La Cocina - Authentic Mexican Kitchen

Inspector's notes

In walk-in cooler, observed a tote of packaged raw shrimp stored on open shelving over an open case of raw, unwashed potatoes. The risk of cross-contamination is low; however, 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

The person in charge onsite 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.

Inspector's notes

Observed hot water baths, freezers, and refrigerators containing reduced Oxygen packaged (over 48 hours)TCS foods including white cheese/cream blocks, cooked chicken, cooked birria, cooked consume, cooked pork carnitas, etc. Per staff, these foods were vacuum packaged in the establishment. A variance/HACCP must be obtained prior to conducting any specialized processes. The variance/HACCP application has been submitted to the department, but is not yet approved/completed. Until these processes are approved by the Dept, discontinue reduced Oxygen packaging of TCS food and remove the food from the ROP packages, or limit the packaging to 48 hours and label the packages with the date and time of ROP. Corrective Action: Correct prior to re-inspection. *Repeat violation.

Inspector's notes

Observed hot water baths, freezers, and refrigerator containing reduce oxygen packaged (over 48 hours)TCS foods. Code requirements were reviewed with owner, and owner began removing product from the ROP at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Otherwise, reduced Oxygen packaging of TCS foods must be limited to 48 hours in the reduced Oxygen environment, and the food packages must be labeled with the date and time of ROP. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge onsite 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.

Inspector's notes

Observed hot water baths, freezers, and refrigerator containing reduce oxygen packaged (over 48 hours)TCS foods including queso/3-13, cooked chicken/2-25, cooked birria, cooked consume, cooked pork carnitas/3-3, etc. Per staff, these foods were vacuum packaged in the "vacpakit" machine also observed in the establishment. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Otherwise, reduced Oxygen packaging of TCS foods must be limited to 48 hours in the reduced Oxygen environment, and the food packages must be labeled with the date and time of ROP. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no paper towels at the hand wash sink by the walk-in coolers and the hand wash sink by the ice machine.

Inspector's notes

Observed establishment prepares and serves ready to eat raw-marinated shrimp ceviche but have not parasite destruction letter from the seafood provider onsite.

Inspector's notes

Observed ready to eat food items in front of hand washing sink in center of cook line and sanitizer bucket in hand washing sink next to dish washing area. Person in charge informed all hand washing sinks shall remain accessible at all times.

Inspector's notes

Observed pico de gallo, sour cream, and gracamole with tomatoes on cook line at a temperature of 54*F person in charge informed all temperature sensitive items shall remain at or below 41*F at all times.

Inspector's notes

Person in charge could not provide dish machine sanitizing solution test strips at time of inspection.