Burrito Express

Inspector's notes

Observed various salsas made with cooked jalapenos and tomatoes in walk-in at 60*F-70*F. Salsas were stored in large 18 qt containers with lids on. Per person-in-charge (PIC), jalapenos and tomatoes were prepped/cooked the night prior, stored in walk-in, and brought out this morning to blend 2.5 hours prior. Discussed with PIC that 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 at time of inspection. Also discussed with PIC using these cooling methods in addition to ice wands and frequent stirring to rapidly cool other TCS products, such as beans. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed no hot water at all handwash sinks, prep sinks, and warewashing area throughout facility. Also observed hot water handle at prep sink, mop sink, men's restroom, and three-compartment sink does not dispense any water. Maximum water temperature at handsinks reached 82*F. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed hand sinks in men's and women's restrooms with measured maximum water temperature of 73*F. 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. Establishment must repair hand sinks in restrooms so there is a measured minimum water temperature of at least 100*F. Corrective Action: Correct prior to re-inspection 2/7/25.

Inspector's notes

Observed cooked chorizo with an internal temperature of 88*F. Person in charge (PIC) indicated that the chorizo had started cooking at 6am and started cooling at 7am (~3 hours before inspection). Cooked TCS (time/temperature controlled for safety) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tomato/jalapeno/habanero mixture dated with a discard date of 1/27/25. A person in charge indicated that the mixture was prepared 7 days before inspection (day 1 being the day it was prepared); this was willingly discarded at time of inspection. Also observed cooked taquitos labelled 12/28; person in charge indicated this was an old label, the container had been washed/rinsed/sanitized, and the meat (the oldest ready to eat (RTE)/TCS ingredient) for the taquitos was prepared 1/26/25; this container was relabeled. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed open cans of energy drinks on shelf above prep table where staff were pre-portioning salsa. Discussed storing beverages in cups with lids and straws; also discussed storing beverages in location where they cannot inadvertently contaminate restaurant foods and equipment. Person in charge moved the beverages so they were stored below all food and equipment. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed the following foods labeled with the following discard dates in the walk-in refrigerator: salsa verde (5/25), green chili (5/27), and green chili beef (5/26). The person in charge indicated that these dates were the dates that these foods needed to be discarded by and willingly discarded them at time of inspection. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping bucket with measured chlorine concentration of 200 ppm. Person in charge remade the bucket so it had a concentration of 50 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.>>>Observed raw whole shelled eggs stored at room temperature (74.6*F as measured by a min/max thermometer); there was no time documented for when the eggs were pulled out of refrigeration. Inspector found the establishment's time as a control policy and reminded them that per their policy they must document the times they pull eggs from the refrigerator. The person in charge indicated the eggs had been out of the refrigerator for 10 minutes; the eggs were put back in the walk-in refrigerator and a new pallet of eggs was placed out and the time was documented. Person in charge also reminded that cooked potatoes on time as a control must also have time documented for when they finished cooking/pulled them from the walk-in cooler. Correct By: Corrected At Time Of Inspection