Los Altos Ranch Market

Inspector's notes

Observed metal pans of aquachiles, shrimp ceviche, and fish ceviche (cooked with acid not heat) stored over pans of pico de gallo and cooked fish product in the hot food bar walk-in. Informed PIC that these products are to be treated as raw and must be stored below any ready-to-eat foods. Observed a container of raw chorizo stored over a box of spinach and other produce. Informed PIC that all raw animal proteins must be stored below all RTE foods. PIC properly stored all raw animal proteins and ready-to-eat foods at time of inspection. Provided separation of storage document via email. 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 tongs stored on the side handle of the plastic cart used for chicken near the grill. Informed PIC that the tongs need to be stored in an area that is cleaned and sanitized. Suggested a cup or bucket for the tongs to PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed carne asada, chicken, and al pastor with internal temperature ranging 112*F-116*F on the taco station steam table. PIC stated that these items had been placed on the line about 3 hours prior to inspection. Instructed PIC to discard these items at time of inspection. PIC discarded items at time of inspection. Food items embargoed. Observed the knob for the left steam well turned off. PIC turned on the left well at time of inspection. Observed chicken wings and potato fries with internal temperatures ranging 122*F-125*F. PIC stated that these items had been made about an hour prior. PIC voluntarily discarded these products at time of inspection. Ambient air temperature of the unit was 120.2*F, measured using min/max. Discussed time as a control as an option for the cooked chickens with PIC. PIC stated they will do time as a control for the hot box, until the unit is fixed and capable of holding TCS products at 135*F or above. PIC gathered time as a control document/time stamp at time of inspection. PIC submitted work order for unit at time of inspection. Observed the temperature knob missing and plastic doors for the hot holding unit missing pieces, allowing for the hot air to escape the case. PIC submitted a work order for the knob and doors at time of inspection. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the right hot holding unit near the grill holding TCS foods below 135*F. The ambient air temperature of the unit was 120.2*F, measured using min/max. Correct prior to reinspection on 04/24/2026. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Corrective Action: Correct prior to re-inspection on 04/24/2026.

Inspector's notes

Observed tongs stored on the side handle of the plastic cart used for chicken near the grill. Informed PIC that the tongs need to be stored in an area that is cleaned and sanitized. Suggested a cup or bucket for the tongs to PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor by walk-in cooler to be rough and uneven, resulting in large water puddles throughout area. Please correct floors to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable quat sanitizer residual in one of the wiping-cloth buckets. The manager had the bucket remade and rechecked- ok at 150 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee wash his hands for about 5 seconds prior to drying hands. Discussed proper hand washing with PIC and PIC educated employee about properly washing hands. Employee then properly washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding display case observed containers of chicken leg and thigh combos with rice, containers of refried beans, and containers of cooked rice holding between 117-125*F. Per PIC items had been out for over two hours and containers were voluntarily discarded. Discussed utilizing time as a control or modifying the storage containers so that they maintain 135*F at all times. Additionally, several lights in the hot holding display case were out and may have contributed to the lower temperatures; PIC will be replacing the bulbs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Next to hot holding line observed a large container of individually packaged red and green salsas holding at 72*F. Per PIC the salsas had been out for about 30 minutes. PIC voluntarily discarded the salsas; also discussed using time as a control or refrigeration and ice to maintain the salsas at 41*F. Also, on a display case observed a container of coconut agua frescas (original box says to keep frozen) on ice holding at 47*F. Per PIC the container had been out about 2.5 hours and PIC voluntarily discarded the container. PIC will ensure that ice fully surrounds food items so that they maintain 41* F or below at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding display case observed multiple bags of cooked Anaheim chilis holding between 107-127*F. Establishment uses time as a control, and has a written policy, but the start times for the current batch had not been recorded. PIC discarded the bags of chilis and will ensure that all times are properly documented when starting 4 hour time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding case observed multiple bags of Anaheim chilis available for grab-and-go that were missing proper labels. PIC will create labels for grab-and-go items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Concrete flooring throughout parts of the kitchen are beginning to be rough and uneven. PIC will re-surface flooring so that it is smooth, durable, and easily cleanable. This includes around the 3 compartment sinks and walk-in refrigerator, and floor drains. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several live cockroaches in the kitchen. Person in charge they are proactive about the situation and was able to provide proof of pest control services done in the last weeks. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Reinspection will be conducted on or before 11/14/2024. Corrective Action: Correct prior to re-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 cooked chicken in hot holding case temping at 110*F-125*F, person in charge stated the chicken had been cooked an hour prior to inspection. Person in charge reheated the chicken to 165*F prior to placing it into a functioning hot holding unit. All hot holding food should be kept at or above 135*F when hot holding to avoid growth of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 hot holding unit next to register with an ambient temperature of 110*F using a max-min thermometer. Person in charge placed a maintenance request at time of inspection. All hot holding equipment should have the capacity to hold food at or above 135*F. Reinspection will occur within 10 days. Correct By: Correct Prior To Reinspection

Core-4-204.12, C: Equipment Openings, Closures and Deflectors. Observed sliding doors on chicharron case with large chips/ missing plastic. Discussed the importance of sealing these holes or replacing doors to keep food protected. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 hot holding food (rice, chicken tenders, rotisserie chicken) in warmer, held at 120-127 *F. Person in charge explained that the food had been there for 3 hours prior to temperatures being taken and was unsure of when the food became out of temperature. Discussed with person in charge that all hot held food should be held at 135*F or above. Manager explained that these foods should have been on time as a control as it is not meant for hot holding just to keep food warm. Manager stated they will place all food in unit on time as a control and keep documentation. Food was voluntarily discarded at time of inspection. Embargoed Rice, Chicken Tenders, and Rotisserie chicken. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 sealed raw chicken over sealed boxes of aqua fresca concentrate. Discussed the importance of insuring that raw and RTE food is segregated to avoid contamination. PIC said they will have some discussions with employees to ensure they are aware of the importance of separating raw and RTE food. Agua frescas were moved to separate area for ready to eat products. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Observed floor in front of three compartment sink and by the chicharrons case with exposed concreate, as well as in the prep area and around drains. Discussed the importance of having sealed and easily cleanable floors, walls and ceilings. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd