Burrito Express

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee cracking raw eggs with gloved hands and continued to work with cooking equipment and handling ready to eat foods without a handwash and glove change. Instructed employee on proper handwashing and when to wash after handling raw vs ready to eat foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, sitting on counter, cooked potatoes/ 61*F-65*F and cooked chorizo/ 122*F out of internal temperatures. Per employee, potatoes and chorizo were heated about 1 hour. Instructed employee to reheat potatoes and chorizo to 165*F and maintain at proper hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, packaged meats thawing in room temperature water. Employee moved thawing meats to walk in cooler to continue the thawing process. All foods being thawed from frozen is to be thawed in an approved manner. Foods are to be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler, observed TCS food holding over 41F including shredded cheese/65F sour cream/50F, ground beef/60F, diced ham/53F, diced tomatoes/57F, and machaca chili/70F. 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. The PIC discovered the prep cooler had been unplugged from the power source, and indicated that it had happened about a half hour before. The unit was plugged back in, and all TCS foods improperly cold held were relocated to the walk-in cooler to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen chili sauce and chili meat thawing at room temperature. 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. The foods were returned to the walk-in cooler to properly thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of partially cooked diced potatoes/80-86F being maintained at room temperature and being monitored using time as a control. Only one time stamp was noted with a start time of 7am, making the current discard time over 6 hours. Staff indicated that the potatoes had actually been removed about an hour before and the time stamp was not recorded. Ensure each container/batch of food being monitored using time as a control has its own time stamp. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The splash guard between the handwash and food prep sinks (positioned adjacent to each other) is broken/missing. Replace the splash guard in order to maintain the food prep sink clean. Corrective Action: Correct prior to next routine inspection.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed excessive organic matter build-up on the fan cover in the walk-in cooler. Person in charge stated that they would get it cleaned. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.>>> Observed an employee wearing gloves crack a raw shelled egg, and then using the same gloved hand touch utensils. Employee was asked to remove their contaminated gloves, wash their hands and then put on a clean new pair of gloves. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 a cold prep table with the lids left open, and two pans missing (which allowed a majority of air flow to escape from the bottom). The sour cream, green tomato salsa, red tomato salsa, shredded lettuce, shredded cheese, green hatch chiles, chunky tomato and pepper salsa, cut tomatoes, diced ham and cooked chorizo were all between a temperature of 50-73*F, employee stated these items were recently refilled just 2 hours ago. The Certified food manager stated they would use time as a control for these items since establishment operates in two 4 hour windows. Time control procedures shall be sent to inspector in 10 days for review and approval. Correct By: Correct Prior To Reinspection