Anaya's Fresh Mexican Restaurant

Inspector's notes

Observed no soap available at handwash sink by soda station and in food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table with several TCS foods including queso, sopa, and shrimp with internal temperature of 77*F. Ambient temperature of unit was 78*F at time of inspection. Observed the unit was unplugged at time of inspection, and began to cool down once plugged back in. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS foods prepped or opened more than 24 hours prior including whipped cream, salsa, bacon, and cooked jalapenos at 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen chicken and beef thawing on prep counter and in empty prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC began thawing under cold running water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap available at handwash sink by soda station and in food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table with several TCS foods including queso, sopa, and shrimp with internal temperature of 77*F. Ambient temperature of unit was 78*F at time of inspection. Observed the unit was unplugged at time of inspection, and began to cool down once plugged back in. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS foods prepped or opened more than 24 hours prior including whipped cream, salsa, bacon, and cooked jalapenos at 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen chicken and beef thawing on prep counter and in empty prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC began thawing under cold running water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water available at handwashing sink in cookline area. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/24/26.

Inspector's notes

Observed several spray bottles with out a label filled with a clear or yellow liquid. Per PIC the spray bottles with yellow liquid are chlorine and the clear bottle is water for the plants. Discussed with PIC Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. All bottles were labeled at time of inspection. Also observed the bottles stored throughout the facility. Discussed with PIC to store chemicals low and in a way that prevents contamination to food, food contact surfaces, linens and single use items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed in the freezer reach in the RTE chicken tenders for children's menu, bags of cheese and cooked beef being stored below raw Swai, raw shrimp, raw burgers and raw carne asada. Discussed with PIC 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

Observed TCS items such as red enchilada sauce, diabla (tomato) sauce and creme sauce date marked for 4/6/25 to 4/16 as the dates the items were made. Discussed with PIC 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). Embargoed the TCS items and PIC discarded at time of inspection. Also observed several other TCS items such as caldo (broth) and verde sauce without any date marking. Per PIC the items were made 2 to 3 days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed walk-in refrigerator at an ambient temperature of 50*F measured with a min/max thermometer. Per PIC several TCS items were in the unit for less than 4 hours with an internal temperature of 43*F to 45*F and were able to relocate to other refrigeration to rapidly cool. Those TCS items are marinated raw chicken, marinade sauce (tomato), sour cream, cream sauce and raw steak. Also observed several TCS items that had been in the unit overnight with an internal temperature of 47*F to 50*F. Embargoed these items and PIC discarded at time of inspection. The TCS items are marinated steak, chopped cabbage, enchilada sauce, green sauce, cooked black beans, mild sauce (tomato), Diablo sauce (tomato), frijoles, ground beef, shredded chicken, shredded beef, chili verde, milk, eggs, chopped lettuce, raw pork cushion, raw pork ribs, raw chicken thigh. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in with an internal temperature of 50*F. Per PIC the walk-in has this issue every now and then. Discussed with PIC all 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. PIC contacted maintenance at the time of inspection. Walk-in was repaired and held 41*F by the end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter buildup, metal shavings and food debris on the industrial can opener blade in the kitchen. Employee cleaned the can opener blade at the time of inspection. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

>>>Observed ice, lemon and straws in the hand sink immediately entering the kitchen and also the hand sink in the bar. Discussed with PIC to place a sign above the hand wash sinks stating "hand wash only" and above the dump sinks stating "dump sink only" in order to differentiate between the two types of sinks. PIC will ensure establishment discontinues use of hand wash sink for all activities that are not for handwashing. PIC emptied sinks of the ice, lemon and straws at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed chemical dishwasher in use with 0ppm at time of inspection. PIC primed the sanitizer line and the sanitizer registered at 100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed in the walk in a large deep container of table salsa with an internal temperature of 50*F at the center and 48*F around the edges. Per PIC the table salsa was made the previous day and placed in the unit overnight. Discussed with PIC 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. Embargoed the table salsa and it was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

>>>Observed these items date marked with made dates of 7/27 & 8/2: Shredded cooked beef, shredded cooked chicken and black beans. Discussed with PIC 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed organic matter buildup and food debris on the industrial can opener blade in the kitchen. Employee cleaned the can opener blade at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 hand washing sink at the restaurant side entrance of the kitchen with out any and soap. Employee provided soap at the time of inspection. Discussed with Person in Charge (PIC) hand wash sinks shall have soap available at all times. Corrected at time of inspection Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at back hand wash sink by hot holding table. Employee tried to change the batteries of the dispenser, but it did work. Employee made paper towels available at the time of inspection. Paper towels must be available at all hand wash sinks at all times to allow for proper hand washing. 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 at the nozzle on the bar soda dispenser to have a heavy buildup of organic matter. Discussed with PIC to have it cleaned and to wash with soap, rinse, sanitizer and air dry before using. PIC started to clean the bar soda dispenser at the time of inspection. Correct By: Corrected At Time Of 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 homemade queso in a deep container in the bottom part of the prep table with a center internal temperature of 55*F. Per PIC the queso was just put into the prep table from the walk-in where it was placed in the previous night prior to inspection. Embargoed the queso and PIC discarded at the time of inspection. Discussed proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Provided cooling handout to the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 in walk-in homemade al pastor sauce with tomato dated 3/02 and relleno sauce with egg dated for 4/04. Embargoed the al pastor and the relleno sauce and PIC discarded at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made or removed from the freezer as day 1). Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>>Observed organic matter buildup and food debris on the industrial can opener blade in the kitchen. Employee cleaned the can opener blade at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.12, Pf: Pressure >>>Observed at hand washing sink by the hot holding table the hot water valve leaking while off and also no cold water under pressure. Discussed with PIC to have the water under pressure provided to all water fixtures. Per PIC a work order will be put in. Reinspection scheduled on 4/22/24 Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed missing caulking and organic matter buildup on the existing caulking at the two kitchen hand sinks. Discussed with PIC to clean the hand sinks and caulk along the wall and the splash guards. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 open package of uncooked hotdogs wrapped in raw bacon sitting above a bin of lemons and limes in the walk in fridge on the left side shelf. Discussed with employee about the importance of separating ready to eat foods from raw meat and poultry. Had employee move raw meat to lower shelf below the fruits. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 a two metal pans of shredded cheese mix sitting in ice tray on counter, the temperature was at 53'F and had been sitting there since 10 in the morning. Discussed with employee about keeping temperature and time sensitive foods such as cheese below 41'F. Had Employee embargo cheese. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Establishment is using raw lime marinated shrimp for ceviche . No records of the parasite destruction process are kept of the shrimp. . If from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. The manager stated they will check with their supplier to see if they have records for parasite destruction A re-inspection will be conducted on 09/21/2021. Correct By: Correct Prior To Reinspection

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 raw chicken stored above raw fish in cooler drawers. Discussed with PIC that food should be arranged in a way to prevent cross contamination. Raw chicken was moved to prevent possible contamination. Guide was provided via email. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu missing disclosure for enchilada sunrise which is served with sunny side up eggs. Discussed with PIC that menu need disclosure to specify which foods have risk. Re-inspection scheduled for 9/28/23. Correct By: Correct Prior To Reinspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed Raid pesticide in office. Discussed with PIC that all pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single service items. Pesticide was discarded. Correct By: Corrected At Time Of Inspection

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 beans in large pot cooling down holding 118-120 F on stove top. Discussed with PIC that cooling starts at 135 F, and that cooling must be done under refrigeration. Beans were moved to walk in. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected Observed back door not fully self closing. Assure that all openings that go outside of building are self closing. Correct by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed moist wiping clothes, being stored by hot holding unit. Discussed with PIC to store wiping clothes in sanitizing solution between use. Correct By: Corrected At Time Of Inspection