Vaquero's Carne Asada

Inspector's notes

Person in charge (PIC) during inspection does not have Food Protection Manager certification. 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 an unlabeled spray bottle with a bright yellow liquid inside hanging near the 3-compartment sink on a shelf. Working containers for bulk chemicals, such as spray bottles, must be labeled with the common name of the chemical product. Per PIC, spray bottle contained degreaser. PIC labeled spray bottle to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic tub of raw beef stored directly atop diced deli ham in the walk-in cooler. Discussed proper food storage with PIC. 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 a sanitizer bucket beneath the register, with a concentration of over 200PPM chlorine at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several knives stored inside and between swinging door of the main prep table adjacent to the cooking line. Discussed proper storage of in-use utensils with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dead flies (10+) throughout establishment, most notably in the dining area and near the hand sink adjacent to the service window. Discussed active pest control procedures with PIC. PIC stated that pest control comes monthly, and was recently on-site to service the area, which contributed to the increase in carcasses throughout the area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of organic matter on soda nozzles next to the drive-thru window. PIC cleaned nozzles at the time of inspection. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shredded beef(machaca) stored within the main walk-in cooler in a deep plastic tub measuring 48'-50'F via probe thermometer. PIC stated that the beef was placed in the walk-in during the PM shift of 3/20/2025, more than 6 hours prior to inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed proper cooling requirements with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large box of raw shelled eggs(65'F) placed on the food prep countertop adjacent to the soda station. Per PIC, these were taken from the walk-in cooler and placed on the counter to make space for new eggs that arrived on-site at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed proper cold-holding parameters with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several boxes of beef tripe being stored on the floor in the walk-in cooler. PIC relocated tripe to a proper storage location at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed proper food storage with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris, grease deposits, and general grime on walls, floors, shelving, and cooler doors throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed cleaning frequency with PIC. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a metal pan of raw marinated beef stored directly over cooked shrimp, precooked chicken nuggets, and Jamaica agua fresco. Also observed a plastic tub of raw pork being stored directly on top of raw beef. Discussed proper food storage with PIC. 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 soiled cardboard being used as a platform underneath the food prep area. Discussed using rubber mats or alternative floor coverings that are both smooth and easily cleanable with PIC.

Inspector's notes

Observed cook handling raw steak, proceed to wipe hands on apron and then handle toasted bread without washing hands. 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 portioned salsas by the take-out window with no discard time sticker. Also observed salsa bar in the dining area with no discard time stickers. Per PIC, the salsa bar and portioned salsas are being held under Time-As-Control and were placed outside temperature control about 3 hours prior to inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed a bin of raw onions stored in a large bucket in the dry storage area to be full of flies when removing the top. Observed 20+ flies collecting in the dry storage area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a bottle of Pedialyte being stored within the ice machine. Per PIC, the ice is used for beverages as well as cooling food items.

Inspector's notes

Observed 0PPM chlorine within wiping cloth bucket at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled cardboard being used as a platform underneath the food prep area. Discussed using rubber mats or alternative floor coverings that are both smooth and easily cleanable with PIC.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>> Observed caulking around hand sink located at the soda station to be missing, cracked or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. >>> Observed menudo soup at 62-65'F in the hot holding wells by the back door. Per PIC, those items were placed directly into the hot holding wells and not reheated to 165'F prior to placing them in the hot holding wells. All other items in the hot holding wells were at or above 135'F at the time of inspection. Per PIC, all items above 135'F were reheated to 165'F prior to placing in the hot holding wells. The PIC removed the menudo soup from the hot holding wells and reheated to 165'F at the time of inspection. Discussed proper reheating with the PIC. All food being reheated must be reheated to 165'F prior to holding hot above 135'F. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels >>> Observed packaged containers of the following pastries prepared in-house, Corn cake, Carrot cake, Cheesecake, and Pineapple upside-down cake without proper labeling. Pastries were stored in the display refrigerator behind the register at time of inspection. All food that is packaged on-site must have the following information on its label: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Update labels with information listed above 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 packaged raw beef stored over milk jugs. Discussed that all ready to eat food should be kept over raw meat products. Person in charge moved milk above the meat. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. The floor in the kitchen and underneath the handwashing sink area has a portion of floor tile removed. Please repair floor tile and cove base prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd