Chico Malo

Inspector's notes

Observed michelada mix stored on ice at bar datemarked 8/14. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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

Observed cooked pork shanks measuring 48-55F in walk in cooler. PIC reported they were cooked last night and had been cooling in walk in overnight. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato juice measured at 60F in main bar cooler. PIC reported cooler not holding temperature below 41F and should not have been used for TCS items. PIC reported tomato juice had been in bar cooler since yesterday. All tomato juice improperly cold held was discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. Repeat violation, 2nd.

Inspector's notes

Observed michelada mix (with cooked tomatoes and onions) used for drinks stored at the bar area at a temperature of 67 F. Per PIC, item had been out of temperature control for over four hours. Michelada mix was voluntarily embargoed by PIC at the time of inspection. Also observed cut lettuce at a temperature of 48 F located in the tortilla prep area. Per PIC item was prepped and placed in reach-in cooler an hour ago. Informed PIC that items should be placed in the walk-in unit prior to being placed in reach-in coolers because unit doesn't have the capacity to cool items. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical spray bottles containing a pink liquid without any identifying labels on them stored in bar area of the establishment. PIC identified chemical as quat sanitizer and placed a label on the spray bottle. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical and storing chemicals in a designated area of the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed around 10 flies located in the bar, kitchen and dishwashing area at the time of inspection. Also observed front door of establishment open allowing for flies to enter consistently. 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. PIC closed the front door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-house chipotle fondue (with cheese and milk, 06/03), in-house pastor sauce (cooked chilli, pineapple juice, 06/01), cooked mashed potatoes (06/02) stored past 7 days from preparation in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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

Observed deep covered pans of guacamole (with tomatoes) measured 46-48'F in walk-in unit. Observed a layer of saran wrap covered between food and container lid, resulting in an extra layer of trapped heat. PIC stated food items were prepped at ambient temperature the day prior and have been cooling in walk-in unit since for longer than 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Avoid covering cooling items to maintain proper air flow and prevent trapping heat. Provided guidance documents on cooling and proper cooling methods via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water on flooring due to leakage and ice overflow from ice machine located in food contact surfaces storage area. PIC stated a work order has been placed to be addressed today. PIC mopped flooring clean of water at time of inspection. Informed PIC to regularly mop flooring to avoid standing water until unit has been repaired. 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 ice scoops with handle in contact with ice in ice bins located at the bar. Observed scoops with no handle in condiments bin located in dry storage. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Ensure scooping equipment are equipped with handles to prevent contamination from the hands. All in-use utensils were properly stored at time of inspection. Purchase scoops with handles for condiment bins prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cloth linen in direct contact with cut lettuce in the prep cooler drawer across from the stove in cooking area. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. PIC removed the linen napkin at time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --- Observed coving for floor-wall juncture coming off on wall in warewashing area which the 3-comp is placed against. Floor and wall junctures must be coved, and enclosed or sealed. PIC agreed to have it fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.---In the prep cooler closest to the ice machine, observed cooked potatoes and chile rellenos (cooked pepper) having internal temperatures of 48-52*F. Person in charge states they have been in the unit for over 4 hours and voluntarily disposed of them. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

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.---Observed the following TCS food items being dated: In house made herb butter (8/31) and cooked chorizo (9/5-9/11). Person in charge voluntarily disposed of the food. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection