The Original Navajo Taco and Co.

Inspector's notes

Person in charge (PIC) 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. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed internal temperatures between 48*F - 53*F for milk and sour cream stored in residential refrigerator in kitchen. PIC indicated these foods had been in the unit for >4 hours and they did not take internal temperatures of these foods today. The measured ambient temperature of the unit was 48.3*F using a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled for safety (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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed internal temperatures between 48*F - 53*F for milk and sour cream stored in residential refrigerator in kitchen. PIC indicated these foods had been in the unit for >4 hours and they did not take internal temperatures of these foods today. The measured ambient temperature of the unit was 48.3*F using a min/max thermometer. 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. Corrective Action: Correct prior to re-inspection 3/14/25.

Repeat Violation 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. REPEAT VIOLATION (2ND CONSECUTIVE)

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 ready to eat (RTE) time/temperature controlled for safety (TCS) foods cooked beans from can (labelled 05/01) and mashed potatoes (labelled 04/29) in the refrigerated prep table in the kitchen. Person in charge indicated the dates were correct on these foods and they were never frozen. Person in charge willingly discarded of all of the foods listed above. 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 RTE TCS foods in the refrigerated prep table: cut tomatoes, salsa, sliced spam, shredded lettuce, cooked potatoes, and shredded cheese with no date indicating when they were prepared or opened. Person in charge indicated all of these foods were prepared/opened Saturday (5/11). Person in charge labelled all of the foods listed. 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. Guidance emailed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>The person in charge stated they do not have a probing thermometer for checking food temperatures at the establishment; person in charge did have a IR thermometer. Person in charge was informed the presence and accessibility of a probing food temperature measuring device is critical to the effective monitoring of food temperatures. Food temperature measuring devices allow the establishment to monitor cold holding, cooling, reheating, and hot holding; this informed is crucial for determining the safety of time/temperature controlled for safety foods. RE-INSPECTION 05/23/24. Correct By: Correct Prior To Reinspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------ Correct the following: 1) Reseal the ventilation hood gaps, as needed, with an aluminum based silicone. 2) Reseal the three compartment sink to the wall with silicone. Core-4-402.12, C: Fixed Equipment, Elevation or Sealing -------- Please lift the bottom shelving unit to provide a 6" minimum clearance from the floor. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ------- Correct the following: 1) Replace or repair the chipped cove tile at the northwest corner of the kitchen. 2) Trim the foam sealant flush around the A/C condenser line and provide a smooth layer of silicone. Correct By: Correct Prior To Next Routine Inspection