El Yaqui Restaurant

Inspector's notes

Observed raw pork and raw beef stored on a metal rack inside walk-in cooler directly above a box of potatoes and bottled drinks. Discussed proper food storage parameters 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

The chlorine concentration of the wiping-cloth bucket was measured at 200 ppm Cl2. It must be between 50 to 100 ppm. The owner then added water and re-checked- ok at 100 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

A bag of onions was stored directly on the floor in the storage area. Move the bag to a shelf, or put something under it so it is not stored directly on the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a knife stored in the crack between two tables. Store utensils in clean, dry places. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some of the kitchen lights are unshielded. Provide light shields on all kitchen lights. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The rear handwashing sink was full of dishes. Do not use the handwashing sinks for anything other than handwashing. corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer residual in one of the wiping-cloth bucket. corrected by manager. Okay at 100 ppm cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use garlic containers and sour cream containers being reused for food and seasoning storage or as scoops. Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers. When storing scoop in food it shall have a handle and the handle shall be stored upright to prevent contamination. Corrective Action: Correct Prior to Next Routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed dried red sauce splatters on the white chest freezers and in the sauce reach-in refrigerator in the back of the facility. Discussed with PIC 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.

Inspector's notes

Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, freezer, salsa refrigerator and in the small walk-in refrigerator without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation.

Inspector's notes

Observed several TCS items in the top and bottom of the prep table holding an internal temperature of 46* to 48*F. The ambient temperature held with the min/max thermometer was 47*F on the top refrigeration and 48*F on the bottom refrigeration. Per PIC the items that were in the unit for more than 4 hours. Top refrigeration pico, sliced/diced tomato, shredded lettuce, sour cream, enchilada red sauce. Bottom refrigeration: deli ham, sliced cabbage, shelled raw egg. The TCS item were embargoed and discarded at time of inspection. Per PIC other items that were in the unit for less than 4 hours in the bottom of the prep table were, raw pork chorizo and cooked chicken. Those items were relocated to adequate refrigeration. A technician arrived and fixed unit at time of inspection. Discussed to utilize unit once the refrigerator holds food 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef stew in multiple small containers with an internal temperature 110*F on the prep table. Per PIC the beef stew was cooling and had been out for 30 minutes prior to inspection. Discussed with PIC proper cooling procedure is to cool ambiently until the items reach 135*F, then alternate methods shall be used to as ensure all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. 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. Cooling temperature control for safety (TCS) items shall not occur in the prep table's top or bottom refrigeration. PIC placed the beef stew into the reach-in refrigerator to cool rapidly at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed multiple live cockroaches and several dead cockroaches next to the grease trap under the three compartment sink in the kitchen. Discussed with PIC establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to next routine inspection. Reinspection scheduled on 2/18/24

Inspector's notes

Observed several single use garlic containers and sour cream containers being reused for food and seasoning storage or as scoops. Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers. When storing scoop in food it shall have a handle and the handle shall be stored upright to prevent contamination. Corrective Action: Correct Prior to Next Routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed dried red sauce splatters on the white chest freezers and in the sauce reach-in refrigerator in the back of the facility. Discussed with PIC 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.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection. Discussed with Person in Charge (PIC) 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 wash hands in prep sink without using soap. Discussed with PIC all proper handwashing must occur at hand wash sink. Discussed importance of proper hand washing locations with the PIC. Employee washed hands at hand wash sink with soap, lathered for 15 seconds washed and dried with disposable paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, freezer, salsa refrigerator and in the small walk-in refrigerator without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

Observed several TCS items without any date marking. Per PIC the Carnitas, Stewed Carrot, Chivos (Goat), Birria soup and cooked chicken were all made more than 24 hours prior to 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 as day 1). Employee added date markings at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC relocate a container of refried beans that was sitting out at ambient air with an internal ambient temperature of 90*F to the flat top for reheat. Per PIC the refried beans were cooling down from 1 hour prior to inspection. Once ambiently cooled TCS items reach 135*F alternate methods shall be used to as ensure all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. 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. Cooling temperature control for safety (TCS) items shall not occur in the prep table, top or bottom refrigeration. PIC reheated the beans to 165*. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use garlic containers and sour cream containers being reused for Birria soups, cooked chicken, carnitas, salsas and chivos (goat). Discussed with PIC the containers are not designed to be washed and reused and can contaminate foods. Per PIC the containers will be thrown out and replaced with reusable food safe containers. Corrective Action: Correct Prior to Next Routine inspection.

Inspector's notes

Observed 4 propane gas burners connected to propane tanks in the back of the facility not actively being used at time of inspection. Discussed with PIC this equipment is not approved to prepare food without proper ventilation. Per PIC the equipment will be removed from facility. Corrective Action: Correct Prior to Next Routine Inspection.

Inspector's notes

>>>Observed many containers of Ready-To-Eat Time/Temperature Control for Safety Food (RTE/TCS) in the main reach-in of the prep area, without any plastic wrap or lids. Discussed with Person in Charge (PIC) cover the containers to avoid contamination. PIC covered the food containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed several containers of beef stew with date marks showing the items expired on 6/24. Embargoed the items and PIC discarded at the time of inspection. Also observed several Ready-To-Eat Time/Temperature Control for Safety Food such as homemade red salsa, green salsa, adoba sauce, menudo white and red, without date markings. Per PIC these items were made within the last few days. 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). PIC date marked all listed items at time of inspection. Corrective Action: Corrected at time of inspection.

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 Coca-Cola refrigerator by cash register with red salsa, green salsa and hot pickled carrot with an internal temperature of 55*F - 59*F. The ambient temperature of the refrigerator was 59*F. Per Person in Charge (PIC) the red salsa, green salsa and hot pickled carrot were in the refrigerator for more than 4 hours prior to inspection. Embargoed red salsa, green salsa and hot pickled carrot. PIC discarded the red salsa, green salsa and hot pickled carrot at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality >>>Observed in small walk-in refrigerator, freezer and Coca-Cola refrigerator missing working ambient air thermometer. Discussed with PIC each unit shall have thermometer to check air and water temperatures. Correct By: Correct Prior To Next Routine Inspection

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 bottle of sour cream in prep table by cook line at 61-63'F. Per PIC, the sour cream was refilled and placed inside prep table 1 hour prior to inspection. The sour cream was placed in the walk-in to cool to 41'F or below at the time of inspection. Discussed proper cold holding with the PIC. Time/Temperature controlled for Safety(TCS) food must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed ant and roach spray stored below the cash register. PIC discarded the ant and roach spray at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist. Correct By: Corrected At Time Of Inspection