Barrio Queen

Inspector's notes

Observed multiple plastic containers stacked while wet on the clean dish rack nearest to rear entrance. Please ensure that containers and other dishes are fully dry before stacking and putting them away Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hand washing sink faucet at the cook line observed to be leaking while in use. . Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two unlabeled spray bottles with solutions in them; one container was found at the bar and the other was at the dish room. Person in charge discarded both spray bottles because they did not know what chemicals were inside. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried shrimp and fried fish with internal temperatures of 107*F - 117*F. Person in charge (PIC) indicated these had been fried less than 30 minutes before inspection; they were observed in a water bath on the stove. Discussed either putting these on time as a public health control with a written policy. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were voluntarily discarded by PIC at time of inspection and they indicated they would cook them to order from now on. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

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 employee handle raw chicken and raw beef with their gloves and then immediately replace their gloves with new ones and stir cooked pollo fundido that was reheating without washing their hands. The person in charge was informed that hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). The person in charge instructed the employee to wash their hands and they did. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the hand wash sinks near the beer walk in refrigerator, on the expo line, near the ice machine, or in the employee restroom. Person in charge stocked all locations with paper towels. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions to encourage adequate hand washing. Correct By: Corrected At Time Of Inspection

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 the following time/temperature controlled for safety foods with internal temperatures between 118*F - 128*F in the warmers of the cook line: cooked chorizo, cooked mixed vegetables, cooked pollo fundido, and roasted chilis with cheese. The person in charge indicated they were either cooked or reheated at 10:30 (~1.5 before inspection). The person in charge had all of these reheated to at least 165*F and they were placed back in their holding units. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. 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 brisket in uncovered metal pan on a speed rack in the walk in cooler with internal temperature of 105*F; the person in charge indicated it finished cooking at 10:30am; at 12:20 pm the brisket had an internal temperature of 98*F. The person in charge had an employee place the brisket back in the oven to reheat to 165*F before attempting to cool it again. Discussed with person in charge stirring/breaking up the brisket occasionally during the cooling process so it cools evenly or even using the freezer to help cool it down more rapidly due to their current method not cooling the brisket in an adequate amount of time. Correct By: Corrected At Time Of Inspection

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 a dicer in the dry storage area with green food debris coating the blade and plunger. Person in charge indicated the dicer was cleaned but they always clean the dicer again prior to using it. Person in charge was informed that clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the dicer. *CORRECTED AT TIME OF 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 black organic material coating the inside of the drink nozzles behind the bar. Person in charge indicated they are soaked and ran through the dishwasher nightly. Inspector suggested they also scrub the nozzle periodically to removed any syrup residue or build up organic material. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of organic material and soil that can lead to the accumulation of microorganisms. Person in charge indicated they would scrub the nozzles. *CORRECT PRIOR TO REINSPECTION* Correct By: Corrected At Time Of Inspection