Hecho en Arizona

Inspector's notes

Observed no soap at the hand sink next to register. PIC provided soap for handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed guacamole (with tomatoes) and pico de gallo having internal temperatures of 43-56*F in one of the standing coolers. Person in charge states these foods were place in the unit less than 2 hours prior to the 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of 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 the following time/temperature controlled for safety foods with internal temperatures between 116*F - 130*F in the hot box: melted cheese, cooked ground beef, cooked quinoa, and cooked rice. The measured ambient temperature of the unit was 129.5*F using a min/max thermometer. The person in charge indicated these foods had been in the unit for 2 hours and these foods were willingly discarded at time of inspection. The hot box was replaced with a new unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods with internal temperatures between 116*F - 130*F in the hot box: melted cheese, cooked ground beef, cooked quinoa, and cooked rice. The measured ambient temperature of the unit was 129.5*F using a min/max thermometer. The person in charge indicated these foods had been in the unit for 2 hours and these foods were willingly discarded at time of inspection. The hot box was replaced with a new unit. Hot holding units MUST maintain time/temperature controlled for safety food items at 135*F and above. Correct By: Corrected At Time Of Inspection