Latino Restaurant

Inspector's notes

Observed employees change tasks, handle raw and ready to eat foods, handle clean and soiled utensils/food equipment, and handle non food equipment without properly washing hands when required. Observed employees only rinse gloved hands at the 3 compartment sink without removing gloves and return to work with food and food equipment.

Inspector's notes

Observed no paper towels or other hand drying provision available at any of the handwash sinks in the establishment. No paper towels at the hand wash sink by the 3 comp sink, hand wash sink by the cook line, or hand wash sink in the toilet room.

Inspector's notes

Observed cooked beans with internal temperature of 120F stored at ambient temperature on top of a chest freezer by the back door. Kitchen employee stated the beans were placed for cooling at 9am, more than 3 hours ago.

Inspector's notes

Observed cooked meat and roasted whole peppers with internal temperature between 110-120F in a container on a shelf by the grill. Kitchen employee stated the food items had been cooked less than 2 hours ago and reheated the items to 165F before placing them for active hot holding of 135F or more.

Inspector's notes

Observed mozzarella cheese and cooked red salsa with internal temperature between 45-49F in the prep cooler by the back wall. The food items had been stored in the prep cooler since the day prior, more than 4 hours. The food items were embargoed at the time of inspection.

Inspector's notes

Observed spray can of WD40 lubricant stored on top of a dough press on a wire rack above a food prep cooler. Observed bottle of rubbing alcohol stored on a wire rack above a chest freezer.

Inspector's notes

Observed prep cooler with minimum ambient temperature of 47.6F as measured by inspector min/max thermometer. TCS foods stored in prep cooler had internal temperatures between 45-49F.

Inspector's notes

Observed employee repeatedly use a wet wiping cloth with no chemical sanitizer to clean food prep areas and food equipment. Observed employee rinse soiled wiping cloth with plain water in 3 compartment sink then utilize wiping cloth, store soiled wiping cloth to air dry, then re-use wiping cloth.

Inspector's notes

Observed establishment in full operation with no chemical sanitizer available onsite. Observed dishes in 3 comp sink but no chemical sanitizer for warewashing. Discussed establishment must have ability to properly sanitize food contact surfaces when in operation.

Inspector's notes

Observed build up of food debris/splatter on surfaces of reach in cooler/chest freezer doors and handles. Observed accumulation of dark organic soils on the ceiling above the reach in coolers.

Inspector's notes

Observed accumulation of food debris, organic matter, and spoilage under and around equipment on cook line, under storage racks and other areas of the establishment. Observed build up of food residues on handles and other non-food contact surfaces of food equipment.

Inspector's notes

Observed no paper towels at the hand wash sink by the three compartment sink.

Inspector's notes

Observed clean knives stored wedged between the wall and power utility lines. The person in charged removed all knives for warewashing and proper storage to prevent contamination. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels or hand drying provision at the hand wash sink by the cook line.

Inspector's notes

Observed knives stored as clean wedged between the wall and electrical power lines. Equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. The person in charge moved the knives for warewashing and proper storage a the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of off food debris, splatter of organic matter, and soils on the walls and ceiling around the cook line, the three compartment sink, by the prep cooler, around the shelves used to store dry goods, utensils, and food equipment.

Inspector's notes

Observed employee eating food with bare hands at a food prep table next to the prep cooler and meat slicer. Employee was also handling and stocking food items into the freezer and reach in cooler between eating. The person in charge directed employee to remove personal food from the prep table and eat in a desingated area.

Inspector's notes

Observed no paper towels at the hand wash sink by the cook line.

Inspector's notes

Observed cooked whole chickens with internal temperatures of 100-108F at the hot holding station. The person in charge stated the chicken had been placed for hot holding 1 hour ago and reheated the chicken to 165F or more at the time of inspection.

Inspector's notes

Observed TCS dairy based deserts such as flan and milk gelatins with internal temperatues of 46-48F in the mini cooler by the front counter. The person in charge stated the desserts had been placed into the cooler less than 2 hours ago and moved the desserts to an alternate cooler for rapid cooling.

Inspector's notes

Observed employee cell phones, purses, and other personal items stored next to open packages of food, over areas of food prep and storage such as the prep cooler and ready to eat hot holding station. Discussed the use of a designated area for employee personal items away from food, food prep, and food equipment to prevent contamination. The person in charge properly stored all employee personal items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mini cooler with minimum internal temperatue of 45F, the mini cooler was being used to store TCS foods which had internal temperatures of 46-48F. The person in charge discontinued use of the mini cooler and removed it from service.

Inspector's notes

Observed TCS food items with internal temperature between 47F -53F in the beverage cooler by the front counter. TCS food items included flan, dairy based jello, cheese cake , and yogurt. The person in charge stated the food items had been delivered less than 2 hours ago and moved the desserts to the freezer for rapid cooling.

Inspector's notes

Observed minimum ambient temperature of 50F in beverage cooler used to store TCS foods. TCS foods had internal temperature between 47F -53F.

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 an open bag of cut potatoes inside the hand wash sink by the cook line. The person in charge discarded the bag of potatoes at the time of inspection. Discussed with the person in charge hand wash sinks not used for other purposes than handwashing. Correct By: Corrected At Time Of 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 an open bag of raw bacon stored directly on top of a container of sour cream and over an open bag of ready to eat deli ham. The person in charge removed the raw bacon and placed it away from ready to eat foods at the time of inspection. Discussed Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods to protect food from contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 beans and chicken soup with internal temperature of 47-52F in the reach in cooler. The containers were date marked 3/28 and the person in charge confirmed they had been cooked and placed into the reach in cooler over a day ago. Observed a 5 gallon bucket filled to the top with red salsa with an internal temperature 46-49F. The person in charge stated the salsa had been cooked early that morning, more than 6 hours ago. The beans, chicken soup, and red salsa were embargoed at the time of inspection. Discussed with the person in charge cooling methods, times and temperatures - from 135F to 70F in 2 hours and from 70F -41F in 4 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation 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 pork pozzole, cooked chicken soup, and cooked rice with internal temperatures of 47F - 90F in the reach in cooler. The person in charge stated the food items had been cooked the day before and placed in the reach in cooler to cool overnight. The food items were embargoed at the time of inspection. Discussed cooling time and temp - from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 mole sauce, cooked beef stew, and whole cooked beans with internal temperatures between 44F - 49F in the reach in cooler. The person in charge stated the items had been in the reach in for more than 4 hours. The food items were embargoed at the time of inspection. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed a container of pork pozzole with date marking 11/7 - 11/13, two days past the dispose of day. The person in charge stated the pozzole had actually been cooked the day before and date mark was incorrect. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed accumulation of equipment and other articles in the kitchen and food prep areas that are no longer being used or not necessary. Discussed with the person in charge removal of litter and articles that are not needed for the operation or maintenance of the establishment. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. - No handsoap available at handwashing sink. Person in charge brought in hand soap. Handwashing cleanser must be available in order to allow for proper handwashing. 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. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. - Cooked spaghetti with fuzzy growth and withered cilantro and mint with liquid found in cooler 4. Person in charge discarded food items. All food must be safe unadulterated and honestly presented. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. - Raw chicken wings above raw chorizo and shrimp in reach-in cooler. No signs of leakage person in charge moved chicken below to prevent contamination. Raw animal foods must be stored based on cooking temperature in order to prevent 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. - Carnitas, cooked beans, barbacoa, cooked rice in cooler 3 at 48 to 77 deg F and red salsa and green salsa in pizza cooler at 60 to 72 deg F. Per person in charge all items were prepared he night before and placed in coolers to cool. Person in charge discarded food items. TCS cooked foods must be cooled from 135 deg F to 70 deg F in 2 hours and 70 deg F to 41 deg F in the following 4 hours. 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. 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. - Raw chicken on floor recently received at 55 deg F. Chicken soup, salsa chicharron, mole, chile relleno, pork soup, beef soup, shrimp soup, albondigas, short ribs and menudo found at 45 to 55 def F in cooler 3. Shredded queso fresco, shredded chicken, whole deli ham, Monterrey shredded cheese, mozzarella shredded cheese, whole queso fresco, sliced deli ham, raw chicken, cooked carne asada, cooked rice, and chicken found at 45 to 60 deg F in cooler 2. Bagged raw beef, chopped raw beef, and whole raw fish found at 44 to 47 deg F in cooler 1. Shredded cheese, tomato sauce, and pepperoni at 48 to 54 deg F in pizza cooler. Per person in charge raw chicken had been out for less than 2 hours since it was received and was placed in working cooler to cool down to 41 deg F. All other foods had been in coolers since the day before or longer and were discarded at time of inspection. Time/Temperature Control for Safety food must be cold held at 41 deg F or below. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Plant food liquid and fabuloso degreaser stored above drinks behind cash register. Person in charge moved chemical bottles. Chemicals must be stored properly away from or below food items in order to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. - Establishment had 3 main units not functioning properly, pizza prep cooler at 51 deg F, cooler 2 at 56 deg F, and cooler 3 at 50.7 deg F with min/max thermometer. Establishment does not have sufficient cold holding capacities to operate. Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide proper food temperatures (41 deg F or below for 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/4617/AMC-Toolbox---Cooling. Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability - No hot water available at sinks. Per person in charge hot water has been turned off because of leak. Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment. Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. - Establishment had 3 main units not functioning properly, pizza prep cooler at 51 deg F, cooler 2 at 56 deg F, and cooler 3 at 50.7 deg F with min/max thermometer. Establishment does not have sufficient cold holding capacities to operate. Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide proper food temperatures (41 deg F or below for 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/4617/AMC-Toolbox---Cooling. Correct By: Correct Prior To Reinspection