Casa Corazon

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**

Inspector's notes

No Certified Food Protection Manager (CFPM) on site during inspection. CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed roasted tomato salsa, tomatillo salsa, and pico de gallo in salsa bar measuring 48-50F. PIC reports these were placed in salsa bar at 2 hours before inspection. PIC relocated salsas to reach in cooler to rapidly cool to 41F 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 bulk food containers full of white powders on various shelves in kitchen. PIC identified these as flour, sugar, and salt. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed purses stored on shelves below work stations amongst food items. lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm at time of inspection. Sanitizer container was empty and establishment did not have a replacement available. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. Person in charge (PIC) instructed employee to wash dishes manually and re-wash, rinse, and sanitize recently-cleaned dishes and utensils until repair is completed. An employee contacted the chemical provider during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pan of raw pork belly rolls stored directly above raw fajitas mix (raw vegetables) in walk-in unit at time of inspection. 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 deep container of cooked serrano salsa (dated 09/25) measured 55'F in reach-in unit located by cashier's counter. Serrano salsa has not been brough out of the reach-in unit since it was placed in the reach-in unit the day prior to be cooled, per PIC. Serrano salsa was embargoed and PIC voluntarily discarded food item at time of inspection. Cooked TCS 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. Also observed deep pan of cooked beef measured at 106'F in walk-in unit. Cooked beef was made less than 2 hours ago, per PIC. Cooked beef item improperly cooled was reheated to 165°F to restart cooling process using approved cooling procedures. Also reviewed with PIC ice baths shall be continuously topped up with ice to ensure cooling/coldholding temperatures are supported and maintained. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cotija cheese (58'F), mixed salad with dice tomatoes (55'F) and cut cabbage (60'F) in tabletop prep cooler located opposite of stovetop. PIC stated food items were stocked less than 4 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed prep cooler to be missing lid and in close proximity to multiple heat sources (opposite of stovetop and directly beside hot-holding unit). Suggested PIC to get a lid for unit in question. 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.

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 cooked carne asada in the walk-in unit measured at 80'F. PIC stated carne asada was cooked at 12pm. Carne asada food item was embargoed at time of inspection as it failed to reach 70'F within the first two hours of cooling. Observed cooked chicken being cooled with ice wand visibly not frozen at ambient temperature on prep table located by the dishwasher. Cooked chicken was measured at 121'F. PIC did not know when cooked chicken reached 135'F to mark the start of cooling process. PIC stated cooked chicken was made an hour ago. PIC reheated cooked chicken to 165'F and placed it in walk-in with frozen ice wand at time of inspection. 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 in the walk-in while using ice wand as complimentary interior cooling help. PIC stated temperature for cooked food items will be monitored more closely during cooling. 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 red salsa, green salsa, and pico de gallo at salsa bar by the entrance at temperatures 44-51'F being stored at ambient temperature. Observed no time stamps. PIC confirmed time as control is used for these items but there is no written procedure. PIC stated waiting staff is responsible for restocking food items at the salsa bar every 4 hours. PIC confirmed batches are not mixed. Employee stated food items in question were stocked 2 hours ago and will be discarded in 2 hours. TCS foods on time as a control must have an approved written procedure and items must have time logged in some way to prevent misuse and growth of pathogens. Reinspection scheduled for 3/11/24. Correct By: Correct Prior To Reinspection