Los Sombreros

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 5th Repeat.

Inspector's notes

Observed salsa and flan in the small reach in cold holding unit next to the chip warmer in the back of house, with temperatures between 46-47*F, per PIC had been placed in the unit at 11am. Ambient air temperature taken of the unit was 46*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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 an ambient air temperature of 46*F in the small cold holding unit located next to the chip warmer in the back of house. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The PIC will utilize the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided links. Corrective Action: Correct prior to next routine inspection. 4th repeat.

Inspector's notes

Observed bartender and server use bare hands to garnish lime wedges onto drinks. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. The PIC told their team immediately and placed tongs near the garnishes at the bar. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine in the bar. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed and still did not test. The PIC will call their chemical company and utilize the main dish machine in the meantime. Discussed regular testing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler: roasted tomato salsa, guajillo salsa, and chipotle crema in deep containers with temperatures of 108-111*F, made today, one hour prior per PIC. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection. Third consecutive violation.

Inspector's notes

No hand towels available at handsink on prep line during inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Handsink behind bar was being used to discard large amounts of beer foam during inspection. Please ensure handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open container of raw eggs being stored on shelf above cooked and portioned corn in lowboy cooler next to stove. Eggs were moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 cans of flying insect pesticide being stored in office at time of inspection, items were discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

Floor drain for warewashing machine behind bar is clogged and drains extremely slowly. Please have drain serviced and ensure all plumbing systems are maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Repeat Violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

Multiple red onions and potatoes found withered with white organic growth in walk-in cooler. Person in charge discarded items.

Inspector's notes

All containers on top portion of small prep cooler in kitchen area with salsa found at 51 deg F to 57 deg F. Cooler had ambient air temperature of 65 deg F with min/max thermometer. Per PIC items had been placed in cooler at 1 pm about 2 hours prior.

Inspector's notes

Observed facility without a Certified Food Manager during the hours of operation.

Inspector's notes

Observed in the walk in cooler two pans of pork roast with a temperature of 109F and 113F. The time in which the food product was placed in walk in cooler was 12:20pm, the time exceeded the two hours for cooling from 135F-71F. There were also two deep pans of refried beans with ice wands with a temperature of 132F and 119F the food product was placed in walk in cooler at 12:57pm leaving a remainder of 15 minutes to reheat to 165F. PIC and cook were unsure when food items reached 135'F to determine when cooling times started. Corrective Action: Corrected at time of inspection. Inspector embargoed pork roast and refried beans were reheated.

Inspector's notes

Observed facility walk in cooler with ice build up around cooling unit along the bottom and behind the unit.

Inspector's notes

Observed food employees open bottled drinks stored in prep coolers across from the hot holding table, also observed an food employee half eaten plate of food on top of salsa prep table next to the chips dispenser. Employee drinks shall be contained in a cup with a lid and straw.

Inspector's notes

Observed server eat from employee dish at the serving station, and also observed food employee touch hair and proceed to fill sauce containers at the the hot holding station.

Inspector's notes

Observed 10 quesadillas with a temperature of 56F. TCS foods intended for hot holding shall maintain a temperature of 135F or above.

Inspector's notes

Observed cilantro cream, chipotle cream with an use by date of 7/22/24, and adobe cream sauce with a use by date of 7/27/24. TCS foods first day of preparation is day 1 and 6 more additional days is the length of time TCS foods intended for cold holding shall be used by.

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 black residue build up and accumulation on the deflector of the ice machine located in the back area in front of the walk-in entrance. Equipment food contact surfaces must be cleaned at a frequency specified by the manufacturer or at a frequency to prevent accumulation of food residue or organic matter buildup. PIC was informed to have this violation fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-5-402.13, P: Conveying Sewage --- Observed wastewater from dish washing machine by the bar back splash into the drain sink overflowing onto the bar area flooring. PIC readjusted the pipe and drain cover at the time of inspection. Sewage must be conveyed to the point of disposal through an approved sanitary sewage system or other system. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd