El Gordo Mexican Grill

Inspector's notes

Observed iodine test strips in establishment when chlorine is used to sanitize dishes. Test strips must be available for the type of sanitizer used in the establishment to ensure proper concentrations are being used. Please obtain test strips and email a photo to inspector by 5/18/26. Email to emilie.baxter@maricopa.gov. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed red and green salsa stored in container with an internal temperature of 66-70*F. PIC was unsure how long salsa had been out for and discarded at time of inspection. It was determined that salsa had insufficient ice to maintain temperatures below 41*f. PIC restocked and provided more ice to ensure temperature was below 41*f. Also observed, chicken, pastor, ham, and shredded beef in prep table with an internal temperature of 44-45*f. All other TCS foods had internal temperature of 41*F and below. All items were moved to walk-in cooler to rapidly chill.

Inspector's notes

Observed sanitizer bucket with more than 200 PPM of chlorine sanitizer. PIC drained and refilled bucket at time of inspection. Discussed testing levels of sanitizer to ensure levels remain between 50-100PPM for chlorine sanitizer.

Inspector's notes

Beef Consume soup found cooling in walk-in from previous day at 55*F. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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.

Inspector's notes

Observed raw adobada meat thawing in prep sink without running water.

Inspector's notes

Hand sink basin obstructed by pitcher at beginning of inspection, inspector had to remove in order to wash hands. Hand sinks must remain free and clear. Corrective Action: Corrected at time of inspection.

Inspector's notes

Beef Consume soup found cooling in walk-in from previous day 47*f degrees. Embargoed. Cooling must occur 135-> 70*f in 2 hours and 70-> 41*f degrees in another 4 hours for a grand total of 6 hours. Please ice product or ice wand to prevent long cooling times in deep containers.

Inspector's notes

observed two bottles of chemicals unlabeled in dishwashing area. One bleach and other degreaser. Labeled at time of inspection.

Inspector's notes

large black bin in fryer section holding small bits of cut French fries for customer service found sitting on top of trash can. Food storage and prep cannot come into contact with contaminated areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several personal drinks stored throughout dry storage area. Please keep all personal drinks in designated area.

Inspector's notes

Observed blood visibly dripping from raw beef into uncooked rice in back prep area. According to PIC, uncooked rice is used to make agua de horchata beverage. Rice was discarded at time of inspection and all areas were cleaned and sanitized.

Inspector's notes

observed birria broth stored underneath stovetop with an internal temperature of 106*f. According to PIC, broth had been removed from temperature controlled environment within 30 minutes prior to inspection

Inspector's notes

Observed red salsa and green salsa near cash register with an internal temperature of 70*f. PIC, stated salsa had been stored with little to no ice for more than 2 hours and was discarded at time. Also observed cooked carne asada stored underneath stovetop with an internal temperature of 83*f for more than 2 hours. Had discussion with PIC, to ensure all cold TCS foods remain in refrigerator until ready for use. PIC discarded at time of inspection. Liquid eggs were stored above prep table with an internal temperature of 70*f for an undetermined amount of time and were discarded at time of inspection. Ham, beef tacos, shrimp, machaca, ground beef, chicken, pastor, chorizo, green chile, chiles rellenos, breaded shrimp, beef, shredded beef, and carne asada in assembly line prep table with an internal temperature of 54*F. All foods, according to PIC, had been in unit since they opened ( more than 4 hours prior to inspection) and were instructed to discard. Throughout the inspection, the employee was observed using the embargoed foods that were previously instructed to discard.

Inspector's notes

Observed shredded beef cooling at ambient temperature near drive thru window with an internal temperature of 108*f. PIC stated beef was cooling for about 1 hour prior to inspection and was instructed to moved to walk-in cooler to rapidly chill. Also discussed, approved cooling methods. Observed assembly line main prep table holding ambient air temperature of 54*f. Please ensure prep table is holding ambient air temperature of 41*f prior to re-inspection on 8.15.24 and minimal food is stored in unit until repairs are made.

Inspector's notes

Observed green tomatillos used for salsa stored on floor near floor drain of ware washing area. PIC tomatillo away from floor drain to a dry area, 6 inches above floor.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee wash hands for less than 20 seconds and proceed to flip tortilla with bare hands without first drying hands. Instructed employee to discard tortillas and wash hands with soap and water for 20 seconds, and using a paper towels to dry hands prior to donning gloves and continuing food service. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Observed raw shelled eggs stored over tortillas in walk-in cooler. PIC, rearranged items at time of inspection. Please store raw foods below ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed cabeza(head) 3/21, sausage 3/20 more than 3 days past discard date in reach-in cooler. PIC discarded food at time of inspection. Please monitor all TCS foods to ensure they are stored for a maximum of 7 days, including prep date. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 pinto beans cooling in metal pans on counter with an internal temperature of 120*F. PIC, stated beans had been cooling for less than 40 minutes and were moved to walk-in cooler to rapidly chill and continue cooling process with an approved method. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed whole tilapia thawing in standing water in prep sink. PIC turned water faucet on, to allow running water to continue thawing tilapia. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed two containers of chicken thawing without running water. PIC then placed another container of raw whole fish to thaw in the same prep sink with the chicken and ran cold water only on the fish. The chicken was moved to the walk in refrigerator to thaw properly. Discussed proper thawing methods and avoiding cross contamination with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives stored in between the steam table and prep tables. The knives were moved to the 3 compartment sink for washing. Knives and in use utensils must be stored in a dry, clean manner. **Repeat violation Repeat Violations: 1st,Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed absorbent cloths placed over multiple food items such as tacos and rolled tacos. PIC removed all cloths. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. **Repeat violation Repeat Violations: 1st,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 raw chicken outside of the establishment by the grill, holding 52F. PIC stated it had been under two hours since the chicken was there. Operator stated he will take the chicken home for personal use. Also observed to go cups of red and green salsa holding 74F by the assembly line. PIC stated that they had been outside of temperature for 10 minutes. PIC poured ice in the containers. Discussed using 4 hour time as control with approval if desired. TCS food must remain at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed outdoor cooking occurring next to the dumpster upon entrance of the parking lot area. Observed a grill, tent, and raw chicken utensils outdoors. No hand sink was visible. PIC took the setup down. Please remove the grill from the premises. Outdoor cooking may only occur with approval from MCESD. Correct By: Corrected At Time Of Inspection

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 plastic pitcher sitting in the basin of the hand wash sink. Employee removed pitcher from the hand wash sink. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.-- Observed raw shrimp wrapped in raw bacon stored above ready-to-eat (RTE) cut lettuce. Also observed raw shelled eggs stored above RTE potatoes and red sauce. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers-- Observed multiple spray bottles with chemicals for cleaning without common name labeling. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-- Observed in use knife stored in between soda machine and prep table. Discussed proper storage methods for utensils between uses at the time of inspection. Employee moved knife to the 3 comp sink to be washed, rinse and sanitize. Utensils in-use must be stored on surfaces that are washed/rinsed/sanitized every 4 hours. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed establishment using absorbent rags to cover rolled tacos and raw shrimp wrapped in bacon. Rags were observed in contact with food. PIC removed rags from food at time of inspection. All food contact surfaces must be durable, nonabsorbent, smooth, and easily cleanable. Correct By: Corrected At Time Of Inspection