Cocina Chiwas LLc

Inspector's notes

Observed no CFPM on-site at time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive**

Inspector's notes

Observed handwash sink in main kitchen area with no hand drying provisions. Informed PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Observed establishment open and operating. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee use bare hands to add garnish to beverage at bar at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by employee at time of inspection. Discussed utilizing tongs or gloves to add garnishes to beverages. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE)/TCS foods with the following preparation dates: housemade Caesar dressing made with heavy cream (10/29), salsa de chivo made with tomatoes (10/18), and cremosa sauce made with cooked jalapeno in oil (10/28). 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 PIC at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed dish machine with active warewashing test at 10ppm of chlorine sanitizer. Person-in-charge (PIC) primed machine, but machine was still testing at 10ppm chlorine sanitizer. Person-in-charge (PIC) relocated all food-contact surfaces to three-compartment sink with a quaternary ammonia concentration of 200ppm to be washed, rinsed, and sanitized at the time of inspection. PIC also called technician to service dish machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE)/TCS foods with the following preparation dates: cooked chorizo (7/29), salsa iberico made with cream cheese (7/29), cooked iberico pork (7/29), cremosa sauce made with cooked jalapeno in oil (7/29), housemade caesar dressing made with heavy cream (7/30), salsa de chivo made with tomatoes (7/29). 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 PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed right cold holding make table on cookline with a minimum ambient air temperature at 46.7*F halfway through inspection when min/max thermometer was placed in unit. At start of inspection, TCS foods in unit were holding at 43*F, but increased to 47*F-49*F by end of inspection. PIC relocated TCS foods to walk-in refrigerator and alternative functioning refrigeration to cool to 41*F at time of inspection. PIC placed lid on top of make table and adjusted unit to a cooler setting. Unit had a final ambient air temperature of 38.6*F at end of inspection. Lower section of unit was holding cooked chicken that was actively cooling at 60*F at beginning of inspection, but relocated chicken to walk-in refrigerator. Discussed with PIC that make tables are not designed to cool foods down, and instead are designed to maintain them at their temperature. Also discussed with PIC that placing hot foods inside make tables can cause the ambient air temperature of the unit to increase, thus increasing the internal temperature of the food and may cause the unit to not function properly. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small leak from hand sink basin behind bar when the hand sink basin is filled with water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Shellstock tags for depleted Riptide Oysters, Savage Blond, and Chebooktook oysters with no date of last sold listed on the tag; person in charge indicated these oysters were all sold in the last 90 days. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Establishment must ensure that all Shellstock sold from 3/19/25 and on must have the date of last sold printed on the tag when they are sold or discarded. Corrective Action: Correct prior to re-inspection on 3/28/25.

Inspector's notes

Observed small leak from hand sink basin behind bar when the hand sink basin is filled with water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a shaker strainer and spoon in hand sink. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of foods throughout the walk-in refrigerator not actively cooling without any lids/covers on them. Establishment must cover foods that are not actively cooling to prevent environmental contaminants from invading the foods. Establishment must cover non-cooling foods by next routine inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Addl Notes: Observed 2 deli containers of raw unpasteurized pooled eggs for breakfast burritos stored directly above ready to eat cake and shredded cheese in the walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed cooked beans in a 5-gallon plastic container with an internal temperature of 102*F. The PIC indicated it finished cooling around 4 hours before inspection. Also observed baked potatoes in a 6-inch metal pan in the bottom portion of a refrigerated prep unit on the line with an internal temperature of 80*F. The PIC indicated that the baked potatoes finished cooling around 1 pm (~4 hours before inspection). Cooked time/temperature controlled for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION 2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed the following TCS foods with internal temperatures between 50 - 60*F: heavy cream, cooked corn, crema, tres leches, romesco, chicken broth, and poblano salsa. The unit these foods were stored in did not have all of the pans in the top portion; all of these foods were stored in squeeze bottles on the top portion of the unit except for the corn, crema, and heavy cream. The squeeze bottles were placed in ice baths to cool down to 41*F and below. The heavy cream was returned to the walk-in refrigerator. All of these foods had been in the unit for less than 4 hours except for the corn and the crema. The corn and the crema had been stored in the unit overnight and was voluntarily discarded by the PIC. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE)/TCS foods with the following preparation dates: cooked polenta (12/4), salsa cremosa (12/4), salsa roja (12/4), cooked birria (12/3), mole (12/4), cooked white bean (12/3). 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 PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked poblano salsa with an internal temperature of 53*F in an 8 inch covered plastic container. PIC indicated it was made 3.5 hours before inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods were placed in ice baths in the walk-in refrigerator and stirred periodically. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal racks in the walk-in refrigerator with blue, white fuzzy organic materials on them and food debris. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed metal racks in the walk-in refrigerator with blue, white fuzzy organic materials on them and food debris. 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

Observed fresh mussels with no shell stock tag. Person in charge indicated they were delivered this morning without the tags when employees were not present; person in charge contacted the supplier and they brought the tags at time of inspection. Discussed ensuring all shell stock are received with their shell stock tags; any shell stock without tags should be rejected. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and raw marinating steaks stored directly above cooked chicken in a refrigerated prep unit on the cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baked potatoes with an internal temperature of 72*F in a refrigeration unit; an employee indicated that they were baked at 9 am today (~7 hours before inspection). Cooked time/temperature controlled for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling TCS foods at room temperature until they hit 135*F and then putting them in refrigeration/ice bath/freezer/other rapid refrigeration to cool more rapidly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mole, blanco sauce, cooked squash, cut cabbage, and Romasco sauce with no label or label indicating it was made 9/11. All of these foods were prepared in house and contained a ready to eat (RTE) time/temperature controlled for safety (TCS) food. Person in charge indicated the ones labeled with the 9/11 label were incorrect and that the containers had been washed, rinsed, and sanitized and the same food had been placed inside of the (either yesterday or 9/16) without removing/updating the old label. Employees indicated the unlabeled foods were made between 9/15 - 9/16. All RTE/TCS foods were properly date marked at the 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.>>>Observed employee in dish pit spray off dirty dishes with spray arm and then immediately, without removing gloves or washing hands, unload the clean bowls from the warewashing machine. Discussed with person in charge training staff to wash their hands after engaging in activities that made have contaminated their hands/gloves. The employee removed their gloves and washed their hands. Guidance document was emailed to the person in charge to help with training. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed shellstock tags from shellstock that has been completely sold with no date indicated when the last of the shellstock was sold dating back to December of 2023. Also, tags were not in chronological order. Discussed proper Shellstock tag maintenance; the establishment must do the following with the Shellstock tags going forward: *Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. *The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. *Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order *Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. Re-Inspection on or before 05/14/24 to verify that the establishment is writing the date of last sold on the shellstock tags. Discussed with person in charge different record keeping systems. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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.>>>Observed the following ready to eat time/temperature controlled for safety foods labelled with the following preparation dates: cooked cactus salsa (04/25), cooked pork ribs (04/24), and tres leches (04/20). Employee indicated none of these foods were frozen and willingly discarded of all of the foods listed above. Discussed discarding all ready to eat (RTE) time/temperature controlled for safety (TCS) foods after 6 days (or 7 days with day 1 being the day they were opened, prepared, or opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 3 wiping bucket (2 behind bar, 1 at drink expo) with quaternary ammonium sanitizer with a measured concentration of 500+ ppm; in one of the buckets they were soaking caps for bottles. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. The caps with washed, rinsed, and sanitized in chlorine dish washer. All other buckets were diluted down to 200 ppm. Discussed measuring concentration of sanitizer prior to moving buckets to work stations. Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed a spray bottle with a yellow liquid and another with a brown liquid with no label. Person in charge emptied both and had them washed. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked potatoes (internal temperature 77*F, finished cooking ~2 hours) and cooked pork belly (internal temperature 115*F, finished cooking 45 minutes before inspection) sitting out at room temperature in the kitchen. Discussed monitoring cooling of time/temperature controlled for safety foods to ensure they are cooling from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Discussed as soon as time/temperature controlled for safety foods hit 135*F they should be moved to a cooling unit, ice bath, or method that rapidly cools the food to ensure they are reaching 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Within 30 minutes in refrigeration the potatoes and pork belly had internal temperatures below 70*F. Cooling guidance document emailed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.>>>Establishment was unable to provide Shellstock tags from the last 90 days. Discussed proper Shellstock tag maintenance; the establishment must do the following with the Shellstock tags going forward: • Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. • The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. • Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order • Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. Re-inspection on 12/22/23 to verify that establishment is saving tags for 90 days, writing the day of last sold on them, and maintaining them in order. Correct By: Correct Prior To Reinspection

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.>>>Observed a pan of raw beef stored directly above ready to eat flan in the walk in refrigerator. Also observed a pan of raw pastor marinated pork stored directly above a container of salsa rojo and the establishment ready to eat raw oysters in the walk-in refrigerator. Also observed raw whole shelled eggs stored directly above containers of ready to eat salsas and sauces in the walk-in refrigerator. Employee moved all of the raw animal proteins to the raw animal protein storage area of the walk-in below any ready to eat foods. Discussed with person in charge storing all raw animal proteins below/next to any ready to eat foods to prevent cross contamination of potential harmful bacteria from the raw animal proteins and ready to eat foods. Correct By: Corrected At Time Of Inspection

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.>>>Observed the following ready to eat time/temperature controlled for safety foods labelled with the following preparation dates: cooked birria beef (12/05), cooked asada de peurco (12/05), and salsa verde made with tomatillos (11/28). Employee indicated none of these foods were frozen and willingly discarded of all of the foods listed above. Discussed discarding all ready to eat (RTE) time/temperature controlled for safety (TCS) foods after 6 days (or 7 days with day 1 being the day they were opened, prepared, or opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked chorizo with an internal temperature of 107*F in the top portion of an uncovered refrigerated prep unit; discussed with employee not cooling food in the refrigerated prep unit because it may heat up other foods around it and the unit may not have the capacity to cool the food fast enough. The employee indicated it was cooked 1 hour before inspection and moved the chorizo to the walk-in cooler. Also observed cooked potatoes stored at room temperature in the kitchen with an internal temperature of 86*F; employee indicated they were cooked a little over 1 hour before inspection and moved them to the walk-in cooler as well. Discussed cooling techniques with the person in charge. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 10+ flying insects in the establishment back prep/storage room. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments.. Re-inspection 12/22/23. Correct By: Correct Prior To Reinspection

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 the following time/temperature controlled for safety foods with internal temperatures between 45*F -54*F in the refrigerated prep unit closest to the grill: shredded cotija, shredded queso, roasted vegetables, stuffed peppers, avocado crema, and mashed potatoes. Employee indicated they were placed in the unit 1 hour before inspection. Unit had measured ambient temperature of 37.9*F. Person in charge had employee fully set up unit so all pans were raised and there were no gaps; person in charge also had employees put these foods either back in the walk-in or on ice in the unit. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 poblano salsa made with heated poblano peppers in a 8 inch plastic container with internal temperature of 76*F prepared 1.5 hours before inspection. Person in charge informed that all cooling time/temperature controlled for safety foods must be cooled in shallow (4 inches or less deep), preferably metal pans in the walk-in cooler or freezer; if foods must be cooled in large, deep containers they must use ice baths and stirring or ice wands to further aid in cooling process. Also, cooling foods must not be covered. Person in charge indicated they would ice bath the poblano salsa and start using ice wands. Guidance provided. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd