La Churreria

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **Fourth Consecutive Violation**

Inspector's notes

Observed multiple containers of crepe batter stored on top shelf in fridge above RTE foods, milk, and churro batter. Person in charge stated crepe batter has raw eggs as an ingredient and churro batter containing no eggs. 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 reach in fridge in dry storage have an ambient temperature of 53°F with unit thermometer broken. Unit held raw in shell eggs, strawberries, carrots, celery, and margarine. PIC stated eggs were delivered 1 hour ago with a temperature of 44°F and moved to alternative refrigeration unit. Unit shall not be used to hold TCS foods until working properly below 41°F. 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 no certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **Third Consecutive Violation**

Inspector's notes

Observed unopened package of waffle mix with a hole in the bottom of the package. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Person in charge discarded waffle mix at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food stored in refrigerator located in storage room above 41*F. Fridge had an ambient temperature of 52*F, person in charge was unaware of temperature and unsure how long the foods were out of temp. Observed cut lettuce to have an internal temperature of 53*F and mixed cheddar and Monterey jack cheese temp at 57*F. 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. Instructed person in charge to use other functioning units to store TCS food items until unit is working properly. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. **Second Consecutive Violation**

Inspector's notes

Observed can of raid pest aerosolized spray and 1 gallon of Ortho pest spray stored by hot water heater. 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.

Inspector's notes

Observed wet wiping cloth on cutting board, by 3 comp sink, and by deep frier. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoop stored in room temperature dirty water, crepe spreader stored in dirty room temperature water, and tongs used for cooked wings stored in room temperature water. 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 no certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation*

Inspector's notes

Observed handwash sink in back of house across from 3 comp sink hot water handle to not turn far enough to supply adequate hot water. 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: Correct prior to re-inspection. Re-inspection scheduled 4/10/2025.

Inspector's notes

Observed staff manually washing food contact surfaces with dish soap followed by rinsing, with no sanitization step. Discussed the importance wash, rinse, and sanitization of food-contact surfaces. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Prepared sanitizer with staff with chlorine to measure 50-100ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding unit near menu display to hold milk with an internal temp of 46.3*F. Person in charge stated that milk had been in the fridge for multiple days. Observed cold holding unit next to three comp sink to hold eggs (57*F), crepe mix containing milk (53*F), opened can of whipped cream (55*F), cajeta made from heavy cream (53.3*F), Pico (48*F), butter (50.6*F), vanilla pudding from a can (49*F), mozzarella cheese (54.7*F). All items had been in the unit overnight. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold holding prep fridge in BOH near 3-comp to have an ambient temp of 52.1*F. This unit is used to prep foods and store several TCS/RTE foods that is needed for establishment to operate smoothly. Observed cold holding unit in FOH under menu display to hold milk and milk alternatives to have an ambient temp of 43.7*F and internal thermometer reading 45*F. 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. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 4/10/2025.

Inspector's notes

Observed wet wiping cloths on storage cart. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 light bulbs in hood without protective shielding. Protective shield was stored in cabinet in equipment under hood. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite during time of inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice cream scoop in container of water at room temperature. Discussed with person in charge that scoop cannot stay in stagnant water due to bacterial growth. Recommended to store in dry washable container in between use and wash, rinse, and sanitize scoop every 4 hours. Person in charge moved scoop to be washed. 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 several food items in 2 door cold holding unit with internal temperatures of 46*F to 50*F. Person in charge stated foods have been in fridge overnight and no temperatures were taken today. Food items included cream cheese, cooked chicken, crepe mix, funnel cake mix, waffle mix, cooked chorizo, green chili mix, and mayonnaise. Other items that were in fridge for less than 4 hours were moved to a fridge in neighboring business in same building. Discussed with person in charge (PIC) that time/ temperature control for safety foods must be cold held at 41*F and below at all times. Thermostat for fridge was set to 41-46*F, and PIC then adjusted thermostat to 36-41*F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed two containers of multi-purpose surface cleaner stored on top shelf above piping bags of cajeta (milk caramel) in office/dry storage room. Employee moved cleaner to bottom shelf at time of inspection. Discussed with employee that foods should be separated and protected from toxic substances and discussed proper storing methods. Correct By: Corrected At Time Of Inspection