Ramiro's Mexican Food

Inspector's notes

Internal temperature of 69*F for battered eggs in container stored in two-door refrigeration unit at cook line. Per operator, container of eggs is brought out of refrigeration unit momentarily for during service. Discussed ensure battered egg is kept in ice for when taken out from refrigeration to maintain 41*F or below. Discussed Time as a Public Health control at time of inspection. Operator proceeded to discard egg batter at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large bulk containers storing dry foods (Beans, chili, salt) in rear dry storage area. Ensure to provide labels for all bulk food containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease and old food debris under equipment at cook line. Discussed with operator to ensure detail clean and sanitize all area under cook line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw beef, raw chicken, cooked beef, cooked chicken, chile relleno, eggs, milk, cheese, pork chorizo, and salsa with internal temperatures between 52 degrees F and 56 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in was determined to be 55.6 degrees F by using a min/max thermometer. Raw and cooked meats, cheese, and eggs were moved to alternate coolers/freezer to rapidly cool down to 41 degrees F or below. All other TCS items were placed under time as a control (started at 7:30am) and will be discarded in 30 mins. PIC stated that a service technician will be here in 15-30 minutes to repair the walk-in cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw beef, raw chicken, cooked beef, cooked chicken, chile relleno, eggs, milk, cheese, pork chorizo, and salsa with internal temperatures between 52 degrees F and 56 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in was determined to be 55.6 degrees F by using a min/max thermometer. TCS items inside walk-in cooler were placed under time as a control as stated in violation 22. A reinspection will occur within 24 hours to verify that the walk-in cooler has been repaired and is holding ambient temperature below 41 degrees F. New TCS food deliveries will not be accepted until walk-in cooler is repaired. Menu has been reduced and no cooling will take place until walk-in is holding ambient temperature below 41 degrees F. Establishment has sufficient cooler capacities to operate safely for 24 hours. All equipment must be maintained in good repair at all times. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At the time of the inspection, the establishment did not have a probing thermometer on site. The establishment shall have a probing thermometer on site at all times to properly verify cooking and holding temperatures. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Monday November 3rd.

Inspector's notes

Observed accumulation of dirt, dust, and other debris on the condenser line of the walk-in refrigerator, located directly above an open container of cilantro used for pico de gallo. In addition, observed an accumulation of dirt and dust on the sides of the ice machine located directly above the ice scoop used for customers' drinks. The establishment shall clean the above areas to prevent any potential contamination of food from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple sections of rubber cove base either missing or in disrepair including near the hand sink and inside the walk-in refrigerator. The establishment shall install or repair sections of rubber cove base to produce a smooth, easily cleanable surface at the floor/wall juncture. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed multiple sections of ceiling towards the back of the establishment with large holes in the drywall. Per manager, the establishment had a leak in the hot water line and multiple sections of the ceiling were opened to find the source of the leak. The establishment shall repair all holes in the ceiling to prevent the harborage of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant accumulation of grease and other food debris underneath the grill area of the kitchen. The establishment shall clean underneath and behind equipment at a frequency to prevent the accumulation of grease, dirt, and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deficiencies associated with the physical establishment including gaps at the back door, missing cove base, and overhead fluorescent light fixtures without covers on them. The establishment shall maintain the physical premises in good repair. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Inspector's notes

Observed accumulation of dirt, dust, grease, and other food debris throughout the establishment. Notable areas include along the ceiling and fan inside the walk-in cooler, ceiling vents, behind cooking equipment, and inside the empty coffin freezer near the entrance of the kitchen area. The establishment shall clean the establishment at a frequency to prevent the accumulation of dirt and other debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed deficiencies throughout the physical premises. Notable areas include: significant gaps at the back door, missing cove base and cracked tiles throughout kitchen area, missing covers for tube fluorescent lighting along ceiling, and rough/eroded vanity inside the restroom. Per manager, the establishment is still working on changing out their flooring. In addition, some of the above deficiencies are associated with the current remodel of the water heater & mop sink. The establishment shall repair/maintain the physical premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of cooked beef (Cabeza) located inside the walk-in cooler registering an internal temperature of 51°F. Per manager, the Cabeza was cooked and placed in the walk-in cooler the night prior. 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 to prevent the growth of pathogens. The manager voluntarily discarded the food item at the time of inspection. Corrective Action: Corrected at time of inspection. *2nd consecutive violation

Inspector's notes

Observed multiple Time/Temperature Control for Safety (TCS) food items including cooked chicken, cooked beef, ham, pooled eggs, and sausage registering internal temperatures ranging between 48°F-53°F. Upon further inspection, the prep-top style refrigerator the perishable food items were located in measured an ambient air temperature of 48°F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The perishable food items that were still within proper Time/Temperature parameters were rapidly cooled using an ice bath and moved to the walk-in cooler. The manager voluntarily discarded all other perishable food items observed out of proper Time/Temperature parameters. Corrective Action: Corrected at time of inspection. *2nd consecutive violation

Inspector's notes

Observed prep-top style refrigeration unit at the prep-line registering an ambient air temperature of 48°F with a min/max thermometer. Perishable food items located inside the unit registered internal temperatures between 48°F-53°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The refrigeration unit is integral to the establishment's operation. Corrective Action: Correct prior to re-inspection. *Reinspection will be conducted on, or before, Monday September 30th.

Inspector's notes

Observed accumulation of dirt, dust, grease, and other food debris throughout the establishment. Notable areas include along the ceiling and fan inside the walk-in cooler, ceiling vents, behind cooking equipment, and inside the empty coffin freezer near the entrance of the kitchen area. The establishment shall clean the establishment at a frequency to prevent the accumulation of dirt and other debris. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed deficiencies throughout the physical premises. Notable areas include: significant gaps at the back door, missing cove base and cracked tiles throughout kitchen area, missing covers for tube fluorescent lighting along ceiling, and rough/eroded vanity inside the restroom. Per manager, the establishment is still working on changing out their flooring. In addition, some of the above deficiencies are associated with the current remodel of the water heater & mop sink. The establishment shall repair/maintain the physical premises. Corrective Action: 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 deep (10 inch) bucket of red salsa located in the walk-in refrigerator registering an internal temperature of 61°F. Per manager, the salsa was cooked the previous day. The establishment shall cool their cooked, perishable food items from 135°F-70°F within 2 hours and from 70°F-41°F within an additional 4 hours. The manager voluntarily discarded the salsa at the time of inspection. 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 multiple trays and containers of cooked Time/Temperature Control for Safety food items including cooked chicken, beef, pork, and salsas registering internal temperatures ranging from 51°-53°F. In addition, observed multiple trays of cooked beef and pork products in reach-in refrigerator registering an internal temperature between 48°-51°F. Per manager the food items had been in the walk-in and reach-in refrigerator between 1 and 5 days. The establishment shall hold cold their perishable food items at a temperature of 41°F or below for no longer than 7 days to prevent the growth of pathogenic bacteria. The manager voluntarily discarded the food items at time of inspection. After further investigation, the walk-in refrigerator was set to 45°F. The manager adjusted the temperature. The walk-in refrigerator measured 39°F before leaving inspection. Manager also called technician to service refrigerator door for same day as inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed walk in refrigerator door unable to self close. Door remains open when released. The establishment shall maintain the walk in refrigerator door self-closing to ensure proper cold holding capacity. The manager contacted a service technician to repair at the time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed buildup of grease and food residue on nonfood contact surfaces of flat top grill. Please ensure nonfood contact surfaces of equipment are kept clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed significant buildup of grease and food residue on floor between burners and glass- door beverage fridge, as well as underneath the flat top grill. Please ensure floors, walls, and ceiling of the establishment are cleaned frequently enough to prevent accumulation of food residue, dust, and debris. Correct By: Correct Prior To Next Routine Inspection