Hermosa Inn

Inspector's notes

Observed cut tomatoes, salsa, cheese, grilled onions, and pickled onions in top of prep top cooler which measured 49-67 degrees F internally. Ambient temperature of unit measured 48-50 degrees F with min/max thermometer. All time/temperature controlled for safety (TCS) food items were discarded from unit and service call was placed at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen knives being stored in sanitizer buckets between uses behind prep line. (QUAT sanitizer must air dry in order to be effective.) Please ensure utensils are stored in a clean dry area between uses and cleaned/sanitized at least every 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked short rib in the walk-in cooler from 6/16. 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). 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. This is a 2nd Consecutive Repeat Priority Violation.

Inspector's notes

Observed employee on the cook line drop picks used for food onto the floor, picked up the picks with gloved hands, discarded the picks and gloves, then rinsed hands in a prep sink at the cook line and proceeded to work on the line. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caramelized onions in the first cold holding unit to the right of the cook line with a temperature of 80*F. Per employee, the onions were made around 6 am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed onion jam from 4/2 in the walk-in cooler and chicken au jus from 4/8 in the first cold holding unit to the right of the cook line. 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). 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 more than 5 small and large flies in the back of house and in the bar. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring inside the cold holding units in the bar area. Please increase deep cleaning frequencies to prevent build-up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Pico de Gallo, liquid eggs, liquid egg whites, green salsa, and feta cheese with temperatures ranging from 50-63*F in the top part of the middle cold holding unit on the cook line. Observed the food was double panned, blocking air flow. Ambient air temperature taken of the unit was 40*F with a min/max thermometer. Per PIC the food had been in the unit since 7am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: 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 chorizo, tomatoes, goat cheese, egg whites, and egg yokes with internal temperatures ranging between 49-59*F in the middle cold holding unit at the cook line. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. An ambient air temperature was taken of the unit with a min/max thermometer at 57*F. PIC voluntarily discarded the food. 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 an ambient air temperature of the middle cold holding unit at the cook line to be 57*F, taken with a min/max thermometer. Cold holding units holding time/temperature control for safety foods should be colder than 40*F to ensure the foods are at least 41*F. The PIC will utilize the walk-in until the unit has been serviced by a technician. Correct By: Corrected At Time Of Inspection