Barrio Queen

Inspector's notes

Observed employee putting a dishwashing curtain on top of the hand sink in the dish area, blocking access. Manager had employee remove the item. Ensure that all hand sinks are open and accessible at all times. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tomato salsa in the walkin for 4 hours at 90F. Talked to manager about cooling techniques, and embargoed the food. Ensure that cooling foods moved from 135F within 70F, and down below 41F within 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observedemloyee with bare hands adding limes to drinks at the bar. Talked to manager about bare hand contact policy. Ensure that bare hands do not touch ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water pitcher stored inside the hand sink basin at the hand sink between the grill and the main dishwasher. Manager removed the item. Ensure that all hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility has basalt, lava rock style molcajetes in use in the facility. As per manager, the restaurant had removed them previously. Talked to manager about cleanability of food contact surfaces. Ensure that these lava rock style molcajetes are not used to come in contact for foods. Corrective Action: Corrected at time of inspection. Manager discontinued use of the products.

Inspector's notes

Observed 0 ppm bleach at the bar dishwasher after a fresh cycle. Talked to manager about dishwashing options, and has a main dishwasher and 3 compartment sink set up correctly. Ensure that bleach dishwashers at set at 50-100 ppm bleach at all times. of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green chile pork that had been cooling for 4 hours, at 95-100F. Talked to manager about cooling techniques. Embargoed the foods. Ensure that cooled foods get from 135F to 70F within 2 hours, and from 70F to 41f within 4 more hours, for 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black beans in warmer at 110F. Manager embargoed the foods. Ensure the TCS foods during hot holding is kept at 135F and above. see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with gloves touching raw shrimp, then removing gloves and donning new gloves. Talked to manager about when to wash, and glove policy., employee immediately washed their hands. Ensure that employees hands are washed going from different tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened tray of raw shelled eggs in the walkin stored above milk and tortillas. Manager moved the eggs to a lower shelf. Ensure that raw animal products are stored below ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine in kitchen with 0ppm sanitizer concentration. Had PIC call for service and discontinue use of machine until repair is made. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed cooked chicken, corn, fish, cooked onions and cooked mushrooms at temperatures of 108*F -120*F. All foods had been holding since noon. Had PIC discard all foods. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spinach, cilantro, cooked peppers, corn salsa, red salsa, clam juice, chopped garlic, salsa, heavy cream, chicken and cheese stuffed chilis holding at 48*F -50*F in make table on the line. Foods had all been prepped in the morning. Had PIC discard all foods. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed make table on line with ambient temperature of 56*F. Had PIC empty table of all foods and call for service. Establishment has adequate refrigeration to move foods to other units. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet sanitizer rags being kept dry and solution level in buckets was too low. Manager replaced the water. Ensure sanitizer rags are maintained wet.

Inspector's notes

Observed basalt molcojetes on it and in use and stored clean. Talked to staff about switching to plastic ones. Ensure rock food items are removed from tthe kitchen as they are not cleanable.

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 at the dishpit going from dirty to clean dishes with the same gloves on. Manager talked to staff about hand washing. Ensure that hands are washed going from dirty to clean side at the dishwashing area. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap at the south bar hand sink. Manager was able to refill it. Ensure there is soap at each hand sink at all times. 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 a bar hand sink and wait area hand sink to the east of the bar area. Manager refilled those containers. Ensure there is paper towels at each hand sink at all times. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed stone based molcajetes bowls using for customers food, unused shut off valves, and other equipment in the kitchen. Talked to manager about their use. Ensure that stone molcajetes containers are removed from the establishment, as they are not easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 hand sink in dish area and sink at the end of line without soap. Discussed having soap and towels at all hand sinks at all times. PIC replaced soap 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 beans in hot hold unit at 125*F and Rice in hot box at 98*F. Hot box only set at 111*F. PIC discarded all items -----See embargo. PIC discontinued use of hot well and turned heat up on hot box. Correct By: Corrected At Time Of Inspection