Tortas Chiwas

Inspector's notes

Observed no certified food manager card present onsite during the routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. - According to the PIC, they currently do not have a CFM but the owner does. Instructed PIC that FDA Food Code requires that there must a CFM present at the establishment during all hours of operation or anytime food preparation is being conducted. Must obtain a CFM prior to next routine Corrective Action: Correct prior to next routine inspection.

Inspector's notes

According to the PIC, the establishment does not have a written policy for clean-up of vomitus or diarrheal incidents. Instructed PIC that establishment must have a written policy available at all times. Written procedures for clean-up of vomiting and diarrheal events are required onsite at all times. Provided PIC via email a copy of Maricopa County's vomitus and diarrheal clean up procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wash hands at handwashing sink for 10 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Requested that employee re-wash hands for the required 20 second handwash. Employee washed hands correctly at time. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employee leave kitchen area then return into kitchen area and don gloves for food prep without washing hands. Instructed employee to remove gloves and wash hands. Observed employee handle raw beef and remove gloves and don new pair of gloves without washing hands and proceeded to grab tortillas. Instructed employee to remove gloves and wash hands prior to donning of new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open package of raw bacon being stored on top shelf in reach in prep refrigerator above open container of rice and bags of ice cream mix for juices. Instructed PIC to place raw bacon in a clean container and place on bottom shelf in reach in prep refrigerator. 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 slicer being stored away as clean but with visible dried on food debris under blade and on prongs of handle. Observed plastic cup used for cheese sauce being stored on shelf with clean equipment but with visible accumulation of cheese sauce on rim of cup. Instructed PIC to re-wash slicer and cup at the time of the inspection. Discussed ensuring that all equipment must be cleaned prior to storing away as clean. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open package of cheese sauce being stored at room temperature for 3+ days and according to manufacturer instructions open packages of cheese sauce must be refrigerated after opening. Cheese sauce was embargoed at the time of the inspection. Discussed with PIC ensuring that when cheese sauce is opened, that cheese sauce must be refrigerated according to manufacturer instructions and must follow manufacturer's instructions. Observed cut cabbage holding at 48*F in top portion of reach in refrigerator on the cook line. Observed containers of salsa in top portion of reach in refrigerator on the cook line holding at 50-52*F. Per PIC cabbage and salsa had been in unit for one hour. At the time salsas and cabbage were stacked above cold rim line. PIC moved cabbage and salsas inside of reach in refrigerator to rapidly cool to 41*F or below.

Inspector's notes

Observed cooked pork, ham and mozzarella cheese cold holding at internal temperature of 47-50 deg F in a reach in unit that was holding >41 deg F. Manager informed the pork had been in unit since the night prior and discarded and placed the other food items in alternate cold unit. This is the second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice cold holding in reach in unit with a preparation date of 10/11/2025. This exceeds the seven days of date of discard. Manager discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the reach in unit across from grill holding temperature at 46.2 deg F (according to the min/max thermometer). All TCS food items was discarded or placed in alternate units. Manager will call for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the gasket for the door for the reach in unit on the preparation line in disrepair. Replace gasket for proper closure. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice, cut leaf lettuce and crema cold holding at internal temperature of 46-48 deg F in a reach in unit that was holding >41 deg F. Manager informed the food items had been holding in unit since night before and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Reach in unit in back food preparation area holding temperature at 45.6 deg F (according to the min/max thermometer) TCS food items cold holding in unit was discarded or redirected to alternate units. Currently there is no TCS food items cold holding in unit. Manager informed if unable to repair he will call for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Customer and employee bathroom hand sink hot water temperature only reaching 71 deg F. Hot water is available for other hand sinks and water sources throughout the establishment. Restore hot water to the required temperatue. Corrective Action: Correct prior to re-inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the main reach in unit holding temperature at 46.4 deg F (according to the min/max thermometer). TCS food items was redirected to alternate cold units. Manager will call for repair. Will re-inspect. Correct By: Correct Prior To Reinspection

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 the following food items cold holding at internal temperature of (49-51 deg F). In a reach in cold unit that was holding at >41 deg F. Manager informed these food items had been placed in unit earlier this day from another reach in unit and placed back in that reach in unit. All TCS food held cold must maintain <41 deg F at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions in employee bathroom. Discussed with PIC that hand drying provisions are required to be stocked at all times so that hand washing can be done properly. Correct By: Corrected At Time Of Inspection