La Fonda Del Sol

Inspector's notes

At warewashing machine, employee handling dirty dishware then handling clean dishware with same gloved hands. In prep area, employee buttoned up shirt then began working with cooking utensils and food items without a proper handwash. Instructed both employees to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** At in use main warewashing machine and bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Discontinue use of warewashing machines and use available 3-compartment sink for all warewashing purposes. Manager called repair company at time of inspection. Discussed the importance of monitoring sanitizer solution, especially at start of day, after periods of inactivity, and after exchanging bottles of sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked chicken, and on cook line, TCS foods (mini chimis, tacos) with no date marks. Per manager, TCS foods were prepared >24 hours. Instructed manager to add date marks to containers of TCS foods. RTE/TCS foods requiring date marking is to 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

In bar, in single door glass front reach in refrigerator, door lined with tape and seals falling off. Repair. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** Unshielded light bulb in the walk-in cooler. Replace the light shield as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No single use towels available at kitchen handwashing sink. After instruction, towels were restocked. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine in final rinse of in-use mechanical dishwasher. It was determined that the sanitizer and rinse aid dispenser lines were reversed. The lines were placed in the correct solutions and primed, and then 50-100ppm chlorine was observed in the final rinse of the machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

The handwashing sink near the three compartment is very loosely mounted to the wall. The spray arm near the mechanical dishwasher does not shut off and has a continuous flow of water. Repair plumbed fixtures as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Unshielded light bulb in the walk-in cooler. Replace the light shield as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No soap available at the handwash sink in the bar. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler/41.0F, observed all TCS food holding at 44F including beans, various tomato based sauces, and fundido sauce. 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. Per staff, the unit had been open for extended times for two earlier deliveries less than two hours prior. PIC adjusted the thermostat, and the temperature of the unit dropped to 38.5F. PIC will continue to monitor the cold holding temperature in the walk-in cooler. Also discussed maintaining a tight door seal and possible installation of door curtains. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed previously frozen package of ground beef in an empty warewashing sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Use the designated, clean/sanitized food preparation sink as well. Staff returned the beef packaged to the refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled kitchen floor sinks, and soiled flooring especially in the walk-in cooler and along walls and under equipment in the kitchen. Clean and maintain throughout as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No soap available at the handwash sink in the bar. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Overfilled at the steam table, observed rice/120-127F. Maintain hot TCS food at or above 135F. Per staff the rice, was within safe time holding parameters and was reheated to 165°F at time of inspection. Instructed staff to discontinue overfilling pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler, observed rolled cheese enchiladas/50-52 in a container over 6 inches deep. In freezer, observed salsa/57-59F in covered containers over 12 inches deep. Per staff, these foods were within safe cooling parameters and were transferred to shallow, uncovered containers to allow for rapid cooling. Cooling procedures were reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife stored between equipment on the line. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. The knife was removed from the uncleanable area. Corrective Action: Corrected at time of inspection.

Inspector's notes

No quat test strips to verify concentration of quaternary ammonium supplied at the ware washing sink and used in sanitizer wiping cloth buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email proof of the corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the bar, observed strainer in handwash sink. Maintain the sink used for handwashing purposes only. 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

In prep cooler, observed container of raw shell eggs on open shelf over ready-to-eat food items. 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. Worker properly relocated the raw eggs 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

In bar, observed consumable ice in contact with cold-plate tubing. Ice was transferred to a container and separated from the lines. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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 Core-4-603.12, C: Precleaning......In equipment storage area, observed purchase stickers on three metal spoons. Ensure equipment is properly scraped and precleaned as needed. The spoons were placed in the dishwashing area for cleaning. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.......On menu, observed no consumer advisory asterisks on huevos rancheros and hamburgers which, per manager, may be served cooked to order. Provide approved consumer advisory, including asterisks, disclosure and reminder, for all animal proteins which may be served undercooked. Email corrective action (photo) to inspector within about a week. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation.....No detectable sanitizer in wiping cloth bucket. Staff instructed and proper sanitizer solution provided for the wiping cloth storage. 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......No testing device available for quaternary ammonium sanitizer observed in-use at time of inspection. Obtain. Email corrective action to inspector within about a week. Core-4-603.12, C: Precleaning......Observed old date marking tape on food container lid. Ensure food containers and equipment are properly scraped and precleaned as needed. The tape was removed at the time of inspection. Corrected at time of inspection. Correct By: Correct Prior To Reinspection