Tacos Kissi

Inspector's notes

Observed ice scoop used for aqua frescas with the handle touching the ice. 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 cooked beans, carne asada, beef and chicken tacos with an internal temperature of 48F. Found unit to have an internal temperature of 50F. Establishment has other means for refrigeration and keeping TCS items cold. 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 raw bacon and open hotdogs sitting above ready to eat foods in fridge unit towards back of establishment. 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 ready to eat foods such as beans, cooked chicken and beef with an internal temperature of 125F. Person in charge states that foods have been there for about an hour, had person in charge reheat foods to 165F as well as raise temperature on unit. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Observed carna asada with an internal temperature of 100F in large fridge in back of establishment. Person in charge stated that it was cooked two hours ago. Had person in charge reheat carna asada to 165 to restart the cooling process. 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

Observed guacamole with tomatoes, and cream cheese with an internal temperature of 48F. Person in charge stated they were put there 3 hours go. Had person in charge move TCS items to large reach in fridge. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed raw, raw marinated shrimp ceviche served in the establishment and no parasite destruction letter available. Discussed obtaining a parasite destruction letter from the supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time and to be retained on site of the operation. Re-inspection for parasite destruction letter to take place by 12/15/23. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed carne asada with internal temperature between 74F - 76F in the reach in by the cook line. The person in charge stated the carne asada had been cooked and placed for cooling more than 2 hours ago. The carne asada was embargoed at the time of inspection. Discussed cooling time and temperature from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Observed rice with internal temperature between 100F -117F cooling at ambient on a prep table by the hot holding station. The person in charge stated the rice had been cooked and placed for cooling less than 30 mins ago and moved the containers of rice into the reach in freezer to continue cooling. Discussed not cooling food at ambient temperature once food cools to 135F and to utilize active cooling methods, under refrigeration or with ice, once food starts the timed cooling process. Correct By: Corrected At Time Of Inspection