Caramba

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cups and food containers that were stacked and stored as clean at a clean dishes storage area. Upon separation of the dishes, water was observed still trapped between the nested dishes. Discussed with person in charge to air dry the dishes prior to stacking them together. Person in charge separated the wet dishes and stored them to air dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large metal pans filled with cooked green chili chicken sitting directly on the floor inside of the freezer that was cooling according to the person in charge. The chicken had begun cooling approximately two and a half hours prior to the start of the inspection. The internal temperature of those pans of chicken as measured using a probe thermometer had an internal temperature of 74°F - 75°F. It was observed that there were other pans of chicken that were also cooling inside of the freezer but those pans were placed up higher inside of the freezer. The internal temperature of those pans of chicken ranged from 56°F - 62°F. Based on the cooling parameters of cooling from 135°F to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period of 6 hours, the chicken did not achieve the first pass of 135°F to 70°F within the first 2 hours. The cooked chicken that was cooling on the floor was embargoed at time of inspection (see embargo form). Discussed with person in charge to not store the pans of chicken directly on the floor, which may have contributed to the improper cooling due to the lack of airflow around the cooling chicken. Cooked 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pan of cooked machaca beef that was hot holding inside of a hot holding cabinet according to the person in charge. The internal temperature of the machaca beef as measured using a probe thermometer was 131°F. According to the person in charge, the cooked machaca had been in the unit for over 2 hours. The cooked machaca beef was embargoed at time of inspection (see embargo form). It was observed that other foods in the hot well were holding almost exactly at 135°F. A min-max thermometer was placed into the unit and allowed to stabilize for 10 minutes. The min-max temperature was holding steady at 133°F. The PIC relocated all of the other hot holding foods to alternative hot holding on the stove top. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef chimis, cooked chorizo and sour cream inside of a refrigerator unit next to the deep fryer with internal temperatures as measured using a probe thermometer of between 45°F - 50°F. A min-max thermometer was allowed to stabilize inside of the unit for approximately 15 minutes. The min-max thermometer temperature was holding steady at 45°F. According to the person in charge, the foods had been in the unit for about an hour and a half. All time and temperature controlled for safety foods were relocated to the walk-in cooler for rapid cooling to the appropriate cold holding temperature of 41°F or below. Discussed with person in charge to service or replace the unit so that it can maintain cold holding temperature of 41°F or below. The establishment has sufficient cold holding capacity to maintain safe operation. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large metal pans of cooling cooked chicken inside of the freezer sitting directly on the floor. It was discussed with the person in charge that putting the food directly on the floor may have been a contributing factor as to why those pans of chicken did not cool properly, due to the lack of airflow around the pan, particularly the bottom of the pan as that was resting directly on the floor. Discussed with person in charge that cooling foods should be stored up high in the walk-in and uncovered. All food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between two prep units. Person in charge removed the knife from between the two units and placed it in the sink to be washed, rinsed and sanitized. PIC got a clean knife and stored it in a clean container. Discussed with PIC that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 organic matter buildup on the beverage dispenser gun nozzle at the bar. Per the person in charge, the nozzle is to be cleaned every night. Please ensure that this equipment is regularly cleaned daily. 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 pan of cooked shredded pork, rolled beef taquitos and beef tacos with internal temperatures as measured using a probe thermometer of 45°-47° inside of the flat top grill refrigerated shelves on the cook line. Per the person in charge, the food had been in there for less than 3 hours. Person in charge moved the foods to the walk-in to rapidly chill to the appropriate cold holding temperature of 41°F or below. Person in charge will reach out to a technician to look at the unit. The establishment has sufficient capacity to continue normal operations. Please ensure that foods are cold holding at 41°F or below. Correct By: Corrected At Time Of Inspection