yaquesitas hot dogs y mas

Inspector's notes

Certified food protection manager (CFPM) not present during 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.

Inspector's notes

Observed several containers of foods (hot dogs, peppers, etc) wrapped with raw bacon stored above non-raw and ready to eat foods such as cheese in several refrigerators across the establishment. Discussed storage of foods wrapped in bacon. 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 salsa, ground beef, cheese and tomatoes in preparation table behind service window with an internal ambient temperature of 48-51*F. Per person in charge, the TCS foods were placed into holding an hour prior. Instructed person in charge to move all TCS foods to alternative refrigeration to rapidly cool below 41*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of insecticide stored with chemicals in chemical storage. Discussed that pesticides should only be applied by a licensed professional and that insecticides should not be stored on-site. 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 a prep table behind service window holding at an ambient temperature of 48*F. Discussed having unit repaired. Person in charge moved all TCS foods to an alternative refrigerator. Discussed storing TCS foods in alternate refrigerator or using Time as a Public Health Control until the unit gets repaired. Provided guidance on Time as a Public Health Control. 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 8/7/25** Please call inspector if unit is repaired sooner.

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 refried beans hot holding between 90-120*f degrees. beans had been place don line within the hour. Beans put on stove to reheat to 165*f degrees. Verified. Correct By: Corrected At Time Of 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 beef broth holding 94*f degrees sitting out on counter. PIC stated items were left out to cool. Broth placed in double door reach-in to cool properly. Observed Chili past cooling left out on counter top to cool at 117*f degrees. Item panned and moved to double door reach-in to cool. Items cooling must be conducted in a refrigerated location that has the capacity to do so. 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 provision at main kitchen hand sink. Person in charge (PIC) stated establishment ran out of paper towels. Napkins were placed by hand sink at time of inspection. 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 cut lettuce, Pico, cut cabbage, cut tomatoes, shredded cheese, and el pastor holding between 53-74*f degrees in open top cooler. PIC stated all items had been in cooler since the morning. All items discarded. Temperature control for safety food items must be maintained below 41*f degrees. Correct By: Corrected At Time Of 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. Cookline open top cooler improperly cold holding items from violation 20 was found to be inoperable. After troubleshooting, unit had restored power. Equipment holding TCS foods must be able to maintain those items at or below 41*f degrees. Correct By: Corrected At Time Of Inspection