The Mission

Inspector's notes

Observed excessive scarring and staining on the cutting boards on the cook line. Discussed with Chef that the cutting boards should either planed or replaced. Corrective Action: Correct prior to next routine inspection. 4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Observed the shelving units in the walk-in cooler that have exposed rust on the units. Discussed with the person in charge that the shelving should either be repaired or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed customer restrooms with no covered trash cans available. Discussed with the person in charge that any restroom that can be used by a female should have a covered trash can available for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Kitchen handwashing sink towards back exit found with small leak. Spray nozzle attached to hose downstream of mop sink AVB, person in charge removed spray nozzle.

Inspector's notes

In the two door reach in refrigerator near the walk in cooler observed multiple containers of diced tomatoes/45°F and chipotle sauce/45°F.

Inspector's notes

Observed two plastic bottles of drink mixers stored in ice intended for beverage service at the bar.

Inspector's notes

In the kitchen observed a food employee scratch their face and touch their hairnet. Then, without washing their hands observed the food employee put on gloves, continue food service, and handle equipment such as the fryer baskets. Observed a different food employee batter raw shrimp and raw mahi-mahi. Then, without washing their hands observed the food employee change their gloves and continue food service. Observed food employee handle equipment such as fryer baskets and garnish ready to eat foods. Observed dishwasher handle and rinse dirty plates, utensils, and equipment. Then, without washing their hands observed the dishwasher put away clean plates, utensils, and equipment.

Inspector's notes

Observed a large plastic container lid with a large crack used to cover cheese in the walk in cooler. In the outdoor walk in cooler, observed a large plastic container with cracks near the top of the container. The container was being used to store sliced tomatoes. The exterior of the container was covered in blue tape to hold it together. Multiuse food contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Instructed person in charge to discard any containers with cracks/damage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced tomatoes/ 58°F held at room temperature on guacamole cart. According to person in charge the establish utilizes 4 hour time as a public health control (TPHC) for the tomatoes on the guacamole cart. No discard time observed on the cart or container of diced tomatoes. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed a covered container of cooked pinto beans/ 80-120°F and a covered container of cooked white beans/ 85- 114°F cooling in a container over 4 inches deep in the kitchen’s walk-in cooler. Observed two large, covered containers of house salsa/ 80-83°F over 12 inches deep cooling in the outdoor walk-in cooler. After discussion with the person in charge it was determined all TCS foods had been cooling for an hour. 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. The house salsa was transferred to deep ice baths at time of inspection. The cooked white beans were transferred to a thin layer in a hotel pan and was measured at 62°F an hour later. The cooked pinto beans were reheated to 165°F at time of inspection to redo the cooling process. Provided Cooling: An Acute Guide & Cooling Methods guidance documents electronically. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored in the gap between the counter and ice well at time inspection.

Inspector's notes

Observed a clean ice bucket stored on the floor near the ice machine. Equipment, Utensils, Linens and Single-Service and Single-Use Articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Person in charge moved the ice bucket to ware washing area to be cleaned. Store clean equipment and utensils at least 6 inches off the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken/54°F, cooked rice/56 °F, chopped lettuce/54°F, cooked pork/59 °F, and cheese/56 °F in malfunctioning tabletop prep cooler at the end of the cook line.

Inspector's notes

Observed a plastic bag of cooked pork and a plastic container of salsa Verazcruz dated 11/3/24 in the walk-in cooler.

Inspector's notes

In the outdoor walk-in cooler, observed multiple reduced oxygen packages (ROP) of raw pork. Per date mark and Person in Charge (PIC) pork was ROP'd on 11/8 (more than 48 hours prior). A HACCP plan is required for ROP TCS foods held more than 48 hours in ROP. PIC voluntarily discarded ROP pork. PIC confirmed TCS foods will not be held more than 48 hours in ROP. Provided Reduced Oxygen Packaging Sous Vide guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple live roaches near the blast chiller and prep area. Reviewed pest control invoice from 7/3/2024. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed house made Pina sauce containing cooked vegetables such a onions, garlic, and celery in the exterior walk-in cooler date marked 6/23/2024.

Inspector's notes

Observed multiple live roaches near the blast chiller. 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. Corrective Action: Correct prior to re-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 cooked chicken/48°F, cooked beef/ 46°F, and cooked pork/ 47°F in the drawer cooler near the grill. Observed an opened container of egg whites/ 50°F and house made bloody Mary mix (contains tomato juice)/ 48°F in the three-door cooler behind the bar. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the chef, it was determined the cooked chicken, beef and pork were within safe time parameters and were moved to the walk in cooler to rapidly cool. After discussion with the bartender, it could not be determined how long the egg whites and bloody Mary mix had been stored above 41°. The blood Mary mix and egg whites were discarded at time of inspection. Internal temperature of the three-door bar cooler measured at 51.6°F with min/max thermometer. Discontinue use of bar cooler and drawer cooler for TCS foods unless they maintain 41°F or less. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed gasket on door of bar cooler falling off. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Please repair the gasket prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed multiple containers of cooked rice date marked 11/24, 11/27, and 11/28 in the walk in cooler. Observed a large bag of cooked pork and two large bags of cooked duck in the walk in cooler date marked 11/26. A ready to eat, Time/Temperature controlled food shall be discarded if the date mark exceeds 7 days at 41*F. The day of preparation shall be counted as day 1. The cooked rice, cooked pork, and cooked duck were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected At time of inspection observed front entrance doors propped open. No effective means to protect outdoor opening from pests were observed. Please keep outdoor openings closed unless the outdoor openings are protected against the entry of pests. Outer entrances were closed at time of inspection. Discussed ways outer openings can be protected such as air curtains or other effective means. Corrected at time of inspection. Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed multiple live cockroaches below the prep counters in the prep area near the walk in cooler. Use licensed pest control service to effectively eliminate the pests prior to re-inspection on 12/15/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. At time of inspection observed a bartender handling and cutting lemons with their bare hand. After discussion with the bartender it was determined that lemons will be juiced for use in beverages. Gloves shall be used for the peeling, slicing, cutting, and processing of produce, preparation, and juicing process. Please discontinue bare hand contact with exposed ready to eat (RTE foods). The lemons were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. At time of inspection observed shredded cabbage, cooked mixed vegetables, and cheese in shallow ice bath at 55F. According to the person in charge, the establishment utilizes time as a control for these foods. Written procedures have to be prepared in advance of utilizing time as a control. No written procedures were available at time of inspection. Written procedures were created with the person in charge at time of inspection. There was no mark on the shredded cabbage, cooked mixed vegetables, and chees containers to indicate when the foods were removed from temperature control. The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. The time the foods were removed from temperature control were known and labels were added at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage At time of inspection observed utensils in a container of standing water at 122F on the kitchen counter . Ladles, scoops, tongs, etc may be stored in water that is 135F or greater. The container of water was emptied at time of inspection. 135?F or hotter Correct By: Corrected At Time Of Inspection