Las 15 Salsas Restaurant

Inspector's notes

Observed shredded cheese, sliced tomatoes, and tomato salsa in uncovered containers in prep table cooler at 44-49 °F. Observed ambient air temperature of 41 °F in cooler as measured with air thermometer. 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 prep table less than an hour prior as per staff. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Advised person in charge to keep containers covered to prevent ambient air flow from warming TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef cooling in prep cooler in stacked, covered containers at 58 °F, and cooked tomatoes cooling in large bucket in walk-in cooler at 150 °F. Person in charge stated that beef had started cooling about 4.5 hours prior. All time/temperature control for safety (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. Beef was transferred to walk-in and uncovered to rapidly cool while tomatoes were transferred to shallow containers to rapidly cool at time of inspection. Discussed cooling methods with person in charge.

Inspector's notes

Observed accumulation of soil on walk-in racks and accumulation of organic matter behind and beneath range in kitchen. 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 no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed employee manual warewashing at the three compartment sink, sanitizing dishes in sanitizer solution with less than 25ppm chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels and food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. The person in charge made new sanitizer solution with 50-100ppm chlorine and properly sanitized dishes at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods with internal temperatures between 50-64F stored in the undercounter beverage cooler behind the bar. TCS food items included cut melon, and cooked red and green salsas.

Inspector's notes

Observed under counter beverage reach-in cooler behind the bar with minimum ambient temperature of 51F. The digital temperaure display on the cooler showed 39.5F and the establishments internal ambient thermometer showed a temperature of 49F. TCS foods stored inside the cooler had internal temperatures of 53-64F.

Inspector's notes

Observed significant number of flies throughout the establishment on and around food equipment, clean utensils, pakaged and unpackaged foods. Flies were observed in the dry storage room, in the kitchen by the cook line/hot holding station, by the three compartment sink and water heater, by the back prep table, and in the bar area.

Inspector's notes

Observed the shelves in the dry storage area lined with cardboard where the cardboard had food splatter/debris adhered to the surfaces that contact packaged and unpackaged foods.

Inspector's notes

Observed establshement utilize chlorine sanitizer but have no chlorine santizer test strips available onsite to test for sanitizer concentrations.

Inspector's notes

Observed accumulation of loose soils on the ceiling, around light fixtures, on vents, and electrical chords, all directly over the cook line and food prep areas.

Inspector's notes

Observed pitcher of ice water stored inside the hand wash sink. The ice water was being used to mix masa dough.

Inspector's notes

Observed no certiied food protection manager on site at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed employee use bare hand to touch ready to eat cheese filled battered peppers that were cooling on a speed rack. Discussed no bare hand contact with ready to eat foods. Employee washed hands and donned gloves to continue handling the ready to eat foods.

Inspector's notes

Observed cooked salsa, cut melon, and dairy whipped cream with internal temperatures between 47F- 53F in the beverage cooler behind the bar. The person in charge stated the food items had been placed inside the cooler less than 1 hour ago and moved the food items to the walk-in cooler for rapid cooling.

Inspector's notes

Observed beverage cooler behind the bar being used to store TCS foods with a minimum internal temperature of 46F. TCS foods inside the cooler had internal temperatures between 47F - 53F. The person in charge discontinued used of the beverage cooler for TCS cold holding.

Inspector's notes

Observed the walk-in cooler door not fully close due to non-functioning self closing mechanism on the walk-in. Observed the door remain ajar leaving a large gap allowing cold air from inside the walk-in cooler to vent. Observed employees go in and out of the walk-in cooler without ensuring the door was fully closed and allowing the door to remain ajar.

Inspector's notes

Observed TCS food items with internal temperature between 45F -49F in the beverage cooler behind the bar. TCS food items included cut melon, milk, whipped cream, dairy based desserts (flan and arroz con leche), and cooked salsas. The person in charge stated the food items had been placed in the beverage cooler since the day prior, more than 4 hours, and the food items were embargoed at the 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. Observed less than 25ppm chlorine in the sanitizer compartment of the three compartment sink as it was actively being used for ware-washing. The person in charge added chlorine sanitizer until 50-100 ppm concentration of chlorine was observed. Discussed with the person in charge using sanitizer test strips to verify proper concentration of sanitizer, if using chlorine a concentration of 50-100ppm. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed cooked mole sauce, chilaquile sauce, salsa roja, mocajete sauce, tomato paste sauce, and pozole with meat stew in the walk-in cooler with internal temperatures between 50F -95F. The person in charge stated the food items were cooked the day before and placed into the walk-in for cooling overnight. Observed cooked menudo tripe with internal temperatures between 46F - 51F in the walk-in cooler. The person in charge stated the food items had been cooked and placed into the walk-in for cooling two days ago. All food items were embargoed due to improper cooling at the time of inspection. Discussed cooling times/temperatures from 135F -70F in 2 hours and from 70F -41F in 40 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 TCS food items with date marks of 1/23, 3/27, 3/28, more than 7 days ago, in the walk-in cooler. The person in charge stated the dates were incorrect, the food items had been cooked 1-2 days ago and date marked the food items accordingly. Observed containers of cooking lard with meat with no date marking in the reach in cooler by the front entrance. The person in charge stated the cooking lard is from the left over cooking processes more than 24 hours ago. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed cooked shredded beef with an internal temperature of 51F stored in a deep plastic container that was tightly covered with plastic wrap and heavy condensation on the plastic. The person in charge stated the food item had been cooked and placed for cooling less than 2 hours ago and removed the plastic wrap. Discussed cooling methods and the use of shallow pans, uncovered to facilitate heat transfer. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed a shattered thermometer in the reach in cooler used to store TCS foods by the front entrance. Any refrigerator or freezer, storing TCS food products, must have a thermometer, thermometer must be readily available and not placed in an inconspicuous place. Discussed replacing the thermometer in the reach in cooler and maintaining equipment in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-602.11, C: Food Labels Observed packaged cheese, containers of cooking lard with meat, and containers of roasted grasshoppers with no food labels displayed for retail sale in the reach in cooler by the front entrance. The person in charge stated the cheese and roasted grasshoppers are portioned from bulk and packaged for sale by an offsite food processer. Verified the food processor is an approved source. The person in charge stated the cooking lard with meat is packaged at the establishment from leftover cooking processes. The person in charge removed all the unlabeled food items from display at the time of inspection. Discussed food label basic requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English) Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer solution with greater than 200ppm chlorine by the ice machine at the bar. The person in charge discarded the sanitizer solution and made a new sanitizer solution with 50-100ppm chlorine sanitizer. Discussed the use of sanitizer test strips to verify proper sanitizer concentrations, if using chlorine 50-100ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 no hot water at the hand wash sink by the bar. The person in charge stated there was a leak in the hot water line that supplied the sink and the hot water was turned off to the sink to prevent the leak. The person in charge stated a work order would be submitted. Discussed availability of hot water required at all hand wash sinks. Re-inspection will take place by 11/17/23. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 glassware inside the sink compartment of the hand wash sink at the bar. The person in charge removed the glassware and placed it to be wash at the mechanical dishwasher. Discussed hand wash sinks not used for other purposes than handwashing. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. Observed mechanical dishwasher operate with 0ppm chlorine. The person in charge stated the dishwasher had previously been in use throughout the day, then primed the sanitizer line and cycled the dishwasher until 50-100ppm chlorine was observed. Discussed testing sanitizer concentration to ensure minimum 50-100 ppm chlorine or according to manufacture specifications. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed chicken soup with internal temperature of 97F -100F in the walk in cooler. The person in charge stated the chicken soup had been cooked and placed in the walk-in for cooling at 10am, more than 2 hours ago. The chicken soup was embargoed at the time of inspection. Observed beef stew with internal temperature of 46F - 48F in the walk in cooler with date mark of 11/14. The person in charge stated the beef stew had been cooked and placed into the walk in cooler to cool overnight the day before. The beef stew was embargoed at the time of inspection. Discussed cooling time and temperatures of TCS foods - from 135F - 70F in 2 hours and from 70F -41F in 4 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed menudo in deep plastic containers with internal temperature of 125F in the walk-in cooler. The person in charge stated the menudo had been cooked and placed into the walk-in for cooling at 1130am, 1.5 hours ago. The person in charge placed the menudo in an ice bath and portioned the menudo into smaller portions in shallow containers for rapid cooling. Discussed cooling methods to maximize heat transfer. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed a reach in cooler next to the front entrance with a broken internal thermometer. The reach in cooler contained TCS food items such as mole and quaxaca cheese. The person in charge stated a new thermometer would be ordered. Discussed maintaining a functional thermometer in cold holding equipment that stores TCS foods. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 used glass drinking cups, plates, utensils, and a cutting board inside the handwashing sink at the bar. The person in charge removed all the dishware from the hand wash sink to be properly washed. Discussed with the person in charge the hand wash sink not to be used for other purposes than handwashing. Correct By: Corrected At Time Of 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. Observed cooked shredded chicken in the walk in cooler with an internal temperature of 47-48F. The person in charge stated the chicken had been cooked, shredded, and placed into the walk in cooler the day before. The shredded chicken was embargoed at the time of inspection. Observed cooked beef in the low boy cooler by the cook line with an internal temperature of 50-55F. The person in charge stated the beef had been cooked and placed in the cooler the day before. The cooked beef was embargoed at the time of inspection. Discussed with the person in charge cooling methods, times, and temperatures. TCS (time temperature control for safety) foods must be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a bucket with sanitizer solution with 10ppm chlorine sanitizer. The person in charge disposed of the solution and refilled the bucket with a 50-100ppm chlorine sanitizer solution. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no covered receptacles in the female restroom used by employees. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Correct By: Correct Prior To Next Routine Inspection