La Casa De Juana

Inspector's notes

Observed prep table with ambient temperature of 58*F at time of inspection. Foods had internal temps ranging from 48-51 *F at time of inspection. Employee stated foods had been prepped three hours prior from walk-in cooler. Employee stated that the eggs and chorizo only had been in the prep table from the previous day. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discarded foods were raw in-shell eggs and chorizo. All TCS foods improperly cold held for 3 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Relocated TCS items: shredded cabbage, sour cream, homemade jalapeno ranch, canned mashed potatoes, cooked relleno peppers and mole. 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. Alternative refrigeration is available to operate safely. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed manufactured sealed ROP fish and chorizo being stored over potatoes and sour cream in the walk in cooler. No contamination was observed at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the tongs used for handling raw beef being stored in the container with its handle in contact with the raw beef. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep sink being detached from the wall. Pleaser caulk the prep sink back to the wall. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at the cookline prep table the top ambient temperature of the unit to be 47*F and the bottom at 50*F measured with a min/max thermometer. Several TCS items were observed to be in temperatures of 47*F to 50*F in the top and bottom of the unit. Per person in charge the items in the unit more than 4 hours (top) homemade cilantro ranch, homemade chipotle ranch, homemade ranch, crema (bottom) fries, raw shelled eggs and raw chorizo. Embargoed these TCS items and PIC voluntarily discarded at time of inspection. Other TCS items in the top and bottom in the unit for less than 4 hours were relocated to rapidly cool to 41*F or less in adequate refrigeration. Relocated TCS items: (top)shredded lettuce, shredded cabbage, sour cream, homemade jalapeno ranch, canned mango, (bottom) homemade cilantro ranch, homemade chipotle ranch, cooked cauliflower, spinach with onion, mashed potatoes, cooked relleno peppers and mole. Discussed with PIC to not utilize the prep table until it can maintain the unit itself and TCS foods at 41*F or less. Discussed

Inspector's notes

Observed in walk-in a container of albondigas (meatballs) at a temperature of 110*F in a container that is more than 4 inches deep. Per PIC the albondigas was cooked and placed in the walk-in approximately 1 hour prior to inspection. Discussed with PIC 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. PIC took the food being cooled in a deep container and transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple large single use sour cream containers and peeled garlic containers used for potatoes, onions, sauces, dried goods and salsas. Per PIC the large single use sour cream and garlic containers are washed and reused. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. Discussed to discontinue use of the single use containers for foods and to replace is food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large sour cream buckets filled with onions stored directly on the ground in the walk-in. Discussed with Person in Charge (PIC) Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated the onions and properly stored 6 inches above the ground. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed multiple large single use sour cream containers and peeled garlic containers used for potatoes, onions, sauces and salsas. Per PIC the large single use sour cream and garlic containers are washed and reused. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. Discussed to discontinue use of the single use containers for foods and to replace is food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed two large sour cream buckets filled with prepped onion stored directly on the ground in the walk-in. Discussed with Person in Charge (PIC) Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated the onions and properly stored 6 inches above the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the back of the restaurant dry rice stored with the scoop and handle touching the food. Also observed in the dry beans container to have a bowl stored as the scoop in the food. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food with the handle upright. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple large single use sour cream containers used for prepped onions and salsas. Per PIC the large single use sour cream garlic containers are washed and reused. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. Discussed to discontinue use of the single use containers for foods and to replace is food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed yellow/ orange grease buildup inside and outside of the large tortilla chip containers. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed in the bar the ice scoop being stored on the top of the ice with the handle touching the ice. Discussed with Person in Charge (PIC) that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. PIC took scoop out of the ice at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed multiple large garlic containers used throughout the facility filled with different meats, fruits and sauces. Per PIC the garlic containers are washed and reused. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. Discussed to stop reuse of these containers. Per PIC the pans will be switched out to hotel pans. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed faucet at the hand wash sink in the kitchen next to the dishwasher, pitted with a white dry buildup rendering the faucet to not be smooth and easily cleanable. Discussed with PIC to repair all plumbing to a state of good repair prior to next routine inspection. Faucets shall have a smooth cleanable surface. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation >>>Observed at the bar a red sanitizer bucket with wipe clothes in a solution of 0ppm of chlorine sanitizer. PIC added chlorine at time of inspection to bring sanitizer levels to 50-100 ppm chlorine in the sanitizer bucker. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. >>> Observed no hand soap at hand wash sink in the bar area. PIC replaced soap at the time of inspection. Hand soap must be available at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring >>> Observed two dead cockroaches in the office/camera room area. All permitted food establishments must maintain premises free of insects and pests. Instructed PIC to have establishment serviced by a certified pest applicator. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Observed menu missing disclosure for chilaquiles eggs, enchiladas chihuahua, and cooked to order hamburgers. Also observed reminder is located on third page in middle section, ensure reminder is located within the menu so that the consumer may easily find it (preferably on the first or last page), or on a placard, table tent, or by other written means, as appropriate to the point of selection. Discussed with PIC that menu need disclosure to specify which foods have risk. Re-inspection scheduled for 10/5/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

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. Observed kitchen employee place gloves on without washing hands prior. Discussed with PIC that hand washing is required before new gloves are placed. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed bar hand wash sink with a sanitizer bucket in the basin. Employee removed sanitizer bucket from the sink. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. 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. Observed bar sink with no hand drying provisions. Discussed with PIC that hand washing sinks should be stocked with hand drying provisions at all times. Paper towels were placed next to sink. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 pans of cooked beans, cooked carnitas, cheese, broth, and lettuce in the walk in and not in the cooling process without lids/cover. Ensure all food items have lids/wrap once cooled. Food items must be protected from the premises/cross contamination of other items by being in enclosed containers once cooled. Employee plastic wrapped items. *7th Repeat Violation. :

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 salsa in ice bath not fully submerged with ice holding 46-50 on top half of container. Discussed with PIC that ice baths must be submerged in ice to work properly. Ice was added so that salsa could be fully submerged. :

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Observed menu missing disclosure for chilaquiles eggs, enchiladas chihuahua, and cooked to order hamburgers. Also observed reminder is located on third page in middle section, ensure reminder is located within the menu so that the consumer may easily find it (preferably on the first or last page), or on a placard, table tent, or by other written means, as appropriate to the point of selection. Discussed with PIC that menu need disclosure to specify which foods have risk. Re-inspection scheduled for 9/28/23. Correct By: Correct Prior To Reinspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed Raid pesticide in storage area by back door. Discussed with PIC that all pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single service items. Pesticide was discarded. Correct By: Corrected At Time Of Inspection