PANCHITAS MEXICAN FOOD LLC

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 TCS foods stored in the only walk-in cooler, located near the prep table toward the back of the kitchen, with internal temperatures of 45°F. The TCS foods were date-marked 10/10/2026. Items observed included cooked whole beans (8 lbs), cooked chicken in red sauce, cooked chicken in green sauce (10 lbs), and cooked beef in red sauce. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

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: Observed that the establishment did not have an employee on the premises with a valid Certified Food Protection Manager (CFPM) certificate at the time of 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.

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

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed an unlabeled chemical container in the kitchen near the three-compartment sink. The Person in Charge (PIC) stated that the chemical was a degreaser. The PIC was advised to properly label the chemical container to identify its contents and prevent potential misuse or accidental contamination. Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Correct at once.

Food Properly Labeled; Original Container