Arco

Inspector's notes

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 insect electrocution device stored on food prep table next to cookline equipment. Electrocution devices shall retain insect. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Food employee removed insect electrocution device from food prep area. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed half used bags of chili and cheese (100-111°F), which had been in the dispenser for 3 days, below the required hot holding temperature 135°F (see embargo). Alerted the manager who placed a work order in for the dispenser at time of inspection. A reinspection on the hot holding unit will occur in 10 days. Discussed hot holding requirements and food safety risks with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese (46°f), various cooked meats (45-48°F), cooked and cooled salsas (46-47°F), raw shelled eggs (45°F) in the small standing walk in, cold holding above 41°F. The small standing refrigerator measured 45.8°F on the min/max thermometer. Alerted staff who stated only the salsa had been in the unit for more than 6 hours (see embargo). Maintenance arrived onsite and it was determined the hinges on the refrigerator door was causing it to remain slightly open. Retook internal temperature with the min/max, once the door was fully sealed, which read 39.5°F. Discussed the importance of routinely checking cold holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bagged chili and cheese hot holding below 135°F. Staff embargoed food which had been in the unit multiple days. (see embargo). A work order was placed for hot holding dispenser at time of inspection. A reinspection will occur in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed bagged chili and cheese held in a warming dispenser. The internal temperature was 95 degrees F. They were ready for service and had been held for 24 hours. The chili and cheese were recommended for discard. Discussed hot holding requirement of 135 degrees F or above. Corrective Action: Corrected at time of inspection.

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Chili and cheese were stored in a warming dispenser that was not turned out. The cheese and chili measured with an internal temperature of 78 degrees F. They were both recommended for discard. Discussed ensuring warming dispenser is in good repair and maintaining temperatures at 135 degrees F.

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 reach in self service refrigerator measuring with an ambient temperature of 52 degrees F. TCS food items such as sandwiches, burritos, and pizzas measured with internal temperatures ranging between 56-58 degrees F. Items were recommended for discard- see embargo form for details. Discussed cold holding. Refrigerator not required for flow of business. 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. Observed the prep refrigerator near the kitchen area measuring with an ambient temperature of 54 degrees F. Cooked meat and raw shelled eggs measured with an internal temperature of 49 degrees F and were recommended for discard. Discussed cold holding and conducting routine temperature checks. Prep refrigerator is necessary for the flow of business. See violation #31 for details 2nd consecutive violation 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 the prep refrigerator near the kitchen area measuring with an ambient temperature of 54 degrees F. Cooked meat and raw shelled eggs measured with an internal temperature of 49 degrees F and were recommended for discard. Discussed cold holding and conducting routine temperature checks. Prep refrigerator is necessary for the flow of business. The walk-in refrigerator will be used temporarily for all TCS food storage. No TCS food will stored in the prep refrigerator until it is in good repair and can maintain TCS food temperatures at 41 degrees throughout entire unit. A re-inspection will be conducted within 10 days 2nd consecutive violation 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 the prep refrigerator near the kitchen area measuring with an ambient temperature of 47 degrees F. Cooked hamburger measured with an internal temperature of 49 degrees F and cooked beans measured with an internal temperature of 52 degrees F- both were recommended for discard. All other items in the refrigerator were deemed safe due to temperature or made within the past few hours. Discussed cold holding and conducting routine temperature checks. Temporary solution in place to operate safely- see violation #31 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 the prep refrigerator near the kitchen area measuring with an ambient temperature of 47 degrees F. Cooked hamburger measured with an internal temperature of 49 degrees F and cooked beans measured with an internal temperature of 52 degrees F- both were recommended for discard. All other items in the refrigerator were deemed safe due to temperature or made within the past few hours. Discussed cold holding and conducting routine temperature checks. Prep refrigerator is necessary for the flow of business. The walk-in refrigerator will be used temporarily for all TCS food storage. No TCS food will stored in the prep refrigerator until it is in good repair and can maintain TCS food temperatures at 41 degrees throughout entire unit. A re-inspection will be conducted within 10 days Correct By: Correct Prior To Reinspection