Los Favoritos Taco Shop

Inspector's notes

Observed container of raw beef stored over container of tamales in glass front cooler. All raw animal products must be stored below ready-to-eat items to prevent contamination. Container was moved below ready-to-eat food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed styrofoam cups with no handles being used as scoops for food, and knife stored between table and wall. All scoops must have a handle, and handle must be kept out of the food to prevent contamination. All knives must be stored on surfaces that are cleaned and sanitized regularly. Cups were replaced and knife was removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic containers of raw beef stored directly above plastic containers of pico de gallo. PIC, rearranged items at time of inspection.

Inspector's notes

Observed raw pulled eggs stored next to grill with an internal temperature of 74*F. PIC discarded at time of inspection. Discussed keeping TCS foods in reach-in cooler to prevent increase in temperature.

Inspector's notes

Observed container of shredded cheese cooling in reach-in cooler covered with lid. PIC removed lid to allow proper air flow to properly cool. Discussed approved cooling methods. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed deep container of pinto beans cooling in walk-in cooler.

Inspector's notes

Observed raw shelled eggs stored above cooked ham and vegetables in walk-in cooler. Also observed frozen raw chicken, ground beef, and pork thawing in same container in prep sink. In prep cooler, raw chicken, chorizo were stored above chiles rellenos. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC rearranged all items at time of inspection to prevent any cross contamination.

Inspector's notes

Observed refried beans cooling in metal containers more than 4 inches high in walk-in cooler. Beans had internal temperature of 78*f at time of inspection and discussed proper cooling methods to ensure proper temperature is reached.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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.

Inspector's notes

observed at the cookline, pan of sour creme at 45-47 deg f . informed manager removed. also in the back food prep. station area, noted pans of cooked shredded beef left out on the counter. notified manager, temperature observed at 45-52 degf. informed manager. all relocated to walk-in deg f. 41 deg f established. corrected. please ensure rte/tcs is kept at 41 deg F.

Inspector's notes

observed powders placed in unmarked containers, notified manager. per manager identified as salt, sugar, flour. manager labeled containers during inspection. corrected

Inspector's notes

observed wet wiping cloth in the front service area, as well as the back food prep. area, informed manager, all removed, chlorine at 50 ppm established for the wiping towels. corrected.

Inspector's notes

observed employee beverages on the back food prep stations, open drinks were on the food prep. discussed with manager. manager removed open drinks. lids and straws provided. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: observed light fixtures, in the back food prep. covers removed. show manager. please re-install.

Inspector's notes

Observed 0 PPM of chlorine in sanitizer bucket. PIC, drained and re-filled at time of inspection. Please check sanitizer levels regularly to ensure they are within range.

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 pinto beans, red chile, in deep metal containers with an internal temperature of 46*F-49*F from previous day. Also observed deep plastic containers with red and green salsa with an internal temperature of 47-50*F from previous day. Discussed obtaining ice wand to help with cooling purposes and also discussed using an ice bath to ensure proper cooling is reached within 6 hours. 135*F to 70*F within 2 hours and from 70*f to 41*F within 4 hours. Please monitor foods closely to ensure proper cooling occurs. 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 portioned red and green salsa containers, with an internal temperature of 43*F. Also observed shredded cheese with an internal temperature of 44*F. At time of inspection, it was observed that the walk-in cooler door is not always shut due to broken latch but was holding ambient air temperature of 41*F, using min max thermometer at time of inspection. **REPEAT VIOLATION*** Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 shredded beef (machaca) cooling directly on prep table in back of establishment with an internal temperature of 70*F. According to PIC, machaca, had been cooling for 20 minutes after shredding through machine. Discussed approved cooling methods and instructed PIC to portion machaca into sheet trays and move to walk-in cooler to rapidly chill. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed frozen pork thawing in container at room temperature. PIC, moved protein to walk-in cooler to thaw using an approved method. ***REPEAT VIOLATION*** Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed several boxes of food stored on floor in walk-in cooler. Instructed PIC to keep all foods 6 inches above floor to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Please repair latch for walk-in cooler door to allow door to close properly. Must repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Observed frozen chicken and frozen pork thawing in same container. Discussed proper storage of raw foods to prevent cross contamination. 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 pinto beans, pork, chicken, machaca (shredded beef), red salsa, raw diced beef with an internal temperature of 43-44*f in walk-in cooler. Walk-in cooler was holding ambient air temperature of 41*f at beginning of inspection and dropped to 39*F by end of inspection. Discussed monitoring defrost cycle on unit to ensure TCS foods are not compromised. Also discussed approved cooling methods of large batch of foods to ensure it doesn't cause an increase in temperature on other food products stored closely. Correct By: Corrected At Time Of Inspection

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 diced pork cooling in small containers in walk-in cooler covered with lid. Discussed approved cooling methods with PIC to ensure proper cooling occurs. PIC removed lid at time of inspection to expedite cooling process. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed frozen raw chicken and raw pork thawing at room temperature. Instructed PIC to thaw under running water or refrigeration and did so at time of inspection. Correct By: Corrected At Time Of Inspection