Restaurant Las Marias

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available at either hand washing sink in the kitchen area. Person in charge promptly replenished the paper towels. Discussed with person in charge to conduct quick visual assessment of kitchen sinks and replenish hand washing supplies as necessary at the start of the shift. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice in large one-gallon bags inside of the reach-in unit. Per the person in charge, the rice had been cooked and cooled the night before. The internal temperature as measured using a probe thermometer was between 45°F - 47°F for the cooked rice. According to the person in charge, the food had been cooled prior to placing into the bags. Other foods in the reach in such as cooked beans and cooked birria had internal temperatures ranging from 37°F - 41°F. Based on the internal temperature range for the rice of 45°F - 47°F, the cooked rice did not achieve the final cooling temperature of 41°F. The cooked rice was embargoed at time of inspection (see embargo form). Discussed with person in charge to utilize ice baths and to minimize the depth of food to no more than 4 inches while it is cooling in the walk-in cooler. Discussed with person in charge to use thermometer to verify that food is at 41°F prior to placing into the large zip bags. 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 cartons of raw eggs stored directly above ready-to-eat foods such as birria sauce, tomatillo salsa, tomato salsa and raw onions inside of the walk-in cooler. Person in charge relocated the eggs below the ready-to-eat foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

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 a package of raw chicken breast sitting on top of a package of ready-to-eat (RTE) cubed ham, packaged soft white cheese and a packaged loaf of ham inside of the walk-in cooler on the shelf. Discussed with person in charge separating foods based on their cook temperatures, with raw poultry needing to be on the very bottom shelf because it has the highest cook temperature of 165°F. Please ensure that raw chicken and raw poultry products are always stored on the bottom shelf. Correct By: Corrected At Time Of Inspection