Salsitas Mexican Restaurant

Inspector's notes

Observed no test strips available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct by re-inspection on 09/25/26

Inspector's notes

Observed broken AVB at mop sink with hose below mop sink rim at time of inspection. PIC removed hose at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed crates of herbs and cutting boards obstructed handwashing sinks at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lomo and queso de panello at internal temp of 55*F at time of inspection. Employee stated it had been placed in the cooler since the morning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef soups being cooled with and without ice bath with low level of ice. PIC stated it had started cooling an hour prior, had an internal temperature of 80*F. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Foods measured below 70 degrees after 2 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite 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 grilled peppers and onions on the grill with internal temperatures ranging 74*F-79*F. PIC stated that these products were hot holding, waiting to be put on the hot line when the container needs to be replaced. Informed PIC that these food items are TCS once cooked and need to be hot held at 135*F or higher. Explained time as a control as an option for these items. PIC voluntarily discarded the peppers and onions at time of inspection. Suggested to PIC cooking the peppers and onions closer to the time they will be needed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheesecake, arroz con leche, and flan stored in the small cold unit without date marks. An old sticker was on the shelf with dates from early February, dispose date being 2/4/2026. PIC stated that the sticker is incorrect and was able to state when all the items were prepared. Items were properly date marked at time of inspection. Also observed in walk in: beef tacos and chile verde dated with an 8-day window instead of 7 days. Reviewed proper date marking procedure with PIC. Discussed removing all datemarks from equipment after use. Provided date marking documents in English and Spanish via email. 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 were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers containing lengua, carne asada, and meat and vegetable caldo/broth covered with plastic and sitting in the back of the establishment with internal temperatures ranging 116*F-124*F. PIC stated that these food products were cooked about 30 minutes prior and are currently cooling. Reviewed cooling parameters and methods with PIC and staff. These food items were uncovered and moved into the walk-in for properly cooling at time of inspection. Provided cooling methods and parameters documents in English and Spanish via email. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed adobo (cooked peppers) that had been cooling for more than 4 hours had an internal temperature of 75*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the dessert refrigeration unit, observed flan, arroz con leche, cheesecake, yogurt and cantaloupe having internal temperatures of 55-63*F. Person n charge states these foods were placed in the unit more than 4 hours prior to 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. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being date marked: rolled tacos [(cooked potatoes)(9/8)] and adobo [(cooked peppers)(9/6)]. 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 adobo cooling in a deep bucket and cooling cooked carnitas being tightly wrapped (not allowing the heat to escape). 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. The Carnitas cooling were uncovered to allow for rapid cooling and the adobo was discarded at the time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the establishment re-using the buckets that originally had sour cream in them to store in house salsa. These containers are not designed to go through numerous wash cycles or be reused. The concern is that the material that these containers are made of will start bleeding into the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some warm salsas were being cooled in the walk-in cooler in 5-gallon buckets. They were measured at 135 degrees F. Use shallow containers, ice wands, or other methods to cool hot foods from 135 F to 70F in 2 hours, then 70F to 41 F in 4 hours, for a total of 6 hours or less for cooling. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Many containers of spices were stored on the shelf without lids. Maintain all food items covered when not in use. Corrected by employee. Corrective Action: Corrected at time of inspection. 3-306.12 - Core: Condiments, Protection Addl Notes: A container of salsa-oil for customer self-service was not under the sneeze-guard of the salsa bar. The employee then moved the salsa-oil under the sneezeguard.

Inspector's notes

The drive-thru ice-scoop was stored lying down with the handle touching the ice. Maintain scoop stored upright. corrected. Corrective Action: Corrected at time of inspection.

Inspector's notes

The dish sprayer hoses were hanging down below the level of the sink. Maintain at least 1 inch above the flood rim of the sink. An employee then tied the hoses so they hung more than 1 inch above the flood rims of the sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the 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.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the 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.

Inspector's notes

Observed the handwashing sink located next to the ice machine not having soap available. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a reach in cooler, observed raw shrimp and beef patties being stored on a shelf above sour cream. In another cold holding unit, observed raw chicken and par cooked beef being stored over precut fries. 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 the establishment par cooking beef but did not have any procedures for Non-Continuous cooking. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Please have procedures written prior to re-inspection which will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cut cabbage sitting at room temperature at the salsa bar having an internal temperature of 67*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. Ice was added to the cut cabbage to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house flan, arroz con leche, yogurt covered apples and cooked shrimp not having any date marking. Person in charge states these foods were all made/prepped/opened 2-4 days prior to inspection. 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 were properly date marked at the time of inspection.

Inspector's notes

Observed cabbage in walk-in unit having fuzzy, green/black organic growth. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active warewashing at 3-comp sink with a sanitizer solution of 0ppm chlorine concentration. PIC added bleach to sanitizer solution. New sanitizer solution measured 50ppm. Chlorine sanitizer concentration shall be between 50-100ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice (74'F) stored at ambient air temperature on food prep table located by stovetop. PIC stated cooked rice was made less than 2 hours prior and is cooling to be moved into walk-in unit. Cooked rice was moved to alternative refrigeration to be rapidly cooled to 41'F at time of inspection. Discussed proper cooling methods with PIC and informed PIC food shall be transferred to cooling units during cooling processes to ensure food item is cooled within proper cooling times and parameters. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed door of walk-in not self-latching and gasket to be in disrepair. 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.

Core-3-501.13, C: Thawing. Observed operator thawing raw chicken in stagnate water in prep sink. Discussed that all thawing should be done under cold running water to avoid excess bacterial growth. Person in charge drained water and began thawing chicken under cold running water. 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 large trash can blocking the access to the hand washing sink in the back of the kitchen, observed dirty containers stored inside the hand washing sink close to main cook line and hand washing sink close to 3 compartment sink. Hand washing sinks are not accessible. Instructed manager to maintain all hand washing sinks easily accessible at time of inspection. Correct By: Corrected At Time Of 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 chicken stored over raw pork and raw chicken stored with raw beef in walk-in refrigerator. Reviewed the food storage chart with manager. Requested manager to separate raw chicken and put raw chicken on the bottom shelf at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: 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. Observed only soap and clean water were set up in 3 compartment sink. Observed employee washing and rinsing containers and utensils without sanitizing step in 3 step cleaning process. Educated manager and employees proper 3 step wash, rinse, and sanitize process. Employee set up 3 compartment sink and re-clean all containers and utensils at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked bean stored on food prep bench with internal temperature 109*F, employee stated the cooked bean was prepared less than one hour prior to inspection. Instructed employee to re-heat the bean to 165*F and then put in hold holding equipment at time of inspection. TCS food must be hot holding at 135*F or above. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage. Observed employee disposing mop water and waste water on to ground/drive way/parking lot. Educated manager and employee the difference between sewer system and storm water system. Manager will only dispose mop water into mop sink. Correct By: Corrected At Time Of Inspection