Costa Vida

Inspector's notes

Observed a metal container of cooked pinto beans, a metal container of cooked black beans, a metal container of cooked pork in the drive thru hot table with an internally probed temperature range of 118-130 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the front handwashing sink, tongs being stored on the splash guard. PIC moved tongs to be washed at the time of inspection. Discussed storing tongs in a container to prevent them from becoming contaminated during handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black spacers on the front steam table that was melted and in disrepair. Have replaced to provide equipment with smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

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. During the inspection an employee in the dish wash area was observed handling dirty dishes, then clean dishes,go into the walk and the begin to prep food with out washing his hands between tasks. The manager educated the employee on when hand washing is needed. The employee properly washed his hands and donned gloves prior to returning to work with food. Ensure employees properly wash there hands between tasks. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a build up of organic matter on the internal surface and chute of the ice machine. Please properly clean and sanitize prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

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. During the inspection a pan of cooked rice at 126F was stored on top of the oven with out temperature control. Per manager, the item was holding for no more than 1 hour and was put in the oven to reheat properly to 165*F prior to being placed in the hot holding unit. Ensure all food is held hot at 135*F or above. 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. A large covered container of Pico de Gallo was holding cold in the walk in refrigerator at 44.9*F. Per manager, the item was prepared the pervious morning. Manager voluntarily discarded the item. Please ensure all timer temperature controlled for safety items are held cold at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. During the inspection, containers of Fresca and Pico de Gallo at 51*F and a container of and a container of cut lettuce at 69*F were cooling in covered containers greater than 4 inches deep Per manager, the items were in the cooling process for no more than 2 hours and were placed in shallow uncovered pans and on ice to ensure proper cooling methods are followed. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed during the inspection, the splash guard for the hand wash sink next to the area where food was prepped and stored was being held on with black tape, and no splash guard was present next to the on the side where food in paper bags was stored. Repair and replace the missing splash guards prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained The cold water handle at the front service area did not function properly. Manager called for service. Ensure all plumbing in maintain in good repair at all times. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions There is a build up of debris under the ice machine please clean and maintain clean. Correct By: Corrected At Time Of Inspection

Core-6-501.19, C: Closing Toilet Room Doors -- Observed women's restroom was not completely self closing. Per PIC, self closing hinges need to be replaced. Correct By: Correct Prior To Next Routine Inspection