Oscar's Taco Shop

Inspector's notes

Observed raw shelled eggs stored in the walk-in cooler, directly atop RTE cooked shredded 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 chemical spray bottles near the mop sink containing a brown/purple liquid without any identifying labels on the spray bottles. Per PIC, the chemical spray bottles contain degreaser. PIC labeled the bottles at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Corrective Action: Corrected at time of inspection.

Inspector's notes

The soda fountain nozzles had a slight buildup of organic residue. The manager then removed and properly cleaned the soda-fountain nozzles. Maintain clean at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable sanitizer residual in one of the wiping-cloth buckets. The concentration must be within 50 to 100 ppm Cl2. The manager then added bleach and rechecked- ok at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

Some boxes of cups were stored directly on the floor in a storage closet. Do not store food-related items directly on the floor.

Inspector's notes

Two containers of hot rice were stored in white plastic shopping-style bags, which are not food-grade. The employee then got some clear plastic food-grade bags for the rice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Some of the kitchen ceiling lights are unshielded. Provide light shields for all kitchen lights. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The soda fountain nozzles were not clean. Have them properly cleaned, and maintain them clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two of the wiping-cloth buckets had chlorine sanitizer measuring 200 ppm chlorine. The manager remade and rechecked the buckets- okay at 100 ppm Cl2 Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at the three compartment sink move dirty dishes from the wash basin, rinse, and place into the sanitizer basin. Then the employee took other items from the sanitizer basin to air dry 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. Employee rewashed the contaminated dishes and properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in drawer under flat top grill to be storing carne and diced potato with the handles of the scoop touching the product. Discussed 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 large sour cream containers containing tilapia in a marinade in the walk-in. Also observed teriyaki sauce bottles used for pooled eggs in the walk in and the prep table. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of foods/seasonings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at hand wash sink under kitchen window storing dirty wet towels and a spatula in the basin and faucet. Discussed with PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC removed all items from sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the three compartment sink actively being used to have 0ppm of chlorine sanitizer. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC added 100ppm chlorine sanitizer at time of inspection and rewashed all items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk in TCS foods being cooled in containers exceeding 4 inches deep. The TCS items were Homemade horchata at 70*F. Per PIC the horchata was made 30 minutes prior to inspection. PIC added ice to batch to bring down to 41*F. Also observed in containers exceeding 4 inches cooked carne asada at 115*F by flat top and cooked rice at 90*F on the moveable cart in the kitchen. Per PIC the items were made 1 hour prior to inspection and relocated items into shallow pans and placed in walk-in to properly cool. Also observed beef broth with a central internal temperature of 47*F in a deep container exceeding 4 inches placed in the walk-in the night before to cool. Embargoed the beef broth and PIC discarded at time of inspection. Discussed with PIC all TCS items 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. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed several large sour cream containers filled with different salsas and foods in the walk-in. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at the mop sink to have a hose attached to the faucet with an AVB cap slightly leaking and not in use with a sprayer attached. Discussed with PIC to when the sprayer is not in use to remove sprayer to avoid adding constant pressure to the AVB cap. Once the sprayer was removed the AVB cap stopped leaking. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed several TCS / RTE items in the walk-in with date marks of 6/2 to 6/26. These items were: red salsa, cooked ground beef, rolled chicken taco, homemade habanero sauce, cooked beef tacos, canned pineapple, canned chipotle sauce and homemade crema. All RTE/TCS foods past 7 days of preparation were embargoed and discarded by PIC at the time of inspection. Discussed with Person in Charge (PIC) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed cooked chicken in a cold holding drawer under the flat top grill with an internal temperature of 80*F. Per PIC the chicken was cooked 30 minutes prior to inspection and was placed in the drawer to cool. Discussed with PIC 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. PIC relocated the cooked chicken to the walk-in to rapidly cool. 2nd Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed large bucket of salsa and boxes of cheese being stored on the ground in the walk-in. Discussed with PIC all food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated items to no longer be stored on the ground. 2nd Consecutive Violations Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed 0 ppm chlorine sanitizer in 3-compartment sink actively being used. Person in Charge (PIC) added chlorine to 3-compartment sink to raise chlorine sanitizer to proper levels between 50-100 ppm chlorine at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Dishes were rewashed at the time of inspection 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 a deep container of cooked frijoles on the moveable cart in the kitchen at a temperature of 160*F. Discussed with PIC to not cool Temperature Control for Safety (TCS) items in ambient air and provided helpful documentation for proper cooling methods with the PIC. Cooked frijoles were transferred to the back walk-in refrigerator in shallow, uncovered pans to allow for proper cooling at the time of inspection. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>>Observed several deep plastic containers of fresh cracked eggs stored directly on the ground in the walk-in refrigerator. All food must be stored at least 6 inches off the ground at all times. PIC placed the fresh cracked eggs on shelving at 6 inches off the ground at the time of inspection to proper storage location. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected __ Drive-through window is not self-closing. Provide air curtain or self-closing window for the drive-through window. Also, provide air curtain over the delivery door. As this door will be propped open for a long period of time. Correct By: Correct Prior To Reinspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability __ Noted the establishment has a Rinnai CUi199 tankless water heater. Based on the number of sink's faucet. Please provide another tankless to meet the how water demand. Hot water must be at 110*F and available at points of service within 45 seconds upon activation. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap __ Noted drainpipes from prep sink and 3-comp sink are inside the floor sink. Repair to provide minimum 1" air gap from the finished floor. Priority Foundation-5-205.13, Pf: Scheduling Inspection and Service for a Water System Device _ Noted the new RPZ installed for the soda carbonator was leaking. Please call for service and repair the leak, retest the unit after repair. Also, provide cap on the test cocks of the backflow devices. Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas __ Noted grouts are missing/ low on the floor tiles. Provide epoxy grout, siliconized grout or butyl grout on the tiles. Grout must be at the same level of the tiles. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed __ Provide 3/8" radius cove base at wall/ floor junctures inside the work zone. Caulk and seal all gaps, cracks and penetrations throughout. Provide cleanout cover, outlet cover, escutcheon plates around pipe penetrations where needed. Rodent seal around exterior pipe penetrations. Correct By: Correct Prior To Next Routine Inspection