Cocina Adamex

Inspector's notes

Observed 51°F-54°F internal temperature of raw chorizo and red salsa inside 3-door reach-in cooler next to cookline. Per person in charge (PIC), food employee observed 39°F internal temperature of raw chorizo and red salsa three hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Raw chorizo and red salsa improperly cold held were placed into functioning cold holding units to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 48°F ambient air temperature, per min/max thermometer, inside 3-door reach-in cooler at cookline. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 9/29/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed tall single door freezer unit not in operation. Per operator, unit is not working and will be repaired for holding of Time/temperature control for safety (TCS) foods. Discussed with operator to ensure repairs are made prior to holding TCS foods at minimum (41*F) or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small portions of TCS food items covered in containers and stored in three tall door refrigeration unit in kitchen area. Discontinue covering TCS food items when cooling. Food items may be covered once temperature has reached the required 41*F or below. Operator proceeded to remove cover at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigeration used for baked goods with ambient temperatures of 54*F. Ensure to repair unit to reach 41*F prior to using for TCS food items. Discussed with operator to use unit for non-TCS food items, storage of TCS food items requires refrigeration of 41*F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Repeat Violation. 2nd Consecutive violation. Internal temperature of 125*F for cooked meat stored in cambro unit located at 2nd kitchen area. Discussed all hot held time/temperature control for safety (TCS) foods shall be hot held at 135*F or above. Operator proceeded to reheat cooked meat at165*F for adequate hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 130*F for rice stored in cambro unit located at 2nd kitchen area. Discussed all hot held time/ temperature control for safety (TCS) foods shall be hot held at 135*F or above. Operator proceeded to reheat rice at 165*F for adequate hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 48*F for Chilles Rellenos stored in three door refrigeration in main kitchen area. Ambient temperature found at 50*F. Discussed with operator any time/temperature control for safety (TCS) foods shall be maintained at 41*F or below. Discussed with operator any food items stored in unit for longer than 4hours are no longer safe for human consumption. Operator discarded chilles rellenos at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 50*F for tall three door refrigeration unit in main kitchen area. Ensure to contact technician to make necessary repairs for cold holding at 41*F or below. A re-inspection will be conducted to verify 41*F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed standing water (grey water) sitting in two floor sinks located in kitchen area. No movement when running water fixtures. Discussed with operator to unclog floor sinks for adequate removal of standing water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3gallon bucket of beef broth with internal temperature of 56*F stored in tall two door refrigeration unit with date marked 3/3/25. Beef broth was cooled yesterday, operator proceeded to voluntarily discarded beef broth. Ensure that time/temperature control for safety (TCS) food items are cooled from 135*F to 70*F within 2hours and from 70*F to 41*F within 4hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sing door refrigeration unit used for cooling condensation leaking into tray and inside of unit. Ensure to repair unit to prevent leaks. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed three cockroaches in ceiling corner of mop closet room. Pests were not near any food or food storage at time of inspection. PIC provided an invoice for pest control dated one-month prior. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Correct prior to re-inspection on 11/12/24.

Repeat Violation 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. Observed metal containers of cooked red chile sauce, cooked green chile sauce, and cooked salsa in reach-in refrigerator with internal temperatures between 47-52 degrees Fahrenheit. Per person in charge (PIC) and employee, foods were prepared the previous day in the morning and placed in walk-in freezer and this reach-in refrigerator to cool. Please ensure cooling foods are cooled from 135-70F within 2 hours and from 70-41F within an additional four hours. PIC voluntarily discarded these items during the inspection to correct. See embargo form. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Employee was washing utensils in three compartment sink towards the back of the establishment. The concentration of the sanitizing solution was measured at 0ppm chlorine. Employee emptied the compartment and remade the water with chlorine to a range between 50-100ppm. Employee rewashed all dishes with the correct solution of sanitizer. Ensure concentration of chlorine is tested before use and remade as needed to maintain an effective range between 50-100ppm. 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. Observed 3 containers of red enchilada salsa and red chile being stored in the reach in refrigeration unit in the corner of the kitchen with an internal temperature of 52°F at 2:30pm. When asked, PIC stated that the food was cooked the previous night. No employee could verify that the food could reach 41°F. At the time of inspection, more than 6 hours had passed and the items had still not completed the cooling process. Items were voluntarily discarded at time of inspection. Discussed with PIC the proper methods for cooling food to ensure proper timeframe is achieved to reduce internal temp to cold holding conditions. (135°F to 70°F in 2 hours and 70°F to 41°F in four consecutive hours.) 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. Observed four stacked metal trays of green chile sauce and 3 stacked trays of red enchilada sauce and red chile sauce stacked with the lids covering the containers were being stored in a reach in refrigeration unit in the corner of the kitchen. The internal temperature of the green sauce measured 100°F and were prepared at 11:30 am (3 hours had passed, observation made at 2:30pm). PIC had employees remove lids and unstack containers to be stored in the walk in freezer to continue the cooling process. Ensure all food in the process of cooling is uncovered , separated and stored in an environment that facilitates air flow to reduce temperature in appropriate time frame. Will return for reinspection March 11th with establishment to confirm effective changes to methods are made. Correct By: Correct Prior To Reinspection