Jalapeño Dragón

Food Separated and Protected

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: observed multiple raw eggs containers placed atop vegetable rack and cream cheese and rte food. showed facility manager. mcesd food storage guidance document reviewed. suggested to place eggs in a designated lower shelf below rte food. manager relocated raw eggs. corrected Corrective Action: Corrected at time of inspection.

Priority

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 inside the reach-in cooler in the grill area, assorted seafood pans in the top row of the reach-in table. seafood salad 51 deg f, cooked shrimp 50-53 deg f , some observations made. noted the seafood salad is placed atop another metal pan(double pan). suggested to placed food in a single pan to ensure 41 deg f maintained. also raw tuna, placed on napkins inside the food cooler, temperature indicating 53 deg f . showed manager. manager removed double pans for raw tuna and packed in ice, transferred excess boiled shrimp to a pan topped with ice. 41 deg f established. per manager today, they had food relocated early afternoon from one reach-in cooler to another. please ensure tcs food is kept at 41 deg f . suggested to utilize on site thermometer to monitor food temps. Corrective Action: Corrected at time of inspection. also pans of cooked chopped steak at 72-78 deg f . (in a deep plastic tub in the top panel of the reach-in prep. table. showed manager. suggested to use smaller metal pans to ensure tcs food is kept at 41 deg f . manager discarded.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

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: at the time of arrival to food facility, attempted to wash hand at the ware washing back entry, handwashing station. soap dispenser was in disrepair. showed manager. manager serviced the soap dispenser. soap dispenser repaired during the inspection. Corrective Action: Corrected at time of inspection.

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

7-209.11 - Core: Storage-Other Personal Care Items Addl Notes: at the time of arrival, observed multiple bottles of personal medicine and supplemental related containers, all placed on the back food prep. counter. showed manager. where assorted food being prepared. use of a designated nonfood area for all personal items reviewed. manager removed all containers, placed in a pan, in a non-food storage area. Corrective Action: Corrected at time of inspection.

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: in the food prep. area, noted multiple wet wiping cloth left on the food prep. surfaces. discussed with manaer manager prepared chlorine sanitizer at 50ppm. please store wet wiping cloth back in the sanitizer solution.