Someburros

Inspector's notes

Observed large white sour cream containers stored in the walk-in unit storing different products directly touching the container. Discussed with person in charge (PIC) to either replace with reusable food safe containers or line the containers with a disposable food safe bag to prevent the food from touching the plastic. Also observed a sour cream container stored on the ground used as bucket for garbage that was lined with a bag. Discussed with PIC to label the container to dedicate to the one task as a garbage bin. All equipment and food shall be stored 6 inches off the ground. PIC labeled the garbage bin at the time of inspection and will discuss with the commissary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager 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.

Inspector's notes

In the walk in cooler, observed container of Machaca (cooked beef) being dated 9/20. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed how 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). Repeat violation (2nd consecutive). Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed container of Machaca (cooked beef) being dated 6/20. Also in the kitchen, observed a container of pre-assembled chicken (cooked) tacos having a date marking of 6/18. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed how 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

Observed the establishment re using plastic containers that the sour cream was originally packaged in to store other TCS/Non-TCS foods such as in house hot sauce and salsa. Discussed the importance of not re-using any single-use containers to prevent any contamination due their inability to safely withstand numerous washing/sanitizing cycles. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. - Observed shredded cheese, lettuce, jalapeño cream cheese, sour cream, cut cabbage, and tomatoes with temperatures between 48 to 55*F in the top of the prep table across from the fryers. Observed ambient temperature of the cooler to be at 43.7*F. Per cook, all items were stocked about two hours prior. All items were placed in the walk-in to rapid cool at time of inspection. Discussed with person in charge (PIC) about proper cold holding procedures. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 beef, chicken, & red chili rolled tacos prepped and on a bakers rack in the walk-in without any prepped dates. Per cook, items were made the day prior. All items were date marked at the time of inspection. Discussed date marking with the PIC. All ready-to-eat (RTE)/time and temperature controlled foods for safety (TCS) must be date marked after 24 hours and used within 7 days (including the day it was made as day 1). Discussed with PIC about making sure date marks reflect the oldest item's prepped date as day 1. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed sanitizer bucket at 0 ppm quat on back counter the salsa portioning station. Person in charge (PIC) replaced sanitizer in dispenser at 3-compartment sink and remade the sanitizer bucket at time of inspection to bring sanitizer levels to 200-400 ppm quat in the sanitizer bucker. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. - Observed shredded cheese, lettuce, jalapeño cream cheese, and tomatoes with temperatures between 48 to 58*F in the top of the prep table across from the fryers. Observed ambient temperature of the cooler to be at 51.2*F. Per cook, all items were stocked about an hour prior except for the tomatoes. Cook voluntarily discarded tomatoes at time of inspection. All other items were placed on ice to rapid cool. Discussed with person in charge (PIC) about proper cold holding procedures. All TCS foods held cold must be held at 41'F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected - Observed gap under the door to the exterior from the kitchen allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection