Los Originales De Ciudad Obregon

Inspector's notes

Built in hand sink in unit was inoperable and could not produce water at time of inspection. Employees were using standalone single unit hand sink by unit entry at time of inspection. Facilities must be maintained in a condition that promotes handwashing and located to allow convenient use by employee’s in food prep, food dispensing, ware washing areas, and in or immediately adjacent to toilet rooms. Unit interior must contain a number of hand sinks necessary for their convenient use by employees. PIC was permitted to clear out and sanitize central basin of 3-compartment sink in order to use the basin for handwashing. PIC was instructed to keep all dishes out of central basin and not place any in central basin until properly sanitized again. PIC must repair interior hand sink within 24 hours or risk suspension. Corrective Action: Correct within 24 hours. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Interior hand sink of mobile unit was blocked by a stool and other various items stacked on top of sink at start of inspection. When PIC removed item blocking hand sink, sink was found to be out of service and could not produce water. PIC confirmed they were using the stand alone single-unit hand sink setup just outside the unit. Handwashing facilities must be maintained so accessible at all times. PIC relocated all items blocking handwash sink at time of inspection and established temporary handwashing station inside unit located to allow convenient use by employee’s in food prep and food dispensing. Corrective Action: Corrected at time of inspection. 5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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. Addl Notes: Interior hand sink of mobile unit was blocked by a stool and other various items stacked on top of sink at start of inspection. When PIC removed item blocking hand sink, sink was found to be out of service and could not produce water. PIC confirmed they were using the stand alone single-unit hand sink setup just outside the unit. This required operator to step outside the unit to wash hands when changing tasks, door was kept open to facilitate this. Facilities must be maintained in a condition that promotes handwashing and located to allow convenient use by employee’s in food prep, food dispensing, ware washing areas, and in or immediately adjacent to toilet rooms. PIC was permitted to clear out and sanitize central basin of 3-compartment sink in order to use the basin for handwashing. PIC was instructed to keep all dishes out of central basin and not place any in central basin until properly sanitized again. PIC established temporary handwashing station inside unit located to allow convenient use by employee’s in food prep and food dispensing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked carne asada on stove hot held reporting at 125°F. PIC had cooked the meat within the last hour and had piled meat into metal container on grill for holding. PIC was instructed to reheat carne asada 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large round log-cut style cutting board being used to cut meat after cooking. Cutting board was not properly sealed and visibly soiled and darkened from use. Instructed PIC to cease use of cutting board immediately and use the commercial grade plastic cutting boards available instead. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Built in hand sink in unit was inoperable and could not produce water at time of inspection. Employees were using standalone single unit hand sink by unit entry at time of inspection. Facilities must be maintained in a condition that promotes handwashing and located to allow convenient use by employee’s in food prep, food dispensing, ware washing areas, and in or immediately adjacent to toilet rooms. Unit interior must contain a number of hand sinks necessary for their convenient use by employees. PIC was permitted to clear out and sanitize central basin of 3-compartment sink in order to use the basin for handwashing. PIC was instructed to keep all dishes out of central basin and not place any in central basin until properly sanitized again. PIC must repair interior hand sink within 24 hours or risk suspension. Corrective Action: Correct within 24 hours.