El Zaguan Bistro

Inspector's notes

Observed chlorine used for sanitizer in 3 compartment sink but no chlorine test strips available. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw eggs stored above tomatoes and lettuce. PIC reorganized cooler at time of inspection so that all raw eggs were stored appropriately. 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 cheddar cheese and raw shrimp in drawer cooler below flat top measuring 50-55F. Minimum ambient temperature of drawer cooler measured 54F. PIC reported all items placed in drawer cooler less than 4 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drawer cooler beneath flat top in need of service. 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 the hand sink in the bathroom supplied with hot water at a maximum of 74*F. Informed PIC that all hand sinks must be supplied with hot water of at least 100*F. The hand sink must be supplied with hot water of at least 100*F prior to reinspection on 5/29/2025. 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 on 5/29/2025.

Inspector's notes

Observed wet wiping cloths sitting on the food prep counter. Informed PIC that wet wiping cloths must be stored in a sanitizer bucket with an approved sanitizer concentration. PIC placed the cloths in an approved sanitizer concentration at time of inspection. 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 cooked salsa, cooked pozole, and cooked tomatoes cooling at ambient air temperature at time of inspection. Items observed within proper cooling parameters. Ensure cooling of TCS food items is done under refrigeration. Suggested PIC to closely monitor when food items reach 135'F to ensure items can be portioned into shallow pans to be cooled under refrigeration. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed customer walk in with pet dog into dining area at time of inspection. Establishment does not have a pet-friendly patio. PIC was instructed to ask customer if dog was a service animal. Customer stated it was not a service animal. PIC requested customer to leave establishment at time of inspection. Live animals are prohibited on premises of food establishment, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef item visibly red at the center (118'F) on food prep table located at back end of kitchen. PIC stated beef item was cooked 5-10 minutes prior to inspection and is to be cooled. Establishment cooks beef partially and cool item down until brought out to be chopped and cooked again to full prior to service, per PIC. PIC cooked beef item to full at time of inspection. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. PIC agreed to stop non-continuous cooking practices at establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rolled tacos with meat (108-115'F) in hot-holding unit located across cooktop. Observed fried potatoes (76-81'F) held in bowl at ambient room temperature on food prep table located beside cooktop. PIC stated food items were made less than 2 hours ago. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice (51'F) cooling in bags trapping the heat. Observed cooked beef items (48'F) in lid-covered deep pans cooling in reach-in unit located by dry storage. PIC stated items were made around 9am. All TCS foods cooling were uncovered 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. Provided cooling methods guidance via email. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs and raw fish being stored in shelves above ready to eat foods such as cut vegetables and potatoes. Discussed how 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 cooked beef, chicken and pork cooling in bags (trapping the heat). Discussed how all 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. All TCS foods being cooled in bags were transferred to shallow containers to allow for rapid cooling. 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.---In the cooler located near the dry storage, observed a bucket of refried beans having internal temperatures of 47-55*F. Person in charge states they usually cool the beans in shallow containers and then transfer them over to the bucket after being cooled. Person in charge states the beans were cooling since the day before and were voluntarily disposed of. Also observed carne asada and cooked chicken cooling in a cooler but having internal temperatures of 98-111*F. Employee states these foods have been cooked and started cooling around 2.5 hours prior to inspection. Establishment reheated these foods to 165*F to begin the cooling process over. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Also discussed using better cooling methods such as shallow pans and constantly checking internal temperatures. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the handwashing station leaking water from the faucet even when its turned off. Person in charge states they will fix it again. Discussed the importance of having all fixtures and attachments repaired and maintained. Correct By: Correct Prior To Next Routine Inspection