Regios Mexican Food

Inspector's notes

Observed TCS food items with internal temperatures between 46-52F in the prep cooler and reach in cooler by the cook line. TCS foods included raw meats, raw shelled eggs, cooked meats, cut tomatoes, cut leafy greens, cooked soups/stew, shredded cheese, cooked salsas/sauces, and other dairy based products. The person in charge stated the food items in both coolers had been stored for cold holding less than 4 hours ago.

Inspector's notes

Observed cooked salsa in the walk in cooler with date mark of 07/30, more than 7 days.

Inspector's notes

Observed prep cooler and reach in cooler by the cook line with minimum ambient temperatures of 47.3F and 47.8 respectively, as measured by inspector min/max thermometer. The person in charge discontinued use of the prep cooler and replaced it with another prep cooler that maintained minimum ambient temperature of 38F. The person in charge discontinued used of the reach in cooler for TCS cold holding pending service. Establishment has sufficient alternate cold holding equipment for operation.

Inspector's notes

Observed the following cooked TCS foods, diced chicken (68-70'F) and diced potatoes (54-58'F) being stored inside the bottom shelf of the main prep table on the cookline, and the walk-in cooler, respectively. Per PIC, both items were cooked and cooled one day prior to inspection. Discussed proper cooling parameters with PIC. TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A flat of raw eggs were stored above cabbage in the reach-in refrigerator. The manager then moved the eggs to the bottom shelf. Do not store raw eggs or raw meat above ready-to-eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

A knife was stored in the crack between two tables on the cook line. Store utensils in clean locations only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncooked rice and uncooked beans stored directly in two large black trash bins. Per person-in-charge (PIC), bins have only been used for food storage. Use of non-food grade bags and containers are not approved for storage of open food items to prevent migration of deleterious substances. Food grade containers must be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. PIC moved rice and beans into food grade containers at time of inspection. Corrective Action: 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 cooked rice in walk-in unit measured at 61'F. PIC stated rice was made the day prior and has not been brought out the walk-in since. Observed grilled chicken at 51'F in reach-in unit by the cookline. Chicken was made the day prior and has not been brought out the unit since, per PIC. Both food items were embargoed and PIC voluntarily discarded food items at time of inspection. The cooling process for time/temperature controlled for safety (TCS) foods must occur from 135°F to 70°F within 2 hours and then 70°F to 41°F or less within 4 hours; the total cooling process for TCS foods from 135*F to 41*F and below must not exceed 6 hours. For TCS foods prepared from room temperature/cold ingredients the cooling process to 41*F and below MUST NOT exceed 4 hours. The establishment was provided with cooling guidance documents. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed ice machine had brown residue along upper inside walls of the bin. Ice makers, and ice bins shall be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. PIC was instructed to have it cleaned prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 pitcher filled with water sitting in handwash sink located in the kitchen. PIC stated an employees sometimes use the handwash sink to fill up water. Handwashing sinks must not be used for any purposes other than handwashing. Recommended PIC to put up signage that states handwashing sinks are for handwashing only. PIC removed pitcher from handwash sink at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 brown organic matter inside the ice machine storage enclosure. Discussed with person in charge increasing cleaning maintenance on ice machine to avoid debris falling in to/contamination of ice. Correct By: Correct Prior To Next Routine Inspection