Don Juan's Mexican Grill

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (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 employee doing dishes at the three compartment sink. Employee cleaned the sink basin with hands and placed food particles in trash can. Employee then rinsed hands in the three compartment sink and proceeded to the dishwashing machine where she pulled cleaned pots from the unit. Hands were in contact with food contact surfaces of the pot. Discussed when to wash and proper handwashing procedures with person in charge. Employee washed hands properly and re-washed pots at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves hamburgers cooked to order and eggs cooked to order. There is currently no consumer advisory on the menu. Reviewed requirements for consumer advisory with person in charge. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Add consumer advisory to both breakfast and dinner menus prior to Reinspection to occur on or before 8/11/25. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed TCS food in reach-in unit with an internal temperature of 47-51*F. Internal temperature of food items registered with an internal probe thermometer. Per PIC all TCS food items had been inside unit for greater than 4hrs prior to time of inspection. Ambient temperature of unit registered 49*F with min/max thermometer. TCS food items included: raw meats, cooled food items, rolled tacos, salsas, cut tomatoes, sliced cheeses, whole shelled eggs, and gallons of milk. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held inside a reach-in refrigeration unit with an ambient temperature of 49*F. Ambient temperature of unit registered using a min/max thermometer. Unit is only large reach-in on the line and is operational critical. 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. Correct prior to re-inspection on 3/25/25. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed cold food sitting on top of covered, cooling, TCS food. All TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrected at time of inspection.