Barrio Queen

Inspector's notes

In the top section of the small prep refrigerator across from the oven observed shredded soft cheeses/47-56°F and Pico de gallo/ 56°F. In guacamole cart observed small tray of diced tomatoes/50°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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. According to the PIC all stations holding TCS foods were set up between 11:00-11:30AM

Inspector's notes

Observed a significant amount (12+) small drain/fruit flies at the main bar and in the washing area at time of inspection.The premises must be maintained free of insects, rodents, and other pests. Eliminate pests prior to re-inspection on 8/21/2026. Ensure pest control invoices are available for review during re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the walk in refrigerator observed two containers of house made molcajete salsa in filled 22 quart containers. Internal temperatures measured between 50-52°F. After discussion with the person in charge it was determined the salsa was prepared yesterday (4/29 date mark) and had been cooling since.

Inspector's notes

In the hot well on the cook line observed cooked black beans with an internal temperature of 117°F. In the counter top warmers near the expo station observed cooked rice/108°F and cooked refried beans/124°F.

Inspector's notes

Observed slow draining floor drain near the handwashing sink at the bar closest to the restrooms. Observed build up of debris/residue in the drain.

Inspector's notes

Observed a vegetable dicer stored as clean under counter in the prep area. Upon further inspection build up of food debris on the blade. According to the person in charge the dicer was not used today. Person in moved the dicer to the dish pit to be taken apart and rewashed. Discussed with person in charge about verifying with dishwashers that dicers are taken fully apart when cleaning and clean prior to storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a significant amount (12+) small drain/fruit flies in ware washing area and back prep area near the walk in refrigerator at time of inspection. Per person in charge they will be scheduling service with their pest control provider. The premises must be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests must be controlled to eliminate their presence on the premises by: routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and eliminating harborage conditions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 6 inch deep containers of cooked Birria cooling in the walk-in cooler. With inspector probe thermometer the product measured 69*F. The person in charge stated that the product was prepared 3 hours prior to inspection. The person in charge had staff place product into shallow pans to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak under the sink next to the dish machine in the back bar. Discussed with the person in charge that all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 beans, cream, green chilies, chicken, and mushrooms on a steam table set up on the grooved grill. With inspector probe thermometer the beans measured 109*F, cream measured 102*F, green chilies measured 98*F, chicken measured 106*F, and mushrooms measured 102*F. Chef stated that the product had been put on the table 2 hours prior. Chef had staff remove and reheat to 165*F at time of inspection. Discussed with Chef that all time temperature controlled food should be held at 135* when hot holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cut pineapple and cut watermelon on bar used for garnishes. With inspector probe thermometer the pineapple measured 60*F and the watermelon measured 58*F. Person in charge voluntarily discarded at time of inspection. Discussed with person in charge that all time temperature controlled food should be maintained at 41*F or below when cold holding. 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 5 gallon bucket of tomatillo salsa with lid on in the walk-in that measured 50*F with inspector probe thermometer. Observed large 4 inch deep pan of pico de gallo with lid on in walk-in that measured 44*F. Chef stated that tomatillo was put in walk-in 2 hours prior and pico de gallo was 1 hour prior. Both products were pulled and split into smaller shallower pans and placed in freezer to continue the cooling process below 41*F. Discussed with Chef that when cooling product it should be done by placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed multiple fruit flies throughout establishment (in dry storage area and ware washing area). Establishment is receiving licensed pest control. Continue as needed with pest control, monitoring and cleaning to ensure pests are eliminated. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd