Taquitos Jalisco Mexican Food

Inspector's notes

Observed at the back of the kitchen three big metal open containers stored directly on the ground. One metal container had cooked beans and the other two containers had cooked tomatillos. Per an employee, they were just cooked less than 40 minutes ago and they were cooling everything down before putting them inside the walk-in or before getting blended for salsa verde. PIC moved all three containers to a metal prep table at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop at the soda fountain was stored in a container of ambient standing water. Do not store utensils in standing, ambient water. The employee had the scoop and container washed and then stored the ice scoop dry in the dry container. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The wooden door frames inside and outside the restrooms are unpainted wood. Paint, varnish, or otherwise seal all exposed wood Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The dumpster lids were left open during the inspection. Maintain dumpster lids closed at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Parasite destruction letter was not at establishment for the ceviche the establishment prepares at time of inspection. Establishment prepares raw ceviche marinated in lime. Manager provided letter from the company during inspection.

Inspector's notes

Observed the fan for the double door reach in with debris on the surface. Clean frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee lather hands directly under running water at employee hand sink. Inspector instructed employee to properly lather hands outside of running water for at least 20 seconds. Employee properly washed hands during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener with dried organic debris stored on a shelf in dishwashing area. Employee placed in dishwashing area during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed horchata with rice cooling in deep plastic containers at internal temperature of 56 deg F. in front display cooler. PIC informed the horchata had been in unit since earlier in day and placed in freezer for rapid cooling Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red sauce prepared with tomatoes, hash browns, sliced sausage and chorizo cold holding at internal temperature of 50-51 deg F and ham and fish cold holding at internal temperature of 50 deg F in a reach in unit thatwas holding >41 deg F. Manager informed the chorizo, hash browns, tomato red sauce and sliced sausage had been in unit since the night prior and discarded and ham and fish had been placed in reach in earlier in day and placed in walk in for rapid cooling. Embargo prepared. 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 chorizo and lengua that was prepared >48 hours prior with incorrect dates (according to the manager) in the walk-in unit. Kitchen employee properly dated with date prepared during inspection.

Inspector's notes

Observed the large reach in unit holding at >41 deg F for the bottom portion of the reach in unit in the food preparation area. Top portion of reach in is holding at <41 deg F. All TCS food has been removed from the bottom portion of reach in unit and Manager has called repair technician.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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. This establishment was unable to provide letter of parasite destruction for raw shrimp served in ceviche. Will re-inspect. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 containers stored in drying area of the three compartment sink that were washed and rinsed in the three compartment sink. Inspector assisted dishwasher in preparation of chlorine chemical sanitizer and sanitizer was adjusted to required 50-100 ppm. Dishes were re- washed, rinsed, and sanitized during inspection. All dishes and utensils must be washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Observed cooked rice hot holding in plastic grocery style bags with red lettering with bags stored in metal containers on stove. Cook removed rice from these bags and placed in clear food grade bags and placed back in containers to continue hot holding during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. Employee began washing hands in the three compartment sink without using soap. Inspector instructed employee to properly wash hands in the employee hand sink. Employee washed hands using soap and did not dry hands with paper towel. Inspector instructed employee to properly dry hands with paper towel during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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. Establishment was unable to provide a parasite destruction letter for the raw shrimp used in ceviche. Provide letter will re-inspect. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed two sanitizer buckets that contained chlorine chemical sanitizer at concentration of >200 ppm. Manager informed the sanitizer is used to clean food contact surfaces. Inspector instructed employee to prepare fresh and adjust sanitizer to required 50-100 ppm. Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers Observed two unlabeled sanitizer buckets and one squirt bottle that manager informed contained chlorine chemical sanitizer also without a label. Manager labeled all three containers during inspection. Correct By: Corrected At Time Of Inspection