Taco Papi

Inspector's notes

Observed cooked chicken in prep table cooler at 55-60 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control 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. Chicken had been placed in prep cooler six hours prior as per person in charge. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Discussed proper storage of TCS foods in table top. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef consomme in walk-in cooler at 64 °F. Consomme had been cooked the day prior as per person in charge. 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. All TCS foods improperly cooled were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo and tomato salsa in walk-in cooler with no date markings. Foods had been prepared two to five days prior as per person in charge. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles in kitchen and server station without labels describing contents. Bottles contained degreaser and sanitizer solution as per person in charge. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles were properly labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef thawing in prep sink in ambient-temperature air. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Beef was placed under cold running water to thaw at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in top portion of prep table cooler, cooked chicken, shredded cheese, sour cream with internal temperatures of 50*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Instructed employee to move containers of cooked chicken, shredded cheese, and sour cream to walk in cooler to rapidly cool back down to the proper temperature. Recommended to discontinue using double pans to allow cold air to hit directly on food containers to maintain proper temperatures of TCS foods. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, several containers of cooked tomato-based salsas prepared and stored in covered containers >6 inches deep, with internal temperatures of 45*F-47*F. Per employee, salsas were cooked the previous day. Several containers of salsas were discarded. See embargo form. Via email, provided Maricopa County cooling handout. 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

On cook line, in hot holding well, cooked beef with an internal temperature of 110*F. Per manager, beef was prepared and placed in hot holding well within normal time parameters and ready for service. Employee reheated cooked beef to 165*F and placed back in hot holding well. Maintain TCS (time/ temperature control for food safety foods) at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top portion of prep table cooler, cooked chicken, shredded cheese, sour cream with internal temperatures of 50*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Instructed employee to move containers of cooked chicken, shredded cheese, and sour cream to walk in cooler to rapidly cool back down to the proper temperature. Recommended to discontinue using double pans to allow cold air to maintain proper temperatures of TCS foods. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, cutting boards deeply scored. Resurface or replace cutting boards to allow for easier cleaning of food contact surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, cooked red salsa, prepared and stored in uncovered container >6 inches deep, with an internal temperature of 55*F. Per manager, salsa was cooked the previous evening. Red salsa was discarded. See embargo form. Via email, provided Maricopa County cooling handout. 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

Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, cooked beans, cooked beef, salsa without proper date marks. Per employee, TCS foods were prepared >24 hours. Instructed employee to date mark cooked beans, cooked beef, salsa at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, in prep table cooler, TCS foods (sour cream, raw shrimp, shredded cheese, cooked potatoes, pico salsa, cubed ham), 48*F-52*F, out of internal temperatures. Per employees, TCS foods were in prep table cooler >4 hours. TCS foods (sour cream, shredded cheese, raw shrimp, cooked potatoes, pico salsa, cubed ham) were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Ambient temperature of prep table cooler was 44.8*F, taken with inspector thermometer. Discontinue use of prep table cooler for storing of TCS foods until repaired. Corrective Action: Corrected 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. ...........On cook line, employee cracked eggs and didn't wash hands and change gloves after task. Employee moved trash can with gloved hands and continued working with ready to eat food without a handwash and glove change. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. ............In walk in cooler, cartons of raw shell eggs stored over ready to eat tortillas. Cartons of raw shell eggs were moved to bottom shelf to prevent future cross contamination. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

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. ............In walk in cooler, two large containers of salsa verde with a preparation date of 4/1, one day past the 7 day discard date. Two containers of salsa verde were discarded. See embargo form. Discussed 7-day discard date, with preparation date as Day 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Have RPZ backflow for soda system tested and passed. Provide test certificate for re-inspection. Backflow must be tested yearly. 2) Repair cold water line to hand sink in small service area (water leaks when cold water is turned on from shut-off valve). Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas 1) Provide a split toilet seat to women's restroom. 2) Fill all small holes in walls with caulk or silicone. 3) Replace rusted shelving in walk-in cooler. :