Ocotillo

Inspector's notes

Observed black organic matter on white panel inside ice machine in back dishwashing area. Discussed with person in charge importance of maintaining guard clean to sight and touch so no matter falls onto ice. 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

Observed cooked duck, cooked squash flautas, and chicken stock in walk in cooler with preparation dates over 7 days prior. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in the cooling process with an internal temperature of 81-90*F. Per PIC the chicken was cooked to temperature 4hrs prior to time of inspection. Per PIC the chicken was left on racks at room temperature for some time before being placed in walk-in unit. Walk-in unit ambient temperature registered 45*F with min/max thermometer. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in walk-in unit with an internal temperature of 50-55*F. Internal temperature of TCS food items registered with an internal probe thermometer. Ambient temperature of unit registered 45*F with min/max thermometer. Per PIC all food has been in unit for at least 4hrs. TCS food items included cooked chicken, cooked meat products, cooked vegetable products, raw meat, and sliced deli meats. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Third consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in walk-in unit with an internal temperature of 50-55*F. Internal temperature of TCS food items registered with an internal probe thermometer. Ambient temperature of unit registered 45*F with min/max thermometer. Per PIC all food has been in unit for at least 4hrs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 8/20/25.

Inspector's notes

Observed build up of grey organic matter inside large ice bin in back prep area. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dijonnaise in cold holding reach-in in back area at 48*F. Per PIC, dijonnaise made with egg yolk prepared at ambient room temperature was prepped at approximately 7:00 AM this morning. PIC discarded dijonnaise at time of inspection. Observed cooked chicken breasts and wings and cooked beef ribs cooling in bus tubs in the walk-in refrigerator with internal temperatures between 44-72*F. Per PIC, chicken breasts were prepped today at approximately 7:00 AM, while chicken wings and cooked beef ribs were prepped yesterday and over the weekend. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes and salsa on prep table in ice bath at 49*F. Ice did not surround individual containers and only covered the bottom. Person-in-charge (PIC) stated food items were brought out approximately one hour prior. PIC added more ice to container to rapidly cool TCS items to 41*F or below at time of inspection. Observed cooked sweet potatoes on grill range in temperature between 57*F-63*F. Per PIC, sweet potatoes were brought out approximately two hours prior. PIC moved sweet potatoes to walk-in to rapidly cool to 41*F at time of inspection. Observed cooked pork shanks sitting next to oven with internal temperature of 50*F. Per PIC, pork shanks had been out of refrigeration for approximately one hour prior. PIC moved pork shanks to walk-in refrigeration to rapidly cool to 41*F at time of inspection. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed entrance door of prep kitchen where the walk-in is located; opened at time of inspection. Observed door to main kitchen area propped open with rock at time of inspection. Neither door had a functioning air curtain at time of inspection. Outer openings must remain closed to prevent potential pest contamination. PIC closed doors at time of inspection. 4TH CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoop stored in room temperature water. Per PIC, scoop is utilized for ice cream and ice cream toppings. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no covered waste receptacle in employee restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple TCS food items (whole milk, buttermilk, blue cheese, dairy yoghurt, dairy butter, cheddar cheese, burrata, raw shelled eggs, ricotta cheese, feta cheese, monterey cheese, dijonaise sauce made with eggs) measured at 54-65'F in reach-in unit by ice machine located in back area hallway leading to walk-in unit. Ambient temperature of unit measured at 54.'8'F. PIC stated food items have been in unit longer than 4 hours and the unit was observed at 48'F the night prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Establishment observed with more than adequate coldholding capacities. PIC agreed to not use unit until it has been fixed. Unit was cleared of TCS food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed entrance door (leading to open area) of prep kitchen where the walk-in is located; opened at time of inspection. Outer openings must remain closed to prevent potential pest contamination. PIC closed door at time of inspection. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drink items and employee biker helmet stored on food prep table located in main kitchen. Observed employee e-cigarettes stored on shelfing directly above dishes in warewashing area. PIC removed items at time of inspection. Designate area for storage of employee food/drink items and personal items prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-6-202.15, C: Outer Openings, Protected --- Observed entrance door (leading to open area) of prep kitchen where the walk-in is located; opened at time of inspection. Outer openings must remain closed to prevent potential pest contamination. PIC closed door at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --- Observed caulking around handwashing sink next to food prep sink in kitchen area to be cracking, missing, or otherwise in disrepair. Clean and re-seal so area is smooth, easily cleanable, and prevents seepage of water. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. --- No hot water available at handwashing sink by food prep sink in kitchen area at time of inspection. Water at handwashingsink measured at 93'F. Adequate water pressure and temperature shall be present. Handwashing sink to dispense Other water fixtures throughout establishment observed dispensing adequate hot water at required temperatures. Handwashing sinks shall be equipped to dispense water at 100°F through a mixing valve or combination faucet PIC put a work order in at time of inspection. Reinspection scheduled for 06/07/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 low-temp chemical dishwasher in kitchen area dispensing chlorine sanitizer at 0 ppm. Person in charge (PIC) attempted to fix dishwasher but at end of inspection, the dishwasher was still not dispensing sanitizer. Discussed with person in charge to rinse, wash and sanitize dishes at 3-comp main kitchen and to not use dishwasher until it is working properly and dispensing chlorine sanitizer at levels between 50ppm and 100ppm. PIC put work order in at time of inspection. Reinspection scheduled for 06/07/24. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected --- Observed entrance door (leading to open area) of prep kitchen where the walk-in is located; opened at time of inspection. Outer openings must remain closed to prevent potential pest contamination. PIC closed door at time of inspection. Correct By: Corrected At Time Of Inspection