Del Taco

Inspector's notes

Observed an employee switch tasks from the POS register, handling cash money and cards to food handling (filling fries, drinks, getting orders together) and back again. Discussed when hand washing is necessary and went over guidance document with person in charge (PIC). PIC coached employee and had them wash hands properly and don new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee changing the trash with gloves on, then went behind the counter and donned new gloves on top of the other gloves. The employee then went to the walk-in cooler and removed a container of food. Then the employee started to fill cups with ice. Inspector had person in charge (PIC) stop and coach employee. Employee removed gloves and washed hands properly before donning new gloves at time of inspection. Employee filled new cups with ice. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes sanitizing in a solution containing no measurable (0ppm) quat sanitizer in the 3 comp sink. Per PIC, the solution was dispensed earlier today. Observed the chemical supply dispenser mixing quat at 200ppm when measured with a chemical test strip. Discussed having employees demonstrate 3 comp sink setup to ensure sanitizer is not being manually diluted. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (150-400ppm per manufacturer's label). PIC emptied the compartment and refilled with quat measuring 200ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

No CFPM onsite at the 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 raw hamburger patties and raw breaded fish stored above sealed bags of RTE beef taco filling and pasteurized eggs. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes sanitizing in a solution containing less than 150ppm quat sanitizer in the 3 comp sink. Per PIC, the solution was dispensed approximately 2 hours prior. Observed the chemical supply dispenser mixing quat at 200ppm when measured with a chemical test strip. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (150-400ppm per manufacturer's label). PIC emptied the compartment and refilled with quat measuring 200ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

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. ------ Below the heat lamps in the middle island observed fried fish measuring 94*F and fried chicken strips between 92-108*F internally. PIC stated the foods had been cooked approximately 1 hour prior and were being held hot. Observed the two heat lamps above the foods turned off. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Although the chicken and fish had been out of temperature for less than 2 hours, PIC voluntarily discarded the foods at the time of inspection (see embargo). Advised PIC to ensure heat lamps are left on or monitor with time as a control. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door allowing light to enter. Discussed gaps may allow pest entry and should be repaired by adding a door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed broken lid on chest freezer which has completely detached and the outside shielding of the cheese grater base heavily rusting on the bottom portions. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Advised PIC to purchase a sliding door cooler since the chest freezer is partially located under a counter. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a steady stream of water leaking from the 3 compartment spray head. Discussed repairing/replacing faucets prior to the next routine inspection and maintaining plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd