Manuel's Mexican Restaurant Tempe

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a y-valve with a chemical line attached and a hose with a nozzle attached at the ware wash station. Person in charge (PIC) will have a technician come out and assess the lines for cross contamination protection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple ceiling tiles that are pealing in the back kitchen. Also observed a couple of vent covers that are missing in the same area. Also observed a back storage area with exposed wires and ceiling damage above tamale husks. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: The floor tile/grout in the back kitchen is cracked, and water is pooling under it. When inspector stepped on the surrounding floor tiles water sprayed out. Tile needs to be repaired/replaced so that water, food, and debris is unable to pool under the floor. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 multiple ceiling tiles that are pealing in the back kitchen. Also observed a couple of vent covers that are missing in the same area. Also observed a back storage area with exposed wires and ceiling damage above dried chilis and tamale husks. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection (2) floor drains behind the bar, (1) floor drain near the stoves, and (1) floor drain at food pickup service line were full of water. The drains were filling up. The person in charge (PIC) stated that the plumber was there for the grease trap less than two hours prior to inspection. PIC called the plumber back out while employees began snaking the line. All effected drains have been cleared at time of inspection. Plumber is still coming as a follow up. Food establishments shall properly and effectively convey sewage at all times of operation and at all drains. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks and personal items stored on shelving above food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored in direct contact with 5 gallon plastic buckets previously used to store chemicals such as hand soap. Use of non-food grade bag or containers (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Discussed that chemicals may penetrate into the plastic buckets which may contaminate foods. Discussed only utilizing food grade containers intended for re-use to store foods. PIC discarded the beef at the time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the employee restroom ventilation fan not operational at the time of inspection. Repair bathroom vent prior to the next routine inspection to ensure the restroom is kept free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damp wiping cloths stored on various prep surfaces on the cook line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in cooler ambient air temp at 46*F when measured with a min/max thermometer. Observed TCS foods held in the cooler with internal temperatures ranging form 44-48*F when measured with a probe thermometer, including: various salsa, stewed meats, sauces, tacos, enchiladas, shredded meats, pico, cut tomatoes, etc. 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. PIC stated all foods had been in the cooler for more than 4 hour but was able to provide cold logs with TCS foods in temperature at least 3 hours prior. PIC opened the adjoining walk in freezer door to rapidly cool the walk in air temp to 38*F. PIC also added ice to ROP bagged foods to assist in rapid cooling. A repair technician was onsite at the time of inspection who was able to repair the unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in cooler ambient air temp at 46*F when measured with a min/max thermometer. Observed TCS foods held in the cooler with internal temperatures ranging form 44-48*F when measured with a probe thermometer. 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. A repair technician was onsite at the time of inspection who was able to repair the unit at the time of inspection. Corrective Action: Corrected at time of 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. ------ In the walk in cooler, observed boxes of raw flank steak stored above RTE flan and raw chicken stored above raw eggs and ground beef. Had manager move raw chicken and steak to the proper 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