El Jefe Tacos

Inspector's notes

Observed bottles of bleach, soap, and all-purpose cleaners stored above an open container of jalapenos, closed containers of jalapenos, and bottles of mayonnaise on table in dry storage area. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Person in charge (PIC) discarded open container of jalapenos at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from prep sink in kitchen from drain line. 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 raw beef stored above salsas, milk, and cheese in back reach-in cooler. Also observed raw bacon stored above cut limes in walk-in cooler. 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. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans at 90-95'F in pan on stove. Per PIC: beans were heated up for service on the line; some of the beans were transferred to the line, the remainder of the beans were left on the stove with burner off and were left for further backstock for the line. Also observed cooked rice at 120-125 in rice warmer. Observed rice warmer unplugged. Per PIC, items were prepared about 2 hours ago and were discarded at time of inspection. Also observed cooked sausage for breakfast burritos in shallow pan sitting above water bath on stove top at 100-105'F. Per PIC, the sausage was cooked less than 2 hours prior to inspection. PIC rapidly reheated to 165'F at time of inspection. Discussed time as a control 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. Repeat violation. This is the 4th consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in prep table across from the grill rolled tacos, mini chimichangas, gyozas, raw shell eggs, and cheese at 50-56'F. Minimum ambient air temperature was measured at 48.2'F. Observed cooler frozen over at back. Per PIC, all items were placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. Also observed in under grill cooler several containers of cheese at 48-52'F. Observed minimum ambient air temperature at 48'F. Per PIC, all items were placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. Also observed cheese in bottom portion of standing reach-in cooler at 50-52'F. All other items in cooler measured below 41'F. Observed shelving above bottom shelf over-stocked and blocking airflow to bottom shelf. Per PIC, all cheese was placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of inspection. Also observed pico de gallo/sour cream in salsa prep cooler on the expo line at 48-52'F and stored above fill line of cooler. Per PIC, all items were placed in cooler more than 4 hours prior to inspection and were embargoed/discarded at time of 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. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chimichangas, cooked rolled tacos, cooked al pastor, cooked carne asada, cooked birria, and cooked carnitas with prep dates from 5/25, 6/4, 6/5, and various other prep dates from with last 7 days. PIC states all items are prepped, frozen, and pulled to thaw. No tracking of when product was pulled from freezer was observed and PIC stated they are working on a process to track. PIC stated all items were pulled from freezer more than 24 hours prior to inspection but less than 6 days from ago. All items in ROP packaging were embargoed (see violation #29). All other items were date marked time of inspection. Provided date marking handout to PIC. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked birria, cooked carnitas, cooked carne asada, cooked al pastor, and raw bacon in ROP packing in walk-in cooler. Observed prep dates from 6/4 to 6/9 for all products. All items were embargoed and discarded at time of inspection. Discussed with PIC 48-hour exemption for ROP and that freezing of product is included in 48-hour timeframe. Also discussed with PIC process for completely opening ROP bags within 48-hour time frame. Also discussed obtaining a variance with the PIC and provided information on variance requirements. Repeat violation. This is the 3rd consecutive violation. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler on main cook line with ambient minimum air temperature of 48.2'F and under counter grill with ambient minimum air temperature of 48'F. Both cooler were observed maintaining 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. Repeat violation. This is the 2nd consecutive violation. Corrective Action: Correct prior to re-inspection on 6/18/2025. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed deep pot (more than 4 inches) of birria broth at 60-65'F in walk-in cooler. Per PIC, items was prepped and placed in cooler about 3 hours prior to inspection. PIC rapidly reheated birria broth to 165'F at time of inspection for use with lunch. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from prep sink in kitchen from drain line. 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 hoods in kitchen with heavy accumulation of grease. Also observed large accumulation of soda syrup on floor behind soda machine in front service area. Also observed dirt/debris on walls throughout kitchen. Also observed build-up of dirt/organic matter on metro shelving throughout facility. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Observed a large amount unnecessary items including fish tanks, fish cleaning supplies, excess equipment, and other non-food related items stored in back dry storage area among food and single-service/single-use items. Discussed with PIC that all unnecessary items need to be relocated to alternative storage location and establishment must be maintained free of unnecessary items to the operation of the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed case of tomatoes with peeling, slimy, and some with white organic material. Also observed habanero peppers with black sections that were splitting and had white organic material on them. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags with slits of raw bacon stored directly above master batches of salsas, fresh uncut limes. 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 knives stored on magnetic bar on wall with food debris stuck on them. Also observed an electric slicer that the person in charge indicated was clean with food debris on the inside and outside of the slicer. Also observed a rice cooker that was not in use but was plugged in with food debris encrusted on the inside portion of the lid and around the edges; person in charge indicated this one should be clean as well. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 88*F - 122*F: cooked chorizo, cooked potato tots, cooked floppy bacon, cooked carne asada. Person in charge (PIC) indicated all of these foods had been reheated less than 2 hours; the person in charge reheated all the foods listed above to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed creating a time as a public health control policy for these foods. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety foods in the refrigerated prep unit across from the cooking area with internal temperatures between 45*F - 50*F: liquid egg, raw shrimp, raw fish, cut cabbage slaw, and chipotle mayo. Person in charge indicated all of these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. The PIC determined there were too many foods blocking the vents in the back of the unit; they moved some foods to other units; observed a measured temperature of 40.6*F after the foods were removed from the vent. Within 1 hour all foods that remained in the units had a maximum measured temperature of 45*F; discussed monitoring temperatures to ensure all foods cool back down to 41*F and below within 1 hour. Also observed salsas for customer tables with an internal temperature of 55*F; the person in charge indicated they were not using time as a public health control, and they were filled at 8 am (5 hours before inspection). Discussed following time as a control policy for the customer salsas due to their prolonged periods of being outside of refrigeration. Person in charge discarded salsas at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following foods with no date on them: chipotle mayo, cooked birria, cooked carne asada. Person in charge indicated these foods were made more than 24 hours prior to inspection but no more than 7 days prior. RTE (ready to eat)/TCS (time/temperature controlled for safety) 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). All RTE/TCS foods were properly date marked at the time of inspection. Person in charge indicated some of these foods were made at commissary; they must be dated with the date of the oldest non-exempt ready to eat time/temperature controlled for safety food from commissary (they should be labelled at the commissary as well before being transferred). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods in reduced oxygen packaging (ROP) labelled with the following dates: cooked chicken (1/30, 2/3, 2/6), cooked pork (2/6), and cooked carne asada (no date indicated on packaging, it was determined it was done around 48 hours before inspection). PIC indicated these foods were reduced oxygen packaged at commissary those days, were immediately cooled using a blast chiller, and were transported to the establishment. PIC was informed that except for a food establishment that obtains a variance as specified under § 3-502.11, a food establishment that packages TCS foods using a ROP method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. A variance/HACCP must be obtained prior to conducting any specialized processes such as ROP packaging of TCS foods meant to be held in the ROP packaging for more than 48 hrs. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All foods observed in ROP packaging were discarded at time of inspection. Discussed obtaining a variance or discontinuing the use of reduced oxygen packaging. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety foods in the refrigerated prep unit across from the cooking area with internal temperatures between 45*F - 50*F: liquid egg, raw shrimp, raw fish, cut cabbage slaw, and chipotle mayo. Person in charge indicated all of these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. The PIC determined there were too many foods blocking the vents in the back of the unit; they moved some foods to other units; observed a measured temperature of 40.6*F after the foods were removed from the vent. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 107*F - 125*F: nacho cheese, white nacho cheese, cooked chicken, cooked al pastor, birria fat with meat chucks. Person in charge (PIC) indicated all of these foods had been reheated less than 2 hours before inspection except for the nacho cheese; the person in charge willingly discarded the nacho cheese and reheated all of the other foods to 165*F. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following ready to eat (RTE)/TCS foods labelled with the following preparation date: cooked chicken (10/30, 10/31). The person in charge indicated that these foods were prepared on this date at commissary and were either not frozen or thaw dates were not recorded. Person in charge willingly discarded of these foods. 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). Establishment must ensure that all preparation, freeze, and thaw dates are recorded on foods produced in commissary and kitchen to ensure all non-exempt RTE/TCS foods are held for more than 7 days at refrigeration temperatures (frozen solid - 41*F). Guidance document provided at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing dishes (such as pans) in 3-comparment sink and sanitizing in chlorine sanitizer with a measured chlorine concentration of 200+ ppm. Employee indicated they hand measured the chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The sanitizer compartment was drained, and all dishes were rewashed, rinsed, and sanitized in chlorine sanitizer with a measured concentration 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked carnitas in reduced oxygen packaging (ROP) labelled 10/23 and 10/29. PIC indicated the carnitas were ROP packaged at commissary those days, were immediately frozen using a blast chiller, and were transported to the establishment less than 48 hrs. before inspection fully frozen. PIC was informed that except for a food establishment that obtains a variance as specified under § 3-502.11, a food establishment that packages TCS foods using a ROP method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. A variance/HACCP must be obtained prior to conducting any specialized processes such as ROP packaging of TCS foods meant to be held in the ROP packaging for more than 48 hrs. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All foods observed in ROP packaging was removed from ROP packaging. PIC indicated they would discontinue use of ROP. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed holes in walls throughout the kitchen and flooring with broken or missing tiles. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable. Establishment must repair floors and walls prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Priority Foundation-4-601.11(A), Pf: 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.>>>Observed knives, plastic storage containers, and cutting boards stored in clean equipment/utensil areas that the person in charge indicated were clean but had food debris or black grime on them. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the dicer. Person in charge moved these items back to the dish area to be re-washed, rinsed, and sanitized; person in charge also indicated they would discuss with dish staff the importance of cleaning all food contact surfaces. Person in charge also indicated they may consider getting a new dishwasher; person in charge was informed that any new equipment may require a remodel permit and to contact an inspector prior to buying a unit. 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 108*F - 128*F: nacho cheese, cooked carnitas, chorizo oil with bits of cooked chorizo in it, and birria oil with bit of birria in it. Person in charge indicated that all of these foods had been either reheated or prepared between 30 minutes to 1 hours before inspection and they were holding for future orders. Person in charge was informed that all of these foods are considered time/temperature controlled for safety foods and except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. All of these foods were reheated to 165*F and above. Discussed possibly acquiring or creating more capacity for hot holding in the establishment. 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 the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 53*F: krab sticks/mix, salsa made with tomatillos/tomatoes/roasted vegetables, and sour creams. The krab sticks were stored overnight in a unit with a measured ambient temperature of 58.6*F using a min/max thermometer; person in charge indicated they do not monitor temperatures of this unit and did not take internal temperatures and willingly discarded of these foods. The salsa and sour cream were in a refrigerated prep unit in the kitchen; the person in charge and the inspector could not determine why these foods were elevated in temperature and the person in charge willingly discarded these foods due to internal temperatures not being monitored. Discussed monitoring internal temperatures along with unit temperatures to ensure TCS foods are holding at 41*F and below; also discussed storing TCS foods below the fill lines of containers to ensure food is stored in an optimal way to hold them at 41*F and below in units. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.>>>Person in charge was unable to provide the inspector with a procedure for time as a control for their salsa bottles for customer self service or their sushi rice. The salsa's had an internal temperature of 41*F and below and the sushi had the time marked for when their time as a control was started. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regularity authority upon request. Inspector helped the person in charge create a time as a control policy for both foods. Person in charge posted the time as a control documents. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.>>>The establishment sells raw salmon, raw shrimp, and raw tuna as apart of their sushi menu; the establishment menu did not have a consumer advisory with disclosure of what foods are sold/consumed raw or undercooked or a reminder that illness may result if raw foods are consumed. The person in charge was informed they must have a consumer advisory with a disclosure and reminder on their menu if they want to serve food raw or undercooked. The person in charge updated the menu so the consumer advisory was present. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 with internal temperatures between 45*F - 53*F: krab sticks/mix, salsa made with tomatillos/tomatoes/roasted vegetables, and sour creams. The krab sticks were stored overnight in a unit with a measured ambient temperature of 58.6*F using a min/max thermometer; person in charge indicated they do not monitor temperatures of this unit and did not take internal temperatures and willingly discarded of these foods. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Correct prior to re-inspection 06/20/24. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed holes in walls throughout the kitchen and flooring with broken or missing tiles. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable. Establishment must repair floors and walls prior to the next routine inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed food debris, grease, spider webs, and dust throughout the kitchen of the establishment on floors, walls, and ceilings. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Establishment must deep clean prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping bucket with 200 ppm chlorine sanitizer. Person in charge instructed employee to dilute the bucket; after diluting the bucket it had a measured chlorine sanitizer concentration of 50 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. 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 the following time/temperature controlled for safety foods in the top portion of the sushi refrigerated prep unit with internal temperatures between 48*F - 50*F: raw salmon, raw tuna, raw yellow tail, seared eel, krab sticks, sliced cream cheese. Person in charge indicated that the employee loaded the sushi refrigerated case before it had completely cooled down 40 minutes before inspection; the employee realized the unit had not cooled down fully so they moved all of the foods listed above to the top portion of the refrigerated prep case to cool down around the time the inspection started. The pans of food were observed on top of other pans already in the top portion of the unit. Person in charge and employee were informed that the top portion of the prep unit is not meant to cool foods but to hold them at 41*F and below and they cannot be double panned. Person in charge had the pans of food moved to the bottom reach in portion of the unit and instructed the employee not to move them until they have cooled down fully to 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 large plastic 6 inch deep containers of cooked birria meat with an internal temperature of 76* - 81*F that had come out of the oven 2.25 hours before inspection; out of the oven they had an internal temperature of at least 165*F per the person in charge. Person in charge was informed that time/temperature controlled for safety foods must cool from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4 hours (maximum cooling time being 6 hours). Person in charge informed that plastic containers are not good for heat exchange during cooling and there was too much meat in the container not allowing for equal cooling through out the container. Person in charge had ice added to the meat to rapidly cool it down and a maximum internal temperature of 54*F was observed. Cooling guidance was provided over email. Correct By: Corrected At Time Of Inspection

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/AMCToolbox---Food-Contact-Surfaces.>>>Person in charge indicated they did not have chlorine test strips for their 3-compartment sink/wiping bucket sanitizer. Per the 2017 FDA Food Code: a test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Establishment must have access to test strips to ensure all sanitizers are in the adequate and safe range for sanitizing of food contact surfaces and equipment. The establishment must either find their strips or purchase new ones. Re-inspection on or before 10/16/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required>>>Establishment installed a botrista machine (an automated beverage machine containing syrups and non-dairy milk) that is plumbed to the establishment's potable water supply with a backflow device. The establishment also has a reverse osmosis (RO) water filter installed under a hand sink that is plumbed directly off the hand sink with a high hazard backflow device between the RO system and copper piping. Person in charge was informed that due to the botrista being connected directly to the water system it would require a backflow device; the botrista was installed within the last year without a remodel permit and would also require a remodel permit. The person in charge indicated the reverse osmosis system has been in the establishment for several years; the reverse osmosis would require a high hazard backflow device (such as a reduced pressure zone backflow device) between the RO system and any copper piping and would also require a remodel permit for the installation of the high hazard backflow device. Re-inspection 10/09/23. Correct By: Correct Prior To Reinspection