La Fiesta Market

Inspector's notes

Observed some flies in kitchen area. Ensure to keep kitchen door closed to prevent fly entry. Discussed to opt for fly devices that do no zap and use sticky glue. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed section of plumbing underneath a hand sink made from non-rigid "accordion-style" material. The establishment shall ensure plumbing of hard, rigid material is used. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed multiple Time/Temperature Control for Safety food items including deli ham, pico de gallo, salsa ranchera, and cut lettuce located in a prep-top style, reach-in refrigerator registering internal temperatures ranging between 51°-54°F via probing thermometer. The refrigeration unit itself registered ambient air temperature at 54°F via min/max thermometer. Per manager, the unit had been open frequently due to a high volume of orders during lunch service and was holding at proper temperatures an hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The manager moved the food items to the walk-in refrigerator to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal hotel pans of Time/Temperature Control for Safety (TCS) food items including cooked Chile Relleno and Salsa Ranchera on a push cart out at room temperature registering internal temperatures ranging between 92°-100°F. Per manager, the food had been cooked and set on the pushcart to cool down an hour prior to observation. 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. The manager placed the food items in the walk-in to rapidly cool at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple sections of floor/wall junctures with missing or damaged cove base. The establishment shall maintain all floor/wall junctures with a coved base to create a smooth, easily cleanable surface and to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed section of plumbing underneath a hand sink made from non-rigid "accordion-style" material. The establishment shall ensure plumbing of hard, rigid material is used. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple sections of floor/wall junctures with missing or damaged cove base. The establishment shall maintain all floor/wall junctures with a coved base to create a smooth, easily cleanable surface and to prevent the harborage of pests. In addition, observed small section of leaking ceiling near the entrance of the kitchen area. Per manager, the leak was just noticed due to rain the previous night. The manager has already contacted the landlord for assistance with fixing the deficiency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing hand washing signage at the hand sinks in the kitchen and restrooms. The establishment shall post hand washing signs to promote proper handwashing in the restaurant. Provided county approved hand washing signs to manager at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple tubs of Time/Temperature Control for Safety (TCS) food items located in the walk-in cooler registering internal temperatures between 47°F-55°F. The TCS food items include cooked Birria and Pozole. Per manager, the items were cooked between 1-2 days prior to inspection and held in the walk-in cooler to cool down. 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. The manager voluntarily discarded the food items at the time of inspection. Corrective Action: Corrected at time of inspection. *3rd consecutive -Will follow up in January/February for next visit with Spanish Language Liaison.

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 multiple cooked Temperature/Time Controlled for Safety food items including beans, cabeza, and carne asada located in the walk in refrigerator and reach in refrigerator near grill registering internal temperatures between 48°-50°F. Per manager, the food items had been cooked the day prior. The establishment shall cool their cooked, perishable foods from 135°-70°F within 2 hours and from 70°-41°F within an additional 2 hours. The manager voluntarily discarded the food items. Discussed with manager various cooling methods. See violation for cooling methods. 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 multiple cooked Temperature/Time Control for Safety food items including various beef products and soups cooling in deep pans and buckets. Observed bucket of pozole registering an internal temperature of 50°F. Per manager, the pozole had been cooked 5 hours prior. Instructed manager and staff to divide bucket of pozole into multiple shallower containers to cool down to 41° within the proper time frame of 6 hours. The establishment shall cool their food using acceptable methods including: shallow pans, ice baths, ice wands. Discussed with manager more effective means of cooling their food items. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices At time of inspection, establishment did not have a probing thermometer to check food temperatures. The establishment shall have a probing food thermometer on site to check food temperatures. Manager ordered probing thermometer online at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Hot water handle at mop sink was missing during the inspection. Please ensure all plumbing systems are maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

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 large container of cooling cooked rice near main prep/cook line. Please ensure cooling foods are cooled in containers and in equipment that will facilitate the cooling process. Person in charge (PIC) divided rice into smaller containers and moved into walk-in refrigerator to finish cooling. Rice was within parameters for proper cooling times and temperatures. 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. At time of inspection, noted that hand washing sink closest to 3-compartment sink was blocked by a cart with a large bucket of cilantro. During the inspection, observed employee washing cilantro in the hand washing sink closest to the primary cook line. Hot water faucet at only hand washing sink in front of house (FOH) cannot be turned far enough to ensure a continuous flow of tempered water. Cold water is available at this sink. Please ensure that hand washing sinks are only used for hand washing and maintained to be accessible for employee use at all times. Person in charge (PIC) moved cart and re-washed cilantro at produce prep sink. 10-Day Re-Inspection - re-inspection for FOH hand sink will occur on or before October 4, 2023. Correct By: Correct Prior To Reinspection

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 deep plastic tub of cooked beef head in walk-in refrigerator with internal temperature of 55 degrees Fahrenheit. Per PIC, beef head was cooked the previous day, more than 6 hours prior to the inspection, and placed in walk-in to cool. Please ensure cooling food temperatures can decrease from 135-70F within 2 hours and from 70-41F within an additional 4 hours. PIC voluntarily discarded beef head to correct. See embargo. Provided cooling handouts in English and Spanish via e-mail. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment does not have chlorine sanitizer test strips available at time of inspection. Please ensure appropriate test strips for sanitizer solutions are available at all times so that employees can verify concentrations of in-use sanitizer solutions. PIC said that they had already ordered more test strips but did not have any available for use during the inspection. 10-Day Re-Inspection - re-inspection will occur on or before October 4, 2023. Verification of correction may be provided via e-mail. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Hot water handle at mop sink was missing during the inspection. Please ensure all plumbing systems are maintained in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd