Mochilero Kitchen

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (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 TCS foods including soft cheeses, shredded cabbage, cut tomatoes in the top of the cold holding unit 52*F-56*F at the time of inspection. Also observed salsas in an ice bath 48*F-51*F at the time of inspection. 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 in the cold table was relocated to the walk-in cooler to rapidly cool to 41°F at time of inspection. More ice was added to the salsas in the ice bath to cool to 41*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher with chlorine sanitizer measuring at 25 PPM. Staff confirmed dishes had been run through the bar-dishwasher today. The person in charge switched out the empty chemical concentrate bottle for a new bottle of chemical concentrate at the time of inspection. After servicing the dishwasher, the chemical sanitizer was within range (50-100 PPM). Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed queso (123°F), cooked corn (124°F), and cooked chorizo (108°F) hot holding below 135°F in the steam table nearest the walk-in. Alerted staff who stated they had heated foods on the stove top and dropped them in the steam table less than 1 hour before temperature measurement. Except during preparation, cooking, cooling, or when time is used as a control, all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at the time of inspection. Discussed reheating procedures and hot holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (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 bartender grab two RTE (ready to eat) limes without gloves and place the limes on the rim of two glasses. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trash can blocking handwashing sink by the prep table in the back kitchen area. Observed folding stool in front of the handwashing sink in the bar area. Handwashing sinks mist be maintained so accessible at all times. PIC relocated all items blocking handwash sink at time of inspection.

Inspector's notes

Observed cooked vegetables in a container at the flat top 111*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Chef stated vegetables were cooked within the past 20 minutes. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef in cold holding drawer 48*F at the time of inspection. Chef stated beef was pulled out during the lunch rush for a few minutes. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed digital probing thermometer not turning on or displaying a temperature at the time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/29/25 (can be verified electronically).

Inspector's notes

Observed the main prep cold table on the front line holding TCS foods between 43*F-47*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment has been using time as a control until equipment is repaired. Corrective Action: Correct prior to re-inspection on 5/29/25. Consecutive repeat violation: 2nd.

Inspector's notes

Observed the main prep cold table on the front line holding TCS foods between 46*F-65*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 5/19/25.

Inspector's notes

Observed the chlorine levels at the bar dishwasher test at 10ppm. Chlorine sanitizer bottle was empty. Food-contact surfaces must be properly sanitized after washing and rinsing and chlorine levels should be between 50-100ppm. PIC stated the shipment for chlorine sanitizer should be at the establishment within the day. PIC moved bar items to the dishwasher in the back to be properly sanitized. Employees were instructed to use the dishwasher in the back until they received more chlorine sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked black beans 52*F, cooked corn 55*F, poblano sauce with crema 57*F, cheeses 55*F-57*F, cut microgreens 58*F, cut cabbage 47-55*F, pico with cut tomatoes 46*F-47*F, sour cream 65*F, Aji cream 65*F, butter with milk as an ingredient 49*F, cooked sweet potato 48*F, cooked cauliflower 46*F, lettuce 49*F, peeled hardboiled eggs 46*F, hot dogs wrapped in raw bacon 46*F, chorizo 48*F, lobster mix 51*F, cooked potato tacos with cheese 45*F, rellano with cheese 45*F. PIC stated all items except the potato tacos and rellano was put on the prep line >4 hours prior. The potato tacos and rellano were put on the line within the past 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed establishment pepare and serve ceviche tostadas with raw marinated swordfish but did not retain onsite parasite destruction letter from seafood distributor.

Inspector's notes

Observed in-use tongs stored between use hanging from the handles of the oven on the cook line.

Inspector's notes

Observed no certified food protection manager on site while open and operating. A Certified Food Protection Manager (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 handwashing sink on prep line being used to rinse off dishes such as knives and containers. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. Third consecutive Violation

Inspector's notes

Observed raw beef being stored over limes and cut watermelon in walk-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. PIC moved fruit to more appropriate area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico de gallo, mozzarella cheese, raw beef, and cooked corn in prep table and reach in units at 45-53 degrees F. Per PIC all foods had been prepared over 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed cooked cauliflower, rice and corn cooling at ambient temperature on cooling rack at temperatures from 120-74 degrees F. Per PIC items had been prepared 30 minutes prior and were planning on being moved to walk in shortly. (TCS items should only cool to 135 degrees before being moved to walk in to finish cooling) 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. Corrective Action: Corrected at time of inspection (moved TCS foods to walk-in to finish cooling.

Repeat Violation 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 trash bin in blocking hand washing sink at bar area. Person in charge informed hand washing sinks shall remain accessible at all times. Person in charge moved trash can at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.... Observed in use dish machine with a chlorine concentration of 0ppm. Person in charge informed when using dish machine with chlorine sanitizer the final rinse shall remain between 50-100ppm. Person in charge moved all dish washing to kitchen dish washer at time of inspection. 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 carnitas in walk in cooler in large clear container at a temperature of 56*F made the day prior, and short rib at a temperature of 46*F in walk in cooler in large clear container made the day prior. Person in charge informed they shall cool cooked products within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Person in charge discarded products at time of inspection. Correct By: Corrected At Time Of 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 trash can blocking access to small opening of hand sink on the front cook line. PIC moved trash can to a better location. It is important to have access to hand sinks at all times. 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. Observed no soap or paper towels at hand washing sink in the bar. Employees must have easy access to a hand washing sink with soap and paper towels. PIC added soap and paper towels to this hand washing sink. Correct By: Corrected At Time Of Inspection