El Taco Tote

Inspector's notes

Due to the violations on this report, no certified food protection manager present during time of inspection, and knowledge questions asked to Person in charge (PIC), PIC did not demonstrate adequate knowledge at time of inspection. A person-in-charge is required onsite at all times, shall demonstrate adequate knowledge, and perform all duties as required. PIC agreed to acquire food protection manager certification. Follow up with management and PIC will be conducted on 6/16/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed food employee touch the hair on side of his head and then proceed to open cooler door to grab open food. Hands shall be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 25ppm chlorine concentration of sanitizer solution, per chlorine test strips, in right compartment of 3-compartment sink. Per PIC, sanitizer solution had correct chlorine concentration. Sanitizer compartment of 3-compartment sink observed full of dishes and utensils. Food-contact surfaces shall be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all dishes and utensils to wash compartment of 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee grill raw chicken at cookline, then dice the chicken from the grill, then place diced chicken into steam well container across from cookline. Per food employee, chicken was fully cooked prior to transfer into steam well container. Observed 135°F internal temperature of diced chicken, per probe thermometer. All raw animal proteins shall reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Food employee removed diced chicken from steam well and heated diced chicken to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open frozen raw beef stored in grocery bag inside one-door freezer across from utensil storage rack. Per person in charge (PIC), beef to be fully cooked and not purposed for sale as raw/undercooked beef. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC relocated open frozen raw beef to food safe containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed debris and trash around outdoor refuse dumpster. Observed outdoor refuse dumpster with top lid propped open. Receptacles shall be kept covered. Outside receptacles shall be closed with tight fitting lids or doors. Storage area and enclosure shall be maintained free of unnecessary items and clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one can of Hotshot insecticide spray in water heater room of establishment and one can of Raid roach spray in establishment office. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Discussed risk of toxic contamination with person in charge (PIC). PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed 69°F internal temperature of cut lettuce, per probe thermometer, inside prep cooler next to cookline steam table. PIC stated lettuce was cut at room temperature 10 minutes prior to inspection and placed into prep cooler. TCS foods must be cooled to 41°F or below in equipment designed to rapidly cool. PIC removed cut lettuce from prep cooler and placed container into walk-in cooler to rapidly cool to 41°F. Discussed cooling methods and equipment cooling abilities with PIC. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed excess buildup of refuse surrounding dumpster. Per PIC, area around dumpster is cleaned once per week. Storage area and enclosure shall be maintained free of unnecessary items and clean. Recommended increasing cleaning frequency of dumpster enclosure and limiting pest attractants to PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris along floor behind ice machine, along floor underneath dry storage shelving units, and along floor behind food storage bins next to front end registers. 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.

Inspector's notes

Observed two cans of Hotshot insecticide spray in water heater room of establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Discussed risk of toxic contamination with Person in Charge (PIC). PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed internal temperature of shredded Muenster cheese at 54°F, per probe thermometer, inside prep cooler next to cookline. PIC stated that the cheese was shredded 30 minutes prior to inspection and placed into walk-in cooler. Per PIC, some cheese was then separated into smaller container and placed into prep cooler. TCS foods must be cooled to 41°F or below in equipment designed to rapidly cool. PIC removed cheese from prep cooler and placed container into walk-in cooler to rapidly cool to 41°F. Discussed cooling methods with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excess buildup of refuse surrounding dumpster. Storage area and enclosure shall be maintained free of unnecessary items and clean. Discussed with PIC increasing cleaning frequency of dumpster enclosure and limiting pest attractants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Prep unit near front of kitchen had an internal temperature measuring 53F. Per PIC, all TCS food was only in the cooler for 2 hours. All TCS foods were moved to a functional walk in refrigeration unit to rapidly cool the food. Establishment will not use the equipment until the unit has been serviced. Establishment shall use a nearby functional prep unit. 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. Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed several TCS foods including chicken, steak and cooked peppers in an oven well unit on the line with an internal temperature measuring between 115-120°F. There was not enough water in the bottom of the unit to reach the food. Per PIC, the food had been prepared 15 minutes prior. Had employee reheat the food to an internal temperature of 165°F. More water was added and the heat was turned up on the device. Ensure all food that is being held hot does not drop below an internal temperature of 135°F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Facility could not provide test strips during the inspection. Ensure test strips are available for the type of sanitizer used in the facility and that they are readily accessible to ensure the concentration for sanitation is appropriate. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Cheese sauce found in hot holding well at an internal temperature of 128*F. Hot holding of TCS foods must be held at 135*F or above. Per food employee, cheese was in hot well less than two hours. ----------- Cheese was rapidly reheated to a temperature above 165*F at time of inspection and returned to hot holding well. Monitor hot holding temperatures to assure hot foods are kept at 135*F or above. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Several containers of spices stored without identification of contents. Properly label food containers as to their contents. Correct By: Correct Prior To Next Routine Inspection