Taco Feliz Mexican Food

Inspector's notes

Observed weather stripping seal missing from backdoor, gaps in door exposed to outside. Discussed with PIC that required to protect outer openings to prevent pests from entering into facility.

Inspector's notes

Observed food in prep-table well and refrigerated unit reading temperature at 57+ above; tomato/onion mix, guacamole, shredded jack cheese, cooked chicken, chopped ham, raw bacon, raw chorizo, cooked pork, beef taquitos and Mexican crema cheese. PIC voluntarily discarded all item. Discussed with PIC that TCS foods required to be maintain at 41F and below.

Inspector's notes

Observed prep-table refrigerator unit and well reading 59F+ above, all food removed and discarded. Discussed with PIC that TCS required to be maintained at 41F or below for cold holding.

Inspector's notes

Observed drive-thru window is not self-closing and no air curtain. Discussed with PIC that required to protect openings to prevent pests from entering facility.

Inspector's notes

Observed buildup of ice in reach-in freezer. Discussed with PIC that required to clean out more frequently to prevent accumulation.

Inspector's notes

Observed torn plastic curtains in walk-in cooler, torn seal on walk-in cooler, backdoor frame with holes exposed to outdoors. Discussed with PIC that physical facility required to be in good repair, smooth and cleanable.

Inspector's notes

Observed cutting board on steam table has been burned and damaged at one end. Discussed with PIC that all equipment must be in good repair.

Inspector's notes

Observed door to back room with peeling paint and dirt debris. Discussed with PIC that walls and doors must be smooth, cleanable and in good repair.

Inspector's notes

Observed 2 bins full of various tools/items and 2 full trash bags of empty soda cans near hand sink and ice machine. Discussed with PIC that items should be removed and kept elsewhere and only tools/items needed for everyday operation should be kept on-site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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.

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 big tub of shredded beef with an internal temperature of 52*F, per PIC beef was cooked night prior and put in walk-in to cool. Discussed with PIC cooling methods and that all TCS food items should be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours; a total of 6 hours from 135°F and 41°F or less. Item was discarded at time of inspection. Correct By: Corrected At Time Of 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 only prep refrigerator in the kitchen area measuring with an ambient temperature of 57 degrees F. TCS food items such as cooked meats and condiments measured with internal temperatures ranging between 57-60 degrees F. All items were recommended for discard- see embargo list for details. Discussed cold holding and conducting routine temperature checks. Alternative refrigeration available to remain in operation but prep refrigerator required for regular flow of business- see violation #31 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 only prep refrigerator in the kitchen area measuring with an ambient temperature of 57 degrees F. TCS food items such as cooked meats and condiments measured with internal temperatures ranging between 57-60 degrees F. All items were recommended for discard- see embargo list for details. Discussed cold holding and conducting routine temperature checks. Alternative refrigeration available to remain in operation but prep refrigerator required for regular flow of business. Prep refrigerator will not be used to store TCS food items until in good repair. A re-inspection is required within 10 days Correct By: Correct Prior To Reinspection