3 eateries cited for food-storage temperature issues

According to Pinal County Environmental Services, nine inspections were done from Jan. 28 to Feb. 2.     

Excellent rating    

• Arby’s (Inspected Jan. 31)  
• Bashas’-AFC Sushi (Inspected Feb. 2) 
• Cilantro’s Mexican Cocina (Inspected Feb 2) 
• Children’s Learning Adventure (Inspected Feb. 1) 
• Chipotle (Inspected Feb 1.)
• IHOP (Inspected Feb. 1) 
• Water and Ice (Inspected Feb. 2) 

 

Satisfactory 

Fransisco’s Mexican Food (Inspected Feb. 1)  

Proper cooling 

• Temperatures of hot sauce held in closed, plastic, 5-gallon buckets in the reach-in cooler marked Jan. 31 were 48-49°F (< 41°F required)   

Cooling methods 

• Temperatures of cooked potatoes being held in deep, plastic containers in the upright freezer were 68-74° F. Manager stated potatoes were placed in cooler approximately 1.5 hours prior. (< 41°F required) 

Hot and cold holding 

• Temperatures of cooked carrots and peppers, rolled tacos and cooked peppers and onions being held in upright, reach-in cooler marked Jan. 31 were 54-55°F. (< 41°F required)   

Cooling, heating and holding equipment 

• Air temperature of the upright, reach-in cooler was recorded at 54°F. Cooler is not to be used until it is repaired to hold temperatures at or below 41°F. (Reinspection required upon repair) 

Sanitizers 

• Chlorine based sanitizer in the wiping buckets were tested to be at least 200 parts per million. (50-100 ppm required) 

 

Native Grill & Wings (Inspected Feb. 1) 

Proper cooling 

• Temperatures of cut tomatoes, cut lettuce, cheese, pre-packaged macaroni and cheese, salsa and green chilies in the cook line prep cooler were 57-61°F. (< 41°F required) 

Cooling, heating and holding equipment 

• Water pooling seen in the bottom of the cook line prep cooler. Air temperature was recorded at 52°F. (< 41°F required) (Reinspection required by Feb. 7) 

 

Panda Express (Inspected Feb. 1) 

Hot holding 

• Temperatures of rice being held at the top of the warmer in metal, covered pans were 122-125°F. Manager said rice was placed in the warmer at 10 p.m., the prior night. (< 135°F required)   

Cooling, heating and holding equipment 

• Manager stated hot holding unit has not been functioning properly. Unit not to be used until it is repaired to hold temperatures at or above 135°F. (Reinspection required by Feb. 10) 

 

Previous: Food inspections return mostly positive results this week  – InMaricopa