Papa Chevos

Inspector's notes

3rd consecutive violation. At time of inspection there was no certified food protection manager on the premises. A CFPM must be present as all times. Please have a CFPM present at the next inspection.

Inspector's notes

2nd consecutive violation. In the walk in cooler, observed 7 containers of cooked meats, 8 containers of salsa, a container of tomatoes, 2 containers of cooked bacon, and 2 containers of cooked beans without lids. All foods were in the walk in cooler for long term storage. All had been prepped yesterday or the days prior. All foods stored in the walk in cooler should have a lid on them to protect them from any contamination. Please have lids on all products prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd consecutive violation. Observed quarter pans, without handles, being used as scoops in the bulk rice and bulk beans. Scoops with handles should be used for scooping foods to ensure that the portion of the utensil that is used by bare hands does not come into contact with the food directly. Please obtain scoops prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd repeat violation. At time of inspection, no certified food protection manager (CFPM) was on the premises. A CFPM is required to be present on the premises at all times of operation. Please have a CFPM present for the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed 3 pans of beans, one pan of bacon, 5+ pans and containers of meats, and 3 pans of sauces without lids and stored in the walk in cooler. All containers of food being stored in the walk in must be covered. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Addl Notes: In the walk in cooler, observed an open container of raw bacon stored directly on a box of lettuce. Employee moved bacon to proper storage. All raw products must be stored based on their minimum cook temperature.

Inspector's notes

Observed a knife stored between the lids of the cold holding prep unit. Observed containers without handles being used to scoop rice and beans. All in use utensils must be stored properly to avoid risks of contamination. All scoops must have handles so that areas touched by hands do not come into contact with the foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises. Please have a CFPM present at all times of operation. Please have a CFPM present for the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed a pan of cooked asada made on 9/4 and a pan of cooked ground beef made on 9/3. All ready to eat (RTE), time/Temperature controlled for safety (TCS) foods must only be kept for 7 days, day one being the day it is prepared. Foods were embargoed.

Inspector's notes

In the main prep cooler, observed cooked, cubed potatoes at 48*F, cooked machaca beef at 47*F, and cooked chorizo at 46*F. All foods had been in the unit approximately 2 hours and were moved to the walk in to cool.

Inspector's notes

Observed cooling beans at 90F after 1 hours of being in the walkin, in a deep container. Manager moved the food to 3 containers, adding ice as an ingredient, and leaving uncovered. After 2.25 hours of being in the walkin, the product was between 40-55F, and foods added back to the walkin. Ensure that cooling foods get between 135-70F in less than 2 hours, and get below 41F within 6 hours total of cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Facility is storing eggs in cardboard boxes directly on the walkin floor. Talked to staff about storage locations and racks. Ensure that foods for customers are stored at least 6 inches up off the ground to prevent contamination from the floor.

Inspector's notes

Observed toxic spray containers in the back with no labels on the products. Manager redid the labels. Ensure that all spray chemicals have the name of the product on the containers. 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. ---Observed pico de gallo at 51F in front large prep fridge. Staff said the item had been there for the last 5 hours. Manager embargoed the food. Ensure that all TCS foods during cold holding are kept at 41F or less. Talked to staff about techniques to get food areas colder. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed 2 toxic spray bottles in the back with contents unlabeled. Manager was able to identify and add names to the containers. Ensure there is labels on all spray bottles with cleaning products in them. Correct By: Corrected At Time Of Inspection