Cafe Rio

Inspector's notes

Observed various salsas and tomatillo ranch in the top of the to-go and serving line coolers containing dairy with internal temperatures ranging from 47-53*F when measured with a probe thermometer. According to manager, these items are kept in the serving coolers all day until they are used up. According to manager, salsas in both lines had been there for about 4 hours. Salsas and ranch were discarded at time of inspection. All cold held, TCS food must maintain internal temperatures of 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed time as a control written policy without proper policy conditions. Time as control policy must contain verbiage including what specific food items are on the policy, that food has an initial temperature of 41*F for cold items, that food is discarded once the four hours is reached, and that different batches of food are not mixed. Please provide revised written policy by 8/26/26. Provided County guidance document via email. Corrective Action: Correct prior to re-inspection. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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. Addl Notes: Observed shredded lettuce and sour cream in the serving lines with 4-hour time as control stickers and a discard time of 2:17PM (approximately 40 minutes prior to inspection). According to manager, lettuce and salsa are supposed to be discarded and replaced every 4 hours. All lettuce and sour cream were discarded at time of inspection. All items on a 4 hour time as a control policy must be discarded promptly once the four hour time is reached. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed citrus juicer with accumulation of dust and food debris actively being used. PIC stated juicer is cleaned once a week and discussed cleaning requirements for food contact surfaces must be cleaned at the end of service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded chicken in steam table with an internal temperature of 120*F. PIC stated food had been on steam table for 1.5 hour prior to inspection and was re-heated to 165*f at time of inspection. Also observed steak with an internal temperature of 109*F in hot case. Steak had been previously cooked and cut less than 10 minutes prior to inspection and was instructed to re-heat to 135*f. Steak is served medium rare based on consumer advisory on menu.

Inspector's notes

Observed reach-in cooler underneath hot box warmer with a build up of ice. Unit was holding ambient air temperature below 41*f at time of inspection. Please make repairs prior to next routine inspection.

Inspector's notes

PIC at time of inspection did not have manager certification available upon request. CFPM was not present at time of inspection.

Inspector's notes

Observed citrus juicer with accumulation of dust and food debris actively being used. PIC stated juicer is cleaned once a week and discussed cleaning requirements for food contact surfaces must be cleaned at the end of service. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed black debris directly on food contact surface of salsa mixer machine.

Inspector's notes

Observed sticky fly strip stored on rack for soda bibs.

Inspector's notes

Observed reach-in cooler underneath hot box warmer with a build up of ice. Ambient air temperature of unit was 32*F at time of inspection. Non TCS foods were being stored in unit at time of inspection. Make repairs prior to next routine inspection.

Inspector's notes

Floors and walls throughout establishment were observed with spills and dried up food debris. Also observed floor drains with accumulation of food. Must maintain a regular cleaning cycle to prevent accumulation of food debris in all areas. Correct prior to next routine inspection.

Inspector's notes

Observed pinto beans, black beans, grilled chicken, grilled steak, mango salsa, and shredded chicken with an internal temperature of 118*F on steam table. According to PIC, items had been re-stocked within 1 hour prior to inspection and were re-heated to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded pork, coconut battered shrimp, queso, green peppers, with an internal temperature of 63*F in small reach-in cooler underneath hot warmer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sour cream, salsa fresca and pico de gallo with an internal temperature of 48*f. According to PIC, all cold items use time as a control, however all items listed did not have time stamp at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small reach-in equipment underneath hot box holding ambient air temperature of 60*F at time of inspection. All cold held TCS foods will be stored in cold equipment holding temperatures below 41*f until repairs are completed.

Inspector's notes

Observed napkins and single service containers stored directly on floor in back of establishment. Single service items must be stored 6 inches above floor to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled chicken stored on steam table with an internal temperature of 99-108*F. PIC stated chicken had been previously cooked and diced prior to moving to steam table. Discussed importance of monitoring temperatures prior to placing in steam table to ensure temperatures is above 135*f.

Inspector's notes

Observed organic debris on ice machine. Please maintain a regular cleaning schedule to prevent build up. Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed 0 PPM of QUAT sanitizer in three compartment sink actively being used. PIC re-filled sanitizer to bring levels to 200PPM at time of inspection. Please check regularly to ensure levels are maintained. Correct By: Corrected At Time Of 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 shredded lettuce with an internal temperature of 53*F, cooling in deep plastic container in walk-in cooler. Sticker on lettuce container stated lettuce was made at 9:33AM (more than 6 hours prior to inspection) and was discarded at time of inspection. Discussed approved cooling methods to ensure TCS foods cool down to proper temperature. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 lettuce, sour cream and pico de gallo with an internal temperature of 49*F on make table. According to PIC, items use time as control and had a sticker with a discard time of 2:37PM ( 1 hour prior to inspection). PIC discarded items at time of inspection. Discussed changing placement of stickers to help monitor discard times better. Correct By: Corrected At Time Of Inspection