Miel De Agave

Inspector's notes

Observed butter stored on kitchen countertop measured at 80F at time of inspection. Observed tomato juice stored on bar countertop measured at 70F at time of inspection. PIC reported items just recently placed out, less than 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, and cooked rice cooling in walk in cooler in containers tightly wrapped in plastic. 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 hand sinks at bar used for dumping and ware washing. 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 mechanical ware washer with chlorine sanitizer measured at 0ppm. PIC reported service is scheduled for this machine. PIC will discontinue use of machine until serviced. Until then all ware washing will be done in 3 compartment sink. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken and cooked beans cooling in covered containers in walk in cooler. All TCS foods cooling were uncovered to allow for rapid 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 no hand drying provisions at handwash sink in kitchen area. Person in charge supplied paper towels at time of inspection. Corrective Action: Corrected at time of inspection. **2nd consecutive violation** 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 no soap in the bar area at handwash sink. Person in charge supplied soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection 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. Repeat violation: 3rd

Inspector's notes

During inspection, paper towels were not accessible or available at the handwashing station in the kitchen nor at the handwashing station near the plating area. The person in charge provided paper towels at both handwashing stations upon request. Please ensure paper towels are readily available and accessible at handwashing stations. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection in the walk in cooler observed a open stainless steel container holding raw shrimp in a storage rack located above an open container holding potatoes tacos. In a second instance observed an open container holding raw tuna located in a storage rack above two open containers holding cooked shrimp. Upon request, all items were stored properly. Please ensure to follow proper food separation at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

During the inspection observed an employee actively washing utensils, and containers with 0ppm of QUAT in the sanitizer basin. Upon request the utensils, and containers were rewashed, rinsed and sanitized once a QUAT concentration of 400ppm was established. Please ensure ware washing is conducted with sanitizer at the appropriate chemical concentration. Corrective Action: Corrected at time of inspection. 1st consecutive violation.

Inspector's notes

During inspection observed some missing ceiling panels in the ceiling above the warewashing area. In a second instance observed the ceiling in the bar area to be partially in disrepair. Per the person in charge the specified areas will be repaired. Please ensure to maintain the physical facility in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection 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. Repeat violation: 2nd

Inspector's notes

Observed food debris blocking the drain of the handwash sink by the office. Handwashing sinks must not be used for other purposes than handwashing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

Observed the dish machine in the kitchen with 0ppm chlorine concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels for chlorine concentration of 50-100ppm. PIC contacted maintenance to repair and instructed employees to use the 3 compartment sink to wash, rinse, and sanitize until the machine can be repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of Fabuloso cleaner being stored on top of the ice machine in the kitchen. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site 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.

Inspector's notes

Observed green linen cloth stored in handwashing sink located by office. PIC removed green linen cloth at time of inspection. Observed employee store container lids in same handwashing sink at a later time during inspection. Lids in question were removed from sink by PIC at time of inspection. Reviewed approved usage of handwashing sinks. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two deep containers of cooked charro beans (113-118'F) being cooled in walk-in unit at time of inspection. PIC stated items were made more than 2 hours prior. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Reviewed cooling parameters and proper cooling methods with PIC and chef. Provided cooling guidance documents via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink located by office hanging off the wall and caulking around handwashing sink to be in disrepair. All plumbing must be maintained in good repair at all times. Fix prior to next routine inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed toasted grasshoppers in the bar area with labels stating it was a product of Mexico. Person in charge could not provide any documentation stating the grasshoppers were coming from an approved source. All food must be obtained from an approved source as defined by law.

Inspector's notes

Observed the handwashing station located in the kitchen hanging off from the wall. Advised person in charge to re-caulk the sink to the wall as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the ceiling at the bar having a water leak. Person in charge states they are in the process of repairing it. Pleaser repair ceiling so that its not leaking over any food/food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following time/temperature control for safety (TCS) foods having the following dates: Cooked ham (3/2), Rolled tacos with cheese (3/7-3/13), in house sauce with cooked peppers (3/3), charro beans (3/13) and guacamole with cut tomatoes (3/13). Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). 3RD REPEAT VIOLATION. 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 cooked peppers, cooked beef birria and beef birria broth not having any date marking. Person in charge states they made these food items 2-4 days prior to inspection but dated them appropriately by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 beef Birria broth cooling in the walk in cooler but in a really deep container (deeper than 4 inches). Person in charge moved the broth to an ice bath were the ice reached the highest level of the broth too cold down more properly. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Core-4-603.12, C: Precleaning---Observed several containers being washed or stored clean with date stickers still present. Person in charge states they are going to rewash this containers. Discussed the importance of precleaning all food contact surfaces to ensure they are cleaned and sanitized properly. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 cooked potatoes, spring mix salad (cut lettuce), and chipotle sauce (canned cooked peppers) having internal temperatures of 46-48*F. Person in charge states these foods had been in the unit since the night before and were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the following TCS foods being dated: Birria broth ((cooked beef)(11/17-11/22) and red salsa (11/22). Person in charge voluntarily disposed of them at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 an employee grab a dehydrated orange with their bare hands and serve it on a customer drink. Drink was served too quickly for the inspector to stop it from being served but did instruct employee to use other methods such as picks. Discussed the importance of all employees to not touch any ready to eat foods with their bare hands to prevent any contamination. 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.---In the walk in cooler, observed raw salmon, crema de chile (dairy), cooked pork belly, cooked ham, cooked bone marrow, cooked potatoes, rolled tacos (cheese and shrimp), tres leches cake (dairy), raw beef (tomahawk, steaks), guacamole (diced tomatoes), raw pork belly, raw chicken, cooked peppers, cooked beans, birria broth, cooked pork, sour cream, queso fresco, yogurt, butter, cheddar cheese, heavy cream (dairy), raw shelled eggs, and cooked shrimp having internal temperatures of 46-52*F. Person in charge states these foods had been in the unit for more than 4 hours and were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 the establishment offering eggs and steaks cooked to order with no consumer advisory. Person in charge states they will get that on the menu as soon as possible. Discussed how the consumer advisory must be present when offering any undercooked animal proteins. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation 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 a container of cooked beans being cooled in the walk in but the container was deeper than 4 inches. Cooked beans were in the appropriate cooling temperature/time and were reheated at the time of inspection to hot hold. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Corrected at the time of inspection. 3RD REPEAT. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 walk in cooler having an ambient temperature of 50*F. Technician arrived during the inspection and was in the process of fixing it. Discussed the importance of having all cold holding units able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 24 hours. Correct prior to reinspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd