Karla's Taco Shop

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in-use knife being stored in between the prep table swinging door and the wall at time of inspection. 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

No detectable chlorine sanitizer residual in the wiping cloth bucket. The owner remade and rechecked the sanitizer- ok at 50 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer residual in front wiping-cloth bucket. The water was getting dcloudy. The manager remade and rechecked the wiping-cloth bucket- ok at 50 ppm chlorine. Maintain chlorine level between 50 to 100 ppm.

Inspector's notes

The kitchen restroom door was left open too wide, so that the self-closing device would not close it. Maintain all restroom doors closed. Corrected by manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo made with diced tomatoes with an internal temperature of 45*F; the pice de gallo was stored in a plastic 6-inch plastic container. The person in charge (PIC) indicated it was made yesterday, and they did not take any internal temperatures of it; they also indicated that it had not been removed from the walk-in refrigerator since it was prepared. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed alternative cooling methods (guidance emailed). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in sanitizer with observed concentration of 0 ppm chlorine. 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

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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.

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 cooked beans (internal temperature 44*F - 45*F) and cooked potatoes (internal temperature 45*F - 47*F) in the walk-in cooler. Person in charge indicated they were cooked last night and cooled in the walk-in cooler; person in charge indicated they did not take internal temperatures of them since they were moved to the walk-in cooler to cool; all other foods in the walk-in cooler were 41*F and below. Discussed with person in charge excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Person in charge willingly discarded of these foods. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>>Observed cooked shredded chicken, cooked ground beef, and cooked carnitas with no date indicating when they were prepared in the refrigerated prep unit; person in charge indicated they were prepared 5/5 and that the bulk container in the walk-in were labelled with the date they were prepared. Discussed with person in charge labelling all containers to ensure all ready to eat time/temperature controlled for safety foods are labelled and discarded within 7 days (day 1 being the day they were prepared); unlabeled containers may get pushed to the back of the unit and the bulk containers maybe used or discarded before the separate container is used. Person in charge labelled the containers. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed multiple leaks in steam table leading to pooling water around the unit. Also observed no discharge piping for the unit. Discussed with person in charge repairing the unit so that water does not leak onto the floor creating unsanitary conditions and having the unit plumbed to the floor drain. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.>>>Observed no hand drying provisions, such as paper towels, in the men's restroom or the employee restroom. All hand sinks must have a supply of hot and cold water, hand cleanser, and hand drying provisions. Person in charge supplied each area with paper towels. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>>Observed the following ready to eat time/temperature controlled for safety foods with no label indicating when they were prepared, opened, or thawed and opened: salsa verde, salsa rojo, cooked shrimp, fried fish, cooked chile rellenos, cooked sausage, cooked tacos, and chipotle aioli. An employee indicated all of these foods were prepared between 12/28 and 12/31 and labelled them all. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed ice scoop for ice machine stored on top of the ice machine; observed an accumulation of dust on the ice machine where the scoop was stored. Discussed with the person in charge keeping all in-use utensils in clean/cleanable locations to ensure they are not contaminated with dirt, grime, food debris from their storage location. Employee cleaned the scoop and placed it in a clean container. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed bread stored directly in thank you bags in the walk-in refrigerator; thank you bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way prior to food being placed in them and they cannot be washed. Employee moved the bread to a metal pan. Also observed peeled potatoes in produce cardboard boxes; discussed with person in charge not storing peeled produce in cardboard boxes because the boxes maybe treated with chemicals. Employee moved the potatoes to a metal pan as well. Correct By: Corrected At Time Of Inspection

Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability>>>Person in charge indicated the establishment had no sanitizer at time of inspection; person in charge indicated they ran out of sanitizer last night. Discussed with person in charge keeping sanitizer in the establishment at all times to ensure they can sanitize food contact surfaces and equipment through out the day. Person in charge purchased bleach at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap>>>Observed spray arm of 3-compartment sink inside of the basin of the 3-compartment sink. Observed the spray arm with zip ties connecting it to the drying rack in several places. Person in charge was informed that the spray arm must have at least a 1-inch air gap from the flood rim of the sink to ensure that if the sink filled with water no water would contact the spray arm potentially leading to back flow back into the potable water system. The spray arm must have a 1 inch air gap by re-inspection on 01/05/24. Correct By: Correct Prior To Reinspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed>>>Observed walls through out kitchen without a cove base between the wall and the floor. When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. The establishment must provide cove base through out the kitchen/restrooms. Correct By: Correct Prior To Next Routine Inspection