The Montecito

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

No handwashing soap at the handwashing sink located at servers station/bar area. Hand soap/cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Please keep all hand washing sinks stocked with soap and paper towels at all time. PIC supplied the sink with soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Beef barbacoa observed with an internal temperature range 105-116*F while being hot held inside the hot box near ovens. The ambient temperature of the hot box was 118*F according to the built-in thermometer. An employee stated that the beef barbacoa was relocated from oven to hot box roughly 30minutes prior to inspection time, and the hot box was turned on 5-10minutes before inspector checked the temperature of the barbacoa. The beef barbacoa was reheated to 165*F at time of inspection, and the ambient temperature of the hot box was later observed at 150*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

The following products were observed with an internal temperature of 61-65*F while being cold held inside the refrigerated drawers at the cook line/action station: Raw hamburger, raw turkey burger, bean burger, steaks, and cooked chicken breast. Inspector noticed that the unit was turned off. An employee turned the unit on from inside the kitchen. The ambient temperature of the unit 75*F. It was unclear as to how long the unit was off, all products inside the unit were from the day prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to wait until the unit can hold an ambient temperature <41*F before using it to store TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon being thawed in reduced oxygen packaging inside the reach-in cooler at the cook line. PIC removed the salmon from packaging and into pans to thaw. Discussed proper thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked pasta observed with internal temperature of 110*F while being hot held inside the hot box near cook line. PIC had staff member take the pasta to the steamer to be reheated up to 165*F then brought back to the hot holding unit.

Inspector's notes

Observed an unlabeled spray bottle with a chemical solution inside near the dish room. PIC stated that it was degreaser. PIC labeled the bottle at time of inspection. 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

Containers of tuna salad observed cooling in walk-in cooler with lids tightly sealed. PIC vented the containers to facilitate rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon being thawed in reduced oxygen packaging inside the walk-in cooler and also observed the same thing inside refrigerated drawers at the cook line. PIC removed the salmon from packaging and into pans to thaw. Discussed proper thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Shrimp salad and fruit salad with cut melons observed with internal temperature of 55*F. Per employee, both products were stocked less than an hour prior to inspection. Both products were being cold held inside a large ice bin with barely any ice inside the bin. PIC put lids on the product and covered the containers with ice. Products were later observed with an internal temperature 44*F and dropping. Discussed proper use of ice baths. . TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Portable handwashing sink was not operational at time of inspection. Person In Charge (PIC) stated that the pump broke a day prior to this inspection and they showed proof of an online order for a new pump. The new pump is to arrive 3-4 days after this inspection according to the order invoice. There was no means of washing hands at time of inspection. Advised PIC to convert one of the Cambro's into a temporary hand washing water tank draining into the basin of the portable hand washing sink. Picture of the set-up is attached in files. Advised PIC to ensure that the water inside the Cambro is kept warm. An adequate flow of warm water (100-108*F) is required at all handwashing sinks/stations. All hand washing sink must be supplied with soap and paper towels at all time. Inadequate water flow and temperatures, hand soap, and paper towels may lead to poor handwashing practices. Please repair the handwashing sink prior to the re-inspection date of 7/09/2025. If repaired before the re-inspection date, please email a picture of the sink in operation and include water temperature reading.

Inspector's notes

Shrimp salad and fruit salad with cut melons observed with internal temperature of 55*F. Per employee, both products were stocked less than an hour prior to inspection. Both products were being cold held inside a large ice bin with barely any ice inside the bin. PIC put lids on the product and covered the containers with ice. Products were later observed with an internal temperature 44*F and dropping. Discussed proper use of ice baths. . TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand drying paper towels at the only hand washing station at the temporary service kitchen. Corrected at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Shredded cheese, cut fruit, cut tomatoes observed with internal temperature range of 48-53*F while being cold held in ice baths. Containers were too big, not submerged in ice, and there was not enough ice in the bins. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrected at time of inspection

Inspector's notes

Observed there to be no hand drying paper towels by handwashing sink nearest to the cook line. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all times. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, walk-in cooler was observed with an ambient temperature of 48-49*F and inspectors' min/max thermometer confirmed this temperature after being left inside near condenser fans for roughly 15-20min. PIC was aware of the issue and mentioned that they rented a mobile freezer since their freezer broke a few days prior to this inspection. The mobile refrigerated trailer had a dual option where one side can be a freezer and the other a refrigerator. The temperature was turned up on one side to store non-frozen items. PIC placed a workorder for the walk-in cooler. PIC voluntarily discarded the following products at they all had an internal temperature range of 47-58*F; Milk, heavy whipping cream, whipped cream cheese, potato salad, eggs salad, chicken salad, tuna salad, sliced and dices ham and turkey meat, and shredded lettuce, sliced and shredded cheese. All items listed above had been inside the walk-in overnight and it was unclear as to when the walk-in cooler broke. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. All raw meats that were thawing were transferred to the mobile refrigerator which had an ambient temperature of 34*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, walk-in cooler was observed with an ambient temperature of 48-49*F and inspectors' min/max thermometer confirmed this temperature after being left inside, near condenser fans for roughly 15-20min. PIC was aware of the issue and mentioned that they rented a mobile freezer since their freezer broke a few days prior to this inspection. The mobile refrigerated trailer had a dual option where one side can be a freezer and the other a refrigerator. The temperature was turned up on one side to store non-frozen items. PIC placed a workorder for the walk-in cooler. TCS foods were discarded, and some relocated at time of inspection. Cold holding units must maintain an ambient temperature of 41*F or below to ensure proper cold holding. A re-inspection will be conducted within 10 business days. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ----- A hose attached to the mop sink was stored with a spray nozzle attached at the end of it with water left on. PIC turned the water off and disconnected the hose from the mop sink faucet. Discussed the potential health hazard of cross connection, back siphonage and backflow. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 washing sink near 3 compartment sink blocked with dishes and towels being stored inside the sink. All items were removed. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Correct By: Corrected At Time Of Inspection

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 chicken salad, swish steak, cut tomatoes and fruit all with an internal temperature of 47-48*F while being cold held in the walk-in cooler. Per PIC, all food items listed above were prepared roughly 2hrs prior to this inspection. All items were relocated to reach-in coolers where they were later observed at 44-42*F and dropping. Cold holding temperatures for TCS foods must be at 41*F or below, eggs must be stored at 45*F or below. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ----- Walk-in cooler observed with an ambient temperature of 55*F at time of inspection. There was a technician onsite working on the walk-in cooler. Per PIC, establishment has switched to making everything daily and only for that day. All TCS items in the walk-in cooler had todays date. Chicken salad, swish steak, cut tomatoes and fruit all had an internal temperature of 47-48*F. Per PIC, all food items mentioned above were prepared roughly 2hrs prior to this inspection. All items were relocated to reach-in coolers where they were later observed at 44-43*F and dropping. The technician working on the walk-in cooler stated that the unit should be up and running properly within 2-3hrs. A re-inspection will be done prior to end of day. Correct By: Correct Prior To Reinspection