Fuegos Bar and Grill

Inspector's notes

Observed some wiping clothes stored dry on cutting boards and tables. Discussed with person in charge to store wiping cloths in sanitizer buckets with appropriate sanitizer concentration when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink in the kitchen area that has a side panel that is starting to become detached from the rest of the sink and the wall itself. Discussed with person in charge to reseal the sink with silicone/caulking so that the sink sidewalls are smooth and flush with the sink and the sink itself is smooth and flush to the wall. Person in charge will reseal the handwashing sink. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer at the 3-compartment sink that was testing well below the 150-400 parts per million concentration for the quat sanitizer. It was observed that the bottle of sanitizer was full however the sanitizer was dispensing too low. Discussed with person in charge to reach out to a technician to service the dispenser. Discussed with person in charge to finish the sanitizing step in the dish washing machine in the kitchen, which was sanitizing at the appropriate concentration of 50-100 parts per million as indicated by the chlorine testing strips. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-702.11 - Priority: 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. Addl Notes: Observed an employee rinsing dirty utensils under running water and then placing the dirty dishes back with other clean dishes. Discussed with person in charge that soiled utensils must be washed, rinsed and sanitized after use. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection, including the utensils that the soiled utensils came in contact with. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three large, plastic buckets that ranged from 8-12 inches deep filled with cooling alfredo and spaghetti sauce inside of the walk-in cooler. The internal temperature of the sauces ranged from 89°F - 107°F. According to the person in charge, the sauces had been cooked and placed into the walk-in cooler approximately 45 minutes after the start of the inspection to begin cooling. The cooling sauces were transferred to wide, flat, uncovered shallow pans at a depth of less than 4 inches deep and placed into the walk-in cooler up high inside of the walk-in cooler to complete the cooling process. Discussed with person in charge to utilize ice baths if necessary to help cool thick, dense foods such as alfredo sauces and large lasagnas and to portion the cooling foods into wider, flatter containers to help aid in cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers that were stored as clean at a clean dishes storage area. Upon separating the dishes, water was observed still trapped between the dishes. Person in charge separated the wet dishes so they can finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on duty. Please ensure that there is at least one person present during all hours of operation with a CFPM certificate. 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 an employee that was at a prep station working with food. The employee then began to wipe down the counter and proceeded to throw some stuff into a trash can and then grabbed the trash can to move it to a different area. After touching the trash can, the employee then went back to the prep station to begin working with food again without removing their gloves and washing their hands first. Instructed the employee that anytime we change tasks or contamination to the hands occurs, such as when handling a trash can, the soiled gloves should be thrown away and the hands must be washed prior to resuming work with the food. The employee threw away their gloves, washed their hands and grabbed a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink in the kitchen and the handwashing sink at the bar that were both blocked off by large trash cans, one of which was completely blocking the paper towel dispenser at the bar. Discussed with person in charge to maintain the area around the handwashing sink free of obstructions or obstacles. Person in charge moved the trash cans to a different area. Discussed with person in charge to consider a different area for the trash cans or to consider different sized trash cans that do not completely block the paper towels. 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: Corrected at time of inspection.

Inspector's notes

Observed a large case of raw shell eggs stored on the top shelf on a food rack inside of the walk-in cooler. The raw shell eggs were observed to be stored above ready-to-eat foods such as cherry tomatoes and romaine lettuce as well as various soft cheeses. Discussed with person in charge that foods must be stored in the walk-in cooler according to their final cooking temperatures. Person in charge relocated the raw shell eggs below the ready-to-eat foods. 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

Please ensure that there is at least 1 person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Discussed with person in charge to acquire their CFPM. 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 containers of cooked spaghetti noodles and fettuccini noodles in bags that were in plastic containers sitting on the counter. The internal temperature of the noodles as measured using a probe thermometer ranged from 54°F - 72°F. In discussion with the person in charge, the noodles had been moved out of the walk-in cooler to make room for incoming shipments, but it was observed that the walk-in cooler had additional storage for the noodles. In discussion with the person in charge, the noodles had been on the counter for approximately 30 minutes. The noodles were moved back to the walk-in cooler to cool back down. Discussed with person in charge to consider moving other non-time and temperature controlled for safety foods in the walk-in, such as limes or boxes of beer, to make room instead of taking TCS foods out and leaving them unattended. 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 a large, deep (greater than 4 inches deep) uncovered container of cooked Bolognese sauce that was cooling down according to the person in charge inside of a reach-in refrigerator. The internal temperature of the Bolognese as measured using a probe thermometer was 100° and had been cooked 1 hour prior to the start of the inspection. Person in charge removed the cooling Bolognese sauce from the deep container and transferred to a wide, shallow pan less than 4 inches deep and placed the pan of sauce into an ice bath. Discussed with person in charge that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of organic matter and other soils building up in the floor drains, particularly those underneath the ice machine and under the dish machine at the bar. Discussed with person in charge to clean on a more frequent basis to minimize buildup in those areas. 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

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to maintain CFPM certificate available either through print or electronic means. 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 chlorine sanitizer levels testing below the 50-100 parts per million concentration level required at the dish washing machine behind the bar based on the testing strips. It was observed that the dish machine had a quaternary-based sanitizer bottle connected to it and the dish machine is set up for chlorine sanitization. Person in charge replaced the quat sanitizer bottle with a chlorine-based sanitizer. Dish machine was operated for a few cycles and after testing with the sanitizer testing strips the sanitizer was at the appropriate concentration of between 50-100 parts per million for the chlorine-based sanitizer. Discussed with person in charge that quaternary sanitizers are not used in dish machines but instead are used at their 3-compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a couple of fryer baskets that had damaged/missing wires. Recommend replacing damaged fryer baskets with new baskets. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certification is present during all hours of operation. 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

Please ensure that a person with a certified food protection manager certification is present during all hours of operation. 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 no paper towels available at the hand washing sink behind the bar. Person in charge promptly refilled the empty paper towel dispenser. 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: Corrected at time of inspection.

Inspector's notes

Observed a couple of fryer baskets that had damaged/missing wires. Recommend replacing damaged fryer baskets with new baskets. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Observed no sanitizer test strips available for the chlorine dish sanitizing machine in the kitchen. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur within 10 days or no later than September 5th, 2024. Corrective Action: Correct prior to re-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. Observed bar and kitchen dish machine in use and not sanitizing dishes. Both machines had Quaternary Ammonia sanitizer hooked up, opposed to the correct Chlorine based dish machine sanitizer. Discussed this with PIC. The correct chlorine based dish machine sanitizer will be ordered. Three compartment sink with Quaternary Ammonia, measured between 200-400ppm, will be utilized to sanitize dishes until machines have correct sanitizer. 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 various cooked pastas (fettuccine, macaroni, and pappardelle) as well as cut watermelon without date mark labeling in reach-in refrigerator in the kitchen and bar. The person in charge (PIC) stated all items were prepared 1 day prior to the inspection. Requested at the time of inspection, the PIC place date marks on pastas and watermelon. Please ensure training is conducted for date marking ready-to-eat TCS foods. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 and shrimp stored above open containers of bread in low-profile reach-in refrigerator under the grill. No visible contamination observed. Requested the person in charge rearrange food storage at the time of inspection. Food shall be stored in a manner that minimizes contamination risks. 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. -- Chlorine test strips not available for low temp dishwasher in the bar and kitchen. Quat test strips not available for the 3-compartment sink in the kitchen. Discussed with management obtaining test strips that will accurately measure concentration dispensing in the dishwashers and 3-compartment sink. Please obtain chlorine and quat test strips before 10/05/2023 re-inspection. Correct By: Correct Prior To Reinspection