Taco Chelo

Inspector's notes

Observed employee cooking meat, take off gloves and toss into the garbage. The gloves fell on the ground and the same employee picked up the gloves and threw them away again and then put on new gloves without washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Hands must be washed at any time contamination occurs and when changing tasks, such as pickup things off the ground, taking off gloves and before donning new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed carne asada cooked and in the hot holding unit by the rice cooker on the main line at 126*F. Per PIC the carne asada was cooked and placed in the unit 1 hour prior to inspection. Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The carne asada improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the short reach-in refrigerator with several TCS items at an internal temperatures of 45*F to 47*F. Discussed with PIC All TCS foods improperly cold held in the unit for less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held in the unit for more than 4 hours were embargoed and voluntarily discarded by PIC at time of inspection. Those items were heavy cream, queso and crema. Unit was found to be an internal temperature of 49*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the back prep area, the short reach in unit was found to be an internal temperature of 49*F at time of inspection measured with a min/max thermometer. Discussed with PIC 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. Employee discovered that the unit became unplugged from a charcoal delivery from earlier in the day by placing bags on the cord. Employee plugged unit back in and the unit was at 40*F by end of inspection. Corrective Action: Corrected at time of inspection. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed avocado salsa in the top and bottom of the prep table of the main line at 52*F. Also observed chopped lettuce (in 2 metal pans) on the top part of the prep table with an internal temperature of 50*F measured with a probing thermometer. Discussed with PIC all 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. Discussed a prep table is not designed to cool items and all items shall be placed in the unit at 41* or less. Per PIC the avocado salsa and the chopped lettuce were made and placed in the unit 30 minutes prior to inspection. The items were placed in adequate refrigeration to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation. This is the 5th consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pitcher stored in the handwashing sink near the cook line at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed consommé with temperatures between 48 to 50*F in a reach-in fridge at time of inspection. Per cook, consommé was made the day prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 4th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked carnitas in a prep table across from the grill with a temperature of 53*F at time of inspection. Per PIC, carnitas were in the prep table from the day prior and were voluntarily discarded 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a homemade non-commercial non-rotating vertical broiler stored in the back of house of the establishment at time of inspection. Equipment or articles that are not needed for the operation or maintenance of the establishment shall be removed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spray bottles containing yellow and blue liquids without labels throughout the establishment at time of inspection. Per person in charge (PIC), chemical spray bottles contained degreaser and window cleaner at time ofi inspection. PIC properly labeled chemical bottles at time of inspection. Reviewed requirement to label chemical bottles with the common name with the PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sink and surface test strips at time of inspection. Establishment utilizes sink & surface sanitizer for sanitizing food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/20/2025.

Inspector's notes

Observed a homemade non-commercial non-rotating vertical broiler stored in the back of house of the establishment at time of inspection. Equipment or articles that are not needed for the operation or maintenance of the establishment shall be removed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloths stored on top of prep surfaces when not actively being used. Observed multiple soiled wiping clothes being utilized under cutting boards at time of inspection. Discussed with PIC about discontinuing use of wiping clothes under cutting boards because it is not smooth and easily cleanable. 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: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. 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. Repeat violation: 2nd consecutive.

Inspector's notes

Observed raw chorizo and raw bacon in a reach in on the line stored above RTE onions & cooked beans at time of inspection. Observed raw shelled eggs stored above cooked black beans and salsa in the prep table at time of inspection. Cook moved all raw items below RTE items at time of inspection. 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. Provided PIC with separation of storage guidance document at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed el pastor with temperatures between 116 to 172*F on a homemade non-commercial non-rotating vertical broiler at time of inspection. Per person in charge (PIC), el pastor was placed in non-rotating spit more than 4 hours prior to inspection. The pastor was embargoed at time of inspection. Homeade non-commercial vertical broiler was condemned at time of inspection. Discussed with PIC about proper hot holding temperatures. Discussed with PIC about only utilizing commercial equipment at time of inspection. Discussed with PIC on if commercial equipment is obtained for this food process, product must be cooked within a 4 hour time frame. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.