Del Taco

Inspector's notes

Observed a small, lidded container of green salsa inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 48°F. In discussion with the person in charge, it was unclear how long the salsa had been out of the walk-in cooler or who had been working with the salsa that morning. The green salsa was embargoed at time of inspection (see embargo form). Other foods inside of the walk-in cooler, such as sliced cheese, lettuce and tomatoes had internal temperatures of 41°F or below. Observed bottles of sour cream inside of a small reach-in refrigerator with internal temperatures as measured using a probe thermometer ranging from 49°F-51°F in this unit. According to the person in charge, the sour cream bottles had been in the refrigerator for less than 2 hours and were returned to the walk-in cooler to rapidly chill back down to 41°F. A min-max thermometer was placed in the refrigerator and allowed to stabilize for 15 minutes. The ambient air temperature in the unit was holding at 43°F and there was no indication the unit was defrosting. Discussed with person in charge to reach out to a technician to service the unit and to either keep time and temperature controlled for safety foods out of the refrigerator until repaired or to use time-as-control for foods that are kept in the unit until it 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two tightly lidded containers of Pico de Gallo salsa inside of the reach-in refrigerator. The container was observed to be deep (approximately 8 inches) and was covered. The internal temperature of the Pico was 44°F-46°F for both containers. According to the person in charge and the time marking on the Pico containers, they had been prepared approximately 2 hours prior to the start of the inspection. The person in charge removed the Pico from the deep containers and transferred them to a wide, flat shallow pan that was then placed up high inside of the walk-in cooler uncovered so that it could complete the cooling process. Discussed with person in charge that TCS foods prepared from cold or ambient temperature ingredients must be cooled to 41°F or less within 4 hours. Discussed with person in charge to cool the food at a depth of no greater than 4 inches deep, uncovered and placed up high inside of the walk-in cooler or to utilize ice baths or other effective means to cool the food. 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 a fryer basket with broken wires and observed several plastic food containers with cracks in them. Discussed with person in charge that once wires begin to break/separate from the main basket body, the fryer basket should be replaced. Discussed with person in charge that when plastic dishware has cracks in it, the dishes are no longer considered smooth, durable or easily cleanable and should be replaced. Person in charge will order new fryer baskets and they also disposed of the cracked plastic food containers. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cap of the atmospheric vacuum breaker (AVB) located at the prep table with significant corrosion. In addition, observed the drainpipe underneath the hand sink made of a non-rigid "accordion-style" material. The establishment shall replace the AVB backflow device cap and the section of drainpipe to one that is made of a durable, rigid material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection, the establishment did not have any quaternary sanitizer test strips. Per manager, they had just run out the day prior. 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. *The reinspection will occur on, or before, Thursday February 13th.

Inspector's notes

Observed the cap of the atmospheric vacuum breaker (AVB) located at the prep table with significant corrosion. In addition, observed the drainpipe underneath the hand sink made of a non-rigid "accordion-style" material. The establishment shall replace the AVB backflow device cap and the section of drainpipe to one that is made of a durable, rigid material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the dumpster area with bags of trash piled alongside the dumpster. In addition, observed evidence of leaking grease and other soilage near the entrance of the dumpster area. The establishment shall clean the dumpster area at a frequency to prevent the accumulation of grease and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt, grease, and other food debris throughout the kitchen area. Notable areas include: the HVAC returns, underneath/behind the ice maker and grill, and the fiberglass reinforced plastic (FRP) walls near the mop sink and soft drink syrups. 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 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 packages of birria beef, packages of shredded cabbage, sliced cheese, sour cream, ice cream mix and liquid eggs in a carton that had an internal temperature of 45°-47°F inside of the walk-in cooler. PIC embargoed the birria beef, shredded cabbage, sliced cheese, liquid eggs, sour cream and ice cream mix at time of inspection. Please ensure that TCS foods are kept at the appropriate cold holding temperature of 41°F or below. 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. Please refer to violation #20. Walk-in cooler not cold holding at 41°F. A 24-hour reinspection will occur for #31 cold holding capacities. Correct By: Correct Prior To Reinspection