Los Diablitos Locos

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed no paper towels at the hand wash sink in the back kitchen or the hand wash sink by the ice cream counter.

Inspector's notes

Observed milk and cooked salsa with internal temperature between 47-52F stored in the reach in cooler by front counter. The person in charge stated the food items had been placed in the reach-in cooler for cold holding less than 4 hours.

Inspector's notes

Observed cooked pork with date mark of 5/29 and 6/10, cooked beans with date mark of 6/2, and cooked corn with date mark of 6/11, all more than 7 days. The person in charge stated the food items were previously frozen and had been thawed for use 2 days ago. Discussed date marking the day food items are removed from freezer and datemarking for disposition within 5 days.

Inspector's notes

Observed tray of money including bill and coins stored inside the reach in cooler and over ready to eat food items. Discussed protecting food from sources of contamination. The person in charge removed the money tray from the reach in cooler. Observed partially consumed personal food and drinks stored in the reach in cooler between and above ready to eat food for service. The person in charge removed all personal consumables at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoop and serving spoon stored in mini crockpot with water at ambient temperature.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed ice cream scoop stored in the hand wash sink by the ice machine.

Inspector's notes

***6th Consecutive Violation*** Observed no CFPM available at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC states they will are working on taking in person class soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***6th Consecutive Violation*** Observed no CFPM available at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC states they will are working on taking in person class soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed PIC handling raw beef and placing it on the flat top and continue to touch other utensils such as seasoning containers and spatulas around the stove top. 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. PIC removed gloves and washed hands at time of inspection. Items touched were sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back handwashing sink with limited amount of hot water below 100*F after 5 minutes of constant flow at time of inspection. PIC states valve broke the day before inspection. Establishment has hot water in the facility. Explained to PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Hot water must be available in back handwashing sink at a minimum of 100*F before re-inspection. Corrective Action: Correct prior to re-inspection on 05/15/25.

Inspector's notes

Observed containers of raw breaded pork above containers of cooked salsa, horchata, cooked pata (pork foot) in the back reach in at 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 individual containers of gelatin with cream and flan in the front cold holding unit with no date mark. PIC states the items were made 2 days before inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed writing date on the bottom of the individual containers with marker or labeling the tray they are placed in the display case. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

***5th Consecutive Violation*** Observed no CFPM available at time of inspection. 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 employees eating at prep table at time of inspection. There was no active food preparation occurring at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Please have designated area for employees to eat either in the back of establishment or in customer area. Corrective Action: Corrected at time of inspection.

Inspector's notes

***3rd Consecutive Violation*** Observed ice cream scoop stored in mini crock pot in water that is 89*F at time of inspection. Explained to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM available at time of inspection. 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. ***4th Consecutive Violation***

Inspector's notes

Observed no paper towels at the front handwashing sink at time of inspection. Explained to PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crema dulce which consists of dairy products with internal temperature of 47*F and 4 bottles of dairy whipped cream with internal temperature of 49*F via probe thermometer. Ambient temperature of standing fridge by the prep sink was 44*F at beginning of inspection. Person in charge (PIC) states that the crema dulce was placed in the standing fridge by the prep sink about an hour prior to inspection. PIC states the cans of whipped cream have been in the unit over 4 hours. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Instructed PIC to place the crema dulce in another properly functioning unit to cool back down to 41*F. The whipped cream cans improperly cold held were discarded by PIC at time of inspection. Ambient temperature of unit was 32*F at time of inspection. PIC is able to use the unit for any new TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoop stored in mini crock pot in water that is 125*F at time of inspection. Explained to 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. Corrective Action: Corrected at time of inspection. ***2nd consecutive violation***

Inspector's notes

Observed no CFPM available at time of inspection. 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. ***3rd Consecutive Violation***

Inspector's notes

Observed ice cream scoop stored in mini crock pot in water that is 81*F at time of inspection. Equipment wasn't turned on at time of inspection. Explained to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the inside plastic covering of ice machine lid missing at time of inspection. Explained to PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. 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.

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 front handwashing sink blocked with a container of dry ice cream scoops at time of inspection. Explained to person in charge (PIC) that all handwashing sinks must be accessible at time of operation to ensure adequate handwashing is taking place. PIC removed items 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.>>>Observed no paper towels available by the front handwashing sink at time of inspection. Explained to PIC that all handwashing sinks must have paper towels accessible for proper handwashing at all times of operation. PIC provided a set of paper towels by the sink at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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.>>>Observed a small amount of raw, marinated in line shrimp ceviche available in the standing fridge at time of inspection. PIC confirmed that the shrimp is raw and marinated in lime only. Explained to PIC that If from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. PIC states they purchase the shrimp from a local retail store in the area but do not have any written agreement from the supplier. Explained to PIC that unless they perform the parasite destruction themselves in the facility and have records indicating the process, then a written statement must be provided from the supplier. PIC voluntarily discarded the ceviche at time of inspection. PIC will work on obtaining shrimp used for raw, lime marinated ceviche from an approved supplier and will not sell the product until it is achieved. PIC has the option to fully cook the shrimp to the adequate temperature as well for the ceviche if raw, lime-marinated ceviche is no longer wanted. Correct By: Corrected At Time Of Inspection

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.>>>Observed grilled green chiles and grilled onion holding at 105-115*F on the cooktop at time of inspection. PIC states the TCS foods were cooked an hour and a half before inspection. Explained to PIC that all hot food must be maintained at 135*F or above. PIC was able to reheat items at time of inspection. Also discussed used time as a control for the food items listed above and provided PIC with time as a control sample at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 cooked corn dated 4/18, cooked chicken tinga dated 4/23 and cooked nacho cheese dated 4/22 in the standing fridge by freezer at time of inspection. PIC was able to confirm those dates were accurate. Explained to PIC that A food shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen or is in a container or package that does not bear a date/day and has been held for > 24 hours and facility has no date marking system in place. PIC discarded of the items listed above at time of inspection. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 no date marks listed on the individually packaged containers of flan, strawberry gelatin with cream and cheesecake in the front display fridge at time of inspection. PIC states the items were made 2 days ago and they do not regularly label the items listed with the date they were made. Explained to PIC that TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC was able to provide dates on the items at time of inspection. Correct By: Corrected At Time Of Inspection

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 no consumer advisory available at time of inspection in the facility or on their online menu for the raw, marinated in lime ceviche offered in their social media page menu. Explained to PIC that their menu must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. • Must have a reminder that directs the consumer to ask for additional information or has one of the 2 approved statements in the code. 1. Regarding the safety of these items, written information is available upon request; 2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. PIC will refrain from selling raw, marinated shrimp ceviche until the menu is adjusted properly and have a written statement from their supplier indicating their shrimp has gone through the parasite destruction process. Emailed PIC a copy of our consumer advisory information at time of inspection. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.......Observed open employee drinks in the refrigerator. Maintain employee drinks in designated areas only. Correct By: Correct Prior To Next Routine Inspection

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 the front and rear kitchen handwashing sinks were blocked. Maintain handwashing sinks ready to use at all times. The employee then moved the utensils from the sink. 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 handsoap at the front kitchen handwashing sink- corrected by employee. 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 no paper towels at front kitchen handwashing sink- corrected by employee Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......Observed open containers of spices on the shelf in the storage room. Close or cover all foods and spices when not in use. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens.......The ice cream scoops were stored in standing ambient water and had ice cream residue. Maintain the ice cream scoops in hot water (135 F or hotter), or maintain stored dry for up to 4 hours, or get a clean scoop for each use. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items........Stacks of flat pizza boxes were stored directly on the floor in the storage area. Do not store food-related items directly on the floor. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained........The hot water at the front kitchen handwashing sink was shut off at the valve below for an unknown reason (no leaks). -corrected by employee. Maintain hot and cold water at sinks at all times. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter.......Observed a propane bottle and two-burner grill with hot foods on it near the rear door. Do not use propane-powered stoves and do not cook outside of the hood area. Correct By: Correct Prior To Next Routine Inspection