Golosinas Viruya LLC

Inspector's notes

Observed tcs foods in temperature danger zone (41*F-135*F). Unit is ambient of 47*F-48*F with min/max. Internal thermometer is showing 48*F-52*F. Notified Person In Charge (PIC). Inside the unit was milk at 47*F; cojita cheese at 50*F; cooked meat at 48*F; cabbage at 69*F-70*F; raw eggs at 50*F. Notified PIC. PIC confirmed temperatures. PIC moved all listed tcs foods to ice bath and upright working refrigerator. Other unit is ambient of 43*F with min/max. All foods cooled to 41*F within 1 hour and verified. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tcs foods in temperature danger zone (41*F-135*F). Unit is ambient of 47*F-48*F with min/max. Internal thermometer is showing 48*F-52*F. Notified Person In Charge (PIC). Inside the unit was milk at 47*F; cojita cheese at 50*F; cooked meat at 48*F; cabbage at 69*F-70*F; raw eggs at 50*F. Notified PIC. PIC confirmed temperatures. PIC moved all listed tcs foods to ice bath and upright working refrigerator. Other unit is ambient of 43*F with min/max. All foods cooled to 41*F within 1 hour and verified. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Main two door refrigeration unit is ambient of 47*F-52*F with min/max thermometer and internal thermometer of unit. Notified Person In Charge (PIC). PIC moved all tcs foods from unit. ===All refrigeration units need to be below 41*F ambient to maintain tcs foods away from temperature danger zone. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. PIC was unable to produce a CFPM at 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.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. The water at the only handwashing sink in the establishment was unable to reach a temperature of 100°F at the time of the inspection. There wasn't any hot water under pressure available within establishment. Please fix all issues preventing the establishment from providing hot water within 24 hours. if not corrected after 24 hours the permit will be subject to suspension. 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: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. There was raw chicken in a bag being stored directly on top of avocados and other vegetables. In order to prevent cross contamination separate raw animal foods during storage, preparation, holding, and display from raw Ready- to -Eat foods and cooked Ready -To-eat foods. No sign of seepage was noticed. The operator separated the foods to correct. 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe There was unwrapped food being stored directly in “to-go” plastic grocery bags in both refrigerators in the establishment. Operator stated new employees put them there. Operator will retrain employees on proper storage of food. Operator will discard. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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. >>> Observed dirty dishes stored in and blocking access to hand sink on main cook line. PIC moved the dirty dishes to a proper storage area at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing and may only be used for hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-201.12, P: Exclusions & Restrictions; Conditions of Exclusion and Restriction. ===Observed employee with tan bandage on right upper hand while cooking open raw chicken and then cleaning food containers. Notified Person In Charge (PIC). PIC directed employee to put on gloves while handling open food; clean food equipment; and single use items. ==Employee does not know to put on glove over cut bandage on hand/s. 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/4620/AMC-Toolbox---Employee-Health. Corrected At Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Observed sanitizer concentration at three compartment sink at 0ppm with inspector and establishment test strips. Several pots and pans in sink at time of inspection. Notified Person In charge (PIC). PIC added chlorine to water to have 50ppm chlorine concentration. Notified PIC to have employee re-wash, rinse, and sanitize.=======Food safe concentration of chlorine water is to be 50ppm-100ppm. 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. 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 tcs foods in large stainless steel container with no ice. Internal temperature of cut cabbage; cooked veggies; cojita cheese; pico de gallo all internal temperature of 68*F-73*F. Notified Person In Charge (PIC). PIC did not have own thermometer at time of inspection. Also upright refrigerator at 51*F with min/max thermometer. Inside tcs foods: cheese sauce at 48*F; American cheese at 55*F. Directed PIC to move all food to two door refrigerator/freezer unit to cool to 41*F. PIC placed ice on top and below listed tcs products to cool to 41*F. ========= 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

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. ====Establishment has homestyle grey GE unit with ambient of 55*F with min/max thermometer. Notified Person In Charge (PIC). PIC will cease using homestyle refrigerator/freezer combo. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. ===At time of inspection no thermometer could be provided to measure tcs cold holding foods. ====The facility does not have a probing food thermometer; and not readily accessible. Correct By: Correct Prior To Reinspection