El Papas

Inspector's notes

Observed employee that was preparing carne asada burritos at a prep unit. The employee was observed adjusting their glasses and then without removing their gloves after the adjustment, they went to go grab some tortillas. Discussed with employee that anytime we change tasks or contamination to the hands occurs, such as going from making burritos to adjusting glasses, the hands should be washed, and then clean gloves should be used prior to going back to handling the food. The employee removed their gloves, washed their hands and then 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 a container of green salsa inside of a reach-in refrigerator with a date mark of 08/05/2025. Based on the date on the container and the date of inspection, the salsa should have been disposed of on 08/11/2025. The salsa was embargoed at time of inspection (see embargo form). 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). ** 2nd CONSECUTIVE VIOLATION.** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic lidded container of cooked green chili salsa inside of a reach-in refrigerator with a date mark of 4/11/2025 and observed a plastic lidded container of nacho cheese inside of a reach-in refrigerator with a date mark of 3/7/2025. Based on the date of inspection (4/22/2025) and each of the date marks on the food, both of the time and temperature controlled for safety foods were embargoed at time of inspection (see embargo form). Discussed with person in charge that 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer testing strips available for the quat sanitizer solution at the 3-compartment sink. Inspector used personal testing strips to test the sanitizer solution, and the sanitizer solution was testing at approximately 300 parts per million, which is within the appropriate range of 150-400 parts per million for quat sanitizer. Discussed with person in charge that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than May 1st, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced tomatoes and shredded mozzarella cheese with an internal temperature as measured using a probe thermometer of 46°F inside of the prep unit. A min-max thermometer was placed into the unit and allowed to stabilize for a period of 15 minutes. The ambient air temperature inside of the unit according to the min-max thermometer was 46°F. Per the person in charge, the food had been in the prep unit for less than 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The person in charge reached out to a technician to come look at the prep unit. The establishment has sufficient cold holding capacity to maintain normal operations. 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. ** 2ND CONSECUTIVE VIOLATION. ** Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate 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 container of milk inside of the reach-in unit with an internal temperature as measured using a probe thermometer of 50° F. Per the person in charge, the milk had been in the reach-in unit from the night before. Person in charge embargoed the milk. Other foods in the reach-in unit such as cooked pinto beans and diced raw beef steak had internal temperatures of 41°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fryer basket with some damaged/missing wires. Recommend replacing damaged fryer basket with new basket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine 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. Calibrated inspector's Thermapen and min/max thermometers along with establishment's thermometer in ice water at 32*F. Observed covered pot of pozole (with condensation on lid) with internal temperature measured to be 50*F in reach in cooler that was cooked yesterday. Other items in unit are holding at 41*F or below. Item has not been out of cooler today, person in charge unsure of how item was cooled yesterday. Person in charge removed item to voluntarily discard, see embargo. Reviewed cooling time/temperature parameters and methods (ice bath, ice wand). Recommend and provided cooling logs. Correct By: Corrected At Time Of Inspection