Pina Express

Inspector's notes

Observed a large plastic barrel filled with horchata beverage that is made with condensed milk and a large plastic barrel filled with strawberry fruit milk sitting inside of a refrigerated ice cream case with internal temperatures as measured using a probe thermometer ranging from 46°F - 50°F for the milks. According to the person in charge, the milks had been produced the day prior. A min-max thermometer was placed into the case and allowed to stabilize for 10 minutes. The ambient air temperature inside of the case was holding at 32°F. According to the person in charge, the beverages are typically prepared in the plastic barrels that they are served out of. Based on the time of inspection, the internal temperature of the beverages in the case and that they were cooled in the large plastic buckets, the beverages did not cool within the allotted time frame for cooling parameters and were embargoed at time of inspection (see embargo form). Discussed with person in charge to prepare and cool the beverages first in a wide, flat shallow pan that is no more than 4 inches in depth and then once the beverages have cooled to 41°F within 4 hours, they can then store the beverages in the large plastic barrels. Discussed with person in charge that time and temperature controlled for safety foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards 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 milk, evaporated milk and yogurt in a small prep top unit with internal temperatures as measured using a probe thermometer of between 49°F-52°F. A min-max thermometer was placed in the unit and allowed to stabilize for 15 minutes and the ambient air temperature in the unit was steady at 50°F. Per the person in charge, the foods had been in the unit from the night before and thus had been out of temperature for more than 4 hours. The foods were embargoed at time of inspection (see embargo form). Discussed with person in charge to reach out to a technician to service the unit and to not store TCS foods in the unit in the meantime. The establishment has sufficient cold holding capacity to maintain normal operations. 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 ice cream scoops stored in water at ambient temperature. Discussed with person in charge that if scoops are to be stored in water, it must be at 135°F or it must be continuously running. Discussed with person in charge to utilize a hot plate or small crock pot to hold the utensils in hot water of at least 135°F if the intent is to store them in water. Person in charge replaced the scoops stored in water with clean, dry scoops. 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.

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. -- Hand soap not available for primary hand sink near the prep refrigerator. At the time of inspection, the person in charge provided soap for the hand sink. Ensure hand washing sinks have soap, paper towels, and hot water available at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use -- Observed a can of aerosol pesticide spray stored alongside other chemicals under the 3-compartment sink. Spoke with the person in charge (PIC) regarding approved pest control methods. A restricted use pesticide shall be applied only by a certified applicator. Requested PIC remove from premises at the time of the inspection. Correct By: Corrected At Time Of Inspection