Ojos Locos Sports Cantina

Inspector's notes

Observed the back door of the establishment being propped open with no air curtain or screen. Establishment must maintain all outer opening protected to prevent any pest access. Person in charge closed the door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Some of the wiping-cloth buckets had weak quat sanitizer concentration. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

The dumpster lid and the grease-bin lid were left open. The manager then closed them. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite 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 a vegetable dicer with a buildup of food debris on the blades. Also observed multiple metal food containers stored as cleaned with visible food debris on the insides. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, covered plastic container of cooling lettuce in water measuring 44-45*F with a probe thermometer. PIC stated the lettuce was sliced at 9am and placed in water with ice (observed at 2:30pm). TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Advised PIC to use adequate ice to ensure water is rapidly chilled unless using a shallow, uncovered container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of sealed ROP tilapia measuring 36*F in the walk in cooler. Observed a labeled on each fish package stating to remove from package before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes wet stacked in drying area. Please ensure they are air dried properly prior to stacking to prevent build up of moisture.

Inspector's notes

Observed damage to the lower portion of beer cooler walk in door and main walk in cooler door with exposed insulation. Observed the flooring in the entrance to the main walk in cooler in disrepair with sharp corners protruding and sections lifting up from the ground. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. 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.

Inspector's notes

Observed a pan of 20+ red peppers with an organic black and gray growth covering sections throughout. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection (see embargo) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling red salsa in a 20L plastic container with internal temperatures observed between 44-51*F when measured with a probe thermometer. Per timestamp, the salsa was prepared on 9/10 at 2:45pm (observed at 2:40pm). 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. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 aerosol cans of roach and ant pesticide and multiple roach foggers in the back storage chemical rack. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is not maintaining consistent logs for cooling. Establishment observed not to be logging the time when ROP bagged and chilled foods reach 41*F. Observed the cook temp and bagging time temp but no time and temp records for 2 hours, 4 hours or 6 hour times. Advised PIC the establishment is required to maintain all logs for cooling (as well as cold holding, reheating, temperature probe). Advised PIC the last bag of each ROP bagged and chilled foods must be clearly marked so the food can be monitored with the log. Records must be maintained onsite for at least 180 days. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooling lettuce 6-8" deep in a covered plastic container with ice on top. Observed the lettuce measuring 62*F internally. Per tag, the lettuce was prepared approximately 2 hours prior. All TCS foods cooling were uncovered to allow for rapid 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. PIC added additional ice that was mixed in to allow for rapid cooling.

Inspector's notes

Observed multiple live roaches in the dish pit. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an opened bottle of beer stored directly in ice intended for service in customer drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC discarded the beer and ice at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed an employee preparing corn tortillas with acrylic nails that had punctured the poly gloves they were utilizing. Advised PIC that gloves must be effective in providing an effective barrier to protect food. The employee changed gloves to a larger vinyl glove that was more effective in resisting puncturing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the outdoor trash receptacles with the lid stored open. Discussed the requirement that outdoor trash areas should be covered with tightly fitting lids or doors to help eliminate pest harborage conditions. The PIC had the lids closed at the time of 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. ------ In the prep cooler across from the grill, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-57*F when measured with a probe thermometer, including: raw shrimp ceviche and aguachile, raw tilapia ceviche, sliced lettuce, tomatoes, pico, cabbage cole slaw, guacamole with diced tomatoes, cotjia cheese, and various preparations of deli cheese. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods had been in the cooler longer than 4 hours and were voluntarily discarded at the time of inspection (see embargo). Advised PIC to store TCS foods in other nearby units until the cooler can be serviced. Correct By: Corrected At Time Of Inspection

Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records. 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. ----- Establishment is not maintaining consistent logs for cooling. Establishment observed not to be logging the time when ROP bagged and chilled foods reach 41*F. Also observed the last bagged food to not be clearly marked (with a star or other effective marking). Advised PIC the establishment is required to maintain all logs for cooling (as well as cold holding, reheating, temperature probe). Advised PIC the last bag of each ROP bagged and chilled foods must be clearly marked so the food can be monitored with the log. Records must be maintained onsite for at least 180 days. A re-inspection will take place on 5/24/2024 to ensure records are being maintained. Correct By: Correct Prior To Reinspection

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. ------ In the prep cooler across from the grill, observed an ambient air temperature of 50*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 48-57*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. A re-inspection will take place on 5/24/2024 to ensure the cooler has been repaired. 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. ------ In the walk in cooler, observed a large covered plastic containers of cooling sliced lettuce measuring 53-59*F with more than 12" of cooling food inside. Also observed brining raw chicken in a large plastic tub with more than 8" inches of cooling chicken and brine measuring 55*F. Also observed cooling pico measuring 45-50*F in covered and stacked containers. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC stated all foods were prepared less than 2 hours prior and had the foods separated into multiple shallow containers at the time of inspection. Correct By: Correct Prior To Reinspection

Core-5-501.113, C: Covering Receptacles ------ Observed the outdoor trash receptacles with both lids stored open multiple untied bags were observed next to the bin. Discussed the requirement that outdoor trash areas should be covered with tightly fitting lids or doors to help eliminate pest harborage conditions. The PIC had the lids closed at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition ------ Observed a large accumulation of dust within the ventilation system above the 3 comp sink. PIC stated it would be cleaned as soon as possible. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Multiple employee drinks and personal items observed being stored on/above prep surfaces and in coolers above food intended for service to customers. Employee drinks must have a lid and straw and be stored away from/in a manner that cannot contaminate food, drink, and ice for customer consumption. Employees moved drinks to a proper storage area at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the bar hand sink used as a dump sink with straws and ice left inside the basin. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. *Second repeat violation* Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ------ No paper towels observed at the hand sinks on the cook line and back prep areas in the kitchen area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. 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. ------ No hand soap observed at the hand sink in the bar area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels within arm’s reach to support proper handwashing. The manager had the sink supplied with soap at the time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ------ In the beer, cooler, observed a case of raw chicken stored above a keg. In the drawer coolers, observed raw tilapia cubes and shrimp stored above RTE ROP beans and salas, and raw chicken over buns. In the walk in cooler, observed raw cubed tilapia stored above whole tilapia and shrimp. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation 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. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing less than 50 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. Advised PIC to have dishes washed, rinsed and sanitized in the 3 comp sink until the dishwasher can be repaired. *Second repeat violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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---FoodContact-Surfaces. ------ Observed an accumulation of food debris on the underside meat slicer, on the can opener blade, and 2 of the vegetable dicers stored as cleaned. Discussed maintaining food contact surfaces clean to the sight and touch. Both items were moved to the dishwasher to be washed, rinsed and sanitized. *Fourth repeat violation* 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 a buildup of pink organic material growing on the underside of the ice production area in the ice machine. Discussed cleaning at a frequency that prevents buildup. The manager stated the machine would be washed, rinsed and sanitized as soon as possible. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

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. ------ In the raw chicken prep cooler, observed an ambient air temperature of 60*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 45-60*F when measured with a probe thermometer, including: raw chicken wings, chicken cutlets, cubed chicken and non-TCS batter that the raw chicken has been dipped in. Observed foods covered with bags of ice. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the chicken wings had been replenished less than 1 hour prior and all other chicken and batter has been in the unit for more than 4 hours. PIC voluntarily discarded the batter, cutlets and cubed chicken (see embargo). In the prep cooler across from the grill, observed an ambient air temperature of 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-49*F when measured with a probe thermometer, including: pico, sliced lettuce, shredded cheeses, guac with cut tomatoes, cut tomatoes, compote butter, roasted peppers, roasted pineapple, clamato, cooked corn, raw shrimp and raw tilapia ceviches, green salsa and ranch. PIC stated all foods had been in the unit since opening and were voluntarily discarded at the time of inspection (see embargo). Advised PIC to store TCS foods in other units until repairs are completed. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 salsa and ranch dressing with a time stamp of 2pm without a discard time. PIC stated they are using time as a control. Establishment does not have a written and approved time as a control policy. PIC stated they were not sure how long time controlled foods may be left out. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. A discard time was added to the salsa and ranch at the time of inspection. A re-inspection will take place on 8/31/2023 to ensure a written policy has been created. In lieu of re-inspection, the PIC may send the time control policy to the inspector via electronic means. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ------ Observed unlabeled containers of yellow liquids the PIC stated were bleach with soap and degreaser. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. The manager added a label to each bottle at the time of inspection. 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. ------ In the raw chicken prep cooler, observed an ambient air temperature of 60*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 45-60*F when measured with a probe thermometer. In the prep cooler across from the grill, observed an ambient air temperature of 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-49*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below at all times. PIC had a repairperson onsite at the time of inspection. A re-inspection will take place on 8/31/2023 to ensure both coolers have been repaired. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-501.13, C: Thawing---Observed thawed tilapia still in their ROP (reduced oxygen packaging) bag with no slit. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. PIC had the fish removed from the ROP bags the time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection