Menuderia Guanajuato

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: Observed no food protection Manager Certificate and no other staff currently has one. Advised person in charge (PIC) to get certified as soon as possible or have anyone else get certified if time is a challenge for him. Corrected at time of next routine inspection. 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

5-202.12 (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 that the handwashing sink faucets in both the men's and women's employee restrooms located near the kitchen were not functioning properly and did not provide hot running water. The Person in Charge (PIC) stated that the faucets had not been functioning properly for approximately one month. The PIC was advised of the importance of maintaining properly functioning handwashing sinks with adequate hot running water to support proper handwashing, promote employee hygiene, and help prevent the spread of foodborne illness. 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.

Adequate Ventilation and Lighting; Designated Areas Used

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed employee drinking items stored in the walk-in cooler with food items. The Person in Charge (PIC) was advised to store employee personal items separately from food to prevent potential contamination. The PIC removed the items from the walk-in cooler and relocated them to the designated employee area. Corrective Action: Corrected at time of inspection.