Toca Madera

Inspector's notes

In the walk in refrigerator observed a small covered cambro of raw marinated chicken stored on the shelf directly above covered ready to eat sauces. In the prep refrigerator across from the fryer observed a small uncovered pan of raw breaded chicken on a shelf directly above a tray of plastic wrapped raw calamari. In the prep refrigerator near the the tortilla press observed a covered cambo of raw marinated steak directly on top of a container of raw chopped cabbage. No overhead contamination observed.

Inspector's notes

Observed dark residue on the interior surface of two of the ice machines in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine cleaning frequently. Please clean the ice machines as frequently as necessary to prevent the build of soilage and residue. Clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in refrigerator observed a small cambro of cooked chicken wings dated 7/16 and 7/17. In the walk in refrigerator observed a small cambro of arbol salsa date marked 7/16.

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. In the bar refrigerator observed heavy cream/51°F and oatmilk (opened)/49°F. Ambient temperature of the bar refrigerator observed at 48.9°F with inspector’s min/max thermometer. Discontinue storage of TCS foods in the bar refrigerator until it maintains TCS foods at 41°F or less. In the walk-in refrigerator observed raw salmon/49°F, chopped purple cabbage/46°F, cooked mushroom/49°F, assorted cooked salsa/50-52°F. Ambient temperature of the walk-in refrigerator measured at 40.1°F with inspector’s min/max thermometer. All TCS foods in the bar refrigerator were placed in the unit around 4:00PM and were moved to a working refrigerator at time of inspection. According to the person in charge all TCS foods in the walk in cooler were within safe time parameters. According to the person in charge the walk in cooler was being left open or entered frequently prior to service/ inspection. Discussed minimizing walk-in door opening during service and limit staging large quantities of food for service. Discussed installing PVC curtains to maintain walk in cooler temperatures and TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa over 4 inches deep cooling in ice bath with internal temperature of 81°F in the center. According to the person in charge the salsa had been cooling for 1.5 hours. No whisk observed to agitate/mix.

Inspector's notes

Observed a glass bottle of simple syrup stored in ice used for consumption in beverages at the bar.

Inspector's notes

Observed high temperature dish machine that measured 145*F with inspector min/max thermometer. Chef called for service at time of inspection. Chef instructed staff to use 3 compartment sink until the machine can be repaired. Discussed with Chef that a high temperature machine should be maintained at a minimum of 160*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple coolers with damaged gaskets on the doors. 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 small cooler on the end of the cook line with an ambient temperature of 46*F. Cooler contained butter, cooked shredded beef, sliced tomatoes. Products measured 48*F-50*F with inspector probe thermometer. Chef stated that the product had just been stocked for dinner service 1 hour prior to inspection. Chef had staff remove product to different cooler at time of inspection. Discussed with Chef that coolers should be maintained at 41*F or below when cold holding TCS products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damaged gaskets on the small coolers on the cook line. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a 22 quart container of barbacoa broth and a large container of pico de gallo cooling in the walk-in. With inspector thermometer the product temperature was 65*F and 64*F respectively. Chef stated that they have been cooling for 1 hour prior to inspection. Chef moved product to ice baths to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling product include: placing food in shallow pans, separating the food into smaller or thinner portions , using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed damaged gaskets on the first low boy cooler on the cook line. Discussed with Chef that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: 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. Observed hand wash sink next to coffee machine, hand wash sink next to 3 compartment sink, and hand wash sink in bar with no paper towels available. Chef refilled at time of inspection. Discussed with Chef that all hand wash sinks should have a hand drying provision available 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 barbacoa sauce and tinga sauce cooling in the walk-in cooler. Barbacoa measured 109*F with inspector probe thermometer and tinga measured 94*F. Chef stated that the product was made approximately 1 hour prior. Chef had staff member move to ice bath and install ice wands to continue the cooling process. Discussed with Chef that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

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 cold holding drawers under the far grill on the cook line with an ambient temperature of 48*F. Drawers contained shredded cheese that measured 48*F with inspector probe thermometer, tofu that measured 47*F, marinated raw chicken breast that measured 48*F, raw beef steak portions that measured 47*F, raw branzino fish fillets that measured 46*F, raw beef hamburgers that measured 48*F, and beef steak portions that measured 49*F. Observed cold holding drawers on far end of pass thru under ice bin display with an ambient temperature of 48*F. Drawers contained diced tuna that measured 48*F, beef steak portions that measured 49*F and pico de gallo that measured 48*F.Chef stated that all products had been in unit overnight. Chef voluntarily discarded all products at time of inspection. Chef called for maintenance to come service at time of inspection. Discussed with Chef that all time temperature controlled foods need to be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection