Panchitas Mexican Food Llc

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. 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 Violation *****

Inspector's notes

Observed no hand soap available at the hand sink in the bathroom. PIC stated that the only soap they have is at the hand sink in the kitchen. Informed PIC that all hand sinks must be stocked with hand soap. 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. Corrective Action: Correct prior to re-inspection on 8/17/2026.

Inspector's notes

Observed black residue on the inside lip of the ice machine. Discussed with PIC that the ice machine needs to be cleaned and kept clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed flan and a specialty flan with internal temperatures ranging 47*F-49*F stored in the front glass reach in soda refrigerator. Ambient air temperature of the unit was 49.4*F. It was unknown how long the items had been in the unit. Instructed PIC to discard the cakes. PIC discarded the flan at time of inspection. Flan embargoed. Discussed with PIC that the unit cannot be used to store TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the unit for TCS foods. 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 no chlorine test strips onsite. Upon asking staff for test strips, they were unable to locate them. Discussed with staff that test strips are required. Obtain chlorine test strips prior to reinspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/17/2026.

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. PIC stated that they are a CFPM but were unable to produce a valid certificate at time of inspection. 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.

Inspector's notes

Observed a flat of raw shell eggs stored over a container of cooked beef in the walk-in. Informed PIC that all raw animal proteins must be stored below all ready-to-eat (RTE) foods. PIC properly stored all RTE foods and raw animal proteins at time of inspection. Provided storage chart in Spanish via email. 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 a pot of cooked beef, cooked green beef, pico de gallo, beans, and salsas stored in the walk-in without date marks. PIC stated that these items were made over 24 hours prior to inspection. Instructed PIC to date mark all undated items at time of inspection. PIC properly date marked all items missing date marks at time of inspection. Discussed importance of date marking with PIC and reviewed what items required date marking. Provided guidance document via email. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed Raid fogger stored near the mop sink. Informed PIC that pest control chemicals cannot be stored onsite and must be applied by a certified applicator. PIC removed pest control chemicals from premises. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed cooked chicken, in house salsa, cooked beans, cooked potatoes, and rolled tacos not having any date markings. Person in charge states they were made/prepped 1-3 days prior to inspection. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no certified food-service manager on duty. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No chlorine or other type of sanitizer was available for warewashing or for wiping-cloth buckets. One of the employees left and quickly returned after purchasing liquid bleach. Always maintain a supply of chlorine or other sanitizer for sanitizing purposes. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hot water faucet in the kitchen restroom had been shut off at the valve below. After opening the valve, there is a slight drip. Have the faucet repaired or replaced. Do not shut off the hot water valve below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The dumpster lids are broken off and therefore cannot be kept closed. Have the dumpster lids repaired or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. 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 REPEAT VIOLATION.

Inspector's notes

Observed raw chicken being stored over tamatillos in the walk in cooler. 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. Employee 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. 2ND REPEAT VIOLATION.

Inspector's notes

Throughout the establishment, observed chiles rellenos, in house salsa, cooked beans, and in house pickled carrots/peppers with no date marking. Employee states all these foods were opened/prepped/cooked 1-2 days prior to the inspection except for the pickled carrots/peppers which was unknown when it was made. 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 were properly date marked at the time of inspection except for the pickled carrots which were voluntarily disposed of. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOALTION.

Inspector's notes

Observed cooked beans cooling in the walk in cooler but being cooled in deep buckets (more than 4 inches). Person in charge states they had been cooling for less than 1 hour. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen tongs used to handle raw animal products having its handle in contact with the food. Also observed a scoop having its handle in contact with the pico de gallo. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment re using plastic containers that the sour cream was originally packaged in to store other TCS/Non-TCS foods such as in house hot sauce and salsa, and cooked beans. Discussed the importance of not re-using any single-use containers to prevent any contamination due their inability to safely withstand numerous washing/sanitizing cycles. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOALTION.

Inspector's notes

Observed several food equipment in the dry storage area such as meat cutters that were not NSF approved equipment which ensures they are made of food grade material and are easily cleanable. Please remove any equipment or utensils that are not NSF approved from the facility. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. 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.

Inspector's notes

Observed raw bacon being stored over cooked chicken in the walk in cooler. 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. Employee 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 cooked chicken in a tomato sauce cooling from the day before in the walk in cooler having an internal temperature of 49*F. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout the establishment, observed cooked chicken, cooked beef, cooked shrimp, cut tomatoes, cut lettuce, opened sour cream, in house salsa, cooked pinto beans, rolled tacos, cooked pork, and opened cheese with no date marking. Employee states all these foods were opened/prepped/cooked 1-2 days prior to the inspection. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pesticide (Raid) can near the mop sink area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment re using plastic containers that the sour cream was originally packaged in to store other TCS/Non-TCS foods such as in house hot sauce and salsa, cooked beans, and cooked pork. Discussed the importance of not re-using any single-use containers to prevent any contamination due their inability to safely withstand numerous washing/sanitizing cycles. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several food equipment in the dry storage area that were not NSF approved equipment which ensures they are made of food grade material and are easily cleanable. Please remove any equipment or utensils that are not NSF approved from the facility. Corrective Action: Correct prior to next routine 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. Observed raw chicken stored above raw cut lettuce, raw chicken stored above cooked beef, and raw chicken stored above raw bacon in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved all raw chicken to bottom shelf at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Observed no sanitizer available at time of inspection and containers and utensils only cleaned by soap and water. Provided and reviewed the manual ware washing handout. Manager purchased chlorine sanitizer and properly set up 3 compartment sink at time of inspection. Instructed manager to re-clean all containers and utensils. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 no date marking on cut lettuce, cooked potato, cooked chicken, cooked hams, cooked chicken legs and salsa in walk-in refrigerator and prep cooler, manager stated the above food were prepared 2 or 3 days prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date markings on above food items at time of inspection. Correct By: Corrected At Time Of Inspection