Cafe Rio

Inspector's notes

Observed Iceberg Lettuce, Sour Cream, and Crema Tomatillo dressing at 48°F - 50°F in front make line. Per inspector min/max, unit had an ambient temperature of 37°F. PIC stated that food items had been placed in front 1 hour prior. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC placed all food items under ice at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed drain line from ice machine going below flood rim of floor sink, creating an air break when an air gap is required. Discussed with the PIC that the drain line must be at least 1 inch above floor sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several hoses below the water line of the mop sink with an air-break where an air gap is required. Informed PIC that hose lines need to be either cut or hanged to prevent backflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Iceberg Lettuce at to-go station and front make line with an internal temperature of 46F. PIC stated lettuce had been there for around 3 hours. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were put in ice baths to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single-use knives, forks, and spoon at the self-service customer station in the main lobby with over 50% of single-use being stored lip-contact side up. Informed PIC that single-use utensils need to be stored inverted to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken, raw shrimp, and raw beef stored above black beans, pinto beans, and corn on the cob in the walk-in fridge. Informed PIC that all raw animal proteins need to be stored below any RTE foods. PIC properly stored all RTE foods and raw animal proteins at time of inspection. Provided the separation of storage document via email. 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 pinto beans, black beans, and rice with internal temperatures ranging 114*F-118*F in the front counter steam table. Observed pinto beans, black beans, rice, cooked chicken, and queso with internal temperatures ranging 115*F-118*F in the to-go steam table. PIC stated that all these items had been placed in the units about thirty minutes prior. PIC voluntarily discarded all improperly hot held items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the hot held food at the back of the establishment with internal temperatures of 108*F-116*F. These items included shredded beef, shredded chicken, black beans, pinto beans, and salsas. PIC was unsure what time the items had been placed on the line and voluntarily discarded them at time of inspection. Improperly hot held items were embargoed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee food and beverages in the walk-in refrigerator located above foods to be used for consumers. Informed PIC that the employee food and beverages need to have a designated area where food for consumers cannot be contaminated. PIC moved the food into a bin and placed it on the lowest shelf at time of inspection. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the backflow device (AVB) at the mop sink leaking a steady amount of water when water is turned on. Informed PIC that the AVB needs to be serviced by a plumber or backflow specialist to ensure it is in good repair. Observed the three-compartment sink leaking steadily from the right most basin and onto the floor, contributing to standing water on the floor. Informed PIC that the sink has a leak and needs to be brought back into good repair. Observed the floor drain by the mop sink draining very slowly. Informed PIC that the drain needs to be able to drain water at a much faster rate. Please bring the floor drain back into good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of standing water on the floor of the ware washing room next to and underneath the soda bag storage rack. PIC informed that it happens when they fill up the sinks. Informed PIC that the water needs to be cleaned up and should not be left on the floor for long periods of time. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build-up of dark matter on the ceiling around the vents in the dish washing and storage area. Observed a large amount of food debris and other matter underneath all the equipment in the front cooking area. Observed food debris in the walk in and a box of strawberries leaking on to the floor. Informed PIC that the debris needs to be clean up by next routine inspection and the importance of cleaning at a high enough frequency to prevent the attraction of pests. 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 pico de gallo, chopped lettuce, salsa, sour cream, and guacamole salsa out of temperature, ranging from 47*F to 52*F, on the cold holding prep line. Checked unit and it measured 50*F using the min/max thermometer. Informed PIC that TCS food items need to be kept at 41*F or below. Employee stated that the food had been there for three hours. Instructed PIC to move the items to a cooler to cool back down before replacing. PIC made an ice bath for the items as well. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding unit on the right holding an ambient temperature of 50*F, measured using the min/max thermometer. PIC made an ice bath for the items being held in the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on July 29th, 2024.

Inspector's notes

Observed a build-up of dark matter on the ceiling around the vents in the dish washing and storage area. Observed a large amount of food debris and other matter underneath all the equipment in the front cooking area. Observed food debris in the walk in and a box of strawberries leaking on to the floor. Informed PIC that the debris needs to be clean up by next routine inspection and the importance of cleaning at a high enough frequency to prevent the attraction of pests. 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.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure........Employee washed their hands then dried them on their cloth apron. Had employee re-wash hands properly, for at least 20 seconds then dry with paper towels. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.....Cooked elote with sour cream and mayo, under temperature control per manager, on the hot-hold service line at 110*F internally. Manager chose to discard. Please ensure hot-held TCS food is maintained 135*F or above.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. 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 overfilled key lime pie and tres leches cake in prep cooler reading (47-52 F), per person in charge foods had been placed there earlier in day. Discussed with person in charge that cold holding wells should not be filled passed the designated lines. Foods were placed in fridge to cool. Correct By: Corrected At Time Of Inspection