Rest & Market Monarca

Inspector's notes

Observed walk in cooler with minimum ambient temperature as measured by inspector min/max of 47F at the coldest point and 58F at the highest point along the length of the walk-in where TCS foods for the kitchen were stored.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed TCS food items with internal temperatures between 47-60F stored in the walk in cooler. TCS food items included raw chicken, raw beef, raw pork, raw bacon, deli meats, cooked salsas/sauces, cooked vegetable and meat soups/stews, cooked steak, cooked chicken, cooked pork, shredded cheeses, cooked rice, cooked beans, and cooked vegetables. The person in charge stated all food items had been stored in the walk in cooler since the day prior, more than 4 hours.

Inspector's notes

Observed walk in cooler with minimum ambient temperature as measured by inspector min/max of 47F at the coldest point and 58F at the highest point along the length of the walk-in where TCS foods for the kitchen were stored.

Inspector's notes

Observed no certified food protection manger on site at the time of inspection.

Inspector's notes

Observed no paper towels at the hand wash sink by the ice machine.

Inspector's notes

Observed TCS food items with internal temperatures between 50-53F stored inside the prep cooler by the cook line. TCS foods included raw bacon, raw eggs, shredded cheese, and dairy creams. The person in charge stated the food items had been brought out from the walk-in cooler approximately 3 hours ago.

Inspector's notes

Observed unlabled spray bottles with colored liquids stored hanging from three compartment sink. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The person in charge stated the bottles contained cleaning chemicals and labeled the spray bottles at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler by cook line with minimum internal temperature of 48.2F as measured by inspector min/max thermometer. TCS foods stored inside the prep cooler had internal temperatures of 50-53F. The person in charge discontinued use of prep cooler and placed a work order for service.

Inspector's notes

Observed active cooking in outdoor grill with inadequate handwashing station at time of inspection. Observed no soap or paper towels and low water pressure for proper handwashing at time of inspection. Explained to person in charge (PIC) that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap, paper towels, and added hot water to portable handwashing station at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot dogs rolled in raw bacon in a perforated stainless steel steam table pan located above uncovered ready-to-eat containers of cabeza (head) consome and beans at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tied plastic bags of cooked carne asada and al pastor meat with internal temperatures of 47-50*F in the walk-in at time of inspection. Observed large container of cooked beans with internal temperatures of 51-62*F in bottom rack of walk-in at time of inspection. PIC states items were cooked and cooled from the previous day before inspection. All other time/temperature control for safety (TCS) items were at 41*F or below in the walk-in at time of inspection. Explained to 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Recommended not using deep plastic containers to cool large amounts of TCS foods. Use metal sheet pans, no more than 4" deep to cool items effectively and maintain cold at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, the only toilet in the establishment is not operational (does not flush) and active conveying of sewage from a sewer pipe was observed in the outside area behind the building. Observed visible puddles of sewage in front of and behind establishment with staff attempting to mop the sewage in front of the establishment and transfer it into a large bucket. 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. Corrective Action: Correct at once.

Inspector's notes

Observed inside ice machine panel with organic matter residue at time of inspection. Ice machine is not used for beverages in the establishment. Ice is used strictly used as an exterior coolant. Ice machine must be deep cleaned prior to next routine inspection. Discussed developing a schedule for cleaning amongst employees. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed drying rack used to lay out and dry raw pork skin with food debris and buildup. Person in charge (PIC) states the rack was used the previous night. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. Discussed cleaning and sanitizing procedures with PIC stating food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep sink in back area not in good repair. Faucet is still leaking when in use. PIC states they have ordered a replacement for the prep sink. Explained to PIC that all plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris on walk-in floor and behind 3-compartment sink at time of inspection. Explained to PIC that a 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 containers of cooked beans (frijoles de olla) with internal temperatures of 50-72*F throughout the container via probe thermometer in the walk in. PIC states the beans were cooked the previous night. PIC could not confirm if and when the food reached 41*F. Explained to PIC that 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in bucket with 0PPM of chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Explained to PIC that the concentration of wiping cloth bucket should be at 50-100PPM. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a broken prep board on the sandwich prep unit in the back kitchen. PIC states no food is prepared/assembled on the board. Explained to PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Please replace the cutting board with a new one prior to next routine inspection. Continue to use plates to serve and prep the food on the sandwich prep unit. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small leak from bottom pipe when faucet turned on in prep unit located next to the 3 compartment sink. Explained to PIC that all plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed whole roasted chicken with an internal temperature of 126*F and grilled chiles and onion with internal temperature of 116*F at time of inspection via probe thermometer. Person in charge (PIC) states the items were made 2 hours prior to inspection. Explained to PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Observed the following cooked salsas: red salsa, tomatillo salsa, habanero salsa, chile de arbol salsa, guacamole with diced tomatoes, cooked pasta salad with chopped ham, nopales with diced tomatoes, and chile de arbol ranch all with internal temperatures of 50-58*F via probe thermometer in salsa bar at time of inspection. PIC states the items had been in the salsa bar since the night prior. Salsa bar unit measured at an ambient temperature of 48-56*F via ambient thermometer at time of inspection.

Inspector's notes

Observed 2 large containers of cooked beef consome and cooked black beans at time of inspection with no date in the walk in. PIC states the items were made 2 days ago. Observed cooked menudo with no date in the walk in as well, PIC states the item was made 4 days ago. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence......A pest-control invoice from 3/20/24 was shown. Despite pest control, there was at least one live cockroach under the 3-compartment sink, and at least one dead one. A new pest control and invoice is required prior to reinspection. There is food debris under the sink under some drain pipes. The area must be cleaned very well, and two holes in the adjacent wall must be patched, and a vent pipe capped. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.......No handsoap at front kitchen handwashing sink. Provide handsoap at all times. -corrected by manager. 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........No paper towels at front handwashing sink. Provide paper towels at all times. corrected by manager. :

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.......all of the salsas on the salsa bar were measured between 45 to 50 degrees F, and were reported to be on the salsa bar since yesterday. The manager then discarded the salsas. The manager agreed to use ice in the salsa bar underneath the pans of salsa. 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.......3 pans of cooked beef had date marks that already expired 2 to 10 days prior. The manager then segregated the pans of food and agreed to discard them. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence.......There was a live cockroach and dead cockroaches in the kitchen below the 3-compartment sink. There was a pest control invoice for 3/15/24. Have the establishment treated for roaches and show the new invoice to the inspector upon reinspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination........Observed three trays of Sonoran hot dogs with raw bacon were stored above beans and salsas in the walk-in cooler. Do not store raw meats above ready-to-eat foods. The manager then moved them to the lowest shelf. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest.......The glue trap containing dead roaches must be discarded. No live roaches were observed. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.111, C: Area, Enclosures and Receptacles, Good Repair......One of the dumpster lids was melted and must be replaced. Correct By: 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.......No paper towels in the restroom- corrected by manager. Correct By: Corrected At Time Of Inspection