Mochilero Kitchen

Inspector's notes

Observed no hand drying provision on hand sinks at server station or cook line. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge supplied hand sinks with paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment offering ceviche made with raw shrimp to customers. Person in charge could not produce written statement from supplier guaranteeing that shrimp is treated to destroy parasites. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection on Friday, May 8th.

Inspector's notes

On cook line, in top and bottom of prep table cooler, TCS foods (tomato based salsas, cut cabbage) with internal temperatures of 46*F-48*F. Per manager, TCS foods were in prep table cooler within normal time parameters. Ice bags were added to TCS food containers to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 46*F and 48.2*F, taken with inspector min/max irreversible thermometer. Per owner, part has been ordered for unit. If establishment wants to continue using prep table cooler, provide ice baths/ bags for TCS foods to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On expo line, in two door reach in refrigerator, cooked ceviche/ 11-29, 4 days past 7-day discard date. Cooked shrimp was discarded. See embargo form. RTE/TCS foods requiring date marking are to 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

On speed rack next to back handwashing sink, on uncovered speed racks, cooked jalapenos/86*F prepared <2 hours and cooling at room temperature. Sheet pan of jalapenos were moved to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar handwashing sink, handwashing soap dispenser not working. Replaced soap dispenser with bottle of handwashing soap until dispenser is repaired. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. At in use bar warewashing machine and main warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After machines were primed, chlorine concentration of 50-100ppm was achieved at dishware surfaces for both machines. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On expo line, in two door reach in refrigerator, tomato based salsas/ 8-3 and cooked shrimp/ 8-1 past 7-day discard date. Tomato based salsas and cooked shrimp were discarded. See embargo form. RTE/TCS foods requiring date marking are to 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

Second Consecutive Violation. At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed, chlorine concentration of 50-100ppm was achieved at dishware surfaces. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, tomatillo salsa, mole, red enchilada sauce, pozole, cooked black beans, stored in uncovered containers >6 inches deep, with internal temperatures of 45*F-50*F. Per employees and date stickers, TCS foods were prepared the previous day. Tomatillo salsa, mole, enchilada sauce, pozole, cooked black beans were discarded. See embargo form. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In bottom portion of walk in cooler, nearest door, ambient air temperature of 46*F, taken with operator and inspector calibrated probe thermometers. Door with broken gasket and needs replaced. Discontinue storing of TCS foods on bottom shelf nearest door until door gasket is replaced. Throughout walk in cooler, TCS foods with temperatures at 41*F or less with ambient air temperature of 41*F. Repair door gasket and have repair company monitor walk in cooler to ensure working properly. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At bar handwashing sink and cook line/ expo line handwashing sink, dishware in basins of sinks. Dishware was removed from sinks. A handwashing sink is to be used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After attempt to prime machine, unable to obtain proper sanitizer concentration. Discontinue use of warewashing machine until repaired and use 3-compartment sink for all warewashing purposes. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, uncovered container >6 inches deep, of cooked salsa roja, with internal temperatures of 48*F-51*F. Per date sticker and employee, salsa was prepared the previous day. Container of salsa roja was discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in two door reach in refrigerator, containers of cooked pozole without proper date marks. Per employee, pozole was removed from freezer 3 days ago. Instructed employee to provide date marks on containers of pozole. 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

In walk in cooler, cooked pinto beans/ 98*F prepared within normal time parameters and cooling in uncovered container >6 inches deep. Instructed employee to portion cooked pinto beans to shallow uncovered containers and use ice bath to continue the cooling process. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At warewashing machine, employee handling dirty then clean dishware without a proper handwash in between each task. Instructed employee to wash hands and don new gloves to continue with task. Discussed the importance of proper handwashing with manager. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, container of cooked mole with a date mark of 8/8, 5 days past discard date. On cook line, in two door tall reach in refrigerator, several small containers of cooked vegetables without proper date marks, with unknown preparation dates. Cooked mole and cooked vegetables were discarded. See embargo form. 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

At start of inspection, ambient temperature of walk in cooler was 49*F, halfway through inspection, ambient temperature dropped to 46.7*F, another 30 minutes later, 44.5*F. Establishment unclear of defrost cycle times during the day. Internal temperatures of TCS foods was 41*F-43*F, throughout routine inspection. Repair company was called at time of inspection. A reinspection will be conducted to ensure walk in cooler is maintaining proper temperature to maintain TCS foods at or below 41*F. Corrective Action: Correct prior to re-inspection.

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. ............On cook line, employee handled raw fish with gloved hands, then handled ready to eat tortilla and continued working with cooking equipment without a proper handwash. At warewashing machine, employee handling dirty then clean dishware without a proper handwash in between each task. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing with manager. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ...........In walk in cooler, on two different shelves, covered containers of raw chicken and raw beef stored over uncovered containers of cooling cooked rice. Instructed manager to rearrange food containers so raw foods were below ready to eat foods. Discussed the importance of proper storage of raw vs ready to eat foods to prevent future cross contamination. 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. ...........In walk in cooler, refried beans/ 55*F-65*F prepared and cooling in uncovered containers >12 inches deep and cooked corn off of the cob/ 65*F-70*F prepared and cooling in uncovered containers >6 inches deep. Per manager, cooked refried beans were prepared <4 hours and cooked corn was prepared <2 hours. Cooked corn was moved to sheet pans and placed back in walk in cooler and two containers of refried beans were placed in ice baths with ice wands, to continue the cooling process. Discussed proper cooling methods with manager. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. 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. ..........On cook line, on shelf above cook top, cooked rice with an internal temperature of 105*F. Per employee, rice was removed from oven about 1 hour. Instructed employee to re-heat rice to 165*F and maintain at proper hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of 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. .........In walk in cooler, refried beans with an internal temperature of 45*F-48*F, stored in covered container >12 inches deep. Per date sticker, beans were prepared the previous day. Refried beans were discarded. See embargo form. Discussed proper cooling temperatures and methods with manager. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection