Salsa Cabana Mexican Grill

Inspector's notes

Observed a buildup of oil on metal storage shelf next to grill where taco shell holder is kept. Discussed cleaning the oil buildup and potentially using a shelf liner for easier cleaning. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of oil on metal storage shelf where taco shell holder is kept. Discussed cleaning the oil buildup and potentially using a shelf liner for easier cleaning. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed pans of salsa date 11-27 in the back upright cooler. showed manager, discarded. mcesd use by date and 7days reviewed. also pan of cooked pork in the front service cooler dated 11-27. please ensure tcs food exceeding 7days are discarded. manager removed.

Inspector's notes

at the time of inspection, observed a segment of back food entry door, metal screen removed. creating an opening to outdoor. also the front doors left open. reviewed with manager to repair the back door screen. please allow self closure for the entry doors.

Inspector's notes

please ensure a certified food manager in provided during foodservice/hours of operations. resources on esd.maricopa.gov reviewed.

Inspector's notes

observed at the cookline, and the front service area, some wiping cloth left on the counters, informed manager. manager prepared a sanitizer quat ammonia towel bucket . please store wet wiping towels in a sanitizer solution. corrected

Repeat Violation 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. Rice found cooling with an internal temp of 59*f degrees in main double door reach-in unit. Rice tupperware containers were covered and stacked together. Owner uncovered and spread containers out to efficiently cool. Items with-in safe timeframe to save product. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.........mop sink faucet leaky when turned on. please fix by next routine Correct By: Correct Prior To Next Routine 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. Observed pineapple and cooked spinach drink cooling in a deep container with an internal temperature of 59*f degrees in double door reach-in. Discussed proper cooling methods with owner. Owner iced drink at time of inspection. 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 main double door refrigeration unit holding between 46.1-48* degrees. Do not use unit until repaired at 41* degrees or below. :

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 only hand wash sink in kitchen not draining. Hand sinks must be able to drain properly. Re-inspection will be required by 9/7/23 Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at hand sink at time of inspection. A method of hand drying must be supplied at hand wash sink at all times. Violation fixed at time of inspection Correct By: Correct Prior To Reinspection

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 temperature control for safety TCS Items in the double door reach improperly holding between 48-54* degrees. These items include Taquitos, cheese, meatball soup, corn and chicken soup, chicken drumstick soup, green salsa, beef pozole, red salsa, Mashed potatoes, beef tomatillo, horchata, milk, cooked beans, el pastor, guacamole salsa, Pork skins, habanero salsa, mole, sour cream. Observed TCS foods improperly cold holding in the reach in on the cook line holding between 47-51* degrees. These items included cooked ground beef, cooked pork cooked bell peppers, cooked poblanos, Cooked shredded beef, Green salsa. Owner didn't know how long TCS items were out of temperature and agreed to discard all TCS food items listed at time of inspection. All TCS food items must be held at or below 41 degrees. 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 TCS food items improperly cold holding in both the double door reach-in and reach-in on the cook line. Upon further investigation double door reach-in held a unit temperature between 46.1-48* degrees. Reach-in on the cookline held temperature at 44.7* degrees. Cookline reach-in was able to maintain temperature below 41 at end of inspection. Other In temperature items that were purchased that day were placed in cooler. All equipment holding TCS food must be capable of maintaining such items at or below 41* degrees. Due to this establishment having no other means of adequate refrigeration a suspension has been placed and re-inspection will be in 24 hours. (8/30/23). Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Observed no hot water throughout establishment. Owner called someone at time of inspection to restart hot water heater. Hot water needs to be available at all fixtures at all times. Correct By: Corrected At Time Of Inspection