Los Armandos Mexican Food

Inspector's notes

Cut sausage, cut ham, found atop North American 2-door food prep cooler at an internal temperature of 50*F (ambient air temperature at top of unit at 52*F; lower level at 38*F); red and green salsa at self-serve salsa bar found at internal temperature of 55*F.

Inspector's notes

Top portion of North American 2-door food preparation cooler has ambient air temperature of 50*F. Equipment used to house TCS foods for cold holding must keep foods internally at 41*F or below.

Inspector's notes

Residue buildup on floor in fryer area.

Inspector's notes

Accumulation of insect carcasses found on windowsills. Remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sponge found in three compartment sink area. Sponges are not to come in contact with in-use food contact surfaces. Discontinue use of sponge and use proper cleaning equipment for food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Half 400 pan of rice in bag reheating in steam well at 120 F. Product placed in steam well about 1 hour prior to my arrival as per person in charge. Well water temperature is 160 F. Reviewed proper reheating times and temperature requirements as well as how to check thermometer calibration using ice water at 32 F. Product reheated to over 165 F at inspection.

Inspector's notes

Three compartment sink drain stops broken. Plugs used in place of build in drain plugs not sufficient as water keeps leaking. Maintain system so as to hold water without leaking out through drain. ---- Prep sink faucet has come loose from wall and hanging. Instructed person in charge to repair faucet.

Inspector's notes

Old unused equipment such as soda machine/parts, coolers ect... stored in kitchen and water heater store room. Instructed person in charge to remove all unused equipment from premises.

Inspector's notes

Container of beans in hot hold cook line table holding at 123-129 F. Unit set on low and water well temperature is 138 F. As per cook beans were placed in steam well 3 hours prior. Instructed person in charge to discard beans. Reviewed reheating, hot holding and how to check thermometer calibration using ice water at 32 F. Unit was turned up to maximum and water well temperature is climbing to over 180 F,

Inspector's notes

No probe thermometer available for taking hot and cold internal food temperatures. Instructed person in charge to obtain and email me receipt/picture showing as such within 10 days.

Inspector's notes

Facility has no hot water, maximum temperature is 77 F. Water heater is not functioning. Instructed person in charge to have hot water heater maintained/replaced so as to provide hot water. Instructed person in charge to heat up a large pot of water for ware washing. Failure to provide hot water to facility within 24 hours may result in suspension of permit to operate.

Inspector's notes

Old unused equipment such as soda machine/parts, coolers ect... stored in kitchen and water heater store room. Instructed person in charge to remove all unused equipment from premises.