La Casa De Las Flores Gourmet Kitchen

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. 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. ***** 3rd Consecutive Violation *****

Inspector's notes

Observed a box of cucumbers with white fuzzy dots of organic matter covering the outer skin of the cucumber. Informed PIC that the cucumbers are adulterated and need to be discarded. PIC discarded the cucumbers at time of inspection. Cucumbers were embargoed. PIC stated that they are closed for three days in the week now and this is their first day back open. Suggested that the food products in the walk-in be monitored more due to time away from the establishment. 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 no hot or cold water available at the three-compartment sink at the bar. PIC informed that the water has been shut off due to a leak at the faucet when left on. Informed PIC that the sink needs to be supplied with hot and cold water at all times. Informed PIC that the leak must be fixed so that the sink can be supplied with hot and cold water. Provide hot and cold water to the sink prior to reinspection on 12/19/2025. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection 12/19/2025.

Inspector's notes

Observed a heavy accumulation of brown grease and oil coating the ventilation hood grate covers and fire suppression system. Informed PIC that the vent hood panels need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of food debris and grease. 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.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available during all hours of operation. 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 Consecutive Violation ******

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available during all hours of operation. 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 Consecutive Violation ******

Inspector's notes

Observed raw bacon stored over chopped vegetables in the walk-in fridge. Observed a flat of raw shell eggs stored over a box of white corn tortillas in the walk-in refrigerator. Informed PIC that raw animal proteins cannot be stored above any read-to-eat foods, they must be stored below. PIC properly stored that raw animal proteins at time of inspection. 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. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed TCS foods stored in both prep tables located on the line with internal temperatures ranging 45*F-50*F. These foods included shredded mozzarella cheese, shredded cheddar cheese, pico de gallo, shredded lettuce, sour cream, feta cheese, carne asada, chicken, and flautas. The internal temperature of the units were 49.8*F and 48.2*F, measured using min/max thermometer. PIC stated that some of the foods were placed in the units over 4 hours prior and others were placed 2 hours prior. PIC stated that the shredded lettuce, shredded mozzarella and cheddar cheese, and pico de gallo were placed on the line over for hours prior to inspection. Instructed PIC to discard these products. PIC discarded these items at time of inspection. Items were embargoed. All other TCS foods held for 2 hours were moved to the walk-in at time of inspection to cool down to 41*F or below. Discussed with PIC that the prep tables cannot be used for the storage of TCS foods until they are capable of holding them at 41*F or below. PIC agreed to not use the units for TCS foods until they are repaired. PIC agreed to put TCS foods into an ice bath if they are kept out for food preparation. Explained time as a control to PIC. 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 both prep table units on the cook line holding TCS foods at 46*F-50*F. The internal temperatures for the units were 49.8*F and 48.2*F, measured using min/max thermometer. Informed PIC that the units need to be repaired and able to maintain TCS foods at 41*F or below prior to reinspection on 08/29/2025. 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 on 8/29/2025.

Inspector's notes

Observed no hot water available under pressure at all hand sinks in the men and women's restrooms. Informed PIC that all hand sinks must be provided with hot water under pressure prior to reinspection. Hot and cold water under pressure is required at all sink fixtures. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/29/2025.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. 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.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. 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.

Inspector's notes

Observed no consumer advisory on the menus posted on the website or the mobile ordering site menu. They are missing the disclosure and reminder statement on the lunch/dinner menu and the brunch menu. The items on the menu that need the consumer advisory are the items with an undercooked egg available and any meat available to be served undercooked. For example, the chilaquiles de la casa, aguachiles, and eggs offered on the brunch menu. Provide full consumer advisory on the online menus prior to reinspection on 05/8/2025. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/8/2025. ***** 3rd Consecutive Violation *****

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. 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.

Inspector's notes

Observed all hand sinks in the back of the establishment, including the employee bathroom to not have hand drying provisions available. Some machines were empty, and others had dead batteries. Informed PIC that all hand sinks need to be supplied with hand drying provisions at all times. PIC provided hand towels at time of inspection. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap available at the hand sink near the prep area near the walk-in. Informed PIC that hand sinks need to be supplied with hand cleanser at all times. PIC provided hand soap at time of inspection. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of raw pork longaniza (sausages) stored above tortillas and chopped raw vegetables. Informed PIC that the sausages cannot be stored above ready-to-eat food and produce. Discussed with PIC that the vegetables do not have a specific final cooking temperature, therefore they cannot be stored under the sausages. PIC properly stored the sausages and RTE foods at time of inspection. 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 no consumer advisory on the menu post on the website or the mobile ordering site menu. They are missing the disclosure and reminder statement on the lunch/dinner menu and the brunch menu. The items on the menu that need the consumer advisory are the items with an undercooked egg available and any meat available to be served undercooked. For example, the chilaquiles de la casa and aguachiles. Provide full consumer advisory on the online menus prior to reinspection on 04/28/2025. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 4/28/2025. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed a can of Raid ant and roach spray in the employee bathroom. Informed PIC that pest control chemicals cannot be held onsite or applied by the establishment. If pest control is needed, it must be applied by a certified pest control specialist. The spray can was discarded at time of inspection. 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 lava rock molcajetes in the kitchen used to serve steak, chicken, lobster, nopal, and salsas with dark discoloration on the inside and outer rims, as well as food debris stuck in some of the holes. PIC stated that they use foil as a barrier for the food. Informed PIC that the lava rock and all nonfood contact surfaces must be easily cleanable. Informed PIC of requirements for maintaining nonfood contact surfaces clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwash sink near cook line hot water to not turn on and flow water. Establishment has other handwash sinks that will be utilized until repair. All 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 for 12/30/24.

Inspector's notes

Observed menu to offer aguachiles with asterisk next to title but no reminder on menu. Glazed Salmon and Fish or Shrimp Taco Platter also have asterisk. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 12/30/24

Inspector's notes

Observed unlabeled spray bottles with yellow liquid. Person in charge (PIC) stated that containers hold degreaser. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled spray bottles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice machine to be leaking into pan and on floor causing small puddle and damage to facility. All plumbing must be maintained in good repair at all times. 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 black rubber cove to be coming off wall around ice machine area, exposing uncovered wall. Area is exposed to moisture due to ice machine leaking and can lead to mold growing. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified Food Protection Manager was onsite during time of inspection. PIC stated that the person that has one comes later in the evening. Informed PIC that at least one person that has a Food Protection Manager Certificate should be available onsite during all hours of operation. 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.

Inspector's notes

Observed sanitizer bucket in the serving area with a chlorine concentration at least 200 ppm; test strip turned black. Informed PIC that the concentration of sanitizer is too high and was diluted to 50-100 ppm at time of inspection. Discussed with PIC that sanitizer with a concentration greater than manufacture's specifications can cause chemical intoxication. Discussed approved use of sanitizers with the person-in-charge (PIC) and reviewed how to test the concentration. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding........Shredded cheese in the tall reach-in by the prep sink at 50*F internally for more than one day, per PIC. Embargoed, PIC discarded. Raw chorizo and cooked potatoes in the single door cold cold table by the prep sink for more than two days at 45*F internally for an unknown time. Embargoed, PIC discarded. Please ensure cold-held TCS food is maintained 41*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 Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ......The tall reach-in by the prep sink holding at 52*F on the unit thermometer and 50*F on the min/max thermometer , the single door cold table by the prep sink holding at 45*F on the min/max thermometer at the time of inspection. PIC took the units out of service for TCS food. Please contact the inspector for a reinspection if one or both units are repaired to hold 41*F or below and put back into service for TCS food. 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

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed caulking around hand sink by the prep area to be missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 build up of organic matter on the soda gun in the bar area. PIC cleaned items at the time of inspection. Soda guns must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the PIC. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed two chemical spray bottles containing a clear liquid without any identifying labels on the spray bottle in the ware-washing and bar areas. Per PIC, the chemical spray bottle contains sanitizer. PIC labeled the bottle at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd