Tortas El Rey

Inspector's notes

Observed papaya stored in box on ground in walk-in fridge. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge (PIC) moved papaya off the ground. Corrective Action: Corrected at time of inspection.

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. **Third Consecutive Violation**

Inspector's notes

Observed cooked jalapenos held on shelf above gas stovetop with internal temperature ranging from 95-105*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

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. **Second Consecutive Violation**

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. **Second Consecutive Violation**

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. **Second Consecutive Violation**

Inspector's notes

Observed cooked beef, chorizo, and limp chopped bacon being hot held on flat top in metal containers temperature range from 115*F - 130*F. Observed grilled jalapenos hot held in metal container stacked on top another container in hot well temperature range from 102*F-110*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two quat test strips to be discolored and not suitable for accurate use. Person in charge stated the two strips were all the establishment had and more would be ordered. Accurate 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. Re-inspection scheduled 6/20/25

Inspector's notes

Observed establishment to have 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 ready to eat salsas, cut tomatoes, and cooked meat in the walk in fridge with no date marks. Person in charge stated that all RTE/TCS foods are used within 3 days. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked red salsas in several uncovered containers in walk-in cooler in the cooling process at 90*F to 95*F. Salsa in containers were above 4 inches in depth. Person in charge (PIC) stated that salsas were cooked about an hour prior. Discussed with PIC that cooling should occur in shallow (less than 4 inches in depth) and uncovered containers. PIC dispersed salsas in more containers less than 4 inches deep.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cotjia cheese in plastic wrap-covered aluminum containers in prep table measuring 45*F, and ceviche in walk-in inside a covered container measuring 50*F. Also observed pico de gallo in prep table measuring 51*F that was covered with plastic wrap that was prepared yesterday. Person in charge (PIC) stated items were prepared in the morning before opening.Discussed with PIC that items should cool in shallow, uncovered containers. PIC removed lids and coverings from containers and voluntarily discarded small container of pico de gallo. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloth on top of prep table. Discussed with PIC that wiping cloths should be maintained in sanitizer solution when not in use. PIC moved wiping cloth to quat sanitizer bucket. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed several utensils used for prep table behind point of sale stored in between equipment. Discussed with person in charge that utensils should be stored in a way that reduces the risk of contamination. PIC then moved utensils to sanitizing solution in 3 compartment sink. Correct By: Corrected At Time Of Inspection