Barrio Queen

Inspector's notes

In the walk in cooler, observed a covered container of birria and covered container of raw marinated meat at 50-55 degrees in the process of cooling. Person in charge (PIC) stated items placed in walk-in about 2 hours prior. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small leak from back of dish machine in the kitchen at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can opener with food debris on and around the blade as well as ants. PIC took the can opener to the dish pit area for cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beans and chicken holding 110-130F in a hot holding box. PIC said the food items were reheated by microwave 20 minutes prior. Discussed checking multiple areas of the bag when reheated by microwave to ensure that TCS food is properly reheated to 165F. PIC reheated the products to 165F. ***1ST REPEAT VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dozens of fruit flies in the kitchen. Please contact pest control services prior to the re-inspection date. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed rice in the hot holding cabinet on the line with an internal temperature of 131*F when measured with a probe thermometer. According to chef, rice had been hot holding for less than 2 hours. Rice was reheated to 165*F at time of inspection. All hot held TCS (time and temperature controlled for safety) foods must maintain internal temperatures of at least 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pozole in the walk-in with a prep date of 8/24 (discard 8/31). All ready-to-eat TCS food must be date marked for 7 days, and discarded at the end of the 7th day, with the date of preparation being day 1. Pozole was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed speed rack sitting outside the walk-in at room temp. Speed rack contained pans that were being cold held in the walk-in and pans that were actively cooling. Discussed removing cold held pans from rack before removing from walk-in to avoid food entering the danger zone (between 41*F and 135*F). Discussed moving cooling food to the walk-in for rapid cooling as soon as internal temps reach 135*F. Speed rack was moved to walk-in at time of inspection. Observed cooked poblano peppers in reach-in cooler on the cook line with an internal temperature of 70*F when measured with a probe thermometer. Peppers had been cooked 20 minutes prior. Discussed cooling all food in the walk-in and not placing in reach-in units until internal temperature reaches 41*F to avoid stressing the unit and warming up surrounding food. Peppers were moved to walk-in to continue cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse when tested with a chlorine test strip. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization of food contact surfaces. All bar dishes will be redirected to the main dishwasher in the kitchen until bar dishwasher is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak under the soda machine near the salsa station. Liquid from the ice basin and soda drains is leaking onto the floor. All plumbing and equipment must be in good repair and free of leaks. Please repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Kitchen and bar need to be deep cleaned. Observed food debris buildup on surfaces and on the outside of equipment. Please deep clean establishment and maintain clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on surfaces and walls. Please maintain clean to avoid the attraction of pests prior to the next routine inspection. Corrective Action: Correct prior to next routine 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 salsa in salsa reach-in with an internal temperature of 47-50*F when measured with a probe thermometer. According to person in charge, salsa was prepped and placed in reach-in three hours prior. All prepped TCS (time and temperature controlled for safety) foods must be cooled to 41*F in the walk-in before being placed in reach-in units for cold holding. Discussed cooling methods with PIC. Salsa was removed and placed in walk-in at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 sink and surface sanitizer in three compartment sink with no test strips available. Test strips must be available for all types of sanitizer used to ensure proper concentrations are being used. Please email photo to inspector once obtained by re-inspection date of 6/6/2024. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishwasher dispensing 0 ppm of chlorine sanitizer in final rinse. All chemical dishwashers must dispense 50-100 ppm of chlorine to ensure proper sanitization. Three compartment sink was set up at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 bacon vinaigrette containing cooked onions in the expo window with an internal temperature of 110*F when taken with a probe thermometer. According to chef, vinaigrette had been in expo window for more than two hours. All TCS (time and temperature controlled for safety) foods must have internal temperatures of 135*F and above if kept hot. Bacon vinaigrette was discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 main kitchen dishwasher and bar dishwasher dispensing 0 ppm chlorine in final rinse. All chemical dishwashers must dispense 50-100 ppm chlorine sanitizer in final rinse to ensure sanitization of food contact surfaces. All dishes will be directed to the three compartment sink until dishwashers are repaired. A re-inspection will be conducted on 12/4/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. ////// Observed azteca short ribs marked as prepared on 7/26/23, birria sauce marked as prepared on 7/17/23, chicken soup marked as prepared on 7/25/23, and red salsa marked as prepared on 7/26/23. All foods listed exceeded the seven day holding time and were discarded at time of inspection (see embargo form). All ready-to-eat TCS (time and temperature controlled for safety) foods must be discarded 7 days after preparation. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria ////// Observed a can of fly pesticide next to the dump sink behind the bar. All pest control must be done by a licensed pest control company. Fly pesticide was removed at time of inspection. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ////// Observed a bucket of enviro-san lactic acid sanitizer with a concentration of 7.8 mL/L when tested with a test strip. Proper concentration of lactic acid sanitizer is 2.1-4.3 mL/L. Sanitizer was diluted to a concentration of 4 mL/L at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ////// Observed thawed tuna in ROP (reduced oxygen packaging) in reach-in cooler near the cook line. All frozen fish in ROP must be removed from packaging prior to thawing or immediately upon completion of thawing. Tuna was removed from ROP at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens ////// Observed an enamel coated chip basket being used to scoop chips for customer service. Enamel coating of basket was observed to be chipped and did not have a handle. All utensils must be handled and used in a way that prevents the contamination of food. Basket was removed at time of inspection and replaced with tongs. Correct By: Corrected At Time Of Inspection