Cafe Rio

Inspector's notes

Observed container of cooked rice and vegetable mixture stored directly on floor of walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated the container to approved shelving at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing caulking on multiple handwash sinks. Discussed filling the gaps with caulk so sink is smooth and cleanable, and flush with the wall. This is the SECOND consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic material hanging from ceiling of walk-in cooler near fans. Reviewed cleaning frequency with person in charge and importance of keeping walls and ceiling clean to sight and touch to prevent any material from falling onto product. 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 multiple leaking deficiencies throughout the establishment. Notable areas include the toilet in the men's restroom leaking water between the seat and the tank and a leak coming from underneath the ice machine. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection there was not a Certified Food Protection Manager (CFPM) on site. The establishment shall have a CFPM on site during all operating hours to reduce foodborne illness risk factors. Discussed with the person in charge getting certified with the help of the general manager. Provided list of ANSI accredited providers via email. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple hand sinks and the 3-compartment sink beginning to detach from the wall they were intended to be fixed to. The establishment shall restore the sinks to a properly fixed position against the wall with fresh seal of caulking. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping bucket with 0ppm concentration of QUAT sanitizer, tested using QUAT test strips. PIC dumped out the wiping bucket and refilled with manually prepared QUAT sanitizer. Wiping bucket was retested at 300ppm QUAT sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping buckets with QUAT sanitizer concentrations at 0ppm. PIC filled another bucket from the dispenser and it resulted in 0ppm concentration of QUAT. PIC will call technician to calibrate the QUAT sanitizer dispenser. Wiping buckets will be manually made to be between 150ppm-400ppm of QUAT sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter inside the both ice dispensers of soda fountain machine in main seating area. All food-contact surfaces must be cleaned to sight and touch. Instructed Person in Charge to wash, rinse, and sanitize ice dispenser covers attached to soda fountain machine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut lettuce, salsa, sour cream, cheese, cilantro dressing, and pico de gallo at an internal temperature of 48 degrees to 53 degrees F in cold top unit next to prep line. Ambient air temperature inside cold top unit observed at temperature of 52.8 degrees F. Per Person in Charge (PIC), food items listed were placed into unit 2 hours prior. 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 removed, date marked, and placed listed food items into walk-in cooler for immediate cooling. Corrective Action: Corrected on site.

Inspector's notes

Observed cut lettuce, salsa, sour cream, cheese, cilantro dressing, and pico de gallo at an internal temperature of 48 degrees to 53 degrees F in cold top unit next to prep line. Ambient air temperature inside cold top unit observed at temperature of 52.8 degrees F. PIC called technician to repair the unit. Establishment has sufficient cooler capacities to operate safely. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no airgap between floor sink and water discharge pipe below 3-compartment sink. All plumbing must be maintained in good repair at all times. Ensure there is a 1 inch airgap between the floor sink and water discharge pipes. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.---Observed there to be no paper towels at the hand sink in the back dish washing area. Observed PIC refill paper towels dispenser during inspection. Please ensure that all hand sinks are fully stocked with paper towels at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed the sanitizer rag bucket at the front perp line to have a quat concentration of over 400PPM. Instructed PIC to have dispenser serviced as it was not dispensing proper concentration of sanitizer. PIC will dilute sanitizer with water to achieve proper concentration of 200PPM-400PPM. Concentration was in proper parameters at end of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances.---Observed the establishment to not be following their approved HACCP plan. Observed 26 bags of cooked shredded beef that has been placed into the ROP/Bag chill process at 3PM the previous day 10/10. Per PIC, these bags were help in the ice bath overnight since 3PM yesterday until the time of the inspection. When the temperature logs were audited, there were no temperature checks on this product as it moved through the cooling process as required in the HACCP plan. Since there was no way to verify that the item was cooled properly, and the HACCP plan was not followed, these items were discarded by the PIC during inspeciton. Discussed with PIC that the HACCP plan must always be followed exactly, and all logs must be filled out. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 multiple containers of shredded cheese and cut lettuce in the walk-in cooler, covered and stacked to have internal temperatures ranging from 51-53F. Per PIC and stickers, these items were prepared 1 hour prior. Had PIC remove lids and unstack items to facilitate rapid cooling. Reviewed proper cooling methods and containers with PIC for prepared TCS food items. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Observed the AVB back flow prevention device at the mop sink faucet to be damaged. Please repair or replace the AVB. All plumbing systems must be maintained in good working order at all times. Correct By: Correct Prior To Next Routine Inspection