Los Betos

Inspector's notes

observed a bag filled with cooked chopped steak date marked 6-23. showed facility owner. per manager staff misprinted the date marking label. manager removed food. mcesd use by date requirements and the discard date reviewed. manager affixed a proper discard date to the rte/tcs food. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed 3 compartment in use. final sanitizer sink reading as well as the sanitizer towel buckets all flashed black, exceeding 200 ppm. informed manager. manager drained and prepared fresh chlorine sanitizer at 50 ppm. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a pan of chili Reyenos at 48 deg f . per manager prepared in the morning at 7-8 am. noted pan blocked in a cooler by pans of French fries. manager removed. discarded. please ensure on site prepared tcs food reaches 41 deg f within a proper time frame Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a pan of refried beans at 98-114 deg f . also cooked chopped steak at 118-122 deg f . discussed the proper hot holding for the onsite prepared tcs food. manager removed food pans. please monitor on site hot holding for the tcs food. please ensure tcs food is kept at 135 deg f or higher. mcesd food temp guidance stickers reviewed. provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the walk-in cooler, pans of cooked rice, sour creme, meats, and salsa all temperatures indicating 56-64 deg F. talked with facility manager. all discarded by manager see embargo. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pan of shreded beef in the upright cooler date 3-3. discussed with facility manager. manager discarded food pan. mcesd use by guidance document reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed final warewashing sanitizer basin in use filled. sanitizer indicating black on chlorine test strip discussed with manager on duty. manager drained and refilled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

facility walk-in cooler temperature indicating 59-60 deg f . discussed with manager. per manager identified issue on 3-18. awaiting a service company. discussed with manager on site and facility owner via phone. do not store tcs food in the walk-in cooler till repaired. walk-in cooler shall be re-inspected 3-20-2026. please ensure walk-in cooler can maintain 41 deg f or cooler. may just use for non tcs food, bread, uncut veggies. Produce. Corrective Action: Correct prior to re-inspection.

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 inside the walk-in a metal container raw marinated beef stored directly above RTE items such as tomatoes. PIC removed metal container with raw beef from the top shelf and placed it at a lower level away from any possible cross-contamination at time of inspection. Observed multiple food containers with TCS food throughout the establishment that had cloth towels inside. Per owner this method with the towels was used in order to keep certain cooked foods from drying too much. Inspector discussed with PIC better methods, such as using metal lids for the containers and food grade plastic bags. PIC removed all cloth towels from the food at time of inspection. 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 inside the walk-in two plastic containers with cooked rice at an internal temperature range of 47-52*F. Per PIC the rice was cooked last night around 7 p.m. Observed inside cooling unit located near the entrance of the establishment 3 metal containers with salsas that were out of temperature. The salsa verde, aguacate and roja had an internal temperature of 46-49*F, per PIC the salsas were placed there around 8:30 a.m. Cooked rice and salsas were embargoed and discarded at time of inspection. All cold TCS foods must be kept at or below 41*F at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals--Observed at three compartment sink and two buckets of sanitizer in the kitchen area with a high concentration of bleach. Bleach concentration was higher than 200 ppm, informed PIC that chlorine levels should be kept in the 50 ppm range. PIC diluted sanitizer to the proper levels at time of inspection. Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed at the back of the kitchen an unlabeled chemical container. Per PIC it was dish soap and probably the label fell off. An unlabeled spray bottle was also found at the front area near the cash register. Per owner it was a cleanser that it is only used to clean the tables in the dining area. PIC labeled both containers at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food--Observed near the front area, across from the cash register multiple syrups that are used for agua frescas without a label. Per owner, the box where the syrups came from did have a label but the individual plastic containers did not come with the information. PIC labeled all syrups at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises---Premises---Observed some birria broth stored directly on the floor inside the walk-in. PIC moved the birria broth to a shelf at time of inspection. Also found a container with soaked beans stored on the floor near the prepping area. Per owner they were getting ready to be cook in a few minutes, owner moved container to a higher counter at time of inspection. All food items should be stored 6 inches off the ground at all times. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation---Observed multiple wet in-use wiping cloth being stored on the counters and prepping areas out of the sanitizer bucket. PIC removed both cloths. Cloths should be stored in sanitizer buckets when not in use. Correct By: Corrected At Time Of Inspection