Cenaduria Dona Chayito

Inspector's notes

Observed small reach in fridge near slicing area with an internal temperature of 48F with foods inside such as cooked pork, shredded lettuce, and milk with an internal temperature of 48F. Person in charge states that items have been in there since yesterday. All TCS foods improperly cold held were discarded by PIC at time of inspection. Establishment does have adequate amount of cooling units to function properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS cooked foods in walk in fridge such as cooked chicken and tamales with wrong dates marked on products. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fume hood above grill to have grease and debris build up. 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 employee touching ready to eat foods with bare hands-on cook line table. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in unit to be around 48F at the beginning of inspection with food found to be around 42F-43F. Unit found to be at 39F at the end of inspection. 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. Corrective Action: Correct prior to re-inspection by April 9th.

Inspector's notes

Observed wet wiping cloths sitting on table at register. Discussed with PIC that wet wiping cloths need to be stored in sanitizer bucket after each use.

Inspector's notes

Observed no covered waste receptacles in unisex restrooms. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

Observed paint chipping on wall where chest freezers are located and kitchen door paint chipping on both sides of door. Discussed with PIC that physical facility; doors, walls ceiling, required to be maintained in good repair, smooth and cleanable.

Inspector's notes

Observed employee storing backpack, handbags and jackets on top of dry storage. Discussed with PIC that employee required designated area to store personal belongings and items and should not be stored with establishment food storage.

Inspector's notes

Observed sanitizer basin of the three compartment sink very slow to drain. All other basins were draining properly. Clear drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shelled eggs sitting out at room temperature measuring with an internal temperature of 72 degrees F. Per PIC, the eggs had been out since breakfast. They were recommended for discard. Discussed cold holding requirements.

Inspector's notes

Three compartment sink was ready for sanitizing dishes. The chlorine sanitizer measured well over 100ppm. Instructed PIC to drain the sink and add more water. Discussed sanitizer criteria measuring between 50-100ppm. Demonstrated the correct measurement to the staff using a test strip.

Inspector's notes

Observed cooked beef, cooked pork, cooked chicken, cooked potato, mozzarella cheese, Monterey Jack cheese, green sauce with tomato, refried beans, and sour cream with internal temperature of 61°F, per probe thermometer, inside of broken walk-in cooler. Per Person in Charge (PIC), walk-in cooler was operational the night prior of inspection. PIC stated the night prior to day of inspection was the last time the temperature was measured, at that time the walk-in was measured at 38°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC intended to continue use of TCS food items from walk-in cooler. All TCS food items listed were recommended for discard. All listed TCS food items improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient air temperature of 58.4°F, per min/max thermometer, inside walk-in cooler. PIC stated that the walk-in cooler was operational with an ambient air temperature of 38°F the night prior to day of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC contacted mechanic to repair broken walk-in cooler at time of inspection. Mechanic arrived during inspection and repaired walk-in cooler. Ambient temperature of walk-in cooler after repair measured at 35.9°F, per min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 on the main cook line touching hair and hat with gloves on. Employee then reached for toppings to place on a bun with the same gloves. Discussed handwashing with employee. Employee removed gloves, washed hands and placed on new gloves before preparing food item. Correct By: 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 Cut lettuce, tomato based salsa product, raw shelled eggs and cubed cheese in the prep refrigerator on the main cook line with an internal temperature of 60 degrees Fahrenheit. per person in charge the items were moved from the walk in refrigerator at 41 degrees Fahrenheit and placed in the prep refrigerator at 9:00am the current inspection day. Refrigeration unit had an ambient temperature of 59 degrees Fahrenheit. Discussed proper cold holding temperature with person in charge and placed time temperature controlled foods on a 4 hour time as a control discard time. 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 Prep refrigerator on the main cook line unable to hold potentially hazardous foods at 41 degrees or below. Per person in charge the refrigeration unit is broken and a new one is going to be purchased as a replacement. Establishment currently has the overall cold holding capacity to operate in the short term by utilizing the walk in refrigerator and a second smaller prep refrigerator on the main cook line. The prep refrigerator that is currently broken is considered a crucial part of the food flow as it is the largest cook line source of refrigeration. Repair or Replace unit prior to reinspection. Reinspection to occur on or prior to 4/13/24. Ensure prep cooler is not utilized until it can maintain cold temperatures of 41 degrees Fahrenheit or unit is replaced with properly functioning unit. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.******No hand soap provided to front counter hand wash sink. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. .******No paper towels provided to kitchen and front counter hand wash sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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/4621/AMC-Toolbox---Cross-Contamination.*****Observed raw potatoes stored in kitchen hand wash sink bin. Product was removed at inspector's request. Use food prep sink for washing vegetables and other foods as needed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap*****Observed hose attached to mop sink faucet with no back flow preventer. Remove hose when not actively using it. Air gap must be maintained between fresh water supply and flood rim of sink. Correct By: Corrected At Time Of Inspection