El Chavo

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: observed cooked beef placed in large bags, and placed in the upright cooler, atop cooked rice tubs. temperature indicating 82-86 degf . per manager some of the beef prepared at 11am, and some of the steaks prepared in the morning, chopped and placed in plastic buckets. proper rapid cooling strategies reviewed. suggested to placed cooked beef in large tubs in a flat shallow pans and place in the top panels of the food coolers, where the fan coolers can rapidly remove the heat. check food temperatures in 2-hour and once cooled to 41 deg f placed in sealed bags. manager removed beefs. also, on site prepared taquitos placed in zip lock bags, temperature indicating 53-54 degf, dated 10-1. manager discarded tcs food. please monitor cooling Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: observed in the cook prep. lines food coolers. overfilled pans of shredded lettuce at 64 deg f . also pans of tomatoes at 45-49 deg f . additional large buckets of cut lettuce at 64 deg f-70 deg f in the upright coolers. per manager prepared at the morning shift and all reprepared for the afternoon-night shift. suggested to keep smaller/shallower pans of cut tomatoes and cut lettuce. use of smaller metal pans reviewed. please keep excess food in the back food prep room cooler, temperature indicating 38 deg f. manager removed. discarded. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection. also on site prepared horchata, using dairy/milk at 62-65 deg f . deep tubs in the cooler. per manager prepared daily. suggested to keep in a metal pan and add ice to insure proper cold holding. manager added ice to Horchata buckets. 41 deg f established.

  Priority

• 28CriticalCorrected on site

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

  PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: observed sanitizer solution in the three-compartment basin in use as well as towel wiping cloth buckets, turning black on test strips, exceeding 200 ppm. showed manager. manager drained and refilled. proper chlorine sanitizer at 50-100 ppm established. Corrective Action: Corrected at time of inspection.

  Priority

• 23Corrected on site

  Proper Date Marking and Disposition

  3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: observed unmarked bags of tamales and taquitos, and rolled tacos, and cooked beef cubes in the food coolers and the reach-in cooler. asked manager about the discard date policy. per manager rolled tacos are prepared every 5 days. tamales are prepared and kept frozen till placed in the upright food coolers. mcesd use by date guidance document described and copies provided. manager will continue extra date marking training for food staff. manager provided a use by date sticker for the bags and pans of cooked rte/tcs beef, Tacos, and taquitos, and the pork tamales. Corrective Action: Corrected at time of inspection.

• 56Corrected on site

  Adequate Ventilation and Lighting; Designated Areas Used

  6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: observed employee open drinks placed in the food prep. area, also drink bottles placed on the food prep. stations. showed manager. recommended lids and straws for employee beverage containers. use of a designated area for employee drinks reviewed. manager discarded drinks. Corrective Action: Corrected at time of inspection.