La Frontera Mexican Food

Inspector's notes

During time of inspection, PIC could not demonstrate knowledge by naming the major foodborne illnesses and their symptoms, and internal cooking temperatures for beef, pork, and chicken. Informed PIC that a person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During time of inspection, did not observe a Certified Food Safety Manager (CFSM) present. Advised PIC that a CFSM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a plastic bag of raw chicken stored above a cut watermelon in the reach in cooler. PIC relocated the raw chicken to the bottom shelf in the reach in cooler. Advised PIC that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked chiles stored at room temperature on the countertop and temping 98 F. PIC stated that they cooked the chiles two hours ago and was not using Time as a Public Health Control (TPHC). PIC reheated the chiles to 165 F. Advised PIC that except during preparation, cooking, 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 several Time/Temperature Control for Safety (TCS) foods cold holding in the reach in coolers and temping 47-61 F such as cooked salsa, cooked chicken, cooked beef, cooked chorizo, shredded cabbage, and cut watermelon. PIC and employees stated that the TCS items have been stored in the reach in coolers since 9am this morning. Employees voluntarily discarded TCS items. Advised PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

During time of inspection, observed three containers of cooked beef, chorizo, and tripe cooling directly on the ground inside the unit. PIC voluntarily discarded the food items. Advised PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

During time of inspection, PIC stated that the cooked chicken and cut watermelon stored in the reach in cooler was stored there since last night. PIC voluntarily discarded food items. All time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: During time of inspection, observed three containers of beef, chorizo, and tripe cooling directly on the ground inside the unit and temping 120-127 F. PIC stored the containers of meat on the grill to hot hold. Advised PIC that food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sanitizer bucket stored inside the hand sink. PIC relocated the sanitizer bucket. Advised PIC that the hand sink must be accessible at all times and only used for hand washing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

During time of inspection, observed no commissary logs. 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 rags and a scrub brush being stored in the hand sink basin. Keep hand sink free of items and limited to hand washing only. Rags and brush were moved to the sanitizer bucket to correct.

Inspector's notes

Observed employee holding ready to eat bread with her bare hands while cutting the bread. Bare hand contact of ready to eat foods is prohibited. Employee was educated and she washed her hands for twenty seconds and put on gloves before returning to the food prep. Violation was corrected on site.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. 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. 3RD REPEAT VIOLATION.

Inspector's notes

Observed an ice ladle being stored in the ice used for customer drinks having its handle being in contact with the ice. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection no certified food protection manager or certificate could be provided====During open hours of operation a Certified Food Protection Manager and Certificate should be present. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open ricotta white cheese stored in direct contact with white plastic bag inside two door upright refrigerator. Notified Person In Charge (PIC). TCS foods cannot be in direct contact with non-food grade plastics. PIC discarded listed cheese. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection no certified food protection manager or certificate could be provided====During open hours of operation a Certified Food Protection Manager and Certificate should be present. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open ricotta white cheese stored in direct contact with white plastic bag inside two door upright refrigerator. Notified Person In Charge (PIC). TCS foods cannot be in direct contact with non-food grade plastics. PIC discarded listed cheese. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirty grey water consistently dripping from behind mobile food truck grey water hose outlet. Visible wet grey water dripping consistently every 2-4 seconds. Notified Person In Charge (PIC). PIC has placed temporary catch container. PIC will be monitoring. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No proof of a certified food protection manager onsite at time of inspection. Discussed with person in charge that there needs to be at least one Certified Food Protection Manager at the establishment at all times during business hours.

Inspector's notes

Hand washing sink was obstructed with a sanitizer container and a catch bucket for the AC condensation drip line. Items were removed at time of inspection. Discussed an alternative for the portable AC condensation line. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer in 3 compartment sink observed below 25ppm and food containers were being sanitized in the solution. Test strips were available and easily accessible. PIC added chlorine and used test strips to confirm proper concentration between 50-100ppm. Please ensure chlorine sanitizer is maintained at proper concentration of 50-100 ppm. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed employee with gloves on drink from personal water bottle with opening cap. With both contaminated gloves employee was directly touching tortillas. Stopped employee. Directed to take of contaminated gloves and wash hands appropriately. Notified Person In Charge (PIC).====Employee not washing hands after using the toilet room; caring for or handling service animals or aquatic animals; coughing, sneezing, using a handkerchief or disposable tissue; using tobacco, eating, or drinking; handling soiled equipment or utensils; 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. ===Observed employee with both bare hands grab directly cut cabbage to plate on taco orders. Stopped employee. Directed to throw out contaminated cabbage, wash hands appropriately and put on gloves. Notified Person In Charge (PIC). ====Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment 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. 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. ====Observed large bag of open cut lettuce at 53*F; small container of cut cabbage at 53*F; and another container of cut lettuce at 53*F. Notified Person In Charge (PIC). Directed to place on top of product to cool to 41*F. Verified after 30 minutes. === Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises=====Observed container of open limes on floor; another open box of cucumbers directy on wet floor. Notified Person In Charge (PIC).=======Protected from contamination in clean, dry location 6 inches above floor Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces. ===Observed self services doors on side of unit for beverages is in disrepair with plastic sharp edges. Notified Person In Charge (PIC). PIC will replace destroyed plastic self service doors. ======Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation ~MCEHC Chap. 8, Sec. 3, Reg. 5e; Mobile food establishment has not maintained a commissary visits log. Operator has not maintained a commissary visits log and does not have it available at time of inspection. 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. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd