Chino Bandido

Inspector's notes

Observed a cart blocking the handwashing station nearest the dry storage door. Alerted the manager, who moved the cart 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 two Ziplock bags full of hot rice (measuring 80-82°F and 121-124°F, respectively) sitting between the rice cookers. Alerted the manager, who stated the bags of rice were overstocked. The time the rice bags had been left sitting on the counter could not be determined (see embargo). Over-stocking needs to occur in a manner that ensures hot-holding foods remain in ACTIVE temperature control of over 135°F. Discussed hot holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection manager was on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pan of raw chicken above raw beef in walk-in fridge. 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. PIC moved pan of raw chicken away from beef at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-compartment sink in use with 0 ppm quat measured by test strips. All food contact surfaces must be sanitized with the concentration required by the manufacturer. Discussed importance of maintaining proper sanitizing levels for proper sanitization with employee and PIC. Employee drained the sanitizing compartment and refilled with sanitizer at 400 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 deep containers of refried beans in the walk-in fridge measured at 52*F by probe thermometer. Per date marking and PIC, refried beans were placed in fridge to cool 2 days prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese and lettuce on time as a control on cook line. Per PIC and written time items were placed at 12:15pm, cheese and lettuce had been on the cook line longer than 4 hours at time of inspection. PIC discarded items at time of inspection. Observed Emerald Garlic and Oil sauce with a temperature of 62*F on cook line. Per PIC, sauce was held as time as a control. Existing written documentation did not include the Emerald sauce as a time as a control food and the sauce did not have a time stamp or timer tracking how long it had been kept out on the cook line. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinated raw chicken stored directly above green onions in the walk-in cooler. Observed packaged raw chicken stored directly above a container of raw pork in the walk-in cooler.

Inspector's notes

Observed cooked chicken date marked 7/23/24, cooked beef date marked 7/19/24, and cooked pork date marked 8/11/24 in the walk-in cooler. According to the person in charge all foods were cooked and frozen on the date mark. All TCS foods were moved from the freezer to the walk-in cooler to thaw on 8/25/24. If ready to eat TCS foods are frozen, they should be labeled to include the date the food was prepared. The date the food was frozen, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot exceed 7 days.

Inspector's notes

Signage on front door missing " For violations, contact Maricopa County Environmental Services Department (602) 506- 6616" please update signage prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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. Two containers of cut lettuce and veggies in middle drawers underneath flat top temped at 48F to 50F for less than 4 hours per employee. Employee moved containers to walk in. Discussed importance of maintaining TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Baggie of cooked chicken in cold hold drawer and baggies of cooked chicken in reach in next to flat top previously frozen incorrectly date marked 1/21/24 and 2/04/24. Employee correctly date marked items 3/14/23. Discussed importance of correctly date marking thawed TCS foods to insure disposal at 6 days to prevent foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No chemical test strips on premise for bleach sanitizer in use. Employee retrieved test strips. Discussed importance of maintaining test strips on premise to test all chemicals in use. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Cut lettuce and tomatoes in drawer underneath flat top, open bag of cooked chicken inside reach in across from steam table; temped at 49F to 53F with thermocouple for less than 4 hours per employee. Employee moved items to walk in. Discussed importance of maintaining TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Bag of cooked chicken inside walk in incorrectly date marked 9/23 per employee. Employee changed date mark to 10/23. Discussed importance of date marking TCS foods correctly to insure disposal at 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals. Bleach sanitizer mixture in bucket being used to clean food prep tables in kitchen at time of inspection measured at > 200 ppm. Employee remixed sanitizer to appropriate level of 75ppm. Discussed importance of checking chemicals used in facility to insure appropriate level of 75ppm for bleach per manufacturer. Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Spray bottle of sanitizer stored in service area without benefit of label. Employee labeled spray bottle. Discussed importance of labeling all chemicals used in facility. Correct By: Corrected At Time Of Inspection