EL GORDO MEXICAN GRILL

Violations (5)

• 20CriticalCorrected on site

  Proper Cooling Time and Temperatures

  PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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. Addl Notes: In the walk-in cooler, observed a 5 gallon bucket of tomatillo sauce/48F over 12 inches deep and prepared the day before. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling procedures and emailed Spanish guidance document. The improperly cooled sauce was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 28Corrected on site

  Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

  7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed can of RAID ant & roach spray on shelf. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemical from premises at time of inspection. Corrective Action: Corrected at time of inspection.

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed pot of cooked rice/82F and pan of sliced, cooked trompo/88F being maintained at room temperature. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per staff, the rice had finished cooking about 40 minutes prior and the tromps was out for about an hour. Both were within safe cooling time parameters and placed in a refrigerator to rapidly complete the cooling process. Corrective Action: Corrected at time of inspection.

• 35Corrected on site

  Approved Thawing Methods Used

  3-501.13 - Core: Thawing Addl Notes: Observed frozen chili rellenos thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. The chilis were placed in a refrigerator to continue thawing. Corrective Action: Corrected at time of inspection.

• 45

  Single-Use/Single-Service Articles; Properly Stored, Used

  4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items Addl Notes: IN customer service area, observed unwrapped plastic utensils dispensed horizontally in trays. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Store with utensil handles up and out. Corrective Action: Correct prior to next routine inspection.