Tocaya Modern Mexican

Violations (5)

• 8CriticalCorrected on site

  Hands Clean and Properly Washed

  PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 chef place raw shrimp on the grill with gloved hands. Then without first washing their hands observed the chef change their gloves handle scoops for hot held ready to eat foods and prepare a burrito. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Hands must be washed between working with raw animals and ready to eat foods. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 15CriticalCorrected on site

  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 a metal pan of packaged raw turkey stored directly on top of a box of raw corn in the walk in refrigerator. Predefined Comment: 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.

  Priority

• 10Corrected on site

  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 handwashing sink at the bar being used as a dump sink. Observed green food residue in the sink. Observed large whisk in the basin of the other sink and a hose attached to the faucet so it could not be used. Predefined Comment: 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. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  3-501.15 (A) - Priority Foundation: Cooling Methods. 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 pico de gallo/50°F in top section of open top cold holding table. According to the PIC the pico degallo was prepared within the last hour. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Open top prep tables are not designed to cool TCS. PIC moved the pico de gallo to the walk in refrigerator to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

• 41Corrected on site

  Wiping Cloths; Properly Used and Stored

  3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths in quaternary ammonium sanitizer buckets below 150PPM in the kitchen. Acceptable concentration for ammonium sanitizer shall measure between 150-400 PPM. Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.