Birrieria Las Marias

Proper Cold Holding Temperatures

Repeat Violation 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 birria in walk in cooler with date stamp of 10/1 at 44-45*F. Containers were discarded at time of inspection (2 Containers). Advised staff to take temperatures at bigining of day of all/any foods cooled overnight. 1. Observed shrimp at 50*F in cooling drawer beneath grill. As per the person in charge shrimp was thawed prepped in morning. 2. Observed carne asada in cooling drawers beneath grill at 47-48*F, as per the person in charge the asada had been quickly grilled prior to the inspections. 3. Observed chicken, chorizo, and potatoes in cooling drawers beneath grill at 44-45*F. As per the person in charge items were filled in morning prior to inspection. Foods were moved to walk in cooler to cool back to 41*F. Advised staff to monitor food temperatures with metal stem thermometer, also quick review with staff on correct thermometer use. Corrective Action: Corrected at time of inspection. Second consecutive violation marked

Priority

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Adequate Handwashing Sinks, Properly Supplied and Accessible

5-205.11 - Priority Foundation: 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. Addl Notes: Observed hand sink with yellow pitcher in basin. Predefined Comment: PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 cooling drawers beneath grill with digital read out of 45*F, Internal temperature observed to be at 51*F with max/min thermometer. Foods were observed to be at 45-50*F. Cold hold equipment must be held at temperatures that can hold food at 41*F. Staff adjusted temperature of unit - no change in temperature was observed internally. Foods were removed and placed in other refrigerators. Corrective Action: Correct prior to re-inspection. Reinspection to be completed on 10/12/2026

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed large molcajetes in kitchen. Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Items were removed from kitchen. Corrective Action: Corrected at time of inspection.