Choon Burritos

Inspector's notes

Observed floor drain with standing dark colored water. Observed backflow and water coming out of the drain when standing on the floor around the drain. Observed tearing in the flooring with pooled water under the flooring in areas near other floor drains by the 3 comp sink and mop sink.

Inspector's notes

Observed establishment use chlorine sanitizer but have no chlorine sanitizer test strips available for testing chemical concentration of sanitizing solutions.

Inspector's notes

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

Inspector's notes

Observed no bodily fluids clean up procedures or bodily fluid clean up kit.

Inspector's notes

Observed employee eating and drinking personal food on the prep line.

Inspector's notes

Observed open packages of raw ground beef and raw bacon stored over cooked ready to eat meats and cut vegetables.

Inspector's notes

Observed bottle of pest control powders stored next to the water heater.

Inspector's notes

Observed wet wiping cloth stored airdrying on the front counter next to cash register.

Inspector's notes

Observed no hot water available and provided to any faucet in the establishment.

Inspector's notes

1. Observed prep sink with no drain line attached. 2. Observed inoperable hot water handle at faucet of 3 comp sink. 3. Observed no drain plugs available to fill compartments of 3 comp sink for warewashing. 4. Observed leaking from lines under the soda fountain. Observed pressurized hose connected to the faucet of the mop sink with hose head stored inside the mop sink basin. 5. Observed men's toilet missing tank lid and alternate instructions to operate toilet requiring handling of internal components.

Inspector's notes

Observed floor drain with standing dark colored water. Observed backflow and water coming out of the drain when standing on the floor around the drain. Observed tearing in the flooring with pooled water under flooring in areas near other floor drains by the 3 comp sink and mop sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed build up of soils and missing vents around ceiling air ducts above the cook/prep lines. Observed missing ceiling tiles by the walk-in cooler and missing light shielding above the prep line.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray hose with a spray head pressurized with water at time of inspection. The spray head and hose are connected downstream from the Atmospheric Vacuum Breaker (AVB). Discussed that, unless disconnected after every use, no downstream shutoffs are to be installed downstream from the AVB. Discussed with the PIC that AVBs are not designed to withstand constant pressure and may fail to prevent backflow in as little as 12 hours. Advised PIC to disconnect hose while not in use and reconnect as needed when actively in use. The PIC disconnected the hose and stored the spray head above the flood line of the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two of the kitchen ceiling lights are unshielded. Ceiling lights in question are directly over the cook line. Discussed the importance of maintaining all light bulbs shielded with a protective cover with PIC. Provide light shields for the unshielded lights prior to next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

An open bag of sugar was stored directly on the floor in the rear of the kitchen. Do not store food items directly on the floor. The manager then had the sugar stored on a shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were two damp wiping cloths in the kitchen, but no wiping-cloth buckets had been made up yet. The manager then had the wiping-cloth buckets made and checked- ok at 100 ppm chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop for the ice machine was stored resting on the frame of an overtured chair. Have the ice scoop washed and then stored in a clean container. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two of the kitchen ceiling lights are unshielded. Provide light shields for the unshielded lights. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Paper towels at rear handwashing sink. Maintain paper towels at all handwashing sinks. -Corrected by person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Plastic spoons and forks on display for customer self-service at the salsa bar and near the soda fountain were displayed with the handles facing random directions. Display the plastic silverware with the handles facing one direction. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager at establishment at time of inspection. 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. 3rd repeat violation

Inspector's notes

Observed pastor meat sitting on counter temp at 58*F. Person in charge stated that it was taken out of the fridge 5 minutes ago. Observed staff take food items out of walk in fridge when customers order, no cold holding unit for prep line functioning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed with staff about putting food on ice near prep area to maintain proper temp of food. 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 floor to be lifting in kitchen and entrance to hallway to walk in fridge. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager at establishment at time of inspection. 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. 3rd repeat violation

Inspector's notes

Observed pastor meat sitting on counter temp at 58*F. Person in charge stated that it was taken out of the fridge 5 minutes ago. Observed staff take food items out of walk in fridge when customers order, no cold holding unit for prep line functioning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discussed with staff about putting food on ice near prep area to maintain proper temp of food. 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 establishment to use chlorine bleach, no chlorine test strips were available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 1/31/25.

Inspector's notes

Observed floor to be lifting in kitchen and entrance to hallway to walk in fridge. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager at establishment during time of inspection.

Inspector's notes

Observed several containers and a spray can of insect and ant killer in dry storage room.

Core-6-303.11, C: Intensity-Lighting Observed warewashing area with 3-comp sink and mop sink area with insufficient lighting. Lighting is very dim and unable to properly observe area without use of flashlight. Please ensure sufficient lighting of at least 215 lux (20 foot candles) at a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco >>>Observed a water cup without a lid on the prep line in the front of house. Instructed employee that all employee drinks shall be contained with a lid. Employee disposed of the open water cup. Discussed with employee that all employee drinks shall have a lid in order to prevent contamination of food, equipment, or utensils. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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. >>>>>>Observed deli meat slicer soiled in food debris located on the back preparation table. Per employee the slicer was last used the previous week. Observed three soup ladles with food debris located on the cleaned dish rack close to three compartment sink. Instructed employee to wash, rinse and sanitize all equipment after every use. Equipment food contact surfaces and utensils shall be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection