El Guanaquito Restaurant

Inspector's notes

Observed brown and black matter in line on ceiling stretching from fan in walk-in cooler to cooler door. Discussed with person in charge cleaning ceiling to the point where no matter comes off from touch, in order to ensure none may fall onto food. 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 grease deposits and dust accumulation on the fume hood vents above the cookline at time of inspection. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water nob on hand sink next to ice machine very difficult to turn on. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of rust on metal wire shelving in secondary walk-in refrigerator closest to dry storage area. No visible contamination of food on or beneath these shelves was noted. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PVC drain line from a 2-compartment food prep sink extends below flood rim of the corresponding floor drain. Please shorten drain pipe to ensure that a 1" air gap is maintained above the floor drain to prevent a cross-connection. Also of note: hot water faucet handle at hand washing sink closest to "expo" station could only be turned with significant difficulty. Hot water was verified at this sink. Please repair so that hot water faucet can easily be turned. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of fried beans (47'F) and mozzarella cheese with Lorocco herb (48'F) being stored double-panned within table-top prep cooler next to the cookline. Observed mozzarella cheese papusa (62'F) stored at ambient air temperature on food prep table at masa station. PIC stated all food items in question were brought out the walk-in less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white napkin linen mixed in with masa mix and cooked papusa in the tabletop prep cooler across from the stove. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. Staff removed the linen napkin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no covered receptacle available in unisex employee's bathroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ground pork skin (51-55'F), cooked pinto beans (51-53'F) sliced tomatoes (46-50'F) and mozzarella cheese with Lorocco herb (48'F) being stored within standing refrigerator next to the cookline. The mozzarella cheese with Lorocco was prepared 1 day prior to inspection, PIC voluntarily discarded at time of inspection. Per PIC, the standing refrigerator is used for restocking prep-tables on the cook line. All remaining TCS food within standing refrigerator was stored less than 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing refrigerator next to cookline with a minimum ambient air temperature of 64'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Please repair refrigerator such that the walk-in maintains all TCS foods at 41'F or below. Will re-inspect on 7/8/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no covered receptacle available in women's bathroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine 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 deep pan of cooked beef soup inside walk-in unit measured at 88'F. PIC stated food item was made in the morning longer than 2 hours ago. Food item was embargoed at time of inspection as it failed to reach 70'F within the first two hours of cooling. Cooked food items must be cooled from 135'F to 70'F in 2 hours and cooled from 70'F to 41'F in the four hours that follow. Suggested PIC to start cooling cooked food items using shallow metal pans for better air flow and to monitor food temperatures more closely when cooling. Provided PIC with cooling methods and cooling guide via email. Correct By: Corrected At Time Of Inspection