Condesa

Inspector's notes

Observed michelada mix datemarked 5/4 at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu with consumer advisory footnote but no items that could be served undercooked reference footnote. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no chlorine test strips for ware washing machines 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 prior to re-inspection.

Inspector's notes

Observed no hand soap at the hand sink nearest the cook line. Informed PIC that hand soap needs to be supplied at hand sinks at all times. PIC provided hand soap at time of inspection. 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. 6-301.13 - Core: Handwashing Aids and Devices, Use Restrictions. 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 soap and towel dispensers installed at the dump sink at the bar. Explained to PIC that dispensers should not be installed at sinks that are not for hand washing. Please remove the dispensers prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shell egg flats stored over different cheeses in the walk-in. Observed a ground beef log stored over containers of carne asada in the walk-in. Observed hot dogs wrapped in raw bacon stored below ground beef patties. Informed PIC that all raw animal proteins need to be stored according to final cooking temperature and not above any RTE foods. Instructed PIC to properly store the raw animal proteins and RTE foods at time of inspection. PIC properly stored all raw animal proteins at time of inspection. Food storage chart was provided in Spanish and English via email. 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 TCS foods in the top of the cold holding units with internal temperatures ranging from 46*F-57*F. These food items included salsa, roasted corn, chimichurri, and black beans. The ambient temperature of the unit was 40.7*F, measured using min/max. PIC informed that these items had been placed on the line about an hour prior. Instructed PIC to move these items to the walk in to rapidly cool back down to 41*F. PIC moved the items to the walk-in to cool down 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. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.