Tequila Cocina and Cantina

Inspector's notes

Observed handwashing sink in the kitchen blocked by a strainer holding meat. Observed handwashing sink in the bar blocked by a strainer. Informed person in charge (PIC) that handwashing sinks should not be blocked and should only be used for handwashing purposes. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed oysters on the menu and in the walk-in cooler, but person in charge (PIC) cannot provide tags for any of the batches received in the last 90 days. Informed PIC that shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. PIC received electronic tag for latest batch from supplier at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed oysters in an unlabeled metallic bin in the walk-in cooler. Molluscan shellfish should not be removed from the container in which they are received other than immediately before sale or preparation for service. Person in charge (PIC) stated that oysters were received in a box yesterday and box was thrown away. At time of inspection, oysters were not being prepared for service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A 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 establishment using quaternary ammonium (quat) sanitizer at three-compartment sink for food-contact surfaces with no quat test strips on site. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on June 5th, 2026.

Inspector's notes

Observed no hand drying provisions at hand wash sink in kitchen. Had person in charge put hand drying provisions at hand wash sink. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: 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. Addl Notes: Observed hand wash sink with no soap at hand sink in kitchen. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sushi rice is maintained using time as a control but did not have any time documented. Rice had been prepared about 2 hours prior and was labeled at time. Please ensure all food items maintained using time as a control are labeled with make time to ensure it is discarded after 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple vacuum packages of fish thawed in prep cooler, packages were removed at time. Please ensure vacuum packaged fish is removed from packaging prior to thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee eating on and over cutting board attached to prep table cooler during inspection. Additionally, beverage was in an open cup on shelf above prep top cooler. Please ensure employees eat in designated areas where they cannot contaminate other food or food contact surfaces, and beverages on the line are covered with lids and straws. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand towels available at handsink in back area during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. It was determined that the chemical bottle was completely empty and was replaced at time, lines were primed. Additionally, warewashing machine in back also needed to be primed because the sanitizer line was completely dry, but this machine was not in use at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of flying insect pesticide being stored on shelf in break room during inspection, can was discarded at time. Please ensure pesticides are only applied by certified applicators, and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large containers of beef broth being stored on counter by back door which measured 95 degrees F, birria meat from same batch measured 85 degrees F on prep table. Employee said that they had been sitting out for nearly 2 hours and moved them to coolers at time. Please ensure food items are actively cooled in cooling equipment after they reach 135 degrees F to ensure they meet cooling benchmarks on time. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed carton of eggs being stored on shelf above prep cooler at ambient temperature, eggs measured 84 degrees F internally. Employee said they had been there for over 2 hours and discarded them at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

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... Restroom by office had no hand soap during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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... Restroom by office had no hand towels during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. 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... Mechanical warewashing machine in back measured 0 ppm available chlorine after multiple cycles during inspection. It was determined that the sanitizer and detergent buckets had been mixed up, so sanitize and wash steps in cycle were flipped. Chemicals were corrected at time and lines were cleared and primed correctly. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Sanitizer bucket behind bar measured above 200 ppm available chlorine during inspection. Solution was re-made at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm. PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling... Observed various bottles of medication being stored on shelf above handsink and precleaning sink near warewashing machine. All bottles of medicine were moved to a safe location at time. Please ensure all potentially hazardous medications are stored safely and away from food or food contact surfaces to prevent accidental contamination. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Observed partially used can of pesticide being stored behind bar during inspection. Item was discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge... No manager available during inspection with repeated Pf violations and Priority violation noted. Please ensure a certified food protection manager is assigned and present during all operating hours. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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... Handsink behind bar was being used to rinse glasses and store soiled equipment during inspection. Sink was cleared at time. Please ensure handsinks are reserved for handwashing only and are maintained clean and accessible at all times. 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 handsoap available in public men's restroom during inspection, sink was stocked with a dispenser at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 towels available at only handsink in kitchen at time of inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. 2nd consecutive 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... Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection, sanitizer line could not be primed. Employee agreed to wash all wares in kitchen machine until bar unit was repaired. Please ensure chlorine sanitizer solutions are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed 3 unlabeled chemical spray bottles being stored in back storage and in warewashing area during inspection, chemicals were identified and bottles were labeled at time. Please ensure all potentially hazardous cleaning chemicals are clearly labeled. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing... Observed large bags of frozen raw, and cooked shrimp thawing in bowl at ambient temperature. Items were moved to prep sink to thaw under cold water. Please ensure food items are thawed under refrigeration, or cold running water. 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... Establishment uses QUAT sanitizer in 3 compartment sink but has no QUAT sanitizer testing strips available. Please obtain QUAT test strips and ensure the appropriate sanitizer testing devices are available at all times. Correct By: Correct Prior To Reinspection