Nando's Mexican Cafe

Inspector's notes

Observed cooked pepper sauces in hot holding machine at 119-123F. Manager said was in the unit for just under 2 hours. Manager tried to reheat the product but didn't make it back to 165F. Talked to manager about hot holding techniques. Ensure that hot holding of TCS foods are at 135F and above at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinsing out rags at the hand sink closest to the dishwasher. Talked to manager, and redirectly empoyee to another sink to do that. Ensure that handwashing is the only tasks done at hand sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tomatillo salsa in the reach in fridge at 90F. Talked to staff about cooling, and as per manager, has been in fridge for 3 hours. Manager embargoed foods. Ensure that cooling foods gets to 70F within 2 hours, and below 41F within 6 hours total. Corrective Action: Corrected at time of inspection. Talked to staff about cooling foods only in the walkin, and not in the reach in fridges.

Inspector's notes

Observed facility using time control for their shredded cheese. Staff said the time control is on the board, and the last staff member to refill the cheese, didn't put the time when placed on the countertop. Talked to staff about datemarking. Item was timestamped during inspection. Ensure that time control foods are marked and thrown out after 4 hours, and not put back into the fridge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomato salsa that is made in house at 46-47F inside north small salsa fridge in the waitress area. Manager said the items were there for 30 minutes, moved items to the south salsa fridge. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Double door large hot box 2 deep pans of beans and a pan of queso holding 120-130*f degrees. Items reheated 30 minutes prior. Items reheated back on the stove to 165*f degrees. Please maintain above 135*f degrees.

Inspector's notes

Right cookline open top items filled over and out of temperature, sliced cheese and lettuce 47*f degrees. Reach-in drawer chorizo and shredded cheese 48*f degrees. Items moved to walk-in fridge to cool. waitstaff salsa bar found in operable holding red salsa at 57*F degrees. Embargoed, please maintain all TCS food below 41*f degrees.

Inspector's notes

5 large deep bin with lids on stacked together with shredded cheese stored in the double door reach-in fridge at 47*f degrees. Cheese was prepared at day of, discussed cooling product uncovered and in shallower containers. Even though cheese is pre refrigerated and then prepared cheese comes up to ambient when pulled out of the fridge. It is a health code requirement all TCS foods must return back to 41*f degrees within a 4 hour period. Cheese moved to walk-in to cool with lids off.

Inspector's notes

Observed employee with gloves at dishpit going to wash their hands, and kept their gloves on for the washing procedure. Manager had employee removed their gloves. Ensure that hand washing includes removing the gloves first before the handwashing starts. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket stored inside back hand sink basin, observed ice dumped at front hand sink in the kitchen. Both areas were cleared out. Ensure al hand sinks stay open and accessible at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no soap available at back hand sink. Manager refilled the empty container. Ensure there is soap at each hand sink at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. ---Observed employee touching ready to eat lime wedge with bare hands when placing on drinks for customer. Talked to manager about the policy. Ensure that bare hands do not touch ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. ---Observed no soap available at back hand sink. Employee fixed the dispenser, and now available. Ensure that soap is available at each hand sink at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooling sauces in deep pans, with no stirring utensil, and no ice bath before placed in walkin. Foods at 100-120F after 40 minutes of cooling in the walkin. Manager took items out, and placed in ice baths with stir sticks. Ensure foods are cooling quickly and correctly in ice baths, no lids, thin containers and stir sticks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 raw chicken in a pan above raw chorizo and raw fish. Kitchen manager relocated the raw chicken to be below other meats. Foods shall be stored according to their final cooking temperatures, with ready to eat foods on top and raw chicken on the bottom. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Observed multiple servers dumping ice in hand wash sinks in back room. Discussed not using a hand sink for any other purpose. Asked server not to dump ice into any hand sink. Correct By: 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 two pans of shredded beef in walk in at 99*F. PIC stated beef was made 4-5 hours prior. Had PIC discard beef and discussed proper cooling of TCS foods. See embargo. Provided proper cooling hand out with report. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives on the line stored between two tables, chip scoops stored directly on top of chip machines and a scoop in a plastic bin of chips laying down in the chips. Discussed proper storage of all in use utensils, and moved all utensils to be stored properly to prevent contamination. Correct By: Corrected At Time Of Inspection