Sin Son Nay

Inspector's notes

Internal temperature of 45*F for horchata stored in single door refrigeration unit. Ambient temperature of 51*F for refrigeration unit. Discussed with operator to discard any horchata that has been stored for longer than 4hours. Operator proceeded to discard horchatas at time of inspection.

Inspector's notes

Observed containers of cooked beans stored in freezer unit with no date marking. Per operator, beans were made on Tuesday 5/5/26. Discussed to ensure add date marking so that upon thawing beans are monitored for the maximum of 7days. Operator proceeded to add date markings at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 51*F for tall single door refrigeration unit for storage of aguas fresca. Discussed with operator to ensure unit is repaired for cold holding of Time/temperature control for safety (TCS) foods at 41*F or below. Instructed operator to discontinue using for TCS foods until 41*F or below is verified. Additional refrigeration available at 41*F or below.

Inspector's notes

3rd consecutive violation: Observed bulk containers in rear dry storage with no label. Discussed with operator ensure bulk food containers are properly labeled. Discussed regular cleaning and sanitizing of container prior to refill. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease and dust built up on filters under exhaust hood including walls and ceilings in cook line area. Ensure to detail clean and sanitize all floors, walls and ceilings in this area. Maintain as necessary to prevent dust and grease built up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation: Ensure all bulk food containers in dry storage are properly labeled with common name. All containers shall be regularly cleaned and sanitized prior to use for next batch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of 61*F for Pico de Gallo and cooked chicharron stored in three door refrigeration unit at cook line, instructed operator these TCS food items are no loner safe for consumption. Operator proceeded to discard pico de gallo and chicharron. Per operator, all other Time/ temperature control for safety food item (rice, cheese, cooked meats, seafood internal temp*61*F to 62*F) were stored in refrigeration unit less than 4hours prior and were immediately moved to walk-in refrigeration unit. Ensure all TCS food items are maintained at 41*F or below. Operator proceeded to contact refrigeration technician, technician arrived on site to repair refrigeration unit to maintain 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ensure all large bulk food items in dry storage are labeled with common name. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bulk rice and spice containers with no label in rear dry storage area. Ensure to provide label to Identify containers with common name of food items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed table blocking hand sink and containers being stored in hand sink next to grill. Prep sink being used as hand sink and contained dirty dishes. Discussed with PIC that must have one designated hand sink and no other items can be stored in the sink.

Inspector's notes

Observed shredded beef 56*F, Marlen 47*F. Shrimp 47*F. Rice 48*F in sandwich prep refrigerator across from the grill line. Cold hold of food to be at least 41*F during storage and preparation. Items were embargoed and discarded. Observed manta ray and pork in bottom portion of unit at 44*F and 45*F. Items were returned to walk i cooler to chill to 41*F Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler across from grill line at 41-50*F. Cold hold equipment must be able to maintain food at 41*F Staff turned down the thermostat in unit to bring down temperature, after 30 minutes, unit dropped to 47*F. Person in charge contacted refrigeration company for repair. Facility will use ice baths to keep items such as Pico de Gallo, cheese, and lettuce cold and use other refrigeration to keep food cold. Corrective Action: Correct prior to re-inspection. Reinspection to verify refrigerator repair to be completed on 8/29/2024.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 3 three 5-gallon deep buckets with beef broth in the cooling process in the walk in. Per PIC, items began cooling process an hour prior. PIC removed items and divided into smaller containers to cool using ice bath. Ensure that food is properly cooled in shallow, unstacked, open containers, cooled using proper cooling time. Food must be cooled from 135*F to 70*F within the first two hours then 70*F to 41*F in the remaining four hours. Correct By: Corrected At Time Of Inspection