Taco Nazo

Inspector's notes

Observed cooked potatoes, cooked vegetables, and cooked chicharron (Pork) at 46*F - 48*F in reach in cooler next to cook line. Per PIC, foods were placed in reach in 2 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green tomatillo salsa in front reach in under time as a control with no time stamp. Advised PIC that time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Sent time as a control log and policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed external thermometer for reach in (cooler) unit next to cook line at 76 *F. PIC had mentioned the thermometer had not been reflecting the accurate temperature. Ambient temperature per inspectors min/max observed at 55*F. Advised PIC not to store TCS foods in reach in until it is able to hold TCS foods at 41*F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an uncovered pan of menudo (made with beef tripe) cooling in the reach-in cooler with an internal temperature of 48°F. According to PIC, the menudo was prepared the evening before. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the shelving of the reach in refrigerator and freezer units to have a heavy coat of rust and dark colored debris spread throughout the equipment. Discussed the importance of keeping equipment clean with PIC. Discussed protecting food from contamination with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers of soup and a large container of cooked potatoes uncovered in stored the reach in refrigerator that has shelving rusting and peeling in some areas. Informed PIC that once food is cooled it should be covered to protect it from contamination. PIC placed lids on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of vegetable soup (caldo) with an internal temperature of 50*F. PIC informed that the soup had been cooked the night prior and placed in the refrigerator around 11pm. Informed PIC that TCS foods cooling need to be cooled from 135*F-70*F within 2 hours and from 70*F-41*F within the next 4 hours; a total of 6 hours for cooling. Informed PIC that the caldo did not cool properly and needs to be discarded. PIC discarded the caldo at time of inspection. Caldo was embargoed. Discussed with PIC that foods cooling need to be divided into pans 4 inches or shallower to facilitate proper cooling or ice can be used as an ingredient or cooling. Provided the cooling guidance documents via email. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food products with internal temperatures ranging from 47*F to 51*F in the right most reach in refrigerator. These TCS foods include, cooked bistec (beef steak), barbacoa beef fat with meat, pork verde, lengua (tongue), barbacoa, chicarron, and chopped raw beef. The internal temperature of the unit was 54.6*F, measured using min/max thermometer. PIC informed that the products had been in the unit since the night prior and early this morning. Informed PIC that the TCS food products improperly held need to be discarded due to being out of temperature for more than four hours. PIC discarded the improperly cold held food products at time of inspection. These food items were embargoed. Instructed PIC to discontinue use of the reach in for TCS foods until it is able to hold the TCS food products at 41*F or below. PIC agreed to not use the refrigerator for TCS food products until it is able to properly cold hold products. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black and grey debris buildup on the wall behind in the reach in refrigerators in the back of the kitchen. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and organic matter. Observed the bottom half and corner of the wall by the kitchen entrance with paint peeling, pieces missing, and divots. Informed PIC that this area needs to be repaired so that it is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. 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.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish........No parasite-free documentation available for shrimp served raw in the ceviche. Manager removed the raw-prepared ceviche available and requested the parasite documentation from their supplier. Manager stated they will not serve raw shrimp until the documentation has been obtained. 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/4619/AMC-Toolbox---Approved-Source. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. ....Beans and chile verde cooling in deep pans. Manager had food transferred to shallow pans for rapid 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. Correct By: Corrected At Time Of Inspection