Los Pinos Surf and Turf

Inspector's notes

Observed no soap at handwash sink in the dishwasher area. Observed no paper towels at handwash sink at bar entrance. Observed liquor bottles in handwash sink by the 3-comp. sink at the bar. 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 microwave door handles, oven door handles, refrigerator door handles throughout the facility with heavy food debris build up. Noted a foul odor throughout the kitchen. Clean and sanitize all non-food contact surfaces throughout the kitchen. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed covered container of raw chicken stored above raw fish inside walk-in cooler. Observed bag of raw beef stored above uncovered container of mixed vegetables. Observed container of raw fish, container of mixed vegetables, and container of marinade without covers. All raw animal proteins shall be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly covered all food containers and stored all raw 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 45°F-52°F internal temperature range, per probe thermometer, of diced tomatoes, imitation crab meat, octopus, cooked peppers, shredded cheese, cooked chicken, cut lettuce, sour cream, and cooked rice inside top compartment of prep cooler across from cookline. PIC stated listed TCS foods, (see embargo list), were placed into prep cooler day prior to inspection. Per PIC top compartment of prep cooler is kept cold by placing ice underneath containers of TCS Foods. Observed 36°F ambient air temperature in bottom compartment and 50°F ambient air temperature of top compartment of prep cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All TCS foods (see embargo list) improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stickers on containers of salsa inside walk-in cooler with range of date-marks between 1/19/26-1/27/26. PIC confirmed stickers on containers of salsa denoted day of preparation. Ready to Eat (RTE) TCS foods shall be discarded if it exceeds 7 days at 41ᵒF. PIC discarded containers of salsa at time of inspection. Discussed disposition/datemarking process with PIC and provided datemarking guidance documents/stickers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris along hand soap dispenser at kitchen handwash sink. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose nozzle attached to mop sink hose. Referring to design, construction, and installation, a plumbing system, including grease traps, shall be designed, constructed, and installed according to law. PIC removed hose nozzle downstream from backflow prevention device at time of inspection. Discussed staff training on mop sink usage. Per PIC, management has decided to discontinue use of hose nozzle with mop sink faucet and only use a short hose without a nozzle attachment to fill mop buckets. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION: 2ND CONSECUTIVE.

Inspector's notes

Observed container of liquid stored in handwash sink across from warewashing area and no soap at bar handwash sink. Facilities shall be maintained in a condition that promotes handwashing. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Person in charge (PIC) relocated item blocking handwash sink and supplied bar handwash sink with soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed medicine bottles and boxes stored in wood container on top of sliding door cooler in kitchen area. All medicines shall be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose nozzle attached to mop sink hose. Referring to design, construction, and installation, a plumbing system, including grease traps, shall be designed, constructed, and installed according to law. PIC removed hose nozzle downstream from backflow prevention device at time of inspection. Discussed staff training on mop sink usage. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed accumulation of food debris along floor of cookline and throughout kitchen area, warewashing area, and walk-in cooler. Observed accumulation of grease along hood vent covers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. PIC to clean physical facility prior to next routine inspection. Discussed limiting pest attractants so pest entry into establishment is prevented. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of raw beef stored above containers of salsa verde and cooked corn. All raw animal proteins shall be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (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 accumulation of debris along hood vent covers and observed food debris along floor next to cook line. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Instructed PIC to clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can opener blade attachment with accumulation of food debris and metal shaving. Per Person in Charge (PIC), can opener blade had not been cleaned within the last 4 hours. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated can opener with blade attachment to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 126°F internal temperature of whole cooked potatoes stored on shelf above grill top. Per PIC, whole potatoes were cooked 3 hours prior to inspection. 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 and placed into steam table to hot hold above 135°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of debris along hood vent covers above grill line. Per PIC, hood vent covers are serviced and cleaned every 2-3 months. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed increased cleaning frequency of hood vent covers with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can opener blade attachment with accumulation of food debris and metal shaving. Per Person in Charge (PIC), can opener blade had not been cleaned within the last 4 hours. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated can opener with blade attachment to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 126°F internal temperature of whole cooked potatoes stored on shelf above grill top. Per PIC, whole potatoes were cooked 3 hours prior to inspection. 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 and placed into steam table to hot hold above 135°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment menu with consumer advisory notice without appropriate disclosure method denoting each undercooked protein offered to customers. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection on 3/21/25. Corrective Action: Correct prior to re-inspection on 3/21/25.

Inspector's notes

Observed accumulation of debris along hood vent covers above grill line. Per PIC, hood vent covers are serviced and cleaned every 2-3 months. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed increased cleaning frequency of hood vent covers with PIC. Corrective Action: Correct prior to next routine 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. Establishment did not have any paper towels available at the handwashing sink in the front of the kitchen. Informed PIC, who replaced the towels during the time of inspection. Ensure all hand washing sinks are adequately stocked to allow for effective hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Establishment had a container of salsa (5lbs approximately) being stored in a hot holding steam tray near the front of the kitchen. Internal temperature of the food ranged between 70-125°F. Per PIC, the salsa was placed into the hot holding unit from the refrigerator 2 hours prior to inspection. Also observed nacho cheese (5lbs) in a crock pot being hot held with an internal temperature of 80-100°F that had been hot held for 30 minutes. PIC voluntarily discarded salsa during time of inspection and reheated nacho cheese to 165°F before being stored into the hot holding unit. Ensure all TCS foods are being hot held at an internal temperature 135°F or greater. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Establishment utilizes a high temperature sanitizing machine that could not reach the internal temperature at the surface of food contact equipment and utensils of 160F°. Gave four separate attempts for machine to reach 160, highest achieved was 150°F. Establishment shall use chemical sanitizer to equipment until the unit can be repaired. Correct By: Correct Prior To Next Routine Inspection

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. At the start of inspection, attempted to wash hands in the handwashing sink directly to the left of the kitchen entrance, no handwashing soap or paper towels were available. Employee replaced paper towels and hand soap when informed. Also observed a metal pan in the handwashing sink within the back room of the kitchen. Employee removed the pan during inspection. Ensure all handwashing sinks are adequately stocked and accessible to allow proper sanitation of hands. Correct By: Corrected At Time Of Inspection