El Gordo Real Mexican Grill

Inspector's notes

Observed a worker clean an iPad with gloves on, then proceed to move onto another task (rolling dough), as well as worker at the grill crack raw eggs onto the flattop then proceed to change gloves without washing between. Both employees were stopped and instructed to wash hands for at least 15 second before rinsing and drying. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp stored above RTE diced ham in reach cooler in near grill. Shrimp was moved to shelf below with other food that will endure a cooking process. 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 multiple sanitizer buckets with 0ppm of chlorine sanitizer. 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 discharge piping from handsink next to rear ice machine leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dried red and white food debris in dicers stored on the bottom shelf of the prep table near the freezer. All food-contact surfaces must be cleaned to sight and touch. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS)/ready to eat (RTE) food labelled with the following preparation date: cooked jalapeno/carrot pickle (1/30). 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed cooked carne asada with measured internal temperature of 75*F - 90*F. Person in charge indicated they started cooking the carne asada at 8 am and finished around 9 am (~1-2 hours before inspection). The carne asada was in plastic, 4-inch containers uncovered. 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. Person in charge moved the carne asada to sheet pans and halved the quantities into other pans and placed them near the top of the walk-in refrigerator. The measured internal temperature after 15 minutes was 58*F and below. Discussed for dense foods cooling in thinner layers near the top of the walk-in refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS)/ready to eat (RTE) foods labelled with the following preparation dates: cooked cabeza (10/29), fried fish (10/29), taquitos with cooked meat (10/29), tacos with cooked chicken (10/29), and enchilada sauce (10/22). 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice stored in an old sour cream container that has been used for salsa. Observed cracks in sour cream container that are stained with red food debris from salsa. Person in charge was informed that this container was no longer easily cleanable and that the cracks in the containers to lead to inadequate cleaning and microorganism growth. Person in charge discarded the ice and the container. Person in charge was informed that retail food packaging/containers were not designed to be repeatedly reused after their original contents are depleted; because they were not designed for this purpose they may be susceptible to pitting/breaking or may not be easily/adequately washed, rinsed, and sanitized between uses. Person in charge informed they must replace their containers not meant for multiuse with food safe containers that were designed to be warewashed and used multiple times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen above mop sink observed a dicer that was being stored as clean. Per PIC the dicer had not been used the day of inspection. Dicer had dried food debris on the cutting surfaces. PIC moved dicer to 3 compartment sink to be properly cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On storage rack by 3 compartment sink observed an opened can of Raid Defense. Per PIC it is used for the trash area outside. PIC discarded can at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 horchata prepared with evaporated milk with an internal temperature of 70*F in the drink dispenser. Person in charge indicated the horchata had been in the unit for ~4 hours and determined the refrigeration for the unit had not been turned on. Person in charge willingly discarded of the horchata. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.>>>Observed salsa made with tomatillos with a label indicating it was prepared 2/16; person in charge indicated that the salsa was actually prepared 2/15 but it was portioned 2/16. Person in charge was informed that the day the food was prepared is day 1 for date marking and because it was made on 2/15 it was past it's 7 day limit. Person in charge willingly discarded of the salsa. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed frozen chicken nuggets in a thank you to-go bag. Grocery bags/thank you to go bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. Person in charge moved the frozen nuggets to a zip lock bag. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed acoustic style ceiling tiles above ice machine and soda syrups in ice machine room. Person in charge informed they must replace these ceiling tiles with smooth easily cleanable tiles such as smooth vinyl tiles. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed ceiling tiles missing in ice machine room. Establishment must replace all ceiling tiles. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding>>>Observed unshielded glass light bulbs in ice machine room and in the kitchen. Light bulb must have protective shielding. Shielding must be provided by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed chile rellenos placed directly on a cardboard box in the walk-in cooler; the box was a former raw beef transport box (no raw meat juices observed on the carboard and the raw meat was hermetically sealed when in the box); person in charge indicated they used the box to remove oil from the chile rellenos. Person in charge informed that cardboard cannot be used for food storage due to it being not durable, absorbent, and maybe treated with chemicals; inspector suggested in the future using a food safe metal rack to drain oil from foods. The person in charge moved the chile rellenos to a food grade container. Discussed using only food grade containers for food storage in the establishment. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge>>>The establishment had 6 observed Priority violations; the Priority for cooling (category 18 - 3-501.14, P: Cooling) was observed for a 2nd consecutive time and the Priority for Food & non-food contact surfaces cleanable, properly designed, constructed, & used (category 45 - 4-101.11 (A), P: Characteristics-Multiuse; Safe) was observed for the 3rd consecutive time. There was no certified food protection manager on staff at time of inspection. The person in charge was unable to answer questions concerning cooling parameters or the adequate concentration range for chlorine sanitizer. The person in charge must be knowledgeable in food safety principles so that they can prevent conditions that may contribute to foodborne illness; they must also be knowledgeable in food safety principles so that they can recognize conditions that may contribute to foodborne illness and respond with appropriate corrective actions. The establishment must train/employ a person in charge who is knowledgeable in food safety principles prior to their next routine inspection. Correct By: Correct Prior To Next Routine 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 an employee come into work and immediately put on gloves so that they could cut cooked steak. The inspector stopped them before the picked up the knife and the person in charge asked if they had washed their hands upon entering the kitchen and getting ready for work; the employee said no. The person in charge instructed the employee to wash their hands and they did. Explained to person in charge that employees upon entering the kitchen must wash their hands before handling food to prevent any microorganisms they have picked up outside of the kitchen from transferring to the food; person in charge indicated they would coach staff about when to wash hands. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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 flan and caramel sauce for flan in to go containers in the grab and go refrigerator in the dining room; the containers were not labelled. The inspector asked the person in charge where the flan was made and the person in charge said that the flan may have been made at the owners house. The person in charge was informed that food served in the restaurant must come from a approved source; flan is a time/temperature controlled for safety food and thus must be prepared and held in a commercial/permitted kitchen. Inspector was unable to contact owner to confirm; the flan was embargoed in the reach in fridge in the kitchen (pictures were taken of where they were placed and a sign was created and placed on the flan container indicating that the flan must not be removed without contacting the inspector). Food should be purchased from commercial supplies under regulatory control. Home kitchens, with their varieties of food and open entry to humans and pet animals, are frequently implicated in the microbial contamination of food. Because commercial items seldom are eaten right away, the home kitchen's limited capacity for maintaining food at proper temperatures may result in considerable microbial growth and toxin production by microorganisms introduced through the diverse sources of contamination. Controlled processing is required for the safe preparation of food sold to consumers. Re-Inspection 10/30/23. 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.>>>Observed ladles and trays in chlorine sanitizer in sanitizer compartment of 3-compartment. Person in charge indicated they were sanitizing; the observed chlorine concentration was 25 ppm. Person in charge added more chlorine to the compartment so it had 50 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.>>>Observed Salsa Verde with cooked tomatillos and jalapenos with an internal temperature of 100*F; the person in charge indicated they made it at 11 pm last night (~11 hours). The salsa was in a large pot. Person in charge was informed that because the salsa contains tomatillos and was cooked it had to have cooled to 41*F within 6 hours. Person in charge willingly discarded of the Salsa Verde. Person in charge was also educated about proper cooling methods. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 time/temperature controlled for safety foods in the refrigerated prep unit across from the stove with internal temperatures between 47*F - 54*F: tamales with cooked meat, cooked chilis, tacos with cooked meat, cooked chorizo, cooked carnitas, cooked beef, cooked chicken, cooked pastor, cooked shredded chicken, cooked shrimp, diced deli ham, cooked chile rellenos, and cooked wings; the measured ambient temperature of the unit using a min/max thermometer was 53.0*F. The person in charge indicated they had been in the unit for 3.5 hours before inspection. They were moved to the walk in to cool back down to 41*F. The food temperature were measured again 1.5 hours later and the observed internal temperature range was 46*F - 50*F; the person in charge willingly discarded of all of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. 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 the following time/temperature controlled for safety foods in the refrigerated prep unit across from the stove with internal temperatures between 47*F - 54*F: tamales with cooked meat, cooked chilis, tacos with cooked meat, cooked chorizo, cooked carnitas, cooked beef, cooked chicken, cooked pastor, cooked shredded chicken, cooked shrimp, diced deli ham, cooked chile rellenos, and cooked wings; the measured ambient temperature of the unit using a min/max thermometer was 53.0*F. The person in charge indicated they had been in the unit for 3.5 hours before inspection. They were moved to the walk in to cool back down to 41*F. The food temperature were measured again 1.5 hours later and the observed internal temperature ranged was 46*F - 50*F; the person in charge willingly discarded of all of the foods listed above. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 11/06/23. Correct By: Correct Prior To Reinspection