Antojitos Ay Wey!

Inspector's notes

Observed a handwashing sink next to the 3-compartment sink that is starting to become detached from the wall. Discussed with person in charge to recaulk the sink with silicone or caulking so that the sink is smooth and flush to the wall. The PIC will have the sink resealed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishes that were stored as clean at the clean dishes rack according to the person in charge. Upon closer observation and separation of some of the dishes, visible food smears/residues were observed on several of the dishes stored as clean. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic lidded container of cooked pork carnitas inside of a reach-in refrigerator. The container of pork had a date mark from 6/27. According to the date mark on the container of food, the food should have been sold or discarded by the end of the day on 7/3. The container of pork was embargoed at time of inspection (see embargo form). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small trail of ants underneath a refrigerator unit across from the 3-compartment sink. The person in charge will seek out pest control services from a licensed pest control specialist for the ants. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some food scraps and other debris throughout the back kitchen area, particularly around the 3-comp sink area. Discussed with person in charge to clean the establishment on a more frequent basis to prevent the accumulation of food debris in the kitchen. The person in charge will have the kitchen area cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some pink organic material on ice machine guard. Reviewed cleaning frequency with person in charge. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unlabeled spray bottle filled with yellow liquid hanging on rack next to mop sink. Per manager, spray bottle is filled with a floor cleaner. Manager labeled bottle at time of inspection. Discussed labeling all working containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust on vents and ceiling tiles above prep line in front prep area and in back kitchen area. Discussed increasing cleaning frequency with manager. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 pink organic matter on deflector of ice machine. Also observed black organic matter on soda nozzle gun at the bar area. Discussed cleaning procedures with person in charge (PIC). 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 cooked rice and cooked pork in hot holding unit across from cook line with internal temperatures between 117-125°F. Per PIC, items were reheated about 1 hour prior. PIC reheated items to 165°F at time of inspection. Discussed regularly checking temperatures to ensure hot held items are held at 135°F or above. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. --Observed multiple containers of sliced cabbage, diced tomatoes, and salsas in reach in display cooler in back prep area missing date marks. Per PIC, items were prepared two days prior. PIC instructed staff to place date marks on containers. Discussed date marking procedures. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed employee grab raw chicken with gloved hands and place on grill. Employee then wiped hands on rag and begin to handle utensils on cook line. Employee was stopped and asked to remove gloves, wash hands and put new gloves on before changing tasks. Discussed training staff on proper handwashing with manager and owner. Provided handout. Correct By: Corrected At Time Of Inspection