Tradiciones Mexican Grill # 1

Inspector's notes

No certified food protection manager (CFPM) present during the time of inspection. Establishment has one CFPM who was not onsite 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.

Inspector's notes

No certified food protection manager (CFPM) present during 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. **5th consecutive**.

Inspector's notes

Observed beans in the cooling process in a deep and thick plastic container measuring from 61-137*F placed in the walk-in unit roughly an hour prior. Discussed improvements to the cooling methods such as cooling items in shallow, metal pans on the speed rack. 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 (PIC) instructed kitchen staff to transfer beans to shallow pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored in pan full of water measuring 79-81*F. Discussed keeping metal pan on or near grill to ensure that water is >135*F. 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 meat slicer that is not food grade and surfaces that are difficult to clean. Discussed ensuring that the use of the meat slicer is discontinued and replaced with a food safe version. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Observed cutting boards that had an excess of scratches and scores. Discussed sanding or replacing cutting boards. Discussed replacing chipped and damaged ceramic cups used for the cafe de olla. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Person in charge discarded damaged cutting boards and cups. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite at 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. Repeat violation: 4th

Inspector's notes

Establishment ran out of chlorine sanitizer this morning. No sanitizer available at establishment. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Staff went to store to purchase sanitizer at time of inspection. Sanitizer concentration measured at 50ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite at 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. Repeat violation: 3rd

Inspector's notes

Observed beef jerky being sold with no labels at the front register. Person in charge does not have invoice showing supplier. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager observed onsite at 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. Repeat violation: 2nd

Inspector's notes

At the salsa bar observed salsa with internal temperature range of 50-53 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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 container of rolled chicken tacos with a date mark of 02/28. Person in charge stated items were made 03/9. PIC updated label with correct dates. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed two metal containers of shredded lettuce on the floor of the walk in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated food to shelving. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at 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 containers of crema used for fresas con crema consisting of condensed milk and evaporated milk with no date mark at time of inspection. Person in charge (PIC) stated that the crema mixture was made on Saturday, 2 days before inspection. Explained to PIC that 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

Observed wiping cloth bucket by the register with less than 50PPM at time of inspection. Explained to PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. The required chlorine concentration necessary is 50-100PPM. 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 spoon utensil used for cooked rice in a container of water with a temperature of 96*F. Explained to PIC that 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 in a dry, clean container. Corrective Action: 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 female staff came in on her shift went straight to kitchen, picked up the clean gloves without practice hands washing first, educated staff to have hands washed upon entering into kitchen and before putting on clean gloves. Staff washed hands upon inspection. :

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. In walk in cooler, inspector observed raw pork stored directly above cooked potato on speed rack. Address code violation with pic, raw pork relocated to lower rack at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed big scoop in use being stored in 98 degree F. water. Please discontinue this practice. Can be stored in 135 degree F water during usage. Correct By: Correct Prior To Next Routine Inspection