Facility:
PLAZA AZTECA
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 12/12/2024
Total Score:85
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Refried beans noted not being held at 140 degrees Fahrenheit or above. Pan of beans was possibly over filled and not being stirred often enough to keep the temperature even throughout the food. Pockets of the beans were noted below 140?F using a digital probe thermometer. Corrected with training on the topic and stirring and reheating the beans appropriately. |
| 5 points: CROSS CONTAMINATION |
| Pineapple was being cut on the same cutting board counter and station that raw beef was being cut. This pineapple is placed on the grill however it is not required to reach the same internal temperature as beef. Additionally the outside ''rind'' of the pineapple is not grilled and is considered porous allowing the possible transfer of bacteria from the beef. Pineapple that had been cut in this area and on that surface was disposed of and pineapple will no longer be cut in the same location or surfaces as raw meats. |
Non-Critical Violations
| 1 points: FLOORS WALLS CEILINGS |
| Floors in the walk-in freezer and under some equipment in kitchen noted in need of cleaning. |
| 1 points: IN-USE UTENSILS |
| In - use utensils (scoop) noted being stored with the handle laying in the dry beans. |
Inspection Date: 5/20/2024
Total Score:83
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw chicken noted stored over raw seafood beef and pork. Raw meats should always be stored according to final cooking temperature. From bottom to top: Chicken beef pork seafood and all pre-cooked or ready-to-eat food on top. |
| 5 points: COOLING OF POTENTIALLY HAZARDOUS FOOD |
| Cooked chicken beef and other meats noted not being adequately cooled to prevent the growth of harmful bacteria. Full depth pans of hot meats noted stacked on top of each other with the lids fully closed. This method of cooling will not allow for cooling within the appropriate time. Pans were separated and lids opened half way allowing for more sufficient cooling. Recommended to use shallow pans or if the current pans are still used they should be placed in the walk-in freezer for 1-2 hours before placing in the walk-in cooler. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. Also booster heater is not allowing for proper sanitization either. Dishwasher will be re-inspected in 10 days for correction of the violation. |
Non-Critical Violations
| 1 points: EMPLOYEE PRACTICES |
| A personal beverage was observed in an improper container. No lids on cups. Also water bottle and pistachios were noted stored for consumption on the dish machine. All employee food and drink should be stored in a designated area away from food storage and preparation. |