La Frontera

Inspector's notes

Observed no commissary visit logs. Per PIC, he left it at home. Advised PIC to obtain and store signed and dated visit logs inside the mobile food truck. Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to next routine inspection. Second repeat violation.

Inspector's notes

Observed clean wet dishes stacked above the hand sink. Advised PIC that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During time of inspection, observed no commissary log. Advised PIC that mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spray bottle with unknown chemical solution. Keep containers with chemicals properly labeled. The spray bottle was labeled as windex to correct the violation.

Inspector's notes

There were no paper towels at the hand sink during hand washing event. Always have paper towels at the hand sink during operation to dry hands after washing. Employee provided napkins to correct the violation.

Inspector's notes

Observed employee wash hands in the 3-compartment sink. Only wash hands in the dedicated hand wash sink. Employee was instructed and educated to correct the violation.

Inspector's notes

Observed no employee with CFPM at time of inspection. Discussed with PIC that one employee must have CFPM at all hours of operation and at time of inspection.

Inspector's notes

Observed employees cell phone and purses being stored among paper supply and food of mobile unit. Discussed with PIC that all personal items need to be separated from the establishments food and supplies.

Inspector's notes

Observed paper towel dispenser on wall next to hand washing sink has disconnected from wall and hanging and upper refrigerated unit of prep table for toppings read at 50F.. Discussed with PIC that temperature of unit should be at 41F. PIC corrected at time of inspection, since items were just placed within 1 hour of opening and provided ice to cool topping down. Discussed with PIC that all equipment should be in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water pressure at hand sink next to 3-compartment sink. Discussed with PIC that water pressure at hand sink needs to be higher to be able to wash hands properly.

Inspector's notes

Observed three overhead light fixtures with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.... Handwashing sink full of utensils, pan, adn blender. Items were removed from inside the handwash sink and properly stored. Please keep handwash sink available at all times. Correct By: Corrected At Time Of Inspection

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..... Shredded cabbage on cook line at 49'F and red salsa (cooked) at 48'F. Per PIC, it has been out for less than an hour. Had PIC lace into shallow pans to rapidly cool down. There was also a gallon bucket of red salsa at 52'F sitting on the floor of the unit. Maintain all shredded cabbage and cooked salsa at 41'F or below. In addition, salsa was sitting out in squeeze bottles unattended on outdoor tables. Salsa bottles were places in ice. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources.... The posted consumer advisory is for shellfish, not raw shrimp ceviche. In addition, there was no asterisk for the reminder and there was no disclosure present. Helped operator correct the consumer advisory during inspection and placed asterisk on the menu board. Correct By: Corrected At Time Of Inspection