Salvadoreno Restaurant

Inspector's notes

Observed clogged hand wash sink with standing waste water inside between the cook line and prep sink. Observed the hot water supply handle of the faucet does not easily turn to control supply of hot water. Establishment has additional handwash sinks easily accesible in the kitchen are for use. Discussed maintaining all handwash sinks in good repair. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed containers of cooked beans with internal temperatures between 47-54F in the walk in cooler. The person in charge stated the beans had been cooked and placed in the walk-in for cooling the day before, more than 6 hours ago. The beans were embargoed at the time of inspection. Discussed proper cooling from 135-70F in 2 hours and from 70F-41F in 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baked "quesadilla de arroz con queso" breads in clear ziploc bags with no labels displayed for retail sale. The person in charge stated the quesadilla breads are made and obtained from a secondary restaurant location. Discussed labeling requirements.

Inspector's notes

Observed wiping cloth stored in sanitizer solution with less than 10ppm chlorine. The person in charge made a new chlorine sanitizer solution with 50-100ppm chlorine.

Inspector's notes

Observed TCS food items with internal temperatures between 43F - 47F in the walk in cooler. TCS food items included cooked stews, cooked beans, cooked rice, raw eggs, milk, fresh and cooked sauces/salsas, cooked meats (chicken, beef), and raw meats (chicken/fish).

Inspector's notes

Observed the walk in cooler with minimum ambient temperature of 48.2F as measured with inspector min/max thermometer. The external dorway thermometer displayed a temperature reading of 52F and the establishments interal ambient theremometer stored on a shelf inside the walk in displayed a temperature reading of 50F. All TCS foods inside the walk in had interanal temperatures between 43F - 47F. Establishment has sufficiet alternative cold holding equipment to maintain TCS cold holding capacities and all TCS Foods were moved to alternate coolers. The person in charge placed a work order for service at the time of inspection. A 24hr re-inspection for the walk in cooler to take place 10/18/24. Corrective Action: Correct prior to re-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 dirty dishes in the hand wash sink next to the cook line. The person in charge removed the dirty dishes to the dishwasher. Discussed with the person in charge hand washing sinks not to be used for other purposes other than handwashing. 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 trays of cooked chicharon on the prep table with internal temperature between 66F and 68F. The person in charge stated the chicharon contained heat treated vegetables and cooked meat that was prepared the night before and left to cool at ambient over night. The trays of chicaron were embargoed at the time of inspection. Discussed with the person in charge proper cooling times, temperatures, and methods - from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. 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 a bag of cheese with internal temperature of 51F stored on the bottom shelf of a prep table. The person in charge stated the cheese is an ingredient for time as a control food items. TCS ingredients used for the time as a control foods should be maintained at 41F until used for active preparation. The person in charge moved the cheese back into the walk in for rapid cooling. Observed raw chicken and raw beef tongue marinating in the prep sink. The person in charge stated the meat had been marinating in the prep sink for about 1.5 hours. Discussed with the person in charge cold holding TCS food must be maintained at 41F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 several TCS food items, cooked beef, cooked fried vegetables, and stuffed pastries, in the low boy cooler with no date marking. The person in charge stated the items had been prepped and cooked two days before, and placed date marking labels. Discussed with the person in charge proper date marking, TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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 a cooked stuffed chicharon mixture food item as part of a time as a control policy with no written record or time markings. The person in charge stated the items are prepared at 9:00 am and disposed of at 2:00 pm. The person in charge then labeled the food items with the time 9:00 am to 1:00 pm. Discussed with the person in charge the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control, and not to exceed 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a bucket with chlorine sanitizer solution greater than 200 ppm. The person in charge disposed of the solution and made an new chlorine sanitizer solution with 50-100ppm. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed black, green, and white organic matter on the walls and ceiling of the walk in cooler. Also observed spoilage build up on the floor under the storage racks and corners of the walk in. Discussed with the person in charge cleaning frequency to prevent contamination of food. Correct By: Correct Prior To Next Routine Inspection