La Pasadita Hot Dogs

Inspector's notes

Observed cooked beef broth with internal temperature between 70-73F in a large deep pot in the walk-in cooler. The person in charge stated the broth wash cooked and placed in the walk-in cooler the day prior, more than 6hrs.

Inspector's notes

Observed empty bucket stored in the handwash sink by the 3comp sink.

Inspector's notes

Observed cooked ready to eat peppers, sauteed onions, and melted cheese dip with internal temperature between 94-100F at the hot well next to the cold salad bar. The person in charge stated the food items had been cooked and placed for hot holding at 900am, 3.5 hours ago.

Inspector's notes

Observed self service salad bar with no side sneeze guards. Observed hot well with open containers of cooked ready to eat TCS foods for customer self service with no sneeze guard, lids, or other covering to protect foods from contamination. Discussed food must be protected by packaging, counter service line, sneeze guards, display case or other effective means. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 49.5F as measured by inspector min/max thermometer. Establishments walk-in thermometer displayed a temperature reading of 50-55F. TCS foods inside the walk-in cooler had internal temperatures between 44F -72F. Observed excessive condensation on all packaged food and containers stored in the walk-in with dripping water from the fan box and accumumlation of standing water on the floor in the walk-in. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health.

Inspector's notes

Observed cooked sauteed onions and cooked peppers with internal temperature between 90-110F in the warmer by the salsa bar. The person in charge stated the food items had been placed for hot holding more than 4 hours ago and discarded the food items at the time of inspection.

Inspector's notes

Observed TCS food items with internal temperatures between 44F- 72F in the walk-in cooler and the salsa bar by the front counter. TCS food items included raw meats, cooked vegetable, cooked beans, cooked red/green salsas, raw shelled eggs, fresh cheese, deli meats, and horchata/agua frescas drinks. All food items with more that 4 hours if improper cold holding were embargoed at the time of inspection.

Inspector's notes

Observed establishment prepare and offer for sale chilaquiles with eggs cooked to order and no consumer adisory.

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 49.5F as measured by inspector min/max thermometer. Establishments walk-in thermometer displayed a temperature reading of 50-55F. TCS foods inside the walk-in cooler had internal temperatures between 44F -72F. Observed excessive condensation on all packaged food and containers stored in the walk-in with dripping water from the fan box and accumumlation of standing water on the floor in the walk-in.

Inspector's notes

Observed establishment prepare and offer for sale chilaquiles with eggs cooked to order and no consumer adisory.

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...In the walk-in cooler several food items made in-house were dated as such: Cooked potatoes 11/29/23, refried beans 11/29/23, cooked menudo 11/27/23, cooked corn broth 11/22/23, and soup broth 11/19/2. Food items were held for more than 7 days without discarding. The food items were embargoed and voluntarily discarded by the person in charge at the time of inspection. Please ensure RTE/TCS food items are not kept for more than 7 days in the refrigerator after being opened/prepared/cut/cooked. Provided date marking sticker. In the walk-in cooler the following food items did not have any date marks of when they were opened/prepared cooked: Flan, Cabeza (beef) broth, menudo blanco, fresh cheese, and salsa roja. The person in charge (PIC) stated all food items were made within the last couple of days. The PIC dated the food items at the time of inspection. Please ensure RTE/TCS food items are date marked after being opened/prepared/cut/cooked and discarded within 7 days afterwards. Provided date marking sticker and handout. Correct By: Corrected At Time Of Inspection

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.>>>Observed cooked beans (internal temperature 120*F) and cooked onions (internal temperature 130*F) in the steam table. Person in charge indicated it was reheated for hot holding/cooked 2 hours before inspection. Person in charge willingly discarded of both foods. All other foods in the hot holding unit were 135*F and above; person in charge indicated the steam table randomly turns off and may have caused the foods to fall below 135*F. Person in charge indicated someone was coming out today to fix the unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 pre-portioned bottles of salsa verde and cooked hot dogs with no label indicating when they were opened or prepared. Person in charge labelled the salsa verde with 09/19 and hot dogs with 09/23. Person in charge reminded all ready to eat time temperature controlled for safety foods must be labelled with their open/prepared/open and thawed date within 24 hours. Ready to eat time/temperature controlled for safety foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days at refrigeration temperatures with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Correct By: Corrected At Time Of Inspection