El Rincon Sinaloense

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several slotted spoons and other utensils that were stored as clean according to the person in charge. Upon closer observation, the spoons and utensils in question had visible food residues stuck on the inside of the slotted spoons and on other utensil surfaces. The person in charge returned the soiled utensils to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink next to the 3-compartment sink that is detached from the wall. Discussed with person in charge to re-caulk/reseal the handwashing sink to the wall so that it is smooth and flush to the wall. Person in charge will have the sink resealed to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large box as well as a carton of eggs sitting on a high shelf above ready-to-eat foods such as jalapenos, tomatoes, shredded cheese and lettuce inside of the walk-in cooler. Person in charge relocated the box and carton of eggs to a lower shelf and stored them according to their final cooking temperature. 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 several plastic tubs and a pan that were all stored as clean according to the person in charge at the clean dishes rack. Upon separation and closer observation of the tubs and pan, they had grease and other food residues stuck on the inside of the dishes. Person in charge returned the dishes in question to the 3-compartment sink to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped hot dogs, shredded cheese, prepared red salsa and shredded red chili chicken with internal temperatures as measured using a probe thermometer ranging from 44°F - 48°F inside of a refrigerated prep unit. A min-max thermometer was placed inside of the unit and allowed to stabilize for 15 minutes. The ambient air temperature in the unit as measured using the min-max thermometer was holding at 47°F. According to the person in charge, the time and temperature controlled for safety (TCS) foods had been inside of the unit for less than 2 hours. The TCS foods were moved back to the walk-in cooler to rapidly chill back down to 41°F or below. Discussed with person in charge to reach out to a technician to service the unit. Discussed with person in charge to use time-as-control and to keep minimal product in the unit until it is serviced. The establishment has sufficient cold holding capacity to maintain safe operation. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease under the fryer, the surrounding walls and the hood vents. Discussed with person in charge to clean these areas more frequently to minimize the heavy accumulation of grease, dirt and soils. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager (CFPM) certificate is present during all hours of operation. Discussed with person in charge acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a handwashing sink with bags of bread in it, another handwashing sink that was blocked off with rags and bottles of cleaning solution and another sink that had a large container of water sitting inside of it. Discussed with person in charge to always maintain handwashing sinks readily accessible for washing hands. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling food and then switching tasks and using a pen and paper to write some information down and switching back to handling food again without washing hands. Instructed employee to remove gloves and properly wash hands prior to going back to handling food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink adjacent to the 3-compartment sink that is separating from the wall and needs to have silicone/caulking reapplied to the sink so that it is easily cleanable, smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Observed chlorine sanitizer at the 3-compartment sink. Person in charge did not have the correct test strips to test the sanitizer concentration level. Inspector utilized personal test strips to check the concentration level and verify that the concentration level for the chlorine sanitizer was between 50-100 ppm. Discussed with person in charge to acquire the appropriate test strips for their sanitizer. Discussed with person in charge to acquire test strips prior to reinspection. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises -- Observed multiple containers of beans cooling on the floor of the kitchen. At the time of inspection, the person in charge placed beans on top of working container. Please ensure food is stored at least 6 inches above the floor. Correct By: Corrected At Time Of Inspection