Gorditas Wendy

Inspector's notes

Observed no Certified Food Protection Manager on staff. Discussed with person in charge to work 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 thick smears of grease and food residue and bits of food all throughout the kitchen including the floors, walls and some parts of the ceiling as well. Also observed thick smears/greasy residues on refrigerator doors and other surfaces. Also observed the use of cardboard in some areas, all of which attract pests. Discussed with person in charge to deep clean the entire kitchen, floors, walls and ceiling and to remove old cardboard from the kitchen. 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 Certified Food Protection Manager on staff. Discussed with person in charge to work 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 live roaches crawling throughout the establishment to include the floors and walls. Discussed with person in charge seek out a licensed pest control applicator to abate the pest problem. The person in charge will seek out a licensed pest control applicator. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. A re-inspection will occur within 10 days or no later than July 30th, 2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed thick smears of grease and food residue and bits of food all throughout the kitchen including the floors, walls and some parts of the ceiling as well. Also observed thick smears/greasy residues on refrigerator doors and other surfaces. Also observed the use of cardboard in some areas, all of which attract pests. Discussed with person in charge to deep clean the entire kitchen, floors, walls and ceiling and to remove old cardboard from the kitchen. 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 Certified Food Protection Manager on staff. Discussed with person in charge to work 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 a personal beverage stored over a container of masa at the prep table. Discussed with person in charge to store personal food and beverages below food that is sold to the public. The person in charge moved the water bottle down to a lower level below any food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Correct prior to next routine 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 cooked beef stored in prep refrigerator in a deep pan, measuring with an internal temperature of 50 degrees F. Per PIC, the beef was prepared yesterday. The beef was recommended for discard. Discussed cooling methods such as shallow pans or ice wands. Correct By: Corrected At Time Of Inspection

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. --No paper towels were present at the hand wash sink. Person in charge obtained paper towels at time of inspection. Discussed keeping all hand wash sinks stocked with soap and paper towels to ensure hands can be properly washed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. --No chlorine test strips were available on site. Person in charge obtained these devices at time of inspection. Discussed keeping test strips on site at all times to monitor sanitizer concentrations. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --Observed a heavy grease accumulation on the large pot used for frying food items. Person in charge will have it deep cleaned tonight or will purchase a new one. Discussed increasing the cleaning frequency to prevent grease accumulations. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --Observed a can of insecticide stored under the 3 compartment sink. PIC discarded the item a time of inspection. Discussed that pest control can only be done by a certified applicator. Correct By: Corrected At Time Of Inspection