ZONA Cantina + Cocina

Inspector's notes

Observed a metal strainer basket sitting in the basin of the hand wash sink located at the bar. PIC removed the basket from the sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine located in the kitchen with a concentration of 0ppm for chlorine. The chef primed the machine, drained and refilled the machine, and checked the bucket for the sanitizer then proceed to re-run the machine. The dish machine still had a concentration of 0ppm. The chef will call a technician service the dish machine. The establishment will be utilizing their 3 compartment while the dish machine is being repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two sauces (tomato based sauce, and green sauce) with an internal temperature range of 120F-125F located in a steam table at the back of the kitchen. Per cook, the sauces are over stocked when the front line runs out of those sauces and where in the steam table for less than 2 hours. The water for the steam table was very low at time of inspection. The chef added more water to the steam table and the sauces that were improperly hot held were reheated to 165°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 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 metal containers of quick house made pickled red onions with an internal temperature range of 78F-80F in the bottom portion of a prep table located near the flat top. Per cook, the pickled red onions were made today and part of the food item was put in the prep table and walk-in cooler. The red pickled onions were made less than 2 hours prior to the inspection. Explained to the cook, that the prep table was not designed to cool food down, only to maintain food items at cold holding temperature. The cook moved the red pickled onions to the walk-in to cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment serving raw tuna, ready-to-eat form and marinated, without a parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection 2/27/2026.

Inspector's notes

Observed no consumer advisory for the eggs, raw fish for the sushi, and burgers on the menu. 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. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 2/27/2026.

Inspector's notes

Observed establishment serving raw tuna, ready-to-eat form and marinated, without a parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection 2/20/2026.

Inspector's notes

Observed various salsa (red, green, and hot) and butter located in the prep cooler near the soda machine with an internal temperature range of 45F-52F. Per PIC, the food items were prepared the day before the inspection, and have been in the prep cooler for over 4 hours. All TCS foods improperly cold held were discarded by PIC 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 no consumer advisory for the eggs, raw fish for the sushi, and burgers on the menu. 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. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 2/20/2026.

Inspector's notes

Observed prep table, near the soda machine, with a minimum ambient air temperature 59.9F, maintaining TCS foods above 41F at time of inspection. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. The establishment had other cold holding equipment for storage and for cooling TCS food for no re-inspection. PIC called his maintenance man at time of inspection. Corrective Action: Corrected at time of inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed cooked cooling salsa, and cooked beef that were tightly covered with lids. As per PIC, the food items were prepared today and placed in the walk-in to cool. The internal temperature range for cooked beef was 90F-71F, and the internal temperature range for the cooked salsa was 50F-54F. Explained to PIC, the staff should not be covering food items, that are actively cooling; until after the food has reached 41F or below. Once the proper temperature of 41F or below is achieved, the food items can be covered. PIC removed lids from the food items, to continue cooling to 41F or below. Food must be cooled, when prepared at room temperature, within 4 hours to cold holding temperature of 41F or below. Corrective Action: Corrected at time of inspection.