Juan Jaime's Tacos and Tequila

Inspector's notes

Observed case of raw eggs being stored on top shelf above shredded cheese in walk-in cooler. Eggs were moved to safe location at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Machine was primed and re-run with proper chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: On cook line, on magnetic knife strip, knives stored with food on blades. Per manager, magnetic knife strip is used for clean utensils. Dirty knives were moved to be warewashed and magnetic strip was cleaned. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked green sauce/ 9-30 and cooked enchilada sauce/ 9-29 past 7 day discard dates. Green and enchilada sauces were discarded. See embargo form. 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. At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash. Manager instructed employee on proper handwashing and to wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At main handwashing sink, handwashing soap dispenser not working. After manager changed out battery, handwashing soap dispenser worked. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash. Manager instructed employee on proper handwashing and to wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After several attempts to prime machine, one cycle with accurate sanitizer reading of 50-100ppm, but machine continues to not dispense sanitizer solution consistently. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired and use 3-compartment sink for all warewashing purposes. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: In prep area, on magnetic knife strip, knives with accumulation of food debris on cutting surfaces. Per manager, knives are stored as clean on magnetic strip. All knives were moved to be washed, rinsed, and sanitized and instructed employee to also clean magnetic knife strip. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide minimum 100*F hot water to all sinks within 45 seconds – some sinks only reached 95*F during inspection. 2) Provide an RPZ (ASSE 1013) backflow preventer for the RO system. 3) Have all testable backflow assemblies tested. Maintain certificates on site for inspection. Backflow must be tested and passed yearly. 4) Adjust/secure all drain lines so that they keep a minimum 1” air gap at floor sinks (ware washing area, waitstaff area, bar). Ensure drains maintain a slope to drain. Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas 5) Detail clean establishment, focusing on bar area and underneath equipment throughout establishment. 6) Re-silicone hood – remove old silicone first. 7) Seal all small holes in walls with caulk or silicone. 8) Patch all larger holes so that they are smooth and easy to clean, namely at water heater. 9) Seal at/around all penetrations, namely at water heater, under 3-comp sink, soda chase. Use escutcheon plates or foam as necessary. 10) Replace all rusted shelving, namely in prep area and ware washing area. 11) Discontinue using milk crates for long term shelving/storage. Correct By: Correct Prior To Reinspection