Hamburguesas Delicias

Inspector's notes

Observed no CFPM certificate available upon request at time of inspection. Per PIC, both owner and PIC have CFPM certificates but do not have them readily available in physical or digital form.A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is to print out or digitally save CFPM certificate for future routine inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed staff member wash with only cold water and did not use hot water at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC discussed this requirement with staff member and staff re-washed hands with warm water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff member handling raw beef patties with gloves then proceed to touch door handle of tall fridge without removing gloves, resulting in noticeable residue on handle and creating a cross contamination hazard. All food-contact surfaces must be cleaned to sight and touch. PIC cleaned door handle and food-contact surfaces were properly sanitized at time of inspection. PIC has been notified that cross contamination with raw meat on handles is to discontinue immediately and staff are to remove gloves before handling high-touch areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lettuce leaves at 54°F and fresh cut tomato at 54°F in small fridge. Per PIC, items had just been prepped prior to inspection. There was also a bag of shredded cheese in a tall fridge reading 57°F and a pan of shredded cheese at 45°F. Per PIC, fridge is regularly opened to access food items. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC put lettuce and tomato on ice baths, and cheeses were instructed to be used on Time as a Control and remove from the tall fridge to avoid opening too often. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff putting on clean gloves after taking on customer order, without washing hands, and started putting slice cheese on patties. Discussed with staff when hand washing is required and hands must be washed at any time contamination occurs and when changing tasks. Staff corrected by washing hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open salsa in several pans outside the unit. Discussed with owner that food preparation shall be simplified to reduce excessive steps where food may become contaminated. Such as outside self-service. Owner corrected by removing items from outside. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked jalapenos (101-123°F) sitting in a metal container on the counter, hot holding below 135°F. The peppers had been cooked for less than an hour prior. Alerted the manager, who placed the metal container of peppers on the grill inside a secondary metal container filled with water. This allows the jalapenos to steam and be hot held properly. Except during preparation, cooking, cooling, 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 no certified food protection manager during this inspection. Per the person in charge, the owner is certified, however they were not available. Educated the person in charge that a certified food safety manager is required at all times during operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed staff working with raw meat and touched ready to eat meat Pattie from the grill without washing hands. Discussed with staff that, when switching between working with raw FOOD and working with READY-TO-EAT FOOD; hand washing is required to prevent any possible cause of cross contamination. Staff corrected by washing hands and placed beef Pattie on t the grill for additional cooking. Corrective Action: Correct at once.

Inspector's notes

Observed the hand washing sink blocked with chair and other items. Discussed with the person in charge that the hand washing sink shall be maintained accessible at all times for EMPLOYEE use. Corrective Action: Correct at once.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >Observed a clear bottle in the chemical storage area located under the 3-compartment sink with an unknown chemical. PIC was able to identify the chemical as bleach. Instructed PIC to label the solution. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >Observed in-use wiping cloth being stored on the prep table. Discussed with operator that all in-use wiping cloths shall be kept in the sanitizer solution when not currently in use. Operator placed all wiping cloths in the bleach sanitizing solution. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. >Observed no test strips present at time of inspection. Discussed with operator that a test kit shall be made available at all times. Operator was able to provide test strips at the end of the inspection. Correct By: Corrected At Time Of Inspection