Arre!! Mexican Street Food

Inspector's notes

Observed a long segment of accordion-style flexible PVC underneath the hand washing sink. Drain line materials must be made of durable, rigid material. Please replace with rigid PVC or similar durable material. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Person in charge (PIC) wrapped several burritos in foil with his bare hands to prepare to place them in a warm holding case. 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. PIC voluntarily discarded burritos during inspection - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous time-and-temperature control for safety (TCS) foods such as goat birria, tamales, and cooked beans with internal temperatures of 46-55 degrees Fahrenheit in reach-in refrigerators and a reach-in freezer that were not holding cold during the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) voluntarily discarded all TCS foods that had been in units longer than 4 hours - see embargo form. Items prepared on the morning of the inspection were moved to alternate refrigeration to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several large reach-in refrigerators and a reach-in freezer were measured with ambient air temperatures of 46-55 degrees Fahrenheit with min-max thermometer while holding out-of-temperature TCS foods. 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. Re-inspection is scheduled for 9/11/2026.

Inspector's notes

Observed a long segment of accordion-style flexible PVC underneath the hand washing sink. Drain line materials must be made of durable, rigid material. Please replace with rigid PVC or similar durable material. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a profuse leak at the drain line of the only hand washing sink in the kitchen during use due to an improper fitting of PVC pieces. Plumbing must be maintained in sufficient repair to completely contain sewage liquids, such as the runoff water from handwashing or warewashing activities. PIC repaired the drain line during the inspection to stop the leak. Corrective Action: Corrected at time of inspection.

Inspector's notes

A variety of ready-to-eat time-and-temperature control for safety (RTE/TCS) foods with no date marking, such as cooked meats, cooked potatoes, and cooked salsa. Per person in charge (PIC), these items were prepared on 6/7/2026. 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 updated date-marking during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a long segment of accordion-style flexible PVC underneath the hand washing sink. Drain line materials must be made of durable, rigid material. Please replace with rigid PVC or similar durable material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, establishment's only hand washing sink in the kitchen was unavailable for consistent usage throughout service due to a poor drainage issue. Hand washing sink basin fills rapidly within 90 seconds of water flow and drains very slowly. At beginning of inspection, floor drain at 3-compartment sink and grease trap were observed overflowing as establishment drained all basins of 3-compartment sink. Several toilets and a urinal do not drain when flushed, and the hand washing sink in the women's restroom was observed with an extremely low flow rate, making it extremely difficult to be used for proper hand washing after using the restroom. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed cashier taking payments at the register then returning to the kitchen to don fresh gloves without washing hands and then handling RTE burritos. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot case directly behind the register holding beef and chorizo burritos (120-122') at time of inspection. PIC stated that they burritos had been placed in the hot case within the last hour. Discussed the importance of maintaining proper hot holding parameters for Time/Temperature controlled for safety (TCS) foods with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw beef and raw bacon stored above salsa in standing reach-in by kitchen. 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

Observed cooked meat and egg burritos in hot case by to-go window at 128-130'F. Per PIC, they were prepped less than 2 hours prior to inspection. Discussed with PIC to ensure heat setting on case is appropriately set. PIC discarded burritos. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no drain plugs for 3-compartment sink. Also observed ice wells draining to bucket. Provide drain plugs to allow for proper dishwashing. Discussed options for draining ice wells with PIC including draining to exterior dry well. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two cockroach carcasses in the employee restroom. Discussed proper pest control procedures 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 next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provision at the employee restroom 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing hands at prep sink next to designated hand sink in the kitchen area. When discussing the proper sink to use when staff conducts handwashing, PIC explained that they turned off the water to the designated hand sink due to a leak coming from the sink. Employee turned on the water connection for the designated hand sink at time of inspection. (See Violation #50) Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at designated handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs (65'F) being stored directly atop a food prep counter in the assembly area, outside of temperature control. According to PIC, the eggs were placed there 2 hours prior to inspection. Also observed two metal pans of red salsa with tomatoes (65-70'F), one pan stored outside on the counter and the other salsa pan being stored within a non-commercial grade mini-refrigerator behind the register. Also observed mozzarella cheese (57'F), cut lettuce (60'F), and cooked carne asada(60'F) being stored within an open-top prep table in the kitchen area. Per PIC, these items were moved into the prep table and min-refrigerator this morning to restock, around 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. **4th Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of Raid pesticide being stored in the employee restroom at time of inspection. Discussed active pest control procedures with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open-top prep table in the kitchen area holding TCS food products (mozzarella cheese-57'F, cut lettuce-60'F, carne asada-60'F) while operating with an ambient internal temperature of 59'F at time of inspection taken with a min/max thermometer. PIC stated that the original prep table did not come with a top door, only a sneeze guard. PIC has been using a sheet of wax paper to cover the top cold-holding wells. PIC relocated all TCS food products to alternative refrigeration at time 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. A reinspection will occur on or prior to 04/18/2025 to verify the correction. **2nd Consecutive Violation** Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two cockroach carcasses in the employee restroom. Discussed proper pest control procedures 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 next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no running water at designated hand sink in the kitchen area. Per PIC, they turned off the water to the hand sink due to a leak. PIC was able to reestablish both hot and cold water availability to hand sink at time of inspection. Discussed repairing leak to avoid cutting off access to the sole designated hand sink in the establishment. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak coming from the discharge pipe beneath designated hand sink in the kitchen area. Discussed repairing the hand sink to prevent a lapse of handwashing procedures with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from a pipe underneath main hand sink in the kitchen area. Discussed the importance of maintaining all plumbing fixtures in good repair with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and salsa bowl blocking the hand sink basin at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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 employee actively washing dishes with 0PPM chlorine sanitizer in the 'sanitize' compartment of the 3-compartment sink. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC drained and refilled 3-compartment sink to proper chlorine sanitizer levels between 50-100 ppm chlorine at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed tomato dicer with dried food debris on the food-contact surfaces being stored as clean among other utensils. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed proper cleaning frequency of food contact-surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed breakfast burritos (with egg) being held in plexiglass warming unit next to cash register with an internal temperature of 120'F at time of inspection. PIC stated that the burritos were placed in the warming unit about 1 hour prior to inspection and are maintained hot on the flattop in a cambro prior to being packaged and placed in warmer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed breakfast potatoes (49'F), steak in gravy (50'F), and refried beans (52'F) being stored in standing refrigerator in the food assembly area at time of inspection. Standing refrigerator had an ambient internal temperature of 50.9'F via min/max thermometer (See Violation #33). Per PIC, these items were placed in the refrigerator since the day prior to inspection. Also observed red salsa (52'F) being stored in ice chest with canned sodas. Per PIC, the salsa was placed in the ice chest 1 hour prior to inspection. PIC moved red salsa to alternative refrigeration at time of inspection. Discussed proper cold holding with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were embargoed at time of inspection. **3rd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2-door standing refrigerator with an ambient internal temperature of 50.9'F and maintaining all TCS foods above 41'F at time 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. Reinspection will occur on or prior to 10/11/2024 to verify correction. Observed plexiglass warming unit next to cash register with an ambient internal temperature of 122'F via min/max thermometer and maintaining all TCS foods below 135'F at time of inspection. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Reinspection will occur on or prior to 10/11/2024 to verify correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 2-door standing refrigerator that was not-in-use but placed in the direct vicinity of all other refrigeration units on-site with a pungent smell being emitted from the unit, puddles of brown viscous liquid that contained live maggots, flies (30+) and black organic growth throughout. 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 re-inspection.

Inspector's notes

Observed leak from a pipe underneath main hand sink in the kitchen area. Discussed the importance of maintaining all plumbing fixtures in good repair with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large leak coming from ice machine filtration unit discharging onto the floor behind the bartop, resulting in a large puddle across a 6-foot area. Neighboring floor drain used to catch water discharge from ice machine was completely flooded and not capable of conveying sewage. PIC stated that the floor drain does function, but it takes a long period of time for water to drain. Per PIC, the leak and subsequent drainage problem have been occurring for at least 5 days. Discussed the importance of being able to properly convey sewage at all drains throughout establishment. Plumber arrived on-site to clear blockage at floor drain at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge >>> Observed no certified food manager onsite during inspection. Also observed multiple priority violations. PIC was unable to answer all questions relating to foodborne and explain exclusion/restriction requirements relating to employee illness policy. All priority violations were corrected at time of inspection. Correct By: Correct Prior To Next Routine 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 enter kitchen after working the register, don new gloves and proceed to handle RTE burritos without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

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. >>> Observed no paper towels in the employee restroom hand wash sink. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 establishment open and operating without sanitizer present in the establishment to properly wash, rinse, and sanitize food contact surfaces at the time of inspection. Also observed mixing wand, and two knives stored as clean with visible food debris on the food-contact surfaces at time of inspection. PIC purchased chlorine sanitizer at the time of inspection. Soiled utensils were moved to warewashing station to be washed, rinsed and sanitized. Sanitizer must be present in establishment to allow for proper sanitizing of food contact surfaces. Correct By: Corrected At Time Of 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. >>> Observed red salsa (64-67'F) and cooked chorizo (64-70'F) set out on freezer chest outside of kitchen area. Per PIC, the food items were moved outside of the standing refrigerators to assemble burritos in the food prep area 1.5 hours prior to time of inspection. PIC also stated that the food items were cooked and cooled early this morning. All items were moved into cold-holding units at the time of inspection. Also observed carne asada (51-54'F) being held next to cooking range at ambient temperature. Per PIC, the meat was cooked and cooled more than 2 hours prior to inspection, and was removed from the refrigerator to reheat. Carne Asada was embargoed as time of inspection. Discussed proper cold holding and proper food storage with PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed ant and roach spray and 'Fogger' bug-bomb stored in room adjacent to food prep area. PIC discarded the pesticides 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

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 the following time/temperature controlled for safety (TCS) foods: roasted green salsa (77-80'F), shredded beef (97-100'F) cooling at ambient temperature on top of a chest freezer. Per PIC, the food items were cooked 2 hours prior to inspection. All food items were reheated to 165’F to restart the cooling process at the time of inspection. Discussed proper cooling with the PIC. 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. Discussed proper cooling methods with PIC. Provided cooling handout to PIC. 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 shredded beef(44-49'F) and bean burritos prepared in-house (46-50)'F stored in the standing refrigerator in the food prep area. All other TCS foods were at 41'F or below at the time of inspection. The ambient minimum air temperature was measured to be 40.5'F at the time of inspection. Standing refrigerator was outfitted with speed rack fittings, and was 90% full with trays of cooked food. Per PIC, both items were placed in the refrigerator more than 1 hour prior to inspection. Both items were placed in alternative refrigeration at time of inspection. Discussed proper cold holding with the PIC. Discussed proper food storage to allow for adequate air flow in cold holding units. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing--Observed at the back of the kitchen inside the produce/food sink frozen beef being thawed inside a container with standing water at time of inspection. PIC moved container underneath the faucet where the frozen beef would get hit by running water. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected >>>Observed visible light underneath the door next to the service window. Per PIC a door seal will be added to close the gap underneath the door. Please ensure all outer openings are protected against the entry of insects and rodents. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed small holes in the ceiling throughout the facility. Discussed repairing the holes with PIC. Facility must be maintained in good repair. Please repair all holes in the ceiling prior to next routine inspection. Repeat Violations: 3rd,Correct By: Correct Prior To Next Routine Inspection