Papa Chevos

Inspector's notes

Observed knives being stored in-between the counter and a table. Manager removed and placed knife in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written procedure for cleaning up bodily fluids or providing a bodily fluid clean up kit on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection 5/19/2025.

Inspector's notes

Observed a mesh strainer of cilantro leaves sitting in the basin of the hand wash sink. Employee removed the cilantro leaves from the sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above ready-to-eat peppers located in the walk-in cooler. 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.

Inspector's notes

Observed multiple spray bottles with chemicals for cleaning without common name labeling located in the chemical storage area. PIC marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using absorbent rags to rolled tacos. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food contact surfaces must be durable, nonabsorbent, smooth, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. 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 chicken tacos and rolled chicken tacos with a preparation date of 10/20 and 10/17 located in the bottom of the prep cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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 no certified food protection manager on site at time of inspection. 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 cooked pork sausage with an internal temperature range of 47F-50F stored in the top portion prep table. Per PIC, the pork sausage was cooked yesterday and move to the prep table from the walk-in less than 2 hours prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, cut taco mix (tomatoes, onions, and peppers), and cooked pinto beans without a date mark. Per PIC, the pork was cooked two prior to the inspection. The taco mix and pinto beans were cooked/cut yesterday over 24 hours prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. 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.

Core-3-304.14, C: Wiping Cloths, Use Limitation-- Observed wiping clothes stored in chlorine at 0 ppm. PIC re-made sanitizer bucket concentration to an approved ppm. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.-- Observed chopped beef held in a metal container on the flat top with an internal temperature range of 115F-120F. Per employee, the beef had been on the flat top for less than 2 hours. The part of the flat top where the beef was held was not on. Employee re-heated the item above 165F. All food held hot must be maintained at 135F or above at all times. Correct By: Corrected At Time Of Inspection