Tocaya Modern Mexican

Inspector's notes

Observed a covered pan of cooked black beans in the walk in refrigerator with an internal temperature between 48-50°F. Observed condensation buildup on the interior of the lid. According to the PIC the beans were cooked yesterday and had been cooling since. In the large two door reach in refrigerator near the kitchen entrance observed a 22 quart Cambro filled over 12 inches deep of red salsa with an internal temperature between 50-51°F. Observed condensation buildup on the interior of the lid. According to the date mark and person in charge the salsa was made yesterday.

Inspector's notes

In the holding oven near the reach in refrigerators observed cooked steak/116°F.

Inspector's notes

Observed cooked beans in the open top refrigerator and cooler drawers under the steam table with internal temperatures between 59-60°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. After discussion with the person in charge it was determined the beans were at 41°F or below before being rinsed off and placed in refrigeration on the cook line. Ensure all foods are 41°F before being placed in open top refrigerator or cooler drawers as they are not designed to cool product. The beans were moved to the walk in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the prep area across from the ware washing station observed two trays of cooked chicken tinga with internal temperatures between 95-99°F cooling in shallow ice baths with ice contacting only the bottom of the pans. After reviewing the cooling logs it was determined the chicken tinga had been cooling since 12 PM (1 hour). After checking the internal temperatures 30 minutes later (1.5 hours) the chicken tinga's temperature measured between 90-95°F. 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 surround the product, by using ice as an ingredient, or another effective means. All trays of food were moved to the walk in cooler at time of inspection to rapidly cool. Final temperature measured at 70°F at 2PM (2 hours). Provided cooling methods document, if using ice baths ensure all sides of the container are surrounded by ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified manager on premise during time of inspection. Discussed with the person in charge that the establishment should have a certified manager present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooler drawers under the steam table with an ambient temperature of 48*F measured with inspector min/max thermometer. The cooler contained TCS items including diced watermelon, diced tomatoes, sliced cherry tomatoes, & chopped lettuce. Products measured 45*F - 47*F. Chef stated that the product was just prepped 30 minutes prior to inspection. Chef had staff remove product and move to walk-in at time of inspection and called for service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards on the cook line that were heavily scarred and stained from knife usage and food contact. Discussed with the person in charge that the boards should be smooth and free of cracks and crevices. Recommended have the boards planed or replaced. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed dicer on the equipment shelf that was tied together with plastic wrap. Observed a dicer on the equipment shelf stored as clean that had food debris on the blades. The person in charge removed and put into the dish room at time of inspection. Discussed with the person in charge that equipment should be maintained in good repair and that equipment should be cleaned and sanitized to sight and touch. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed organic matter build up on both the ice machine in the front and the back. The person in charge scheduled a deep cleaning at time of inspection. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting boards on the cook line that were heavily scarred and stained from knife usage and food contact. Discussed with the person in charge that the boards should be smooth and free of cracks and crevices. Recommended have the boards planed or replaced. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping clothes in sanitizer buckets that measured 0ppm with inspector test strips. Staff member changed solution at time of inspection. Discussed with person in charge that sanitizer solution should be maintained at a concentration between 150-400ppm. 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 cold drawers under groovy grill with raw chicken, fish, and beef in it that measured 56-58*F with inspector probe thermometer. Person in charge stated that the product had been in the unit for 2 hours. Person in charge had staff remove and place in walk-in to bring back down to 41*F. Discussed with person in charge that all time temperature controlled foods should be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection