Loco Patron Restaurant

Inspector's notes

Observed tomato salsa, sliced tomatoes, raw beef, raw chicken, raw pork, and raw shrimp in prep coolers at 45-60 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Foods had been placed in coolers less than 4 hours prior as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed importance of checking temperatures during normal operation with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no dog-friendly patio sign at entrance of establishment. Must provide sign prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut lettuce, cooked corn, sliced tomatoes, cooked pork belly, shredded cheese, grilled chicken, guacamole containing diced tomatoes, and pasteurized egg mix in prep coolers at 44-49 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs NOT treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Lettuce, corn, and tomatoes had been placed in coolers more than four hours prior and were discarded at time of inspection. Pork belly, shredded cheese, grilled chicken, guacamole, and pasteurized eggs had been placed in coolers less than four hours prior and were relocated to functional coolers to rapidly cool to 41 °F or less at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler containing TCS foods including cooked pork belly, shredded cheese, guacamole containing diced tomatoes, and pasteurized eggs with ambient air temperature of 47 °F as measured with min/max holding thermometer.

Inspector's notes

No handwashing signage in womens restroom that employees use. Provide handwashing signage by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar, sliding doors of coolers repaired with duct tape and on cook line, rolling cart with duct tape on handle. Remove all duct tape and repair equipment with smooth easily cleanable surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, behind cold holding equipment at bar, in front area with large kegs, in walk in cooler under shelving, throughout kitchen behind equipment and along cove base throughout establishment, accumulation of food and grease residues. Physical facility are to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handwashing signage in womens restroom that employees use. Provide handwashing signage by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** At start of inspection, several birds observed in establishment. Fly fans over bar turned on, but front door and side door open, without fly fans. Discussed removal of birds from establishment. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, sliding doors of coolers repaired with duct tape and on cook line, rolling cart with duct tape on handle. Remove all duct tape and repair equipment with smooth easily cleanable surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

For bar and main warewashing machines, no test strips available for monitoring sanitizer solution.Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips within 10 days re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Throughout establishment, behind cold holding equipment at bar, in front area with large kegs, in walk in cooler under shelving, throughout kitchen behind equipment and along cove base throughout establishment, accumulation of food and grease residues. Physical facility are to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed and machine was re-run, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after sanitizer bottle changes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On cook top cheese sauce/ 105*F-110*F and in hot holding table, cooked carne asada/ 105*F-125*F out of internal temperatures. Per employee, cheese sauce was prepared about 2 hours and carne asada was prepared about 10 minutes and placed on hot holding line and ready for service. Cheese sauce was discarded and carne asada was reheated to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked refried beans, cooked pork, and cooked beef with frozen date marks >7 days. Per employee, beans, pork, and beef were placed in walk in freezer on preparation day and then removed from freezer 2 days ago. Instructed employee to add thaw dates on beans, pork and beef and ensure preparation dates and thaw dates equal 7 days. 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

At start of inspection, several birds observed in establishment. All bar windows and side doors were closed due to hot weather. Doors were opened to allow birds to fly out of establishment. 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: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At in use warewashing machine, two different employees handled dirty dishware then handled clean dishware, without a proper handwash in between each task. Instructed employees to wash hands after handling dirty dishware and before handling clean dishware. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed and machine was run two more times, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after sanitizer bottle changes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, cheese sauce/ 109*F-130*F and cooked rice/ 105*F-125*F holding in hot holding unit. Per employee, cheese sauce and rice were placed on hot holding line within normal time parameters. Water was added to additional pans under cheese sauce and rice to allow heat to maintain foods hot in holding pans. After 30 minutes, cheese sauce and rice had reheated back to 140*F. Instructed employee to reheat both cheese sauce and rice back up to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee handled dirty dishware, then changed gloves and handled clean dishware, without a proper handwash. Instructed employee to remove gloves and wash hands after handling dirty dishware and before handling clean dishware. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, single handwashing sink being used as dump sink. Employee cleaned out sink to be used solely for handwashing. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cheese sauce with an internal temperature of 112*F. Per employee, cheese sauce was placed on hot holding line within normal time parameters. Additional pan under cheese sauce was removed to allow heat to maintain sauce hot in holding pan. On back stove top, rice with an internal temperature of 98*F. Per employee, rice was reheated within one hour and ready for service. Stove top was turned on and rice was reheated to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 bar, employee washed hands then dried hands with a used bar towel. Instructed employee on proper handwashing, using soap and provided disposable hand drying towels. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 walk in cooler, tomato based salsa/ 65*F prepared and cooling in covered containers >10 inches deep. Per employee, salsa was prepared about 2 hours ago. Employee portioned tomato based salsa to shallow uncovered pans to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring........At time of inspection, five birds hopping around floor in main indoor dining room. Instructed employee to remove birds to prevent contamination. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests. Core-6-202.15, C: Outer Openings, Protected .........At front of establishment, front door open and fly fans not turned on at bar, with open windows. Fly fans were turned on at time of inspection. Maintain fly fans turned on at all times to prevent pests in establishment (2nd Consecutive Violation). Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed exit door in kitchen open during normal operation. Door is fitted with an air curtain; however, air curtain was not functional at time of inspection. All outer openings shall be maintained to prevent the entry of pests into food prep areas. Door must be closed with no gaps, holes, or other openings that would allow the entry of pests. Kitchen staff opted to close the door and will keep it closed during operation. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage In walk-in cooler, observed a small bowl being used to scoop cooked black beans into separate container. In-use utensils shall be stored in a manner that prevent outside contamination. The handles/grab points of these utensils shall not come into contact with food items. Spoke with kitchen staff about this issue. Staff replaced the bowls with a ladle that hangs on to the edge of the container. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Throughout kitchen, observed several holes in wall. Notably, above the hand wash sink adjacent to automatic dishwasher and above equipment storage just before rear exit in kitchen. Floors, walls, and ceilings, shall be maintained smooth and easily cleanable at all times. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 warewashing machine, employee handled dirty dishware then handled clean dishware with same gloved hands. Instructed employee to re-wash dishware, remove gloves and wash hands to continue with task. Discussed the importance of proper handwashing when working with dirty and clean dishware. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

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 bar, employee handled ready to eat cut limes with bare hands. Employee discarded limes and used tongs to handle ready to eat cut fruit for mixed drinks. Discussed the importance of glove usage, or tongs, when handling ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ...............At in use main warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After machine was primed, sanitizer concentration was 50-100ppm. Discussed more frequent monitoring of sanitizer solution at warewashing machine, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. .........On cook line, pork belly/ 131*F, fried fish/ 120*F, and cream sauce/ 110*F out of internal temperatures. Per employee, TCS foods were within proper time parameters. Pork belly, fried fish, and cream sauce were re-heated to 165*F to maintain at proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection