Cafe Rio

Inspector's notes

Observed no hand drying provisions at the hand wash sink near the 3 compartment sink. PIC had an employee re-stock hand wash sink with paper towels at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. (3rd consecutive violation)

Inspector's notes

Observed sanitizer at 3 compartment sink had a concentration of 0ppm for quat ammonia. The bottle for the sanitizer at the 3 compartment sink was empty at time of inspection. PIC had an employee replace the empty bottle with a full bottle of sanitizer. A chemical sanitizer like quat ammonia, must have a concentration between 150-200ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple food items (cooked chicken, cooked beef, cooked pork, cooked rice, and green salsa) on the mobile prep line with an internal temperature range of 113F-120F. Per employee, the hot food items are on time as a public health control, and have been on the line for less than 2 hours prior to the inspection. After reviewing the digital logs, it showed that the log was not filled out this morning. PIC had the employee reheat the cooked chicken cooked beef, cooked pork, and the green salsa to 165F before moving the items to the line; and also updated in the log. The cooked rice was discarded, and new rice was put on the line and updated in the log. A food establishment, when using time as a control, must follow their written procedure; and mark when a TCS food is taken out of temperature control and the temperature recorded.

Inspector's notes

Observed guacamole (with tomatoes) with an internal temperature range of 50F-52F on the mobile and main prep lines. Per PIC, the guacamole was prepared less than two hours prior to the inspection and then put immediately into top portion of the prep table. Discussed with PIC, that food items must be cooled to 41F or below before moving to the line for serve. The prep table is not designed to cool food items, only to keep the food at proper cold holding temperature. The guacamole was moved to the blast chiller for rapid cooling time of inspection. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods prepared from ingredients at room temperature must be cooled within 4 hours to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the hand sink upon kitchen entry as well as the hand sink by the 3 compartment sink. PIC provided paper towels. ***1ST REPEAT VIOLATION

Inspector's notes

Observed the black machine with black visible specks of bacterial growth along the inside walls. Inspector was able to wipe some off with an alcohol swab. Observed the same growth along the outside of the ice dispenser in the soda fountain. Please clean routinely to prevent contamination.

Inspector's notes

Observed cut lettuce that was in a refrigeration temperature and holding 65F. PIC said it was used as time as a control, and upon checking logs, was determined to be prepared an hour prior. The temperature of the batch it came from was 70F in the walk in refrigerator. Discussed temperature start requirements for 4 hour time as a control. Cold TCS food items must begin at 41F. PIC placed all lettuce in the blast chiller. Also observed guacamole with chopped tomatoes holding 50F. The container it was placed it was shallow compared to the other containers in the table. This may be contributing to the increase in temperatures. PIC placed the item in the blast chiller as well and will use deeper containers moving forward. ***1ST REPEAT VIOLATION

Inspector's notes

Observed the paper towel dispenser at the front drive through area and women's restroom to not dispense paper towels at the time of inspection. The person in charge placed paper towels at the hand sinks. Ensure the paper towel dispenser is properly working. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy based Horchata measured at 56F in the beverage dispenser located in the customer beverages area to measure 56F. The person in charge indicated the Horchata was holding for 30 minutes. 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.

Inspector's notes

Observed hand wash sink in back by 3 comp sink without towels. Discussed having all hand sinks stocked with soap and towels at all times. PIC filled dispenser with towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 spray bottles with various liquids stored with chemicals without labels. Discussed having all chemicals labeled to prevent misuse and injury. PIC will label all bottles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple employees eating at a table when I walked in. Many of them returned to the kitchen and started working without washing their hands. Asked PIC to ask employees to wash their hands before doing anything else. Employees washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink by dish pit without soap in dispenser. Discussed having soap and towels at all hand sinks at all times. PIC will fill soap dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked bell peppers at 98*F in hot holding well. Peppers were in small pan above a bigger pan. Discussed proper hot holding temperatures of 135*F or above. PIC did not know how long peppers had been there. Had PIC discard peppers. See embargo. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 chicken above raw beef in walk in cooler. Discussed proper storage and had PIC move chicken to be below beef in walk in. -----2nd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 shell eggs stored above sour cream in reach in fridge near line. Discussed proper storage to prevent contamination. Had PIC move eggs to be below sour cream. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed sanitizer concentration of 0ppm at the 3 compartment sink. Dispenser was not dispensing the proper concentration of chemical. Had PIC call for service. PIC will manually mix sanitizer and test concentration until repair is made. Correct By: Corrected At Time Of Inspection