Don Burrencio Mexican Food

Inspector's notes

In nearby shed, observed 2 additional refrigeration units for the storage of TCS items. Per the county health code, the main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. All commercial equipment used for the preparation of food must be a part of the permitted cart. All additions to the cart must be approved by this department. PIC must remove all extra refrigerators by re-inspection on 8/7/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 2 sanitizer buckets for the sanitizing of food contact surfaces both reporting below 50ppm at time of inspection. PIC retrieved additional bleach and corrected sanitizer concentration at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine sanitizer solution must be used at concentrations between 50-100ppm to be effective. Corrective Action: Corrected at time of inspection. Se observaron dos cubos de desinfectante para superficies en contacto con alimentos, ambos con concentraciones inferiores a 50 ppm al momento de la inspección. El responsable de la inspección obtuvo lejía adicional y corrigió la concentración del desinfectante. Se discutió la importancia de los niveles adecuados de desinfectante y su correcta monitorización. La solución desinfectante de cloro debe utilizarse en concentraciones entre 50 y 100 ppm para ser eficaz. Acción correctiva: Corregido al momento de la inspección.

Inspector's notes

Observed cooked beef (63°F, 76°F), and cooked beans(51°F), and cooked pork (49°F) all reporting above 41°F at time of inspection. Items were in coolers sitting on top of bags of ice, not immersed. 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 had removed the food items from refrigeration at their food production roughly 2 hour prior after cooling and verified they were in temperature at this time. All TCS foods improperly cold held were packed with clean ice on all sided to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Se observó carne de res cocida (63 °F, 76 °F), frijoles cocidos (51 °F) y carne de cerdo cocida (49 °F) todos reportando por encima de 41 °F al momento de la inspección. Los artículos estaban en refrigeradores colocados sobre bolsas de hielo, no sumergidos. Excepto durante la preparación, cocción, enfriamiento o cuando el tiempo se usa como control, todos los alimentos TCS deben mantenerse a 41 °F o menos. Los huevos no tratados para destruir Salmonella pueden almacenarse en equipos que mantienen una temperatura ambiente de aire de 45 °F o menos. El PIC había retirado los alimentos de la refrigeración en su producción de alimentos aproximadamente 2 horas antes después del enfriamiento y verificó que estaban a la temperatura en ese momento. Todos los alimentos TCS que se mantuvieron en frío de manera inadecuada estaban empacados con hielo limpio por todos lados para enfriar rápidamente a 41 °F al momento de la inspección. Acción correctiva: Corregido al momento de la inspección.

Inspector's notes

PIC did not have thermometer for the monitoring of food temperatures at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. El responsable del establecimiento no disponía de termómetro para controlar la temperatura de los alimentos en el momento de la inspección. Se requieren termómetros de sonda debidamente calibrados en todo momento para el control de la temperatura de los alimentos. Debe proporcionar un termómetro de sonda al establecimiento antes de la reinspección. Acción correctiva: Corregir la situación antes de la reinspección.

Inspector's notes

Observed additional tortilla boxes on floor of adjacent shed. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. Se observaron cajas de tortillas adicionales en el piso del cobertizo contiguo. Los alimentos deben almacenarse siempre a una altura mínima de 15 cm del suelo para evitar la contaminación proveniente de las instalaciones. Acción correctiva: Corregir antes de la próxima inspección de rutina.

Inspector's notes

Observed wood (bamboo) cutting board on site being used for the assembly of tacos and burritos and quesadillas. Visible juice, grease, and food debris from food preparation visibly ingrained in the wooden board. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC discarded wood board for green plastic cutting board at time of inspection. Corrective Action: Corrected at time of inspection. Se observó una tabla de cortar de madera (bambú) en uso para la preparación de tacos, burritos y quesadillas. Se apreciaban restos de jugo, grasa y otros residuos de la preparación de alimentos incrustados en la tabla. Todas las superficies en contacto con alimentos deben ser lisas, no absorbentes y fáciles de limpiar. El responsable de la inspección sustituyó la tabla de madera por una tabla de cortar de plástico verde. Acción correctiva: Se corrigió la situación durante la inspección.

Inspector's notes

Observed additional prep areas inside nearby adjacent shed, including a table and station for the chopping and preparation of raw vegetables (onion, cilantro, limes) and a gas stove which the PIC verified would be brough out to use for reheating birria. Also observed coolers in this area as well as shelving for the storage of dry goods and kitchen supplies. Observed raw eggs and chorizo in one of the coolers. Mobile food type II units are limited to heating, assembly, and service of food items. The chopping and preparation of raw vegetables as well as the cooking of raw animal products is prohibited on site and must be done at the food production location. Operator must cease the prohibited preparation of raw meat and vegetables by re-inspection. Corrective Action: Correct prior to re-inspection. Se observó una tabla de cortar de madera (bambú) en uso para la preparación de tacos, burritos y quesadillas. Se apreciaban restos de jugo, grasa y otros residuos de la preparación de alimentos incrustados en la tabla. Todas las superficies en contacto con alimentos deben ser lisas, no absorbentes y fáciles de limpiar. El responsable de la inspección sustituyó la tabla de madera por una tabla de cortar de plástico verde. Acción correctiva: Se corrigió la situación durante la inspección. MCEHC Chap. 8, Sec. 3, Reg. 8f - MF Type II-The main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. Addl Notes: In nearby shed, observed supplemental gas stove and cutting/prep area for the chopping of raw vegetables. Per the county health code, the main food equipment and hand wash sink required for the operation of Mobile Food Type II food establishments shall be affixed together so as to be a single contiguous mobile unit. All equipment used for the preparation of food must be a part of the permitted cart. All additions to the cart must be approved by this department. PIC must remove all extra prep areas by re-inspection. Corrective Action: Correct prior to re-inspection. En el cobertizo cercano, se observó una estufa de gas auxiliar y un área de corte/preparación para picar vegetales crudos. Según el código sanitario del condado, el equipo principal para la preparación de alimentos y el lavamanos requeridos para el funcionamiento de los establecimientos de alimentos móviles tipo II deben estar unidos para formar una sola unidad móvil continua. Todo el equipo utilizado para la preparación de alimentos debe formar parte del carrito autorizado. Todas las adiciones al carrito deben ser aprobadas por este departamento. El responsable del puesto debe retirar todas las áreas de preparación adicionales antes de la reinspección. Acción correctiva: Corregir antes de la reinspección.

Inspector's notes

At time of inspection observed chorizo with an internal temperature of 53*F and salsa verde with an internal temperature of 48*F stored inside an ice chest. Per owner the food items were placed inside the cooler one hour prior to inspection. Instructed owner to submerge the food items in ice and add more ice to the ice chest in order to maintain proper cold holding temperature. Except during preparation, cooking, cooling 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.

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. o At the time of the inspection there were objects placed in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. 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. 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. o Observed chorizo stored in a cooler with minimal ice and an internal temperature of 61*F. Per operator the chorizo was placed in the cooler about an hour prior to the inspection. Instructed operator to place more ice in the cooler. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 5e; Mobile food establishment has not maintained a commissary visits log. o 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. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection