Guatemaya Tienda y Restaurant

Inspector's notes

Observed no splash guard at the handwashing sink next to the prep table and the to-go containers at time of inspection. Add splash guards to the handwashing sink in the kitchen. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the lid of chest cooler in the back of the restaurant falling off and in disrepair. The plastic cover on the bottom of the lid has fallen off and is being held together by duct tape. Insulation is falling out of the lid and posing a risk of contamination to foods. Equipment must be repaired properly so that they are smooth, durable, easily cleanable, and do not add a risk of contamination to foods or cleanliness. Please have the lid repaired properly or replaced. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the upright coolers, observed various cooked meats, sauces, cooked vegetables, and other ready to eat foods that did not have lids or covers. In the chest freezer, observed pastries that didn't have a cover and there was insulation from the freezer lid falling out. For general food protection, all ready to eat foods in storage should have lids or covers. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Addl Notes: In Observed a container of raw, whole eggs stored directly on carrots. All raw foods must be stored by their minimum cook temperature to prevent cross contamination. Eggs were moved to proper storage.

Inspector's notes

In the kitchen, the hand sink is adjacent to a prep cooler and a stack of to-go containers. There are no splash guards on the sink and there is risk of splashing contaminating the prep cooler, food, and the to-go containers. Please have splash guards added to the handwashing sink in the kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the lid of chest cooler in the back of the restaurant falling off and in disrepair. The plastic cover on the bottom of the lid has fallen off and is being held together by duct tape. Insulation is falling out of the lid and posing a risk of contamination to foods. Equipment must be repaired properly so that they are smooth, durable, easily cleanable, and do not add a risk of contamination to foods or cleanliness. Please have the lid repaired properly or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Food preparation and back food preparation area in need of a general cleaning with emphasis placed on floors and behind equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee preparing tortillas and then place them in foil to serve with bare hands. Inspector instructed employee to discard tortillas prepare fresh and wash hands and place on new pair of gloves prior to continuing to work with RTE food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs cold holding in cooking area at internal temperature of 68 deg F. Manager informed they had been om counter a short time and placed in reach in unit. Observed Cooked ribs, shredded cabbage, cooked chicken and beef, rice and cooked vegetables, pork tamales cold holding at internal temperature of 48-51 deg F in a reach in unit that was holding >41 deg F. Manager informed this food items had been in unit since the night prior and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one of the reach in units holding temperature at 55.4 deg F. TCS food items was discarded or redirected to alternate units. Currently there is no TCS food items cold holding in unit. Manager called for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer strips were not available for testing sanitizer in three compartment sink. Strips were obtained during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hot water only reaching 77 deg F at back employee hand sink. Manager restored hot water to within specification during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chorizo stored above cilantro and onions in the reach in unit. Manager placed chorizo on bottom shelf of reach in during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice hot holding in warming unit at internal temperature of 128 deg F. Employee reheated rice to internal temperature of >165 during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken cold holding at internal temperature of 49 deg F. in the front portion of a reach in unit. Manager informed the chicken had been in unit since the night prior and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of insecticide in the dishwashing area. Manager discarded. Pest control must be performed by a licensed pest control operator. Corrective Action: 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. Hand Soap not available for back employee hand sink. Manager supplied hand soap during inspection. 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 kitchen employee rinse hand in three compartment sink and then proceed to place on a pair of gloves to work with beans that were cooling without properly washing hands. Spanish Liaison instructed employee to properly wash hands prior to placing on gloves when working with ready to eat foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed chicken tamales hot holding in warmer at internal temperature of 120 deg F. Employee reheated tamales to >165 deg F during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-Observed several live roaches in food preparation area. Owner informed he has called pest control. Will re-inspect. Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability-Hot water only reaching 88 deg F for entire establishment. Restore hot water to the required 100 deg F for establishment. Will re-inspect in 24 hours. Correct By: Correct Prior To Reinspection