Si Senor

Inspector's notes

Observed a michelada mix the PIC stated was from a local vendor in the reach in cooler in the server expo area. a label from the local business has been placed over the original manufacturer's front label. Observed the back ingredients label intact and unaltered. Observed all bottles opened with a refrigerate after opening statement present. PIC stated the commercial mix is used as the base for the mixer but additional ingredients are added. No additional ingredients, allergens, date mark or information about the establishment is present on the added label. Also observed a Watermelon flavored chamoy dip without any labeling to identify source, ingredients, allergens, etc. Discussed requirements for approved sources of food and how to verify a food is an approved source of food with the PIC. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling meat broths in a large, plastic container with more than 12 inches of cooling product. Observed internal temperatures at 88*F and 120*F when measured with a probe thermometer. Per PIC, the broths had been cooling for less than 2 hour. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Also observed cooling cut lettuce measuring 71*F in the prep cooler and a large metal pan of cooling lettuce in the walk in cooler measuring 54-61*F. Per PIC, the lettuce was sliced 30 minutes prior. Advised PIC utilize ice baths, ice wands or the walk in freezer if cooling large portions of broth. PIC added ice wands at the time of inspection. Advised PIC to utilize ice water as an ingredient for cut lettuce to help rapidly cool. Discussed that tap water used to wash the produce before cutting may be too warm to all for cooling large amount of lettuce at one time. PIC separated the lettuce into shallow pans in the walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0ppm chlorine sanitizer at the chemical dishwasher. Observed 140F max temperature after running multiple times. PIC stated they were unsure if the dishwasher was low or high temp sanitizing. Observed chlorine chemical test strips available. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine sanitizer). PIC relocated all food-contact surfaces to manual warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling green chilis in a large, plastic container with more than 12 inches of cooling product. Observed internal temperatures ranging from 109-160*F when measured with a probe thermometer. PIC PIC, the chilis had been cooling for less than 1 hour. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Also observed air cooling chilis that will be reheated throughout the day with parts holding under 135*F and the center >165*F. Advised PIC to discontinue air cooling for product that will be reheated and to maintain the chilis at 135*F or higher so the foods do not reach the danger zone. Advised PIC to cool unused portions and reheat as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the hot holding to the left of the cold top, observed a container of cooked, shredded chicken with an internally probed temperature of 110 degrees. In the hot holding to the right of the cold top, observed beans with an internal temperature of 115 degrees F. Person in charge (PIC) stated items were prepared about an hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quat sanitizer being used at the 3-compartment sink with no test strips available. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 03/17/25

Inspector's notes

No written procedures or kit on site for vomit or diarrhea cleanup. PIC gave confirmation of cleaning policy verbally but could not provide written instructions. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Instructions for vomit and diarrheal cleanup were provided at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No written procedures or kit on site for vomit or diarrhea cleanup. PIC gave confirmation of cleaning policy verbally but could not provide written instructions. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Instructions for vomit and diarrheal cleanup were provided at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lack of consumer advisory on customer menus. Instead, the advisory was placed by a sign on the hostess stand. Explained to PIC the importance of the advisory being on menu with relevant food items. Instructed PIC to create additional advisory cards for each table and mark on menu which items were served undercooked until new menus could be acquired. 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. Corrective Action: Correct prior to re-inspection. 11/15/24

Inspector's notes

Observed accumulation of organic matter on the inside drip plate food contact surface of both ice machines in the kitchen. Enclosed non-tcs food contact surfaces such as ice bins must be cleaned at a frequency to preclude the accumulation of soil or debris. Instructed PIC to break down and wash, rinse and sanitize both ice machines. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed fully assembled slicer on a prep table in the back of the kitchen with accumulation of dried food debris on the food contact surface of the blade. According to the Person in Charge (PIC), the slicer is used for lettuce and tomatoes and was last cleaned yesterday (9/16). Per PIC, slicer was clean and ready for us. All food-contact surfaces must be cleaned to sight and touch. Instructed PIC to have employees fully disassemble the slicer and send parts to the three compartment sink or dishwasher to be cleaned correctly. PIC will clean slicer before next use. Corrected at time of inspection.

Inspector's notes

Establishment offers multiple steak items on the menu that can be undercooked upon customer request. Menu during the visit on 9/17 had neither a disclosure or reminder statement specifying which items could be served undercooked or informing the customer of the increased risks surrounding undercooked foods. 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. Correct prior to re-inspection.