La Oaxaquena Mexican Food

Inspector's notes

Observed cooked potatoes in walk-in cooler marked with a prep date of 4/27.

Inspector's notes

Observed breakfast items with eggs cooked to order on the menu and no consumer advisory.

Inspector's notes

Observed service mop sinke with active leaking from the faucet and no atmospheric vacum breaker backflow prevention installed.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed cooked carnitas and cooked salsas with internal temperatures betweeen 45F -53F in the walk in cooler. The food items were dated marked 7/29 and the person in charge stated the food items had been cooked and placed in the walk in cooler for cooling the night before, more than 6 hours ago. The food items were embargoed at the time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 containers of whole cooked beans with internal temperature of 120F cooling at ambient on the counter next to the reach in cooler. The person in charge stated the beans had been cooked 40 mins ago and moved the containers of beans into the walk-in. Discussed placing food in the cooling process once it cools to 135F inside the walk-in to continue cooling and not left at ambient temperature in order to maximize heat transfer. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket by the cook line with over 200 ppm chlorine. The person in charge discarded the sanitizer solution and made a new solution with 50-100 ppm chlorine. Discussed testing the sanitizer solution to ensure proper concentration of 50-100ppm chlorine or manufacture specifications. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a serving spoon in a container of standing water with temperature of 79F next to hot holding rice machine. The person in charge replaced the utensil and container at the time of inspection. Discussed in use utensils stored in water between uses must be in water that is 135F or higher. 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 the hand wash sink behind the bar. The person in charge placed a roll of paper towels at the sink at the time of inspection. Discussed maintaining hand drying provisions at all hand wash sinks. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 several chili peppers and cucumbers stored in the walk in cooler with white and dark organic matter. The person in charge disposed of the food items with organic growth at the time of inspection. Discussed with the person in charge food condition - food shall be safe, unadulterated, and, honestly presented. A pattern of non-compliance is developing for Priority violation # [ 11], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 a sealed plastic package of raw chicken placed on top of a sealed plastic package of beef in the walk in cooler. The person in charge moved the chicken package to a different part of the walk in cooler separated from other food items. Discussed with the person in charge raw animal foods; raw animal foods should be separated by type based on minimum cook temperatures by spacing or placing in separate containers. Correct By: Corrected At Time Of Inspection

Correct By: 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. Observed raw marinated chicken in the walk in cooler with internal temperature of 45F - 51F. The person in charge stated the chicken had been prepared and placed into the walk in cooler the night before. The raw chicken was embargoed at the time of inspection. Discussed proper cooling methods, times and temperatures - from ambient temperature to 41F in 4 hours or less. Correct By: Corrected At Time Of Inspection

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 rolled chicken tacos on the cook line with an internal temperature of 117F. The person in charge stated the tacos had been prepared less than an hours ago then placed the rolled tacos in the deep fryer and reheated to a minimum of 165F and placed them for hot holding. Discussed with the person in charge maintaining hot holding temperature of 135F or more. 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 cooked chicken, cooked beef tamales, and cooked shrimp ceviche all with internal temperatures between 43F - 45F. The person in charge stated the food items had been placed into the reach in cooler from the walk in cooler less than an hour ago. The reach in cooler had an ambient temperature of 50F. All TCS (time/temperature control for safety) food items where temperature is used as control, must be maintained at cold holding temperature of 41F or below. The person in charge moved the food items back into the walk in cooler for rapid cooling at the time of inspection. 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 reach in cooler by the cook line with a minimum ambient temperature of 50F, TCS food items had internal temperatures of 43F -45F and been placed into the reach in from the main walk in less than an hour ago. All TCS food items were moved back to the main walk in cooler and a work order was placed for the reach in cooler. A re-inspection will take place by September 15, 2023 Correct By: Correct Prior To Reinspection