Mixteca Mexican Food

Inspector's notes

Observed a large pot on the floor of cook line with cooked tomatoes inside. Per PIC, they use an immersion blender to blend tomatoes. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved the pot to a metal perp table at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed multiple TCS food items in the back of house walk-in cooler with expired date markings. Items including Carne Rollo, Chili, Salsa, Gravy, cooked chicken, and cooked carnitas were dated between 3/28 and 3/30, exceeding the 7-day storage limit. PIC confirmed these food items have been made that date (see embargo). Two other Time Temperature Control for Safety (TCS) foods were improperly date-marked for incorrect dates and were redated with the correct dates at the time of inspection. Discussed the importance of keeping accurate dates on foods. 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). PIC voluntary discarded the TCS foods held past the 7 days at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen shrimp to thaw in standing water inside a sink back of house by dish pit. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC turned on cold running water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed several old dates on the bins containing TCS foods made this week (ex., 3/30). Upon further investigation, it was determined that these bins and trays had not been properly pre-cleaned to remove the stickers before washing, rinsing, and sanitizing. Discussed the importance of precleaning with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a partial bin of cooked chicken with a date mark of 11/13 in the walk-in. Staff confirmed the chicken had been made that date (see embargo). Several other Time Temperature Control for Safety (TCS) foods were improperly date-marked for incorrect dates and were redated with the correct dates at the time of inspection. Discussed the importance of keeping accurate dates on foods. 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 several old dates on the bins containing TCS foods made this week (ex., 10/13). Upon further investigation, it was determined that these bins and trays had not been properly pre-cleaned to remove the stickers before washing, rinsing, and sanitizing. Discussed the importance of precleaning with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple flies in the back kitchen area and fruit flies in the bar area. Alerted manager who stated they will follow up with pest control. Discussed controlling outer openings. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Fourth Consecutive. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the bar dishwasher with 0 PPM of chlorine after being run multiple times. Staff to use the main three-compartment sink to wash all bar dishes until the bar dishwasher reaches the correct sanitizing concentrations (50-100 PPM). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chorizo (105-111°F) sitting in a metal pan on top of the grill. That section of the grill was turned off and the chorizo had cooled. The manager stated the chorizo had been placed there for hot holding less than an hour prior. Staff reheated the chorizo and placed it back in the metal pan on top of the hot side of the grill. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and brown build up on the outdoor walk in floor, and underneath equipment in the kitchen and bar areas. Staff to thoroughly clean all these areas regularly to prevent build up. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 sticky build up on the bottom of the beverage dispensing nozzles at the bar. Advised management to clean the beverage dispensers more frequently to prevent build up on the base of the dispenser. Surfaces of equipment contacting food that is not Time/Temperature Control for Safety shall be cleaned: at any time when contamination may have occurred or at least every 24 hours for beverage dispensing nozzles. Observed heavy black organic material build up on the top trays of the commercial ice machine. Informed manager about the organic build up and educated on cleaning frequency. Manager plans to defrost the unit and clean it at close. Correct By: Correct Prior To Next Routine 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 tartar sauce (52°F) in individual plastic to-go packs in the prep table by the drive through above 41°F. Staff stated the tartar sauce was made over 4 hours prior (see embargo). Also observed individually rolled tacos in the prep table nearest the flat top grill (50-52°F) above 41°F. The rolled tacos were portioned and wrapped in clear cellophane wrap. Staff stated the rolled tacos had been made the night before (see embargo). Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked grilled chicken (108-125°F) and cooked chopped beef (122°F) sitting out at room temperature near the walk in. The manager said they cool hot foods at room temperature before they put them into the walk in. Hot foods must move into an ACTIVE cooling phase once 135°F is reached. Cooks reheated the hot foods to 165°F and reattempted cooling. Also observed individually packed to-go plastic containers of salsa (60-68°F) in the prep table nearest the drive through window. Staff stated the salsa had been made less than 2 hours prior. Staff removed the lids from the individually packed salsas and moved them to the walk in, at time of inspection. Discussed cooling salsa fully to 41°F in the walk in prior to placing the product in sealed containers. Discussed cooling methods with manager. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish. 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. Ceviche is made with raw shrimp and lime. There is no parasite destruction documentation for shrimp. Contact supplier to obtain paperwork :

Priority Foundation-4-601.11(A), Pf: 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. Observed racks in walk in refrigerator with build up of food an other matter which is over open containers of cooling foods. Clean racks. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Menu has beef burgers and eggs cooked to order. Menu lack disclosure/ asterisks on some of these items. Provide asterisks on beef and egg items that are cooked to order. Correct By: Correct Prior To Reinspection

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 salsa (49 degrees F) that was cold and then blended this morning (45 minutes prior) and it had snap lid on top. Discussed leaving lid off until properly cooled to 41 F or less. Also observed cooked chicken (75 degrees F) prepared 40 minutes before arrival sitting on counter at room temperature. Discussed moving to walk in for rapid cooling when food is nearing 140 degrees F. Correct By: Corrected At Time Of Inspection