Adalberto's Mexican Food

Inspector's notes

Observed no hot water supply available in establishment due to inoperable water heater. Hot and cold water, or approved tempered water, is under pressure to all required sinks and fixtures. Hot water supply of 100-110F must be provided. Corrective Action: Correct within 24 hours.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed cooked beans being hot held on the stove but having an internal temperature of 115*F. Person in charge states they turned off the stove less than 2 hours prior to the 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout the establishment, observed cooked potatoes, chile verde salsa, cooked birria (beef), shredded cheese, and cooked fish not having any date marking. Person in charge states these foods were opened/prepped 2-6 days prior to the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

The cold water faucet at one of the handwashing sinks was leaking and had been shut off at the valve below. Repair or replace the valve so that the cold water is operating. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

The certified food-service manager was not working today. Provide a certified food-service manager during all hours of operation. The manager stated that he is scheduled to take the course next month.

Inspector's notes

No detectable chlorine sanitizer residual in the wiping-cloth buckets. The manager remade and rechecked the buckets- okay at 50 ppm Cl2. Maintain between 50 to 100 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop for the soda fountain was stored laying down with the handle touching the ice. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

The cold water faucet at one of the handwashing sinks was leaking and had been shut off at the valve below. Repair or replace the valve so that the cold water is operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No covered trashcan in women's restroom. Provide a covered trashcan for the women's restroom. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This establishment has a certified food-service manager, but they were not working today. Provide a certified food-service manager during all hours of operation.

Inspector's notes

The tea dispenser nozzles had a slight buildup of organic residue inside. Have the tea nozzles properly cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some boxes of lids were stored directly on the floor. Do not store food-related items directly on the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Employee handling food washed their hands for less than 10 seconds. Had employee wash hands properly. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No soap at hand washing sink by the cook line. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spray can of Raid Ant Killer stored in the food prep area. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bag of pancake mix and boxes of food handler gloves stored below rack of employee's jackets and personal items. Bag of onions stored directly on the floor. Employee moved food items to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

No certified food manager present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Corrective Action: Corrected at time of inspection.

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco..Employee drink stored above open pan of horchata in the fron reach-in, employee jackets stored above bags of rice and on the bag inbox station, employee drink stored on counter immediately next to to-go cups available for service. Manager had all personal items moved to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.......Blender base stored in the back hand washing sink by dishwashing. Manager removed the blender. Please ensure hand washing sinks are easily accessible at all times. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. .....Pans of cooked fish and bacon in the walk-in with date marks from previous batches. Manager corrected the discard date. Please ensure old date marks are removed during dishwashing. 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals....Chlorine sanitizer in in-use sani-bucket at 200 ppm. Employee remade sanitizer to proper 50-100 ppm concentration. PRIORITY VIOLATION-7-201.11, P: Separation-Storage....Spray bottle of glass cleaner stored on rack above open container of lard and covered container of chilies. Manager removed the glass cleaner to chemical storage. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.....Ice bucket stored on the ice machine broken on the bottom. Manager discarded. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Employee drink stored at the food prep sink. Employee removed drink. Please store personal items and maintenance equipment apart from food and food contact areas. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. .......Meat-filled tacos and rolled tacos holding on the flat-top at 88*F internally. Employee stated they had been cold and were re-heated to an unknown temperature about a half hour before and held on hot grill available for service. Had items re-heated to above 165*F. Please re-heat properly for hot holding 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/4618/AMC-Toolbox---Reheating. 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.....Cooked beef, cooked potatoes and shredded cheese piled high in pans in the top of the cold tables, above the fill level, at 48*F to 50*F internally. Employee stated the items had been stored as such for less than 2 hours and moved them back to the walk-in to re-cool. 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-7-102.11, Pf: Common Name-Working Containers........Two spray bottles containing cleaning liquids, per employee, unlabeled. Employee labeled the bottles. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices..........No batteries for only available probe thermometer. Please obtain prior to reinspection 10/10/23. A working food probe thermometer is required for ensuring food safety. Correct By: Correct Prior To Reinspection