Gadzooks Enchiladas and Soup

Inspector's notes

hand washing station near dishwashing back room, no paper towel. discussed with manager. paper towel refiled. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

found some spray bottles in the back room containing chemicals. no label. manager drained and washed the chemical bottle. please ensure all chemicals are properly labeled. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: sanitizer chlorine in use, chemical concentration indicating exceeding 200 ppm, flashing on test strip. manager drained, refilled and diluted. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

some wet wiping cloth left on the food prep. counter back room. manager removed a designated red bucket was refilled with quantomania at 200 ppm, corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

please repair the walk-in cooler bulbs. please ensure a proper light intensity. 4-204.11 - Core: Ventilation Hood Systems, Drip Prevention Addl Notes: please install drip pans for the on site grill line hood filters, manager will place a order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager on site during time of inspection. Provided list of accredited providers for the exams. 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. **Third Consecutive Violation**

Inspector's notes

Observed quat sanitizer being dispensed at 3-comp sink at <150ppm Discussed adjusting the concentration of quat manually until dispenser can be serviced. Instructed staff to ensure that quat concentration is manually adjusted or to use chemical dishwasher for ware washing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed corn bread made with roasted corn and roasted peppers with an internal temperature of 115*F. Per the person in charge, the cornbread was put into the line within the hour. Cornbread was reheated and person in charge turned up the warmer. 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

Observed cooked poblano chillis sitting in pan by the hot line with an internal temperature of 71*F. Per the person in charge, the chilis were removed from refrigeration within the hour to be used for service. Discussed putting the chillis in an ice bath or returning them to refrigeration. Observed a container of salsa and coleslaw in cold prep-line with a temperature of 55*F. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. ***Third Consecutive Violation***

Inspector's notes

Observed coleslaw, salsa verde, and containers of soup datemarked 8 days prior to the inspection. Discussed ensuring that TCS foods are only held for 7 days past preparation. 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. **Third Consecutive Violation**

Inspector's notes

Observed only light bulb in walk-in refrigeration flickering and emanating dim light. Discussed the need to change lightbulb so that walk-in refrigeration has adequate lighting. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection observed minor a leak at the base of the mop sink where water is ponding. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple ladles and tongs with discolored rust and black appearance. Observed a wooden spoon with a crack. Person in charge discarded the utensils at time of inspection. Materials that are used in the construction of utensils may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large amount of grease buildup along the fryer and flat top grill. Clean at a frequency that prevents soiled accumulation of grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge did not have a Certified Food Protection Manager and was unable to demonstrate knowledge regarding the proper holding, reheating, and cooling temperatures for Time Temperature Control for Safety Foods (TCS). Corrective Action: Correct at once.

Inspector's notes

At time of inspection there was no Certified Food Protection Manager onsite during the 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 cut cabbage with an internal temperature of 56*F and red salsa with an internal temperature of 46*F on the open top prep table. Per person in charge the food items were placed in the prep table about three hours prior to inspection. Person in charge placed the items on time as control and provided a policy at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red salsa with a prep date of 6/30/25, chili sauce with cooked chilis with a prep date of 6/30/25, cut cabbage with a prep date of 6/25/25 and three bins of tortilla soup with prep dates ranging from 6/27/25-7/8/25. All ready-to-eat Time Temperature Control for Safety Foods must be date marked not to exceed 7 days with the date that they are prepped as being the first day. Items were embargoed at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one can of Black Flag pesticide spray in chemical storage area near the mop sink. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. 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 an accumulation of grease and food debris under and around the fryer cookline area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed insufficient lighting inside the walk-in cooler. Parts of the light bulb were out and flickering. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge did not have a Food Service Manager Certification and was not able to answer questions regarding the proper holding, reheating, and cooling temperatures for Time Temperature Control for Safety Foods (TCS). A person in charge with a Food Service Manager Certification must be present at all hours of the operation. Corrective Action: Correct at once.

Inspector's notes

Observed cooked chilis at 66 Deg. F. sitting in a pan by the hot line. Suggest placing the product on ice if it is going to be held in this area. Item was embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large containers of chopped cabbage date marked with a prep date of 4/1/25. All ready-to-eat Time Temperature Control for Safety Foods must be date marked not to exceed 7 days with the date that they are prepped as being the first day. Items were embargoed at the time of inspection.

Inspector's notes

No probing theremometer provided to check internal food temperatures. Provide proof of purchase of one prior to the reinspection do be conducted on 4/17/25.

Inspector's notes

Observed the handwashing sink in the back near the 3 compartment sink was blocked with a rack used for drying dishes. PIC moved rack so handwashing sink was accessible. Handwashing sinks shall be accessible at all time for handwashing. Corrective Action: 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 eggs and cojita cheese with temperature of 70 degrees Fahrenheit at the time of inspections at the front counter meal prep station. PIC discarded items at the time of inspection. Discussed ice bath use, and ensuring the ice is contacting the food or container directly. TCS foods shall be 41 degrees Fahrenheit or below to prevent microbial growth. 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 2 containers of crema dated 5/11 and 5/13, 12 and 10 days prior to inspection. PIC set containers aside. Discussed keeping to date product was made plus 6 or having product tested by a 3rd party lab to determine if product qualifies for an extended shelf life. 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 by the 3 compartment sink, a metal shelf used for drying, balanced between the mechanical dishwasher and the hand wash sink. PIC rotated the shelf to be on the dishwasher and some crates, leaving the handsink clear. All handwashing sinks shall be maintained available for handwashing. Correct By: Corrected At Time Of Inspection