El Kora 602 Llc

Inspector's notes

Observed no hand soap for hand washing upon start of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw and cooked shrimp stored above raw vegetables and bottles of Clamato ( in fridge closest to unit door), as well as raw tilapia and shrimp stored above soda bottles (tall fridge). All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature by putting meats on bottom shelves and placing vegetables and/or bottles above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced tomato reading at 54°F (fridge closest to unit door) and fresh veggie salsa (with diced tomato as an ingredient, smaller fridge at opposite end of unit) reading at 51°F. Per PIC, items were prepped on truck no more than 2 hours prior to inspection and placed in fridge(s) to cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Both items were placed in ice baths to rapidly cool to 41°F at time of inspection. Final readings showed diced tomatoes at 43°F and fresh veggie salsa at 43°F indicating compliance. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed box of limes inside carboard box stored on floor of unit. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved box to satisfy requirements by stacking on top of other properly stored items or shelves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon arrival, hand sink was blocked from use by a large bucket of cooking liquid. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: Soap not present at hand sink at start of inspection. PIC retrieved dish soap from chemical storage at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have a probe thermometer on unit 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.

Inspector's notes

Observed several molcajete grinders on unit, with one on drying rack with other dishes visibly holding spices in pores of material. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC was informed to cease use of molcajetes for purposes other than display. Corrective Action: Corrected at time of inspection.