Fantastico's

Inspector's notes

Observed heavy buildup of dirt, grease, and organic matter around server station and under/behind fryers and stoves 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 no Certified Food Protection Manager (CFPM) on site at time of inspection. A 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 fried rice reheated for hot holding to 110 °F immediately prior to being placed in hot holding. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165 °F within 2 hours prior to hot holding. Fried rice was rapidly heated to 165 °F prior to being placed in hot holding unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of pesticide at server station. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of tomato salsa cooling in deep, wide container in reach-in cooler. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork loin in plastic and cardboard packaging on top of barrels of honey. One barrel was open. 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. PIC moved the pork loins to the freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two silverfish moving from under the main cooktop to under the opposite reach-in fridge. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed rice at a temperature of 75*F on center prep table. Person in charge explained they have been cooling the item on the prep table for 1 hour. Person in charge informed when cooling items, they shall be placed into cooling unit after reaching 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified food manager on cite at time of inspection.

Inspector's notes

Observed raw pork stored over milk in working sliding door reach in cooler at time of inspection.

Inspector's notes

Observed rolled beef tacos, beef tacos, and sliced cheese in large reach in cooler at a temperature of 52*F. Observed lettuce, salsa, sour cream, cooked beef, cooked chicken, and raw chorizo in prep top and reach in cooler at a temperature of 51-54*F. All items have been in units for over 24 hours when temperatures were taken.

Inspector's notes

Observed large reach in cooler with an ambient air temperature of 51*F and both small prep top cooler an ambient air temperature of 50*F. Ambient air temperature measured with cooper min/max thermometer. Only one of 4 coolers held at an ambient air temperature of 41*F

Inspector's notes

No Certified food manager on cite at time of inspection.

Inspector's notes

Observed raw pork stored over milk in working sliding door reach in cooler at time of inspection.

Inspector's notes

Observed rolled beef tacos, beef tacos, and sliced cheese in large reach in cooler at a temperature of 52*F. Observed lettuce, salsa, sour cream, cooked beef, cooked chicken, and raw chorizo in prep top and reach in cooler at a temperature of 51-54*F. All items have been in units for over 24 hours when temperatures were taken.

Inspector's notes

Observed large reach in cooler with an ambient air temperature of 51*F and both small prep top cooler an ambient air temperature of 50*F. Ambient air temperature measured with cooper min/max thermometer.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. - Observed tortillas in package near cooktop area on shelves with green and white organic matter. Person in charge discarded tortillas. All food safe, unadulterated and honestly presented. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. - Refried beans in large plastic bin cooked and placed for cooling the night before in reach-in cooler by cooktop at 47 to 50 deg F. Person in charge discarded food. Cooling must be done from 135 deg F to 70 deg F in 2 hours then 70 deg F to 41 deg F in the following 4 hours. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. - Observed cooked chicken, shredded cooked beef head, and rancher salsa in hot holding unit at 106-107 deg F. Per person unit had been off for over 2 hours. Person in charge discarded food items. Time/Temperature Control for Safety Food must be hot held at 135 deg F or above. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. - Observed menudo with datemark of 4/20 in reach-in cooler, cooked fish in prep cooler with datemark of 4/24, and multiple flan containers with discard dates of 4/21 in dining room cooler. Person in charge discarded all food items. Read-to-Eat Time/Temperature Control for Safety Food must be discarded at 7 days (Day of preparation/open + 6). 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing - Observed raw beef thawing at room temperature in back of kitchen by prep sink. Person in charge placed back in freezer. Thawing must be done under refrigeration that maintains the food temperature at 41 deg F or less; or completely submerged under running water. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Missing tiles in back area under warewashing sink. Premises must be maintained in good repair. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. - Raw shelled eggs stored directly above open bin of ready-to-eat tacos in reach in cooler in front of cookline. Person in charge moved eggs to bottom of refrigerator. Food must be organized based on cooking temperature and raw animal foods from ready-to-eat foods in order to prevent 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. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. - Menudo in deep plastic gallon container found in reach-in cooler in front of cookline at 47 to 49 deg F. Per person in charge item was cooked and placed to cool the night before. Person in charge discarded menudo at time of inspection. Cooling must be done from 135 deg F to 70 deg F within 2 hours and 70 deg F to 41 deg within the following 4 hours. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. - Fried breaded fish dated 10/23 and chiles rellenos dated 10/24 found in beverage cooler in front of prep table. Person in charge discarded food items. Ready-To-Eat Time/Temperature Control for safety food must be discarded at 7 days (date of preparation/open + 6 days). 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. - No consumer advisory provided for breakfast items that include eggs that are cooked to order. Provided person in charge with consumer advisory guidance document. Raw animal foods served as ready-to-eat or undercooked must have disclosure and reminder to notify consumer. 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. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods- Missing tiles around floor drain in back warewashing area. Premises must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection