Tacos Calafia

Inspector's notes

At the self service bar, observed cooked jalapenos at 115*F to 120*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Jalapenos had been there approximately an hour. The jalapenos were reheated to 165*F + and verified by the inspector prior to returning them to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager 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.

Inspector's notes

Observed employee walk out of kitchen with gloves on, obtain a person drink, go back to the kitchen, clean a countertop, put on another pair of gloves over the other pair and start preparing food at time of inspection. Employee washed hands at time of inspection. 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. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant buildup of black organic matter on the insides of the soda nozzles at time of inspection. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the hand sink leading into the dish pit. Manager refilled the paper towels. Ensure there is paper towels at each hand sink. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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 ice dumped at the hand sink closest to the grill. Manager removed the ice. Ensure that handwashing is the only task done at a hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sneeze guard over the sald bar area with hot holding of foods. Talked to staff about sneeze guard requirements. Ensure there is a sneeze guard for self serve items. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: 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. ---Observed no soap at bar hand sink. Manager added soap to that location. Talked to staff about required hand washing equipment and locations. Ensure there is soap at all hand sinks at all time of operation. 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 paper towels at bar hand sink. Manager added paper towels at the hand sink. Ensure there is paper towels at each hand sink at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ---Observed raw shelled eggs on a walkin shelf directly stored above ready to eat vegetables. Manager moved eggs to another shelf. Ensure that ready to eat foods are stored above raw animal products. 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 cheese at 55F-75F in ice bath by the flat top. Facility has no fridge along the prep line. Cheese has been there a short time, and ice bath was adjusted to have ice up to the level of the food. Ensure that cheese and other TCS foods during cold holding are kept at 41F or less. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---Observed drying cilantro on a steel rack dripping on the ground, and within 6 inches of the ground. Talked to staff about using drying racks and a pan to catch water to prevent contamination with rusty surfaces on the cart, wheels and floor. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ___ refrigerated drawer under the front hood and 2 cold make tables were not holding at proper temperature. The establishment is not using the equipment for TCS foods at the time of inspection. Per owner, he will have the equipment fix as soon as possible. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected __ Noted gaps below the back door. Provide / replace door sweep to seal opening. Correct By: Correct Prior To Next Routine Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination ___ Washed cilantros were air dried on top of chrome storage rack with a fan with blade blowing on top of the vegetable. Instructed employee to re-wash the cilantro, then use a strainer inside a sheet pan and store inside the walk-in cooler to air dry as the blades and the fan has fuzzy built-up on the surface. Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ___ Noted hand dry food storage shelving are stored near the hand sinks in the food prep area. Please provide side splashguard on the right side of the hand sink in the food prep area or move the shelving 24 inches away from the hand sinks. Also, some of the ceiling tiles are falling out or pushed away allowing the kitchen open to structure. Push the ceiling tiles back in place. Ensure all ceiling tiles inside the kitchen are washable ceiling tiles. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ___ Noted drainpipe from the food prep sink, ice machine at the bar, 3-comp sink at the bar are inside the floor sink. All drainpipes must be at least 1" above the floor. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-403.11, P: Approved Sewage Disposal System __ Noted the drainpipe for the salsa bar is draining into a tray. There is a floor sink a couple feet away. Non- potable water must be discharged into a sanitary sewer. Temporary containers are not acceptable. Provide rigid drainpipe for the drain from the salsa bar (PVC or ABS) slope to drain to the nearest floor sink with minimum 1" air gap from the finished floor. Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting __ There are a few burnt lights in the food prep/ cooking area. Please replace. Correct By: Correct Prior To Next Routine Inspection