Burritoholics

Inspector's notes

Observed no paper towels at the handwashing sink across from the dish area 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink across the dish area blocked by mop bucket and trash bag at time of inspection. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. Observed ice in handwashing sink at the bar at time of inspection. Discussed with PIC about not utilizing handwashing sinks for anything other than handwashing 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher actively washing dishes at time of inspection. Observed quat sanitizer at 0 ppm at time of inspection. Per dishwasher, they fill the sanitizer basin with both the chemical dispenser and water from the faucet at time of inspection. Discussed with PIC and dishwasher about proper sanitization levels at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturer's specifications. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned salsa with a temperature of 73*F sitting out at ambient temperature in the bar area. Per PIC, salsa was put out less than an hour 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine not pulling the proper sanitizer concentration at time of inspection. Establishment was not actively utilizing dish machine at time of inspection. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chile relleno 1/29, pozole 1/29 several days past their discard date in walk-in cooler. PIC discarded food at time of inspection. Discussed documenting prep date and expiration date to ensure food is discarded within 7 days of prep date.

Inspector's notes

PIC was not able to provide proof of certified food service manager. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the low temperature dishwasher at a concentration of 0 ppm available chlorine with dishes in dishwasher compartment. Employee set up three compartment sink and Manager called for service. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice cooling in a deep pan with product wrapped in plastic. Rice was cooling at internal temperature of 108 deg F and employee informed rice was placed in walk in >2 hours ago and discarded rice during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Menu has eggs cooked to order without consumer advisory on the menu. Manager informed they will reprint menu to provide the consumer advisory. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC was unable to provide proof of food service certification. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chili relleno prepared >48 hours. prior without a date mark. Owner datemarked with date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several knives being stored in-between the counters in the food preparation area. Owner removed knives and placed in dishwashing area Corrective Action: Corrected at time of inspection.