Molo's

Inspector's notes

At time of inspection, observed an accumulation of grease on the floors underneath the flat top area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator could not provide a commissary visit log at time of inspection. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Multiple cutting boards observed with heavy scoring. Scratched or scored cutting surfaces must be maintained in good repair and easily cleanable. Resurface or replace cutting boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hand wash sink was completely blocked with items stored in the basin and piling up. Always keep the hand wash station free of clutter and functional during food prep. All the items were relocated to correct the violation.

Inspector's notes

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.

Inspector's notes

Observed a spray bottle in the chemical storage area with a yellow liquid. Per operator the liquid in the spray bottle is Awesome. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Operator labeled the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed a heavy accumulation of food debris inside the standing fridge. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Please correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several knives stored between the wall and the back of the prep table near the hot grill. In-use utensils must be stored in a clean, dry location and not between walls or equipment. Knives were properly stored at time of inspection. Corrective Action: Correct 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.>>>Observed the following time/temperature controlled for safety food in the unit's only cold holding unit with internal temperatures between 52*F -57*F: shredded cheese, salsa verde, salsa rojo, and salsa verde with avocado. The measured ambient temperature of the unit was 50.0*F. Person in charge indicated that they had left the commissary less than 2 hours before inspection and all time/temperature controlled for safety foods were were moved to ice chests and were packed in ice. The person in charge indicated they had access to more ice at the event for the duration of the event. Before the inspector left observed these foods with an internal temperature of 43*F. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety food in the unit's only cold holding unit with internal temperatures between 52*F -57*F: shredded cheese, salsa verde, salsa rojo, and salsa verde with avocado. The measured ambient temperature of the unit was 50.0*F. Person in charge indicated that they had left the commissary less than 2 hours before inspection and all time/temperature controlled for safety foods were were moved to ice chests and were packed in ice. The person in charge indicated they had access to more ice at the event for the duration of the event. Before the inspector left observed these foods with an internal temperature of 43*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Due to the unit being the sole refrigeration unit it must be repaired with 24 hrs. Failure to correct violation may result in permit suspension. Correct prior to re-inspection 05/06/24. Correct By: Correct Prior To Reinspection