El Herradero Brothers

Inspector's notes

Observed establishment offer for retail sale eggs cooked to order, raw marinated shrimp ceviches/aguachiles, mixed raw seafood cocktails,and raw oysters but have no consumer advisory and/or missing disclosure portion of consumer advisory.

Inspector's notes

In the walk in cooler, observed ground beef patties being stored over raw fist/shrimp. Also observed raw bacon being stored over ready to eat foods in the walk in cooler and prep cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

The interior of the ice machine had a buildup of calcium and oxidation, and the interior of the lid had a slight buildup of organic residue. Have the interior of the ice machine cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The wiping-cloth buckets were measured at less than 50 PPM chlorine. The employee added bleach and rechecked- okay at 50 PPM Cl2. Maintain between 50 to 100 PPM Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two knives were stored in the crack between two tables. The owner then removed the knives for a proper cleaning. The in-use knives must be stored in a clean location.

Inspector's notes

There was no detectable chlorine sanitizer residual in the 3-compartment sink while dishes were being washed. The employee remade and recheckd the sanitizer-ok at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

The handwashing sink near the ice machine had some cilantro and tomato pieces in the drain. Do not use the handwashing sinks for purposes other than handwashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a tray of raw breaded beef stored directly over salsa in the walk-in cooler. Do not store raw meat above ready-to-eat foods. The employee then rearranged the food items to be in compliance. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a tray of cilantro on a milk crate with a fan blowing on it to dry the cilantro. Do not use fans to dry open foods. Also, do not store open foods low to the ground where employees are walking past. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse gloves in the food prep sink next to the handwash sink. They then preceded to remove the gloves and put new gloves on to handle food. Discussed with PIC that handwashing shall occur in the hand wash sink and that gloves are single use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese grater, tongs, and vegetable dicer being stored as clean with dried food particles. 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 Barbacoa (cooked beef in stew) being hot held on flat top with an internal temperature of 107 to 122*F. Per PIC, the barbacoa had been on the flat top for less than 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Backpack on containers of rice and beans in the dry storage area next to the ice machine and freezer. Observed employee sweater and purse sitting on top of vegetable dicer on bottom shelf of prep table. Observed employee water bottle sitting on cutting board of reach-in unit. Employees shall their personal items in an area away and separated from food, food storage, and food-contact surfaces. Corrective Action: Correct prior to next routine inspection.

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........The interior of the ice machine had a slight buildup of organic matter. The ice machine must be properly cleaned and maintained clean at all times. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......the large container of salt was left uncovered while not in use. Maintain food items closed or covered when not in use. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.......Some knives were stored in the crack between the prep table and the cold unit. Store clean or in-use utensils in areas that are clean. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.......Some plastic forks and spoons on display for customer self service were facing both directions. Present plastic utensils facing so the customers can take them by the handles. Correct By: Correct Prior To Next Routine 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 an uncovered raw shrimp container stored above cooked salsa and condiments in the prep unit next to the 3 comp sink at time of inspection. Also observed covered container of raw marinated chicken over uncovered container of cooked tripe and cooked soup containers in the walk-in at time of inspection. Person in charge (PIC) immediately stored the raw food items on the bottom shelves of the prep unit and walk in at time of inspection. Please keep raw animal foods separated during storage, preparation, holding, and display from raw ready to eat (RTE) foods and cooked RTE foods. Correct By: 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 in the inside of the ice machine located by freezer. All non-TCS food equipment must be cleaned at a frequency to prevent accumulation of dirt or organic matter. Please have inside and outside of ice machine deeply cleaned prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed grilled green chilis with an internal temperature of 118-129*F and cooked pork chicharron 50/50 with internal temperature of 120-128*F via probe thermometer in the hot holding unit at time of inspection. PIC states the cooked time/temperature control for safety (TCS) foods were cooked and placed in the unit 2 hours before inspection. Explained to PIC that all hot TCS foods must be held at a temperature of 135*F or higher except during preparation, cooking, cooling, or when time is used as a control. PIC was able to reheat the items to 165*F and placed back in the hot holding unit at time of inspection to hold at 135*F. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed bag of whole onions directly on the floor next to freezer at time of inspection. All food should be stored and protected from contamination in clean, dry location 6 inches above floor. PIC placed bag of onions on shelf at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed ice scoop stored directly on top of the ice machine and other paper items. Ice scoop must be stored in a way to protect them from contamination. Please use a clean dry container to store the ice scoop when not in use and not place directly on top of the ice machine and routinely wash, rinse, and sanitize ice scoop and container used to store it. Please fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered>>>Observed no cover on receptacle in employee bathroom at time of inspection. Please provide a covered receptacle in the bathroom for employees and customers. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Please fix prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

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 2 large 6"+ metal trays with cooked beans dated 12/11 with internal temperature of 50-52*F via probe thermometer in the walk-in at time of inspection. Also observed 3 individual portioned bags of cooked rice dated 12/11 in the bottom of the reach in prep cooler with internal temperature of 50*F via probe thermometer at time of inspection. PIC was able to confirm that both of the time/temperature control for safety (TCS) food items were cooked the previous night, PIC also stated the rice bags were left to cool down in the reach in unit overnight. Explained to PIC that all TCS foods must be cooled from 135°F to 70°F within the first 2 hours and from 70°F and 41°F or less in the following 4 hours, totaling 6 hour cooling process. PIC was unable to confirm when or if the items reached 41*F or below at a certain point in time, therefore the TCS foods were discarded at time of inspection. Explained the importance of filling the metal containers at a max of 4" in order to maximize heat transfer and allow hot foods to properly cool. As well as not using the reach in prep coolers to cool down products and storing in walk-in and retrieving daily. 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.>>>Observed pool chlorine testing strips available at time of inspection. PIC confirmed those were the only testing strips available. Reviewed with PIC the required testing strips for chlorine necessary to read concentration in PPM. All chlorine solutions were tested with inspector's testing strips and were at the proper levels at time of inspection. Please make sure to get a test kit or strips that accurately measures the concentration in MG/L (ppm) of chlorine prior to re-inspection in 10 days. Correct By: Correct Prior To Reinspection

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 a large tray of cooked Spanish rice in the walk in at time of inspection. Person in charge (PIC) states the rice was cooked less than 2 hours prior to start of inspection. Rice was still at 88*F via internal temperature. Explained to PIC that food should be placed in shallow pans and separated into smaller or thinner portions. PIC was able to separate cooked rice into 3 evenly spaced and thinner pans at time of inspection to help speed up the cooling process. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing>>>Observed frozen raw shrimp thawing in the prep sink in still water at time of inspection. Explained to PIC that when thawing in a sink a constant flow of running water at 70*F or less must be used. If not another applicable way would be to thaw a day prior in the walk in or other refrigerators at 41*F or below. PIC removed raw shrimp and placed in walk in at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed 2 bags of onions stored directly on the floor next to the freezer in the middle passageway. Explained to PIC that all food must be stored 6 inches above the ground to prevent contamination. PIC moved bags at time of inspection. Correct By: Corrected At Time Of Inspection