, and cooling times not noted on tablet log sheet. Per procedures, temperatures are to be noted during processes. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Corrected at time of inspection.

Inspector's notes

At secondary prep line, employee touched clothing with gloved hands, then changed gloves to work with ready to eat foods without a proper handwash in between glove changes. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On back cook line, in small prep table cooler, TCS foods (corn salsa, shredded cheeses, tres leches) with temperatures of 45*F-50*F. Per manager, TCS foods were placed in reach in cooler within normal time parameters. Instructed manager to move TCS foods to walk in cooler to rapidly cool back down to the proper cold holding temperatures. Ambient temperature of small reach in cooler was 57.8*F, taken with inspector min/max irreversible thermometer. Discontinue use of reach in cooler until able to maintain proper cold holding temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: 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. ........On back cook line, in small reach in cooler, TCS foods (green chili pork, sauces) with temperatures of 45*F. Per manager, TCS foods were placed in reach in cooler within normal time parameters. Manager chose to reheat green chili pork and sauces at time of inspection. Ambient temperature of small reach in cooler was 47.8*F, taken with inspector min/max irreversible thermometer. In small prep table cooler, roja salsa/ 48*F and pico salsa/ 47*F out of internal temperatures. Per manager, salsas were in prep table cooler within normal time parameters. Manager discarded salsas for quality. Ambient temperature of small prep table cooler was 42*F, taken with inspector thermometer. Discontinue use of both reach in coolers until able to maintain proper cold holding temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ..........On front prep line, pre-portioned salsa containers stored along front of service line. Per manager, salsa uses time as a public health control. No time documentation noted on pre-portioned salsa containers. Recommended that if employees follow the above procedure, pre-portioned salsa containers need to be stored in a larger container or each container must be individually marked with times. At time of inspection, start/discard times were provided for pre-portioned salsa containers. Discussed the importance of following establishment written time as a public health control procedures. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ............At front area, employee touched face and clothing, then began handling food containers in prep table cooler, without a proper handwash. Instructed employee to wash hands after contamination and replace food containers. At front counter, employee assisted customer at register, then donned gloves to work with ready to eat foods, without a proper handwashing. Manager instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. ..........In prep area, employee used probe thermometer on TCS foods without first sanitizing probe. Instructed employee to sanitize probe thermometer before and after use to prevent contamination. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ...............At large make table, in top portion of cold holding unit, cut lettuce without time documentation and pico salsa with time sticker and in bottom portion of cold holding unit, cut lettuce with time documentation and pico salsa with different time documentation. Per manager, time stickers should be located on both upper and lower containers of TCS foods, noting same discard times on food containers. Manager reviewed time sticker documentation with employees. Discussed the importance of following written time as a public health control procedures and recommended alternate time as a public health control procedures. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Correct By: Corrected At Time Of Inspection

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. .........At warewashing handwashing sink, paper towels dispenser not working, allowing the use of hand drying towels. Manager replaced batteries and hand drying towel dispenser was working by end of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection