El Super

Inspector's notes

Observed hand washing station near the kitchen entrance without any available paper towels. Per PIC, they were in the process of restocking it with more paper towels. PIC restocked handwashing station with more paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple rotisserie chicken at the hot holding case without any time on. Per PIC, the chickens were place there no longer than two hours ago but someone forgot to marked them, and they are never kept longer than 4 hours inside the hot case. PIC had an employee stamped the cooked chickens with its proper time at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside the walk in an open metal container with cooked chicken being stored directly below a box of raw pork. Per PIC, an employee probably placed it there by mistake. PIC moved the cooked chicken to another shelf away from any possible cross-contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the back area of the establishment metal ice scoops being stored directly on top of the ice machine/counters. PIC re-washed all the metal scoops and placed them inside a clean dry container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of beef and cooked chicken and veggies at 119-124 in the warmer unit. per deli manager food was brought from the walk-in cooler. proper reheating reviewed. manager removed food pans and reset the oven hot holding /alto sham. all pans were reheated to 165 deg f. please monitor proper reheating. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the tamales in the hot case at 79-91 deg f . informed manager . all 6 pans removed. discarded. please ensure rte/tcs is kept at 135 deg f. see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure rte/tcs food pans in the facility cold case and walk-in cooler are provided with a use by date. found pans of assorted seafood salad, and shredded chicken , and cooked beef in the walk-in . manager trained staff on applying a discard date to all rte/tcs food. corrected Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: observed at the self service front coolers, pans of shrimp salad dated 4-4. informed manager. all discarded. also in the walk-in cooler found pans of cooked chicken buckets, dated 4-7, and 4-2. manager removed all expired food. please monitor daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pan of cooked pork, cooked rice and some of the burritos at 122-128 deg f . warmer unit front doors were left open. showed department assistant manager. all removed and reheated to 165 deg f . suggested to keep the warmer lids/doors closed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed assorted pans of cooked rte/shrimp salad /trays placed in the front service cooler. No use by dates. inquired about the onsite policy. facility manager removed all pans. all use by dates provided during the inspection to each rte/tcs food pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the salsa station, taco preparation, reach-in cooler, chopeed lettuce and cilantro, and chopped onions, green salsa, and red salsa, at 46-48 deg f . per manager on duty , the establishment utilizes the time as a food safety control. manager reviewed the policy and the designated time /temp log with deli staff. all filled at the time of inspections. stamps created to show 5pm discard time. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the dishwashing final warewashing air drying basin, noted concentrated chemicals stored with the washed pans. discussed with staff on site regarding the proper chemical storage to minimize contamination. manager removed/relocated chemicals and washed the final warewashing airdrying basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at various food prep. stations in the deli, wet wiping cloth were left on the counters. after use. discussed the provision of on site sanitizer and designated sanitizer solution buckets. manager removed all wet towel. fresh towels, and fresh 4 buckets of quat ammonia prepared.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.*****************observed cooked chicken , in the walk-in cooler, stored under pans filled with raw fish. Informed manager. manager relocated cooked food to a designated shelf. MCESD food storage chart reviewed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 food slicers, soiled with organic debris placed under the food prep stations. also cutting boards left soiled, heavy organic accumulation. inquired about a cleaning process. staff stated that pans should have been cleaned after each task. manager on duty removed all soiled utensils, and equipment . all cleaned and sanitized during the inspection. corrected. :

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 numerous pans of enchilada sauce and on site prepared salsas, left out at 122-116 deg f . asked staff . staff described the , food pans are left out to cool and eventually placed in the walk-in cooler. Per manager food pans were prepared at 1pm. described the proper 2 tier cooling for onsite prepared tcs. utilizing shallow food pans and ice bath. MCESD cooling diagram guidance document provided. please ensure onsite prepared tcs is properly cooler. suggested monitoring cooling logs for the tcs. manager will traing food staff on proper rapid food cooling. :

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 pans of fried chicken at 127-128 deg f, in the front service stations warmers. informed manager. also noted the warmer sliding doors all left open adjacent to the fried chicken. informed manager to ensure rte/tcs is kept at 135 deg f or higher. see embargo. recommended a daily temp. logs to monitor the tcs food temperatures. 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.*****************in the front currito sandwich station, plastic pans of pico de gallo at 53-54 deg f . food reach-in cooler top lids also left open. spoke to manager on duty. discarded. also noted cooked shredded chicken left on the pans, on the cutting boards, at 69 deg f . container of mac and cheese, left out at 69-70 deg f . per manager prepared on site. recommended to keep tcs refrigerated to ensure all tcs remains at 41 deg f . see embargo. manager discarded shredded chicken and pico de gallo. 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.**************in the walk-in cooler, large pans of menudo passed the discard date 4-26-2024. also menudo broth passed the discard date of 4-26, kept in the walk-in cooler. informed manager. mcesd use by date discard policy reviewed. all discarded. see emabrgo. 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.***************please ensure the rte/tcs food pans in the walk-in coolers are provided with a proper use by dates. on site filled cooled rotisserie chicken pans, cooked beef, onsite prepared menudo pans all without a use by date. manager removed food pans, individully affixed a use by date to each pan. corrected. :

PRIORITY VIOLATION-7-201.11, P: Separation-Storage**************proper storage of chemicals reviewed with facility manager. observed filled spray bottle of degreaser placed on the food prep. cutting boards. also bottle of chemical cleaner placed atop washed food pans in the dry storage racks. informed manager. all removed. chemicals were relocated, corrected. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation*****************proper use and storage of the on site wet wiping cloth were reviewed with the staff on site. observed wet cloth left on the cutting boards, and on the bucket handles as well as on the food prep. sinks. informed manager. all removed. designated sanitizer solutions with quat ammonia refilled. manager discarded soiled towels. please monitor throughout the shift Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage******************in the deli ice machine, inside, found ice scoop under ice, covered. informed manager. ice scoop was removed. recommended a clean dry place for the ice scoop. 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.****************on site prepared food such as salsa, refried beans , and cooked steamed rice, passed the discard date of 1-6-2023. department manager was informed. all removed. MCESD use by date and discard provision reviewed with department staff. corrected, Correct By: Corrected At Time Of Inspection