El Indio

Inspector's notes

During inspection observed one of the lights (linear light bulbs) above the prep area to not be operational. Per owner the lights (linear light bulbs) above the prep area would be repaired to ensure they are operational at all times. Please ensure the food establishment has adequate and sufficient lighting during all hours of operation. 1st consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed one of the lights (linear light bulbs) above the prep area to not be operational. Per owner the lights (linear light bulbs) above the prep area would be repaired to ensure they are operational at all times. Please ensure the food establishment has adequate and sufficient lighting during all hours of operation. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chlorine sanitizer at 25 ppm. Informed person in charge that proper chlorine solution levels should be be 50 to 100ppm. Had person in charge add more chlorine till it is at 50 ppm Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed fresh pico de gallo and cut tomatoes under the cook line fridge at 45F. Person in charge states they are held in fridge with ice underneath for an hour before fridge is up and running. Fridge temperature was measured at 44F start of inspection and found later to be at 41F. Informed person in charge of proper transport of TCS items. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. Observed tomato-based pico de gallo and cut lettuce on the top table of the prep area with a temperature of 56F. The PIC indicated that the food products were stored on the top 30 mins prior to inspection. All TCS food must be held at 41F at all times. All the food items are relocated to the bottom section of the refrigerator in order to cool back down to 41F. Temperature was checked after 30 mins after products were placed in an ice bath inside of unit. Correct By: Corrected At Time Of Inspection