Tortas Manantial

Inspector's notes

Observed an employee handling a wheeled garbage bin in the establishment. The employee was observed changing their gloves, grabbing new gloves and then starting to resume working with the food. Also observed a different employee touching their hair and face without washing their hands prior resuming food work. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink next to the 3-compartment sink that was blocked off with a garbage bin, a mop bucket and had gloves and other items in the sink basin during active food prep in this area. Discussed with person in charge to maintain the area free and clear of all obstructions and to maintain the handwashing sink and sink area in a condition that promotes handwashing. PIC relocated all items blocking 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 a covered metal pan of cooked carne asada that had been cooked within the last 30 minutes and was sitting on a counter at room temperature. The internal temperature of the cooked carne asada was around 115°F as measured using a probe thermometer. According to the person in charge, the pan of carne asada was cooling and was going to be chopped after cooling. All TCS foods cooling were uncovered to allow for rapid cooling. The carne asada was placed on an ice bath to rapidly chill down to 41°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored dry all throughout the kitchen and prep areas. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice scoop stored handle-down in the ice machine. Also observed some scoops stored in room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hoods in kitchen collecting grease, and drippage onto freezer below. Discussed with person in charge having another container to collect any drips. Reviewed cleaning frequency with PIC, who confirmed they get professionally cleaned monthly. 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. 6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed chipped and broken tile piece in kitchen next to reach in freezer. Discussed with person in charge putting in a work order. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping clothes in chlorine sanitizer bucket with a concentration measuring less than 50ppm. Discussed testing concentration regularly to ensure a proper concentration of 50 to 100ppm. Manager instructed staff to add more bleach. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 wash hands for less than 10 seconds and proceed to put on gloves without drying hands. Manager spoke with employees about proper handwashing. Discussed importance of proper handwashing to help prevent contamination. Correct By: Corrected At Time Of Inspection