Raices Restaurant

Inspector's notes

Observed cooked ground beef cooling in a cold holding unit but was covered and having an internal temperature of 63*F. Person in charge states the ground beef started cooling 8 hours prior to the inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is no certified food-service manager at this establishment. Provide a certified food-service manager for all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The soda fountain nozzles have a slight buildup of residue. Have the soda fountain nozzles properly cleaned and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The rear kitchen handwashing sink p-trap has become disconnected and must be reconnected. The sink drains into the floorsink below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 date marks observed on TCS foods the walk in cooler and glass sliding cooler, including cooked chicken, pork, beef, chicken stew, beef stew, shrimp, octopus, rice, cooked peppers, flan, and cooked potato balls. PIC stated the chicken dishes, rice, peppers, rice and octopus were cooked 4/9. PIC stated the flan was cooked 4/6. All other foods were taken from the freezer yesterday to thaw but not marked with the date removed from the freezer. All RTE/TCS foods were properly date marked at the time of 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garlic oil stored at room temp measuring 70*F with a probe thermometer. Per PIC, the garlic oil is only used for 4 hours before a new batch is made. Observed an accumulation of garlic on the scoop handle stored in the mixture. Per PIC, the new batch is stored in the same vessel. Establishment does not have a written and approved TAC policy. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Advised PIC to stored cold at 41*F or below in the refrigerator or to provide a time as a control policy. PIC stated they would discontinue using TAC and will cold hold raw garlic oil. PIC discarded the garlic oil at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple foods and food containers stored directly on the floor including bags of flour, sugar, plantains, onions etc. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated the foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a CFPM. 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 date marks observed on any TCS foods in the reach in cooler, dessert cooler, walk in cooler or walk in freezer including cooked pork, ground beef, rice, pernil, rice pudding, flan, cooked shrimp, cooked octopus, chicken noodle soup, sofrito, beans, broth etc. PIC stated all foods were prepared yesterday 11/4 except from the pork which was previously frozen. Observed several foods with a day stamp but no date on the sticker. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels provided either hand sink in the main kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No hand soap provided at the hand sink near the 3 comp sink. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Corrected at time of inspection. *Second repeat violation*

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ------ In the reach-in cooler, observed various preparations of RTE soups, pork, chicken, rice, ground beef, octopus and shrimp without date marks. PIC stated all foods have two day shelf like and were made yesterday. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed 3 aerosol can of pesticide stored above the mop sink and 1 in the office. Discussed that only a certified pest control company is authorized to apply pesticides. The owner stated they are not used since they have a contract with a licensed pest controller and removed the pesticides from the building at the time of inspection. 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 an employee return to working on peeling raw plantains while on their phone and adjusting their phone and jacket. Employee was instructed to discontinue working with food until after their phone call had ended then to wash their hands before returning to work. Observed an employee wash hands at the comp sink for 5 seconds before drying their hands on their jacket and donning gloves. Discussed using approved hand drying provisions and to wash hands after touching their clothes, face, personal items etc. PIC had the employee re-wash their hands at the time of inspection and dry with paper towels. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 cook wash hands for 5 seconds at the 3 comp sink before dring hands on their jacket and put on gloves to begin peeling raw plantains. Discussed proper hand washing with the PIC and proper hand washing procedure with the PIC. Employee rewashed hands for the required 20 seconds at the time of inspection. Priority Foundation-2-301.15, Pf: Where 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 wash their hands at the 3 compartment sink using dish soap. Discussed that hand washing should be done only at designated hand sinks. The employees were instructed to wash their hands at the designated hand sink at the 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 a large stock pot with more than 12 inches of stewed pork measuring 42-45*F internally when measured with a probe thermometer. The PIC stated the meat cooked last night before being placed inside the cooler. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Reviewed cooling and cooling methods handouts with the owner. Since the stewed pork not cool to below 41*F within the allotted 6 hours, the PIC voluntarily discarded the foods at the time of inspection (see embargo). 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 raw garlic in oil held at 71*F when measured with a probe thermometer. PIC stated the mixture was just blended approximately 15 minutes prior to the start of inspection. PIC stated the mixture would be left out at room temp until used up. Discussed raw garlic and oil in a TCS foods required time and temperature control. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC had the mixture moved to the walk in at the time of inspection to cool. Advised PIC to utilize time as a control or keep the mixture cold in the prep cooler if used within 7 days. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting ------- Observed no light in the walk in cooler due to a burned out bulb. Ensure there is at least 108 lux (10 foot candles) inside the walk in cooler. Advised PIC to replaced bulb with one bright enough to illuminate all areas of the walk in to allow for proper cleaning. The manager stated that the bulbs would be replaced as soon as possible. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 two handwashing stations, one located at the back of the kitchen and the other at the front of the restaurant by the mixing drinks area without any available soap. PIC re-stocked both handwashing station with more soap at time of inspection. All handwashing stations must be kept with handwashing cleanser at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed at the back of the kitchen unlabeled spray bottle. Per PIC, the spray bottle contained clean water and it was only used during the baking process. PIC put its proper label at time of inspection. 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. ------ In the glass door cooler, observed a large plastic wrapped pan of cooling pork and rice with internal temperatures ranging from 52-60*F and cooling rice measuring 48-52*F when measured with a probe thermometer. The PIC stated the rice dishes had been cooked last night before being placed inside the cooler. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Reviewed cooling and cooling methods handouts with the owner. Since the rice and pork with rice did not cool to below 41*F within the allotted 6 hours, the PIC voluntarily discarded the foods at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. ------ In the reach-in cooler, observed various preparations of RTE soups, pork, chicken, rice, ground beef, octopus and shrimp without date marks. PIC stated the rice and pork were prepared yesterday and all of the other foods had been previous cooked and frozen on the same day but were not marked. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. The previous frozen foods were dated for 6 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed an aerosol can of pesticide stored beneath the 3 comp sink. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-203.12, C: Toilets and Urinals ------ No toilet seat observed in the women's restroom. Discussed with the manager providing a U-shaped sanitary toilet seat ASAP. The manager stated that a new toilet seat would be purchased and installed. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting ------- Observed no light in the walk in cooler due to a burned out bulb. Ensure there is at least 108 lux (10 foot candles) inside the walk in cooler. Advised PIC to replaced bulb with one bright enough to illuminate all areas of the walk in to allow for proper cleaning. The manager stated that the bulbs would be replaced as soon as possible. Correct By: Correct Prior To Next Routine Inspection