Burros and Fries

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded lettuce, sliced tomatoes, Pico de Gallo salsa, chorizo and fish nuggets inside of a prep unit on the cooking line with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F. In discussion with the person in charge, the food had been in the unit for less than 3 hours and was moved from the unit to the walk-in cooler to rapidly chill down to 41°F. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The air temperature in the unit was holding at 52°F. The person in charge reached out to a technician to come and service the unit. In the meantime, the establishment will use time-as-control and keep minimal product in the unit until repaired. The establishment has sufficient cold holding capacity to maintain safe operations. 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 Pico de Gallo salsa that was recently prepared (within 1 hour of inspection according to the person in charge) inside of a large, deep (greater than 4 inches depth) covered bin inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 47°F. According to the person in charge the Pico had recently been prepared and was cooling in the walk-in cooler. Discussed with person in charge that anytime the establishment is cooling down foods, the food should be cooled in a wide, flat, shallow (less than 4 inches) deep pan, uncovered and placed on the top rack inside of the walk-in cooler for maximum cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. 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 knives stored in-between the prep unit and the prep table on the cook line. Person in charge removed the knives from those areas and returned them to the dish area to be washed, rinsed and sanitized. Person in charge then grabbed clean knives. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cartons of raw shell eggs sitting on top of containers of shredded cheese inside of the 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, deep (greater than 4 inches) container of cooked rice with a date mark of 10/13. Per the person in charge, the rice had been cooked and cooled the previous day in the same container it was observed in today. The internal temperature of the rice as measured using a probe thermometer had an internal temperature of 50°F. The rice did not cool from 135°F to 41°F within a 6-hour total timeframe and was embargoed at time of inspection (see embargo form). Cooked 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. Discussed with person in charge using wide, flat shallow pans less than 4 inches deep to facilitate rapid cooling and utilizing ice baths to help rapidly cool the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some containers of TCS foods without date markings on them and another with a date mark of 10/05. Person in charge disposed of the food with the date mark of 10/05 and added date marks to the containers of food that had been prepared within the last 24 hours. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of pesticide in the establishment. 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.

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 a bucket of beans that had been cooling down inside of the walk-in. The person in charge stated that the beans had been cooked the night prior and had been in the walk-in cooler overnight cooling down. The beans had an internal temperature as measured using a probe thermometer of 49° F. Person in charge willingly embargoed the beans. Please ensure that foods are cooled down from 135°F to 70° within 2 hours and then from 70°F to 41°F within 4 hours for a total cooling time of 6 hours. It is recommended to cool foods in wide, shallow pans to a depth of no greater than 4 inches deep. 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 two metal pans of cooked chicken and cooked steak hot-holding on the flat top grill. Internal temperatures of the cooked chicken and cooked steak as measured using a probe thermometer ranged from 110°F - 130°F. At time of inspection the person in charge rapidly reheated the cooked chicken and cooked steak to 165°F and then maintained hot holding temperature of 135°F. Please ensure that foods are hot holding at a minimum of 135°F. 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 a metal pan of cooked shredded chicken with a date mark of February 1st. The internal temperature of the cooked chicken was measured using a probe thermometer and measured 48°F internal. Through discussion with person in charge it was determined that the pan of chicken had been left out overnight on the counter and was returned to the walk-in the following morning. Person in charge embargoed the cooked shredded chicken. Correct By: Corrected At Time Of Inspection