Rubio's 196

Repeat Violation Cold holding drawer under grill with an ambient temperature of 58*F. Top compartment of prep line with an ambient temperature of 49*F. Area manager to place work order. No temperature controlled foods to be held in units until a temperature of 41*F or below can be maintained. All foods intended for units to be held on ice, using time control, or in neighboring units at 41*F or below. Re-inspection to occur by 7/31/2026. SECOND CONSECUTIVE VIOLATION 4-301.11 - Priority Foundation: 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Cold holding drawer under grill with an ambient temperature of 59*F. Top compartment of prep line with an ambient temperature of 50*F. Area manager to place work order. No temperature controlled foods to be held in units until a temperature of 41*F or below can be maintained. All foods intended for units to be held on ice, using time control, or in neighboring units at 41*F or below. Re-inspection to occur by 7/21/2026. 4-301.11 - Priority Foundation: 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Observed shredded mozzarella cheese in cold hold drawers under grill with an ambient temperature of 45-50*F. Raw shrimp, salmon, and mahi mahi, in reach in refrigerator by fryers with and internal temperature of 47*F. Person in charge stated foods held a temperature of 41*F within 2 hours of inspection and placed foods in walk-in for quick cooling. Foods held a temperature of 43-48*F within 30 minutes and going down. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: 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.

Cold holding drawer under grill with an ambient temperature of 53*F. Reach-in refrigerator near fryers with an ambient temperature of 49*F. Person in charge to place work order. No temperature controlled foods to be held in units until a temperature of 41*F or below can be maintained. All foods intended for units to be held on ice or in neighboring units at 41*F or below. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: 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.