Americas Taco Shop

Inspector's notes

2nd consecutive violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

No written procedures for the clean up of fecal/vomit accidents available onsite. Provided copy of written procedures. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective Action: Corrected at time of inspection.

Inspector's notes

Carne asada, chicken, and beans in hot holding machine found at 119 to 122 deg F. Per PIC all food items had been in hot holding unit for 1 hour. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrected at time of inspection.

Inspector's notes

Observed salsa bowl submerged in pico de gallo in container in walk-in cooler used to dispense salsa. PIC removed bowl. During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored: in the food with their handles above the top of the food and the container or on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency required. Corrected at time of inspection.

Inspector's notes

The food manager certification for the person in charge was not available for review. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain the certification available for review. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing water in the handwashing sink, floor drain under the ice maker, and in the exterior mop sink. All drains must be draining properly at all times to prevent any standing sewage.

Inspector's notes

Establishment only has one handwashing sink for the whole restaurant. At time of inspection the handwashing sink was not draining and had standing water in the basin rendering it inoperable. A handwashing sink must be available at all times. Please have sink drain repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the cold holding prep unit on the food prep line, observed shredded cheese at 52*F, Cut lettuce at 51*F, shredded cabbage at 50*F, cut tomatoes at 47*F, raw shrimp at 45*F, pooled raw eggs at 53*F, raw chicken at 46*F, pico de gallo at 48*F, and cooked jalapenos at 48*F. All foods were placed in the unit less than 4 hours prior.

Inspector's notes

Observed a 16 quart plastic container of roasted salsa at 120*F. per cook it had been cooling for 75 min. Observed a 16 quart plastic container of tomato salsa at 55*F that had been cooling for a 45 min. Observed a metal pan of carne asada at 82*F that had been cooling for 105 minutes.

Inspector's notes

Observed standing water in the handwashing sink, floor drain under the ice maker, and in the exterior mop sink. All drains must be draining properly at all times to prevent any standing sewage. Please have drains and handwashing sink repaired. Corrective Action: Correct prior to re-inspection.

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed paint peeling/chipping off of the walls and ceiling in the women's rest room. Facility should remain in good repair. Please have these areas repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

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. At time of inspection, observed a container of whole, cooked pinto beans in a hot holding unit. Per manager the beans were cooked and placed in the unit about an hour prior. The beans were holding between 108*F to 136*F. Temperature controlled for safety (TCS) foods in hot holding are required to be kept above 135*F. Beans were reheated to 165*F and replaced in the hot holding unit. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed paint peeling/chipping off of the walls and ceiling in the women's rest room. Facility should remain in good repair. Please have these areas repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed the ceiling in the women's rest room water damaged and paint peeling off. Please have the ceiling repaired to be smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd