Carolina's Mexican Food

Inspector's notes

No paper towels at the hand wash sink in the enclosed tortilla production area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active warewashing and sanitizing in a solution containing less than 150ppm quat sanitizer when measured with a chemical test strip. Employee verified concentration with establishment's test strips. Observed the dispenser with approximately 1/2 inch of sanitizer concentrate which was too low to draw into the dispenser tubing. Establishment does not have access to the dispenser bin and was unable to manually add quat sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (150-400ppm for the establishment's quat sanitizer). PIC drained sink and refilled with a chlorine solution mixed by hand measuring 50ppm until the dispenser can be refilled by their chemical supply company. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refried beans in a covered metal pan sitting on top of the steam table with internal temperatures from 110-114*F when measured with a probe thermometer. PIC stated a new container of beans was replaced in the steam table and the previous batch was set on top instead of being mixed into the new batch. Also observed enchiladas measured 120-160*F and stewed chicken from 118-162*F. Both foods were stored uncovered in the steam well. Observed the bottoms of the foods hot but lower temperatures on the top. PIC explained these foods are more popular for lunch and dinner and may not have been served yet. Advised PIC to cover or regularly stir to ensure all parts of the food are maintained at or above 135*F. 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 reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce and shredded cheese on the cook line held on top of water the cook said was melted ice cubes. Observed the lettuce holding between 52-56*F and the cheese from 55-62*F. PIC stated the foods had been on ice for approximately 30 minutes but was on 4 hour time as a control. No timestamp was observed on their food. Establishment does not have a written policy. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 7 covered and stacked (in two stacks) containers of cooling red salsa containing canned tomatoes with internal temperatures ranging from 50-56*F when measured with a probe thermometer. Per date mark, the salsa had been prepared at 1 pm (observed at 3pm) from ambient temperature foods and ice used as an ingredient. Observed 6+" of cooling foods in each container. All TCS foods cooling were uncovered and placed in the walk in freezer to allow for rapid cooling. 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. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Advised PIC to utilized pre-cooled canned tomatoes to help expedite the cooling process.

Inspector's notes

Cut lettuce, pico de gallo, and shredded cheese were held in the prep line at 62-50F. The food had been in the cooler for less than 2 hours, per manager. The food was moved to be cooled in the walk-in cooler. The cooler was holding at 68F per the min/max thermometer. All food was moved to an adjacent cooler that was not in use but holding at 30F. The manager stated that food in the cooler is to be held at 41F or below, and time as a control is not used. Do not use this unit until it is able to hold TCS foods at 41F or below.

Inspector's notes

There is a slight leak in the ceiling above the prep area near an open sandwich cooler. The leak was not observed to be contaminating any food or food-contact surfaces, which must be protected from contamination.

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 multiple soda nozzles with a heavy accumulation of food debris on the inside. PIC stated nozzles are soaked in sanitizer nightly. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. Discussed that manual scrubbing is necessary to remove buildup. The PIC stated the nozzles would be removed to be washed, rinsed and sanitized this evening. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 multiple soda nozzles with a heavy accumulation of food debris on the inside. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. Discussed that manual scrubbing is necessary to remove buildup. The PIC had the nozzles removed to be washed, rinsed and sanitized at the time of inspection. Correct By: Correct Prior To Next Routine 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. ------ In the walk-in cooler, observed 17 covered metal pans of container of cooling refried beans with internal temperatures ranging from 44-49*F when measured with a probe thermometer. Per date mark sticker, the beans had been prepared at 5:30pm the night before. Observed all containers with 2 inches or less of cooling food that were stacked 8-10 pans high. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the beans did not cool in the allotted 6 hours, the manager voluntarily discarded the improperly cooled beans at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ----- Observed 20+ wet stacked metal sheet on the rack near the 3 comp sink. Discussed the requirement that all cleaned dishes must be air dried. The PIC moved the wet stacked dishes to allow for air drying. Correct By: Corrected At Time Of Inspection