La Churreria

Food Separated and Protected

Repeat Violation 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 in reach in refrigerator raw chicken and raw beef stored above RTE foods including condiments and French fries. In another reach in refrigerator observed raw bacon stored above churro batter and sealed milk gallons. 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 based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation**

Priority

Certified Food Protection Manager

Repeat Violation 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: Observed no certified food protection manager on site at time of inspection. 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. **5th Consecutive Violation**

Adequate Handwashing Sinks, Properly Supplied and Accessible

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 no hot water available throughout establishment. Hot water is off and no water comes out of faucets when hot water valve is turned on. Observed water temperature of 83°F. Person in charge (PIC) stated the hot water broke last night and will get fixed later today. 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. Corrective Action: Correct prior to re-inspection. **24 Hour Re-inspection**

Plumbing Installed; Proper Backflow Devices

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed handwash sink at entrance of kitchen to be leaking under the basin. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.