Ahogadas y Dorados George

Inspector's notes

Observed several dishes stored as clean at the clean dishes rack according to the person in charge. Several of the dishes were observed to have large smears of lard and other food residues on the pans. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a lidded container approximately 4 inches deep of cooked and cooling carne asada inside the walk-in cooler. According to the person in charge, the carne asada had been cooked approximately 4 hours prior to the temperature assessment. The internal temperature of the carne asada as measured using a probe thermometer was at 51°F. The pan of carne asada was unlidded and the pan was placed up high inside of the walk-in cooler where the fans are blowing the hardest to rapidly chill the food down to 41°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored between a prep unit and an adjacent table. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black fuzzy residue on opened air conditioning ceiling panel in kitchen. Discussed with person in charge keeping it clean to sight and touch in case any debris falls below. 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 no soap available at a handwashing sink in the food prep area while active food prep was occurring. Person in charge acquired more soap and replenished the empty soap dispenser at that handwashing sink. 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 thick, pink buildup on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis to minimize the accumulation of organic matter in the ice machine. The person in charge will have the ice machine thoroughly cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two buckets, one filled with salsa with a date mark from 11/16 and the other filled with beef soup with a date mark from 11/17. According to the date marks for each of the buckets of food, the salsa date-marked for 11/16 should have been discarded by the end of the day on 11/22 and the beef soup date-marked for 11/17 should have been discarded by the end of the day on 11/23. Both buckets of food were embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of pesticide stored with the chemicals in the chemical storage area. Discussed with person in charge that only certified pest control applicators can apply pesticides in the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans that were stored as clean at the clean dishes rack according to the person in charge. Upon separating some of the pans, water was observed still trapped inside the pans. Person in charge separated all of the wet pans so that they could fully air-dry prior to stacking them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and other food residue on the hood above the stove. Observed a heavy accumulation of lint and grease on some of the ceiling tiles and air intake vents in the kitchen, some of which are above food prep areas. Discussed with person in charge to clean on a more frequent basis. 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 3 large buckets filled to a depth of 10-12 inches, two with cooked tomatoes and the other with cooked tomatillos that were cooked the day before and cooled overnight inside of the walk-in cooler according to the person in charge (PIC). According to the PIC, the tomatoes and tomatillos were cooled inside of the buckets with ice. The internal temperature of the cooked tomatoes and tomatillos as measured using a probe thermometer ranged from 43°F - 46°F. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the tomatoes did not cool properly and were embargoed at time of inspection (see embargo form). Discussed with person in charge to always cool the food in a wide, flat shallow pan that is no more than 4 inches deep. Discussed with person in charge that the individual thickness of each tomato is close to the 3-4 inch maximum depth and to therefore consider cooling the tomatoes and tomatillos a single layer deep to minimize the depth of the cooling food to no more than 4 inches. Discussed with person in charge to utilize ice baths where necessary to rapidly chill the food and to consider adding ice directly to the cooling tomatoes to help cool them down as well in addition to keeping in an ice bath to ensure it cools properly. *2nd CONSECUTIVE VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced ham, shredded lettuce, shredded cheese and Pico de Gallo salsa all with internal temperatures as measured using a probe thermometer ranging from 47°F-50°F inside of the prep top unit across from the skillet and stove. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature reading inside of the unit after 15 minutes was holding at 46°F. In discussion with the person in charge, the foods had been placed into the unit less than 2 hours prior to the start of the inspection. All time and temperature controlled for safety foods were placed on ice baths in the unit until it can be repaired. Discussed with person in charge to reach out to a technician to service the unit and maintain minimal food and keep TCS foods in ice baths until the unit is repaired. The establishment has sufficient cold holding capacity to maintain safe operation. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large buckets filled to a depth of 10-12 inches with cooked tomatoes that were cooked the day before and cooled overnight inside of the walk-in cooler. According to the person in charge, the tomatoes were cooled inside of the buckets with ice. The internal temperature of the cooked tomatoes as measured using a probe thermometer ranged from 67°F - 70°F. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the tomatoes did not cool properly and were embargoed at time of inspection (see embargo form). Discussed with person in charge to minimize the depth of the cooling food to no more than 4 inches and to utilize ice baths where necessary to rapidly chill the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked red salsa that was hot holding in a hot well with an internal temperature of 121°F as measured using a probe thermometer. Per the person in charge, the salsa had been in the hot well for under 1 hour. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed with person in charge to verify that foods prepared and cooked on-site are reheated to 165°F and that the hot well is preheated and filled with water prior to putting the food into the hot well. Person in charge adjusted the temperature on the hot well. Other foods in the hot well such as carnitas and pinto beans had internal temperatures ranging from 150°F - 170°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored in-between the prep unit and the prep table. Person in charge removed the knives from the area and got clean knives. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed potato tacos, cooked rice in bags, cooked pinto beans, cooked carne asada and various other TCS foods inside of the reach-in unit in the back prep area where the 3-compartment sink is located with internal temperatures as measured using a probe thermometer of 58°-61°F. Per the person in charge, the foods had been in the unit from the night prior. The TCS foods inside of the unit were embargoed (See embargo form). Ambient temperatures of the unit as measured using a min-max thermometer were holding at around 60° F. The unit appears to be malfunctioning and the person in charge reached out to a service technician to come fix the reach-in unit. Person in charge will not put TCS foods into the unit until it is fixed. The establishment has sufficient capacity to operate safely. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, deep plastic bin of cooked tripas that were cooling in the walk-in cooler. The container was approximately 5-6 inches deep. The internal temperature of the cooked tripas was around 99°F. Per the person in charge, the food began cooling approximately 90 minutes before the inspection occurred. The person in charge rapidly reheated the tripas to 165° F and prepared ice baths to rapidly chill the food to 70° F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

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 5 gallon container of menudo broth in the walk-in measuring at 47 degrees F towards the top surface of the container. Per date mark sticker and PIC, the broth was made the previous day. The broth was recommended for discard due to not reaching cooling time parameters. Discussed alternative cooling options for large deep containers, such as ice wands. Correct By: Corrected At Time Of Inspection