Limon Urban Kitchen

Inspector's notes

Observed raw steak stored above RTE chicken in the reach-in fridge across from the cookline and raw steak stored above raw fish in the walk-in fridge. 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 TCS bloody mary mix near ice well but not submerged in ice- internally temperature was 60 degrees F. PIC could not confirm how long the mix had been out of refrigeration. Discard was recommended. Discussed cold holding alternatives and policy Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of wine stored in the ice for consumption. Instructed PIC to remove the bottle and discard contaminated ice. Discussed other cold holding options for bottles.

Inspector's notes

Observed no certified food protection manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no in unit ambient thermometers in the cold table on the line or the under counter fridge below salsas. Thermometers must be in refrigeration or freezer units and readily accessible if storing TCS food products within. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tongs stored on the oven handle on the cookline and an ice scoop stored between liquor bottles in the bar. 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. Discussed food contact surfaces of utensils should not contact other unsanitized surfaces, only contact food, or be stored to protect from contamination. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated they are working on obtaining certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated they are working on obtaining certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink by the cookline with food debris and the handwashing sink at the bar with ice and a used straw. Handwashing sinks must be used for no other purposes than handwashing and always remain accessible. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC instructed employee to properly clean the sink before regular use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed time/temperature controlled cooked cactus marked for 4/27. The TCS item was past 7 days. 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 damaged and expired test strips from February 2025. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 5/15/25. Corrective Action: Correct prior to re-inspection on 5/15/25.

Inspector's notes

Observed no certified food manager 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.

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 shell eggs being stored over romaine lettuce in reach in unit near grills. Observed raw bacon over cheddar cheese in walk in. Both raw products were moved to the bottom by PIC. Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods Correct By: 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 cut tomatoes in prep table unit at 50-55 degrees F. PIC said they were prepared 2 hours ago and moved them to the walk in to cool. PIC was provided with time as control logs and policy guidance. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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 pinto beans cooling in walk in refrigerator in deep buckets at 50 degrees. Per PIC they had been cooling for 12 hours. The beans have been embargoed and discarded. Acceptable methods include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient, Other effective methods. :

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. No hand soap at employee hand wash sink in bar area. Employee retrieved soap. Discussed importance of maintaining soap at all hand wash sinks for appropriate hand washing and prevent foodborne illness. Correct By: Corrected At Time Of Inspection

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. Bleach sanitizer in use in dish wash machine measured at 0 ppm. Employee called for repair. Utilize 3 compartment sink until dish wash machine is repaired. Discussed importance of checking bleach sanitizer for appropriate sanitization level of 200ppm per manufacturer, to insure proper sanitization and prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No chemical test strips on premise for bleach sanitizer in use in dish wash machine. Employee retrieved test strips. Discussed importance of keeping test strips on premise to check all chemicals in use. Correct By: Corrected At Time Of Inspection