Rito's Mexican Food - Phoenix

Inspector's notes

Observed no CFPM on site during the 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

Observed handwash sink in the dish pit area with corn dumped in there. Handwashing sinks should not be used for any other purposes other than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Sink was cleared at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

1) Observed containers with whole beans in the reach-in cooler that were boiled over 3 hours ago with internal temperature in the range from 84-92°F. 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. PIC is unsure when the beans entered the temperature danger zone. PIC discarded the beans. 2) Observed cooked beef and shredded chicken in metal containers with lids on sitting on the counter. PIC stated those were prepared around 11 am (observation time: 3:30pm). Internal temperature of those items ranges from 90-95°F. 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. PIC discarded those items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS products such as cooked beans, raw beef, green chile with beef, red chile with beef in the double-door reach-in cooler with internal temperature in the range from 50-52°F. Ambient temperature measured via inspector's min/max holding thermometer: 58°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated she checked the cooler a couple of hours ago and it was at the proper temperature. 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 multiple containers of salsa and hot sauce (made with tomato puree) in the reach-in cooler lacking date marks. Person in charge (PIC) stated those items were prepared in-house yesterday. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opening in the wall and plastic wrap taped over it next to the entrance of the kitchen. PIC stated a repairman was looking for a leak so they made the access hole in the wall a couple of months ago. Please maintain physical facility in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup in the hood ventilation system. Please have it cleaned by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site during the 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

Observed handwash sink in the dish pit area with corn dumped in there. Handwashing sinks should not be used for any other purposes other than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Sink was cleared at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice machine with debris buildup on the outside and inside of the ice guard. Please clean according to manufacturer's specifications or at a frequency necessary to prevent debris accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

1) Observed containers with whole beans in the reach-in cooler that were boiled over 3 hours ago with internal temperature in the range from 84-92°F. 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. PIC is unsure when the beans entered the temperature danger zone. PIC discarded the beans. 2) Observed cooked beef and shredded chicken in metal containers with lids on sitting on the counter. PIC stated those were prepared around 11 am (observation time: 3:30pm). Internal temperature of those items ranges from 90-95°F. 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. PIC discarded those items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS products such as cooked beans, raw beef, green chile with beef, red chile with beef in the double-door reach-in cooler with internal temperature in the range from 50-52°F. Ambient temperature measured via inspector's min/max holding thermometer: 58°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated she checked the cooler a couple of hours ago and it was at the proper temperature. 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 multiple containers of salsa and hot sauce (made with tomato puree) in the reach-in cooler lacking date marks. Person in charge (PIC) stated those items were prepared in-house yesterday. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS products such as cooked beans, raw beef, green chile with beef, red chile with beef in the double-door reach-in cooler with internal temperature in the range from 50-52°F. Ambient temperature measured via inspector's min/max holding thermometer: 58°F. Informed person in charge (PIC) that cooling equipment must maintain TCS foods at 41°F or below. PIC stated there was a repairman on site last week to check the cooler as it's been having issues recently. Please fix reach-in cooler prior to re-inspection. *Reach-in cooler is located next to ice machine. Corrective Action: Correct prior to re-inspection (09/18/26). 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed multiple deep containers (~15" deep) of refried beans with internal temperature in the range of 61-65°F. Person in charge (PIC) stated those were prepared between 11 am-12 pm (time of observation 3:40pm). Informed PIC that TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or below within an additional 4 hours. To facilitate the cooling process TCS foods should 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. PIC transferred beans to shallow containers to allow proper cooling. *Consecutive Violation: 2nd Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opening in the wall and plastic wrap taped over it next to the entrance of the kitchen. PIC stated a repairman was looking for a leak so they made the access hole in the wall a couple of months ago. Please maintain physical facility in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup in the hood ventilation system. Please have it cleaned by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened employee beverages on shelf directly above food preparation area at prep line. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Person in charge moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed worker handle cleaned, sanitized plates after handling soiled dishes and cookware at three-compartment sink without washing hands in between. Employees must wash hands after engaging in activities that may contaminate the hands. Employee properly washed hands at handwash sink and dishes were properly cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sinks next to ice machine and at bar with no available soap. 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 unobstructed and in a condition that promotes handwashing. Hand sinks were supplied with soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa air-cooling in large bucket in reach-in cooler at 55 °F. Salsa had been prepared 2.5 hours prior at ambient temperature as per person in charge. Time/temperature control for safety (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. Salsa was split into shallower containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of grease and debris on walls, hood system, and hood filters above and behind grill in kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can of pesticide for flying insects. The person in charge discarded at time of inspection. Discussed with the person in charge that pesticide should only be applicated by a licensed pest control service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cooler doors in the BOH with damaged gaskets. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked salsa with an internal temperature of 84F. Person in charge stated that item was cooked about three hours ago. Had person in charge reheat item back to 165F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beans cooling after being blended in large plastic buckets. 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.

Inspector's notes

Observed ceiling tiles missing from ceiling in the back of establishment near the exit door. 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

Handsink at far end of line does not have hot water available. Please ensure all handsinks are supplied with hot and cold running water. Corrective Action: Correct prior to re-inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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: No hand towels available at handsink behind bar during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions 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: No hand soap available at handsink at server station or at far end of line during inspection, both sinks were supplied with hand soap at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handsoap dispenser near ice machine was not functional during inspection, alternate soap dispenser was provided at time. Please ensure all handsinks are stocked with usable handsoap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handsink near ice machine has a heavy persistent leak from hot water, so hot water tap needs to be turned off at the wall between uses. Please ensure sink is repaired and all plumbing systems are maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Container of beef tacos in lowboy cooler were date marked 9/25, items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they are prepared or removed from packaging. Corrective Action: 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... Handsink at far end of kitchen was being used to store a large bottle of cleaning chemical during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 precleaning dishes before unloading clean wares from the warewashing machine without washing hands prior. Instructed employee to wash hands before handling clean wares. Please ensure hands are properly washed after becoming contaminated and before handling food or clean food contact surfaces. Correct By: Corrected At Time Of Inspection