Zona Cantina + Cocina

Inspector's notes

Observed scoop used for ice cream sitting in pan of water measuring at ~80*F. Discussed ensuring that in-use utensils are stored properly. 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 vacuum packaged tuna and tilapia thawing under refrigeration in packaging. Advised staff and manager to open the packages to ensure that fish is not thawing under an anaerobic environment. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards with a large amount of scratches and scores prevalent. Discussed resurfacing or replacing cutting boards. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Dish employee was asked to wash hands due to improper hand washing and washed for 7 seconds start to finish. Hands must be washed for 10-15 seconds and the whole procedure from start to finish must take 20 seconds. Employee 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 kitchen employee return from bathroom, enter the kitchen, dawn apron, and apply gloves for food service . Employee was asked wash hands at time of inspection, hands must be washed in the kitchen before resuming food service. Observed dishwasher operate dishwasher, wash dirty dishes and transition to clean side and handle clean dishes. Employee was asked to wash hands at time of inspection, employee washed hands incorrectly (see cleaning procedure violation) and corrected. Hands must be washed when transitioning from contaminated to clean condition tasks.

Inspector's notes

Observed main left side cookline open top unit holding goat cheese, cubed tomatoes, cabbage slaw mix, and arugula at 52-55*f degrees. Items were sitting upon line instead of inside line, discussed with manager the need to maintain TCS items under refrigeration at all times. Corrected and items put under refrigeration to cool.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw carne asada and hamburger over ready to eat tacos and cut cabbage in cookline make drawer. Kitchen staff flipped product level at time of inspection. Please ensure all raw foods are below ready to eat foods and organized by temperature. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: 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. Observed Cookline gloved employee wipe hands on a dirty dry rag in pocket of chef's apron and return to pocket. Discussed with manager to only use sanitizer rags in kitchen operations due to clothing being a contaminated surface. Employee removed cloth and gloves and washed hands properly at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed white organic matter on jalapenos on cookline open top unit. Jalapenos discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 Bar dishwasher with a chemical concentration of 0ppm. Bartender had been actively using dishwasher at time of inspection. Trouble shoot of unit was attempted but could not be fixed to dispense between 50-100ppm of chlorine. Discussed using 3 comp sink in bar to sanitize all glassware until fixed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 Cookline reach in and open top unit holding temperature control for safety(TCS) foods in between 55-65*f degrees. Items included Taquitos, Arugula, Shredded cheese, Crumbled cheese, Cooked poblanos, Heavy cream, poblano salsa, cream cheese, raw shrimp, pasta. All items had been in unit since before 9 am. All items discarded at time of inspection. All TCS food items must be maintained 41*f or below at all times. 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 open top/ reach-in cookline unit holding TCS foods with an ambient temperature of 50*f degrees. All equipment holding TCS food must be able to maintain such foods below 41*f degrees. re-inspection will be set for 10/26/23 Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. 0 PPM Chlorine found in the sanitizing rinse cycle of the bar dish machine as well as the main kitchen dishwashing equipment. - reviewed with the facility manager and kitchen/bar staff on duty, on how to prime the sanitizer when necessary and PIC primed the line properly at time to 50-100 PPM. Maintain 50-100 PPM chlorine in the sanitizer rinse cycle of a dish machine. for the kitchen warewashing equipment , manager will continue to utilize manual warewashing basins, using on site quat ammonia at the final warewashing basin. manager placed a work order for the dishwashing equipment with chemical company, awaiting a service rep to arrive this afternoon. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest*************observed some dead roaches in the kitchen back room ware washing floor drain strainer/baskets. please clean the floor drains. reviewed with PIc. :