Del Taco

Inspector's notes

Observed no certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef patties and pasteurized scrambled eggs in cartons stored on walk-in fridge shelf above RTE cut tomatoes, pico, and cut lettuce. 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.

Inspector's notes

Observed TCS food items in garnish cold holding unit along prep line to have internal temperatures above 41*F. Unit had an ambient temperature of 45-47*F, establishment has adequate cold holding equipment. PIC stated items have been in unit since last night and temps have not been taken this morning. TCS items include cut tomato (47*F), sliced tomato (55*F), and pico de gallo (51*F). 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. **Second Consecutive Violation**

Inspector's notes

Observed establishment to use quaternary ammonia as sanitizer with no test strips available. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. 10 day re-inspection required.

Inspector's notes

Observed multiple TCS items in walk-in refrigerator to be out of temp at time of inspection. Sour cream had an internal temperature of 46*F, prepackaged ground beef 43*F, prepackaged chicken 44*F, cut lettuce 45*F, cut tomatoes 46*F. PIC provided temp log from 9:30am with the walk-in temperature of 36*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Establishment does not have adequate equipment to relocate all TCS items from walk-in. Freezer attached to walk-in fridge was opened to allow TCS foods improperly cold held to rapidly cool to 41°F at time of inspection. Observed cut tomatoes and sour cream cool to 44*F and prepackaged chicken cool to 43*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment walk in fridge to have an ambient temperature of 46*F with establishment's thermometer reading 50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment walk-in freezer is attached to walk-in fridge. Freezer door was opened at the time of inspection to cool the walk-in, ambient temperature measured 41.5*F. PIC contacted repair company and is on the way. Freezer door will stay open until walk-in is repaired. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled 8/4/25.

Inspector's notes

Observed a large (0.5 inch) opening at back door, not allowing a tight seal between the door and frame. Please ensure all outer openings of establishment are in good condition to limit the entry of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor drain by grease trap surrounded by grease and debris, showing signs of past overflowing. Please ensure area is clean and all drains are maintained in good condition to allow proper flow of waste water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced tomatoes, guacamole with diced tomatoes, and cut cabbage with internal temperatures of 46*F to 48*F in the top center area of cold prep table. Person in charge (PIC) stated items have been in prep table for about an hour and a half. Prep table had an internal temperature of 47.1*F measured with min/ max thermometer. Tomatoes, guacamole, and cabbage were placed under time as a control for no more than 4 hours until prep table is repaired. 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 cold prep table with an ambient temperature of 47.1*F measured with min/ max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Re-inspection to occur on or about 7/23/24.

Inspector's notes

Observed a large (0.5 inch) opening at back door, not allowing a tight seal between the door and frame. Please ensure all outer openings of establishment are in good condition to limit the entry of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor drain by grease trap surrounded by grease and debris, showing signs of past overflowing. Please ensure area is clean and all drains are maintained in good condition to allow proper flow of waste water. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloth in sanitizer bucket by drive thru station with sanitizer solution measuring at 0ppm. Employee prepared new sanitizer solution measuring 50ppm. Discussed with person in charge that sanitizer solution must be between 50ppm and 100ppm. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present >>>Observed no PIC (person in charge) present at time of inspection. Employees could not answer food safety questions. Employee did not know proper cold holding temperatures for TCS (time/temperature for safety foods) items. Employee could not provide or answer questions regarding the employee illness policy. Ensure there is a PIC or someone knowledgeable of food safety present at all times. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at hand sink located by the three compartment sink. Instructed employee to stock paper towels. Discussed with employee that all handwashing sinks shall always be supplied with soap and paper towels. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed tomato slicer and immersion blender in walk-in cooler unit with food debris. Per employee the dicer has been cleaned the previous night. Observed dishes above three compartment sink soiled with organic matter. Instructed employee to wash, rinse and sanitize all equipment and dishes before use. Equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC- Toolbox---Cold-Holding. >>>Observed shredded cheddar cheese at 47*F, pico de gallo at 46*F, shredded lettuce at 46*F, guacamole with tomato 56*F and diced tomatoes at 44*F. Per employee the items were placed in the unit at 11AM. At time of inspection these foods were in unit for four hours. Instructed employee to discard all TCS foods. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cold holding prep table at an ambient temperature of 54*F containing TCS foods and two inches of water inside the bottom surface of cooling unit. Per employee the unit has been repaired and still not functioning correctly. Discussed with employee the unit shall not be used until it has been repaired and functioning correctly. Correct prior to reinspection 9/8/2023. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>>Observed large sanitation bucket under the cash register that measured 0ppm of chlorine. Instructed employee to replace bucket with the correct measurement of sanitizer. Per employee the bucket is changed every two hours. When wiping cloths are stored in sanitizer solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. Discussed with employee when wiping cloths are used frequently the sanitizer should be replaced at a frequency needed to maintain proper levels. Chlorine shall be maintained between 50-100ppm. Correct By: Corrected At Time Of Inspection