Tacos Huicho

Inspector's notes

Observed no written policy for cleaning bodily fluids or bodily fluid clean up kit.

Inspector's notes

Observed cut tomatoes and cut lettuce with internal temperature of 50-57F in the prep cooler by the front counter. The person in charge stated the food items had been placed in the prep cooler less than 4 hours ago.

Inspector's notes

Observed eggs cooked to order presented for sale on the menu missing disclosure portion of consumer advisory.

Inspector's notes

Observed prep cooler by the front counter with minimum ambient temperature of 46.7F as measured by inspector min/max thermometer.

Inspector's notes

Observed wiping cloths stored in buckets of sanitizer solution with 0ppm chlorine in some buckets and more than 300ppm chlorine in other buckets.

Inspector's notes

Observed the following TCS/Ready-to-Eat(RTE) foods stored in the walk-in cooler at time of inspection: Al pastor(48'F), longaniza sausages (49-51'F), green beef chile (48-50'F), red beef chile (48'F), pinto beans (50'F), menudo (46-47'F), and pozole (46-47'F). Ambient internal temperature was taken via min/max thermometer with a reading of 47.1'F at time of inspection (See Violation #33). All items were dated at least one day prior to 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with a minimum ambient air temperature of 47.1'F and maintaining all TCS foods within the cooler above 41'F at time of inspection (See Violation #22). PIC was able to have an HVAC specialist arrive on-site and fix the walk-in cooler during the inspection, such that all TCS foods within are maintained at or below 41'F at all times. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

An unapproved salsa-packaging machine is being used to package fresh salsas in reduced-oxygen customer packets. A variance has not been applied for nor approved. Refrain from using the machine to package salsas or distributing the salsa packets. See the comments from the previous advisory visit for further information. Corrective Action: Corrected at time of inspection.

Inspector's notes

The pastry doors are not self-closing. Provide the pastry doors with self-closing devices. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a container of unwrapped toothpicks for customer self-service. Provide wrapped toothpicks, or a toothpick dispenser. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No consumer advisory was posted for huevos rancheros. The inspector provided a copy of an appropriate consumer advisory, and the manager posted it on the menu board. Always provide a consumer advisory if you offer or are willing to serve undercooked eggs and meats. Corrective Action: Corrected at time of inspection.

Inspector's notes

Three of the pastry-cabinet doors are not self-closing. The closing devices had been installed backward and are working as opening devices. -Repair, replace, or reinstall the self-closing devices so the doors are self-closing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Several wiping-cloth buckets had no detectable chlorine sanitizer residual. The manager had the buckets remade and rechecked- ok at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice-cream scoops stored in ambient temperature standing water with ice-cream residue. The scoops must be stored in 135 degrees F water, or stored clean and dry, or in the freezer. The manager removed the scoops for cleaning and stated that they would purchase a crock-pot type of unit to store the scoops. Corrective Action: Corrected at time of inspection.

Inspector's notes

The interior of the pastry cabinet has an unpainted, unsealed wooden frame. Have all of the bare wood painted with a hi-gloss or semi-gloss paint; or varnish it so that it can be properly cleaned. Also, the interior of one of the reach-in refrigerators is missing its interior door panel and has exposed foam. Install a metal or plastic panel, or otherwise have the door repaired or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed white, fuzzy organic matter growth on multiple strawberries in three plastic containers in facility walk-in. Person-in-charge (PIC) voluntarily discarded strawberries at time of inspection. All food must be in good condition, safe, and unadulterated. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four large containers of cooked menudo, containing cooked meat, ranging in temperature between 45*F and 50*F located in facility walk-in. Per PIC, menudo was prepared and cooked yesterday afternoon. Ambient temperature in facility walk-in was at a minimum of 40*F, with all other TCS food products at 41*F or below. PIC voluntarily discarded all four containers of menudo 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open insect control device stationed above food prep area in the dish pit. Person in charge stated insect control device will be moved to another area away from food prep and food contact surfaces. Discussed how insect control devices cannot be over food/food prep areas and that food and equipment must be protected from dead insects. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed red sanitizer bucket near cook line with chlorine concentration of 10ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (50-100ppm for chlorine). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insect control devices being stationed above dishware and other food contact surfaces in the dish pit. Observed insect control devices being stationed directly above sugar bin located near handwashing sink by cashier counter. Person in charge moved all items away from insect control devices at time of inspection. Discussed how insect control devices cannot be over food/food prep areas; protecting food and equipment from dead insects/insect fragments. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed red sanitizer bucket with chlorine concentration of higher than 200ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (50-100ppm for chlorine). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

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 deep plastic pans of raw carne asada meat in walk-in cooler at 48-51'F. PIC stated meat items were prepped the day before and has been in the walk-in cooler since. Food items were embargoed as it has been more than 4 hours since the food items were prepared. PIC voluntarily discarded meat items. The cooling process for time/temperature controlled for safety (TCS) foods must occur from 135°F to 70°F within 2 hours and then 70°F to 41°F or less within 4 hours; the total cooling process for TCS foods from 135*F to 41*F and below must not exceed 6 hours. For TCS foods prepared from room temperature/cold ingredients the cooling process to 41*F and below MUST NOT exceed 4 hours. Suggested PIC to closely monitor temperatures for food items that are being cooled. Suggested PIC to use shallow metal pans to maximize ventilation, and to use smaller portions. PIC agreed to use shallow metal pans moving forward. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection