Taco Boys

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the industrial can opener with thick black organic matter buildup and a white powderlike substance on the blade. Discussed with Person in charge (PIC) All food-contact surfaces must be cleaned to sight and touch. PIC took the industrial can opener to the dish area to clean at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in holding TCS foods at temperatures of 45*F to 52*F measured with a probing thermometer. The unit was 41*F at time of inspection. Per person in charge (PIC) the unit has been fluctuating between temperatures since the air conditioner stopped working. Discussed with PIC 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. Also observed a coco cola unit on the cookline with an internal ambient temperature of 63*F measured with the min/max thermometer. Observed bags of cheese at 48*F in the unit for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Items in the walk-in relocated were meat from an order that arrive less than 4 hours prior to inspection and a green salsa, rice in water for horchata, cooked beef that were at 41*F at time of inspection. The TCS items discarded are: red/green salsa, green salsa, red salsa, homemade pickled onion, chopped cabbage, cooked beef, pico de gallo, refried beans, cooked beef cheek, milk, and sour cream. Also observed the salsa bar with TCS items that were at temperatures of 45*F to 50*F at time of inspection. Per PIC the items were in the bar for less than 4 hours. After discussing with PIC the TCS items shall go under Time as Public Health Control (TPHC). Assisted PIC with created a policy. TCS items of the salsa bar red salsa, green salsa, red/green salsa, chopped cabbage, pickled onion, and pico de gallo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles that had yellow chemicals without any labels. Discussed with PIC all chemicals shall be stored with common name. PIC used a marker to label at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS holding refrigerator units that are without an internal thermometer. Discussed with PIC all units shall have a working thermometer placed in a conspicuous place. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fly ribbon hanging from a blue light fly trap. Discussed with PIC all pest control measures must be conducted by a licensed pest control specialist. PIC removed the fly ribbon at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the charcoal grill with thick black accumulated matter along the edge and remanence of embers on the tile floor behind the grill. Observed grease accumulation on the ceiling tiles, in take of refrigerated units and air vents as well as between the flat top and the cold holding drawers. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Per PIC some ceiling tiles are not able to get cleaner than current state. Discussed to replace tiles that accumulate the grease build up and are not able to get clean. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed ceiling ventilation immediately outside of the hooded area with thick black grease accumulation and missing grates. Per PIC that part of the ventilation doesn't work. No billowing white smoke was observed at time of inspection. Discussed with PIC ventilation shall be in working order and in good repair and clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the charcoal grill with thick black accumulated matter along the edge of the grill that was continuously creating white smoke throughout the entire restaurant front and the back of the facility. Also observed charcoal reminance and embers on the tile floor behind the grill. Observed grease accumulation on the ceiling tiles and air vents as well as between the flat top and the cold holding drawers. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink at the bar without paper towel and blocked by employee drinks and buckets filled with bar materials. Discussed with person in charge (PIC) relocated all items blocking handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher at the bar in use with chlorine sanitizer at 0ppm. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC moved all cleaning to the back of the house three compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several flying insects throughout the entire establishment. All windows and doors open throughout the establishment without working air curtains. Observed PIC unable to get the air curtains turned on. Discussed with PIC Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection 4/6/26

Inspector's notes

Observed facility using chlorine sanitizer and no strips were available at time of inspection. Discussed with PIC 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 4/6/26

Inspector's notes

Observed the charcoal grill with thick black accumulated matter along the edge of the grill that was continuously creating white smoke throughout the entire restaurant front and the back of the facility. Also observed charcoal reminance and embers on the tile floor behind the grill. Observed grease accumulation on the ceiling tiles and air vents as well as between the flat top and the cold holding drawers. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken, raw beef, pickled onions, & salsas in the walk-in with temperatures between 45 to 47*F at time of inspection. Observed ambient air temperature of the walk-in cooler at 47.1*F at time of inspection. Per PIC, all TCS food was at 41*F or below less than 4 hours prior to inspection when temperatures were checked by the PIC and establishment received order for raw meats two hours prior to inspection. Rechecked temperature of walk-in cooler after 30 mins and observed walk-in cooler's ambient temperature at 37.4*F at time of inspection. All items were moved to freezers to rapidly cool to 41*F at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed torn gasket at the bottom the walk-in cooler door at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple holes in the walls of throughout the establishment. Observed hole in the wall near the mop sink at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Observed gap under the door to the exterior from the kitchen allowing visible light to pass through from the exterior. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple beer kegs and to-go cup boxes stored directly in front of the handwashing sink in the back of house near the ice machine at time of inspection. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed non-functioning soap dispenser at the handwashing sink near the walk-in cooler at time of inspection. Observed no hand soap alternative at the hand sink 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple pans of refried beans on a bakers rack next to the walk-in with temperatures between 107 to 119*F at time of inspection. Per cook, beans were placed on the cooling rack 4 hours prior to inspection. Beans were voluntarily discarded at time of 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. Provided PIC with cooling logs & reviewed proper cooling methods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans on the stove with a temperature of 98 to 102*F at time of inspection. Observed roasted peppers & onions in a hot holding that was unplugged well with temperatures between 102 to 114*F at time of inspection. Per cook, beans were reheated less than an hour prior to inspection. Per cook, peppers and onions were cooked less than an hour prior to inspection. Person in charge (PIC), turned on hot holding well at time of inspection. 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.

Inspector's notes

Observe raw chicken stored above raw beef in the walk-in at time of inspection. Person in charge (PIC) moved raw chicken to lower shelf below beef 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe Pico de gallo pickled onions, and green salsa with temperatures between 47 to 52*F in the salsa bar at time of inspection. Per person in charge (PIC), all items were put in the salsa bar less than 2 hours prior to inspection. PIC moved all items to the walk-in to rapid cool at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee adjust clothing, leave prep area, consume beverage and without washing hands. Employee washed hands at time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. - Observed green, roasted, and red salsas with temperatures between 44 to 49*F in the salsa bar. Per person in charge (PIC), items were all placed in the salsa bar about an hour prior to inspection. PIC placed all items on ice to rapid cool to 41*F. Discussed with PIC about making sure ice is up and around the containers, not just on the bottom. Discussed proper cold holding with the PIC. All time and temperature controlled foods for safety (TCS) held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee actively doing dishes with a wash and rinse step in the 3-compartment sink - just utilizing one compartment while all other compartments were full of dishes at time of inspection. Observed employee actively drying dishes with a towel at time of inspection. Discussed with PIC and employee about proper dishwashing procedure. Dishes should be washed, rinsed, sanitized and then air dried. Chlorine sanitizer solution should be tested every time it is set up and test between 50 to 100 ppm. Employee set up 3-compartment sink in proper order to rewash dishes at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected - Observed gap on one of the sides of the door to the exterior allowing visible light to pass through at the exterior door to near the bathroom. Observed multiple garage door openings with air curtains. Disable the manual switches on the air curtain devices. Repair the microswitches to ensure they operate the air curtains. The facility cannot utilize the garage doors until all corrections have been made. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repair prior to next routine inspection. Repeat violation. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed multiple wall holes, and unsealed wall penetrations at time of inspection. Observed missing and broken ceiling tiles in the cook area at time of inspection. Caulk all wall holes and escutcheon plates to the walls with silicone. All holes, gaps, cracks, and penetrations must be sealed with silicone to prevent pest harborage and for cleaning. Repair prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected ------ Observed multiple garage door openings with air curtains. Please disable the manual switches on the air curtain devices. Please repair the microswitches to ensure they operate the air curtains. The facility cannot utilize the garage doors until all corrections have been made. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -------- Observed torn gaskets at the refrigerated chef base units. Please replace the gaskets prior to the next routine inspection. All equipment must be in good repair to ensure it operates as designed. Correct By: Correct Prior To Next Routine Inspection

Core-5-202.11 (B), C: Cleanable Fixtures -------- Observed multiple rusted floor sink grates. Please refinish the floor sink grates prior to the next routine inspection. All plumbing fixtures must be smooth and easily cleanable. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Observed ASSE 1055B flex gaps at the mop sink chemical unit. Please provide ASSE 1055A internal air gaps or remove the chemical unit prior to the next routine inspection. All plumbing throughout the facility must be maintained in approved condition to prevent cross connections. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered -------- Provide small lidded trash receptacles in the women's restroom stalls prior to the next routine inspection. All restrooms used by female staff and consumers must have a sanitary napkin waste container. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --------- Provide a 3/8th inch minimum cove base to the floor/wall junctures of the front service area, as discussed. All food handling areas must have a proper cove base at the floor/wall junctures for cleaning. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ------ Observed multiple wall holes and unsealed wall penetrations. Please caulk all wall holes and escutcheon plates to the walls with silicone. All holes, gaps, cracks, and penetrations must be sealed with silicone to prevent pest harborage and for cleaning. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting -------- Observed multiple burnt light bulbs throughout the kitchen. Please replace the light bulbs prior to the next routine inspection. Please ensure adequate lighting is provided at all times to ensure staff can properly conduct operations. Core-6-304.11, C: Mechanical-Ventilation ------- Observed the ventilation fan in the men's restroom not operating at time of inspection. Please repair the fan prior to the next routine inspection. All restrooms must have operational ventilation to remove odors. Correct By: Correct Prior To Next Routine Inspection