Nuevo Burrito

Inspector's notes

Observed small leak from pipe underneath prep sink when sink is turned on. PIC has temporarily placed a bucket and wrapped plumbing fixture to avoid water leak to floor. Must repair all plumbing to a state of good repair prior to next routine inspection. Please provide permanent fix for prep sink plumbing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small commercially packaged ham thawing on prep table in the back of the facility at time of inspection. Item was still fully frozen and had just been taken out about 20 minutes before inspection. Explained to person in charge (PIC) that all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Food was placed under running water in the prep sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walls under the hood surrounding the cook top and walls by the prep sink and storage area with accumulation of food residue and dirt. Explained to PIC that 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

Observed ceiling tiles in the back of the facility above prep area and storage area with water damage. Explained to PIC that all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. PIC states they will be replacing tiles by next week. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.>>>Observed a large uncovered container of cooked beans with internal temperature of 53*F via probe thermometer in the bottom rack of standing fridge at time of inspection. Person in charge (PIC) states the beans were cooked the night before and placed into fridge. PIC stated they had not confirmed the cooked time/temperature control for safety (TCS) food reached the cooling parameter of 41*F after a total of 6 hours. Explained to PIC that all TCS foods must be cooled from 135-70*F in the first 2 hours, and then must reach 41*F in the following 4 hours, totaling 6 hours of cooling process. PIC discarded of the cooked beans at time of inspection. Correct By: 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.>>>Observed sandwich prep cooler with diced tomato, shredded lettuce, shredded yellow cheese, and red salsa with internal temperatures of 47-48*F via probe thermometer at time of inspection. PIC stated the items were placed in the prep cooler an hour and a half before inspection started. Ambient temperature of unit was 55*F at beginning of inspection. PIC moved TCS items listed above to freezer to cool down to 41*F at time of inspection. All other items in the prep cooler were non-TCS and were permitted to stay inside the prep cooler. Also observed covered containers of cooked chicken, cooked al pastor (pork), cooked cabeza (head), cooked lengua (tongue) and cooked carnitas (pork) with internal temperatures of 45*-50*F via probe thermometer in the south standing fridge. Ambient temperature of the standing fridge at beginning of inspection measured at 46*F. PIC stated they did not know the last time the items measured 41*F or below and had not been removed from the fridge. PIC discarded of the items listed above. All other TCS items in the standing fridge were still thawing and below 41*F at time of inspection. PIC was able to lower ambient temperature of the unit at time of inspection. The ambient temperature of the standing fridge measured 31*F at the end of inspection. Correct By: Corrected 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 packaged slices of 3 leches cake, gelatin with milk and flan in the sliding glass fridge by the register with no date marks. PIC stated all of the items are made in house and were made 2 days prior to inspection. Explained to PIC that all TCS foods made in the establishment must be dated within 24 hours after product was made. PIC was able to date the items at time of inspection with the appropriate label. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.>>>Observed sandwich prep cooler with diced tomato, shredded lettuce, shredded yellow cheese, and red salsa with internal temperatures of 47-48*F via probe thermometer at time of inspection. PIC stated the items were placed in the prep cooler an hour and a half before inspection started. Ambient temperature of unit was 55*F at beginning of inspection. PIC moved TCS items listed above to freezer to cool down to 41*F at time of inspection. All other items in the prep cooler were non-TCS and were permitted to stay inside the prep cooler. Ambient temperature of prep cooler still measured 55*F by the end of inspection. Instructed PIC to not use prep cooler to store TCS items until it is confirmed to hold TCS items at 41*F or below. Advised PIC to use ice bath for TCS products listed above for quicker service as long as TCS items remain at 41*F or below in the ice bath at all times and are removed from the standing fridge at 41*F before initiating the ice bath. Re-inspection will occur within 3 days to confirm prep cooler is holding at 41*F or below. Correct By: Correct Prior To Reinspection

Core-6-501.19, C: Closing Toilet Room Doors.......Observed the restroom door has no self-closing device. Install a spring or other self-closing device on the restroom door. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.115, C: Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. 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 no detectable sanitizer residual in sanitization compartment of-3-compartment sink. The manager then added chlorine and checked- ok at 100 ppm cl2. :

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......Observed a large bag of carrots was stored directly on the floor and underneath the kitchen handwashing sink. Do not store food items directly on the floor. The manager then moved the carrots to their designated location. :

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation.......Observed several damp wiping cloths were stored in the kitchen on the countertops and not in a sanitizer bucket. The manager made up a sanitizer bucket of 100 ppm chlorine and put the damp wiping cloths in it. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed stored spray cans of silicone and lubricant for food equipment stored in racks directly above the food prep sink where packaged food was actively thawing. Person in charge (PIC) immediately removed all toxic chemicals off the storage racks at time of inspection. Explained to PIC that all toxic substances must be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Recommended PIC to add racks for chemical sprays above the mop sink due to limited space in the facility. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed cleaning wiping cloth laying on the cook line during inspection. Explained to PIC that all wiping cloths used to clean and sanitized must remain in a wiping cloth bucket with the correct concentration of sanitizer, in the case of the facility, in a container with 50-100PPM of chlorine. Recommended PIC to add an additional wiping cloth beneath the cook line for easier access to employees. Correct By: Corrected At Time Of Inspection