Los Taquitos

Inspector's notes

Observed light gap in back door of the establishment. Outer openings of food establishment shall be protected against the entry of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed restroom without a covered trash receptacle. Uni-sex and female toilet rooms require a covered waste receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic buildup on food contact surfaces of soda nozzles at customer self-service soda tower. Food contact surfaces should be cleaned at least every 24 hours or as often as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a deep container filled with frozen beef in standing water on the ground in front of the prep sink. The standing water was at 63*F. Discussed with PIC all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Also discussed all foods shall be stored 6 inches off the ground. PIC placed the beef and the container in the prep sink and used cold running water to complete thawing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several hotel pans wet stacked and stored away as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the pans to allow for thorough air drying at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in small reach-in next to employee bathroom to be with a refrigerated ambient air temperature of 52*F measured with a min/max thermometer. Observed several TCS items that were at 50*F to 60*F measured with a probing thermometer. Also observed the cold drawers for rice refrigeration had ambient air temperature of 54*F measured with a min/max thermometer. Observed the cooked rice at 55*F measured with a probing thermometer. Per PIC all items were cooked and placed in the unit 1 to 1.5 hours prior to inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC placed signs on the reach-in and drawer stating broken and will use other adequate refrigeration until the units are able to maintain temperatures of 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS items in the reach in at temperatures of 50*F to 60*F stored in plastic containers that are more than 4 inches deep. The items were frijoles, chreen chile sauce, consome, and pasole. Per PIC the items have been cooling for approximately 1.5 hours prior to inspection. Also observed shredded beef hotel pan on top of another pan that is filled with water on the fan cooling shelf with a temperature of 70*F. Per PIC the shredded beef has been cooling for approximately 1.5 hours prior to inspection and was placed on ice. The shredded beef was transferred to refrigeration and the foods in deep containers were divvied up into smaller containers and filled 4 inches or less. Discussed with PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use seasoning containers holding other food products. Discussed with PIC single use containers are not designed to washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers. Also observed scoops of 2 ounce cups stored in the seasonings without handles. Discussed when storing scoops in food the scoops shall have handles and be stored upright. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed dust and food debris buildup on the wall, shelves and plumbing that is at the fan cooling shelving by the back door. Also observed clean hotel pans stored under the foods actively cooling. Discussed to store the hotel pans clean and in a way that prevents them from getting dirty. Also discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single use seasoning containers holding other food products. Discussed with PIC single use containers are not designed to washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed dish washer touch dirty dishes and not wash hands before touching clean dishes at the three compartment sink. 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. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee washed hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncovered raw chicken stored above raw uncovered fish in the reach-in. Discussed with PIC 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. PIC stored raw meats correctly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use seasoning containers and large sour cream containers holding other food products. Also observed cleaned sour cream containers on the drying rack in the dish area. Discussed with PIC single use containers are not designed to be washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed separated/missing caulking or orange/black organic matter on existing caulking at all hand wash sinks, prep sinks and three compartment sink. Discussed with PIC all fixed equipment that is not easily moved to be properly cleaned shall be sealed to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of organic matter in the ice machine. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed commercial container of bleach stored directly above single-use plastic lids for to-go beverages in the dry storage area next to the register. 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: Corrected at time of inspection.

Inspector's notes

Observed flan with dairy prepared in-house without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. >>>Observed no hand soap at the hand wash sink near the three compartment sink. Person in Charge (PIC) PIC replaced soap at the time of inspection. Discussed with PIC the importance of hand soap being available at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed 2oz cup filled with a liquid that was covering an in ground pipe also filled with a liquid in front the of the three compartment sink. Per PIC it is a 'respritory hole' for the in ground piping system. Discussed with PIC to have the hole covered with an aerating cover instead of the 2oz cup. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed a heavy dust and dirt accumulation on the wall and ceiling in the kitchen above the clean dishes and equipment storage near the ceiling air vents. Discussed with PIC to clean at a frequency required to avoid accumulation. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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. Observed raw shrimp stored below raw chicken in freezer. According to PIC, items were placed in unit 20 minutes prior to inspection and were not frozen at time. PIC rearranged items according to cooking temperatures at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed mop sink draining slowly. Please maintain in good repair and correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: 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. Observed the following TCS items set on ice for cooling, inspector requested cooling log and noted that cooling log had not been recorded since 8/21/2023. Please keep cooling log on a daily basic. PiC instructed staff to record cooling log for Green Chili, Menudo, Carna Asada for today. These products were noted with with an internal temperature of 78*F. Per PiC items were just recently prepared today, no time can be verified at this time. Instructed to have product submerged into ice bath for proper cooler temperature and reheat the product to 165 * F if products are not cooling down within the cooling guide line. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. 4 containers of spanish rice, cooked and not dated of when product had prepared. Addressed violation with PiC, date has now labeled on product. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces Fans blowing over the food noted too dirty and needed to be clean. Please keep fan and wall clean. Correct By: Correct Prior To Next Routine Inspection