El Paisano

Inspector's notes

Observed wet wiping cloths being stored on top of prep counter. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the top of the right most cold holding unit ranging 48*F-50*F. These foods included various salsas, jalapenos, sour cream, shredded lettuce, shredded cheese, pico de gallo, and banana peppers. PIC informed that these foods had been placed on the line an hour prior. Instructed PIC to move the products to move these products to the reach in fridge to rapidly cool down to 41*F. PIC moved the products to the reach in fridge at time of inspection. Observed TCS foods in the bottom of the cold holding unit with internal temperature ranging 52*F-57*F. These products included raw chicken wings, sour cream, ranch, shredded cheese, pico de gallo, various salsas, and jalapenos. The ambient temperature of the unit was 52.7*F, measured using min/max thermometer. PIC informed that these foods had been in the unit since the night prior. PIC informed that the unit was about 44*F this morning and the unplugged the unit to clean the ice off of the condenser. Informed PIC that because it is unknown whether the food had been out of temperature for less than four hours, the TCS products need to be discarded. PIC discarded all improperly cold held TCS foods at time of inspection. Improperly cold held TCS foods were embargoed. PIC removed all other TCS foods properly cold held into another unit. The unit dropped to 36.3*F by the end of inspection. Informed PIC that the unit may now be used for TCS foods. Discussed with PIC that any TCS foods stored in the unit need to be moved to an alternate refrigeration unit before unplugging to clean. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in a bucket with 0ppm of chlorine sanitizer. Informed PIC that wet wiping cloths must be stored in an approved sanitizer concentration. Employee placed the cloth in an approved concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw unpasteurized whole shelled eggs stored directly above fresh produce such as raw bell peppers in a reach in refrigerator. 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. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed covered, 6-inch-deep metal pans of cooked birria meat stacked in a top loading freezer in the kitchen. Person in charge and employees indicated they finished cooking the birria at 10 pm last night, allowed it to sit at room temperature for 3-4 hours, and then stacked them in the top loading freezer to cool. Cooked time/temperature controlled for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Guidance documents on appropriate cooling methods and cooling parameters were emailed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pitcher in front hand sink. PIC indicated they get water for cleaning from this sink. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed non-pasteurized raw whole shelled eggs stored directly above uncut lettuce in a reach in refrigerator in the back kitchen. Also observed pan of raw beef hamburger patties stored directly above cooked chicken patties in a refrigerated prep unit on the line. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaskets on glass front refrigerator where salsas and other TCS foods stored coming part/in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 50*F - 56*F in a grab and go small reach in refrigerator: choco flan, carrot cheesecake, chocolate oreo cake, and chocolate tres leches; all of these foods contained dairy. Person in charge indicated these foods had been in the unit for more than 4 hours and the temperatures were not checked. The measured ambient temperature of the unit using a min/max thermometer was 52.7*F. The person in charge willingly discarded of the cakes. Also observed birria beef in reach in refrigerator with an internal temperature of 46*F. Person in charge indicated that the birria beef was made yesterday and when they came in and took internal temperatures the birria beef had an internal temperature of 44*F. Other birria beef made at the same time stored in the same way had internal temperatures of 41*F and below. Person in charge willingly discarded of the birria beef and was informed that if they come in and take internal temperatures at the beginning of the day and the internal temperatures of TCS foods are above 41*F these foods must discarded if they have been in the unit uninterrupted for more than 4 hours; the person in charge should also ensure the unit is holding food at 41*F and below. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 50*F - 56*F in a grab and go small reach in refrigerator: choco flan, carrot cheesecake, chocolate oreo cake, and chocolate tres leches; all of these foods contained dairy. Person in charge indicated these foods had been in the unit for more than 4 hours and the temperatures were not checked. The measured ambient temperature of the unit using a min/max thermometer was 52.7*F. The person in charge willingly discarded of the cakes. Person in charge indicated when they receive new cakes they will move them to a separate unit. Re-inspection on or before 08/03/23 to verify that cakes are stored in different unit. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Correct Prior To Reinspection