Cafe Rio

Inspector's notes

Observed pico de gallo, red salsa and sour cream containers that were overfilled in the in-house and to-go prep tables with an internal temperature of 46-49ºF. Discussed not overfilling the containers and ensuring that items are fully cooled to below 41ºF prior to being loaded into the prep cooler. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water dripping from condenser in walk-in and landing on bell peppers and miscellaneous produce. Discussed ensuring that produce is properly washed prior to prep and discussed ensuring that when dealing with a leaking unit, to organize food that prevents the contamination of food from the environment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal pans in dishwashing area stacked on top of each other with water trapped in between. Discussed with manager and employee dish washer to ensure that equipment is properly dried before storage. Rearranged pans in a way for air to circulate to complete drying. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw beef in containers and packaged raw beef stored on top shelf above various packaged cooked meats. 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. Discussed reorganizing shelving in order to make the storage of raw meats easier for all employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice, beans, and various proteins holding at 115-125*F in front prep line. Per PIC, the items were in the line for less than an hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC turned the settings for the steam wells higher and all TCS foods improperly hot held were reheated to 165°F at time of inspection. **Second Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

No soap was available at handwash sink near the dishwashing area. Soap dispenser was also missing. Per staff present, a work order was submitted for a new soap dispenser and the repair was pending. 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 for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut chicken, shredded chicken and cut steak in steam table near front of store being held at 115-125*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Manager adjusted the temperature of the steam table to be higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Time of violation was 1:20 PM. Observed various guacamole, salsa and vegetables in cold wells in preparation table in front of grills that measured 45-51*F. Per manager, items being cold held are on time as a control and TCS items were prepared at 12:00 pm that day. TCS items were not marked with time. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed line staff member access front sink for a hand wash and conducted a sub 5 second handwash, Staff member was asked to re wash hands for the full 20 seconds at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff cleaning scissors in the rear hand wash sink. Observed same hand sink obstructed by 3 stacked buckets. Observed dish pit hand sink obstructed by cleaning materials and sani bucket in sink basin, also a stand up dustpan was in front of same handsink. Items all moved at time of inspection and scissor washed correctly. Hand sinks most only be used for hand washing and remain free and clear. Corrective Action: Corrected at time of inspection.

Inspector's notes

Time of violation 12:30pm, Observed the following TCS line items on time control without stamps, cut lettuce, pico de gallo, mixed salsa, guacamole w/ tomatoes, sour cream, shredded cheese, and corn salsa. Temperatures ranged 48-55*f degrees. Per manager items were pulled out at 10:30am. Items had been unlabeled for the past 2 hours. All items time stamped Corrective Action: 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 To-Go hot holding table turned on with no water, Items in table were holding between 99-133*f degrees. Items included Blended rice, shredded beef, refried beans, black beans, mild Verde sauce, habanero salsa. Manager had no indication of how long items had ben out of temperature for. All items discarded. Hot held items must be maintained above 135*f degrees at all times. Correct By: Corrected At Time Of Inspection