Habaneros Mexican Grill

Inspector's notes

Observed damaged piping at hand sink on cook line causing heavy leak of water. Handwashing facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on Thursday, July 2nd, 2026.

Inspector's notes

Observed cooked rice, guacamole, sour cream, cheese sauce, cooked corn, sliced tomatoes, pico de gallo, shredded lettuce, cooked meat, soups, refried beans, tomato salsa, and pasteurized egg in walk-in cooler at 46-49 °F. Observed minimum ambient air temperature of 44 °F in walk-in cooler as measured with min/max holding thermometer. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Person in charge adjusted cooler temperature at time of inspection. Observed ambient air temperature of 40° F inside cooler after adjustment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ranchero sauce and tomatillo sauce in walk-in cooler bearing date marks indicating that the were prepared on March 5th. Ready-to-eat, time/temperature control for safety (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). All RTE/TCS foods past 7 days of preparation were discarded by person in charge at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Fourth Consecutive Violation*** On cook line, prep table cooler with an ambient temperature of 54*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Cook line prep table was condemned at time of inspection. Remove unit from establishment. TCS foods (tomato salsas, cut leafy greens, sour cream)/58*F-65*F, were placed in prep table cooler within normal time parameters. TCS foods were placed in ice bath to rapidly cool back down to proper temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

On storage shelves, cardboard used as shelf liners. Replace cardboard with a smooth and easily cleanable product. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, shelving with accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee cracked raw shell eggs with gloved hands then continued working with cooking utensils and handling ready to eat foods with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, no quat sanitizer solution available and at in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Warewashing machine was placed out of order for maintenance and chlorine sanitizer was provided for use in 3-compartment sink at concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity or when exchanging out bottles of sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third Consecutive Violation*** On cook line, in prep table cooler, TCS foods (raw meats, eggs, salsas, cheeses, sour cream) with internal temperatures of 60*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Cheeses, cut cabbage, eggs, raw meats, salsas, sour cream were moved to ice baths to rapidly cool back down to 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

***Third Consecutive Violation*** On cook line, prep table cooler with an ambient temperature of 65*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On storage shelves, cardboard used as shelf liners. Replace cardboard with a smooth and easily cleanable product. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, shelving with accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in prep table cooler, TCS foods (raw meats, eggs, salsas, cheeses, sour cream) with internal temperatures of 50*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Cheeses, cut cabbage, eggs, raw meats, salsas, sour cream were moved to ice baths to rapidly cool back down to 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 cook line, prep table cooler with an ambient temperature of 51*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On clean equipment storage shelf, spray bottle with degreaser stored with spray nozzle facing clean equipment. Chemical spray bottle was moved to chemical storage shelf to prevent future contamination. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, person in charge and owner do not have a certified food protection manager certification and have received several priority violations. Obtain food manager certification within 90 days. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. In restrooms, no handwashing signage. Provide handwashing signage for employees. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, in prep table cooler, TCS foods (raw meats, salsas, cheeses) with internal temperatures of 49*F-55*F. Per employee, TCS foods were placed in prep table cooler <1 hour and other items were in cooler overnight. Cheeses, cut cabbage, liquid eggs were moved to ice baths to rapidly cool back down to proper temperature and pico salsa, raw meats/ fish, beef, sour cream were discarded. See embargo form. 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

In walk in cooler, TCS foods (cooked sauces, cooked meats) without proper date marks. Per manager, TCS foods were prepared 3 and 4 days ago. Instructed manager to date mark cooked sauces and cooked meats. 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 time of inspection, paper menus are provided to customers that does not included a consumer advisory for undercooked items. Paper menus were removed from service and customers will order from menu board. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, prep table cooler with an ambient temperature of 49.7*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods. Repair prep table cooler before re-inspection. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Third Consecutive Violation. On cook line at prep table cooler, door seals in disrepair. Repair seals to allow for tighter fitting doors. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee handled raw chicken and raw beef with gloved hands, then continued working with cooking equipment without a proper handwash. Instructed employee to warewash cooking utensils then remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In restrooms, no handwashing signage. Provide handwashing signage for employees. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOODEMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, cooked tomatillo sauce/ 68*F and cooked pinto beans/ 78*F-88*F prepared the previous day. Tomatillo sauce and pinto beans were stored in covered containers >6 inches deep. Cooked tomatillo sauce and cooked pinto beans were discarded. See embargo form. Discussed proper cooling methods and cooling temperatures with manager. 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 top, carnitas with an internal temperature of 68*F. Per manager, carnitas were removed from cold holding, reheated and ready for service within an hour. Pan of carnitas was moved to stove top to reheat back to 165*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

Second Consecutive Violation. On cook line at prep table cooler, door seals in disrepair. Repair seals to allow for tighter fitting doors. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment .........On cook line at prep table cooler, door seals in disrepair. Repair seals to allow for tighter fitting doors. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces .........In walk in cooler, shelving with accumulation of food debris. Maintain shelving free of food and debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. ............At in use 3-compartment sink, employee washing and rinsing dishware, then soaking dishware in sanitizer solution <10 seconds. Per manufacture guidelines, food contact surfaces are to soak in sanitizer solution a minimum of 60 seconds. Instructed employee to soak dishware in sanitizer solution minimum 60 seconds. Discussed the importance of proper warewashing of food contact surfaces. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. ..........On paper menus, no consumer advisory for TCS food items that may be requested raw or undercooked. At time of inspection, operator removed all paper menus from service and will require customers to order from electronic menu board. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-201.13, P: Removal, Adjustment, or Retention of Exclusions & Restrictions. 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/4620/AMC-Toolbox---Employee-Health. ............Employee cut finger, then wrapped finger with paper towel, donned gloves to work with ready to eat foods, with blood showing through gloves. Instructed employee to remove gloves, wash hands, and don new gloves, with cut covered in bandaid and finger cot, to ensure cut is covered with impermeable cover. (I) Reinstate a FOOD EMPLOYEE who was RESTRICTED as specified under ¶ 2-201.12(I) if the skin, infected wound, cut, or pustular boil is properly covered with one of the following: (1) An impermeable cover such as a finger cot or stall and a single-use glove over the impermeable cover if the infected wound or pustular boil is on the hand, finger, or wrist; (2) An impermeable cover on the arm if the infected wound or pustular boil is on the arm; or (3) A dry, durable, tight-fitting bandage if the infected wound or pustular boil is on another part of the body. Correct By: Corrected At Time Of 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. ...........In prep area, employee handling raw meat with gloved hands, then started working with filling sauces in containers after removing gloves, without a proper handwashing. Instructed employees on proper handwashing after working with raw meats and before working with ready to eat foods or handling cooking equipment and utensils. Discussed the importance of proper handwashing with employees. 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-3-501.14, 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, cooked beans with internal temperatures of 45*F-48*F. Per date sticker and employee, beans were cooked the previous day. Cooked beans were discarded. See embargo form. Discussed proper cooling temperatures with employees. (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 Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. ..........On paper menus, no consumer advisory for TCS food items(including shrimp and eggs) that may be requested raw or undercooked. Provide consumer advisory on paper menus before re-inspection. Correct By: Correct Prior To Reinspection

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, cooked red sauce/ 68*F prepared and cooling in uncovered containers >10 inches deep, within normal time parameters. Instructed employee to portion cooked red sauce in to shallow uncovered pans to continue the cooling process. In shallow covered container, pico salsa/ 55*F prepared and cooling within normal time parameters. Pico salsa was uncovered to continue the cooling process. Discussed proper cooling methods with employees. (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. Correct By: 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. ...........At soda fountain, soda nozzles with accumulation of dark residues. Soda nozzles were cleaned at time of inspection. Discussed more frequent cleaning of soda nozzles to prevent build up of residues. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. ..............In walk in cooler, cooked beans, cooked barbacoa, cooked carnitas, red salsa, green salsa with date marks of 29-31 August, 1-3 days past discard date. Beans, barbacoa, carnitas, and salsas were discarded. See embargo form. Discussed the importance of proper date marking, with preparation date as DAY 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-602.13, C: Nonfood Contact Surfaces ..........Shelving in walk in cooler with accumulation of food residues and dust. Clean shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection