Master Taco Restaurant

Inspector's notes

Observed several open employee beverages without lids or straws stored in a reach-in refrigerator on the top shelf above food items. Please ensure designated areas are provided for employee personal items and beverages to prevent cross-contamination. Employee moved the beverages to a designated area to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bacon in the walk-in cooler on metal racks being stored directly above RTE sour cream and bell peppers at time of inspection. Discussed proper food storage with PIC. 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

Observed several knives being stored inside the prep table between the table and the swinging door. Discussed proper storage of in-use utensils with PIC. 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

Observed heavy grease deposits on the exterior surfaces of the flattop grill at time of inspection. Discussed cleaning frequency of non-food contact surfaces with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand-held can opener being stored in a beverage cup on the food prep counter adjacent to the main prep cooler. Can opener was visibly soiled with food debris, rust, and general grime at time of inspection. Per PIC, they use the can opener every day and was unsure when the last time it was used. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 several flat plans stored clean next to the 3-comp sink with visible accumulation of food debris. Flat plans were also observed to be wet while stacked. Discussed wet stacking with PIC. PIC relocated all items to 3-comp sink to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 items in self-service salsa bar in the dining area, Pico de Gallo (52'F), Red salsa (53'F) and Green salsa (51'F) with a time mark from the day prior to inspection for when it was placed out of temperature control. Per PIC, the items were being held under time as a control during yesterday's service and was unable to provide establishment’s "time as a control" policy that listed the items. PIC willingly discarded food items at time of inspection. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Provided 'time as control' guidance documents to PIC. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed leaking pipe underneath 3-comp sink with a bucket placed underneath the pipe to catch water at time of inspection. All plumbing systems must be maintained in good repair. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-301.14, C: Handwashing Signage. 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 washing signage on both designated hand sinks in the kitchen area. Explained to PIC that hand wash signage is a requirement for each designated hand sink to ensure proper hand washing is taking place within the establishment. Ensure that both hand sinks have appropriate hand wash signage prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 green and red salsa being stored in a self-service salsa station in the dining area at 45-51'F without a time mark for when it was placed out of temperature control. Per PIC, the items stored in the salsa bar are being held under time as a control but was unable to provide documentation regarding the establishment’s "time as a control" policy that listed either salsa. Per PIC, both salsas were placed in the self-service salsa bar 1 hour prior to inspection. PIC time marked all items within the unit at the time of inspection and will discard any remaining after 4 total hours out of temperature control. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Correct By: Correct Prior To Next Routine Inspection

Core-3-602.11, C: Food Labels >>> Observed packaged containers of flan (containing diary) prepared in-house without proper labeling. All food that is packaged on-site must have the following information on its label: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Update labels with information listed above prior to next routine inspection. Correct By: Corrected At Time Of Inspection

Core-4-101.19, C: Nonfood-Contact Surfaces -------- Please resurface or replace the rusted shelving units in the walk-in cooler. Recommend rustoleum paint for any refinishing. Correct By: Correct Prior To Next Routine Inspection

Core-5-202.11 (B), C: Cleanable Fixtures -------- Please replace or refinish all rusted floor sink grates, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -------- Correct the following: 1) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility with silicone. 2) Fill all wall holes throughout the facility, as needed, with silicone. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting -------- Please replace all burnt lights at the ventilation hood, as needed. Correct By: Correct Prior To Next Routine Inspection