Taco 'N' More

Inspector's notes

Observed cut cabbage and Pico cold holding on the salsa bar at internal temperature of 49-55 deg F. Manager informed the food items had been in cold holding a short time prior and placed in walk in for rapid cooling. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pico and red and green salsa cold holding at internal temperature of 62-64 deg F in salsa bar reach in that was holding>41 deg F. Manager informed the Pico and salsa had been holding in salsa bar <2 hours and placed in freezer for rapid cooling and salsa bar reach in temperature was restored to within specification during inspection. Observed hard shell eggs cold holding at 61 deg F and French fries cold holding at 51 deg F in a cold drawer on the food preparation line. The cold drawer was holding within specification and manager discarded French fries and placed eggs in freezer during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written procedure for cleaning up bodily fluids or having a bodily fluid clean up kit on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection 8/18/2025.

Inspector's notes

Observed no written procedure for cleaning up bodily fluids or having a bodily fluid clean up kit on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection 8/11/2025.

Inspector's notes

Observed raw sausage and bacon stored above RTE tamales stored in the walk-in cooler. 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 a can of ant and roach spray (Raid) in the office and in the chemical storage cabinet. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice stored in steam table. When internally probed, rice had a temperature of 116 degrees F. PIC stated the rice was placed in the steam table 30 minutes prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa, lettuce, and pico de gallo being stored in the salsa bar. PIC stated time as a control was being used. No discard time documented for the items in the salsa bar. PIC stated they normally place items in the salsa bar at 7am, discard and add new items at 12pm, discard and add new items at 4pm, and discard the remaining items at 8pm. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Completed Time as a Control policy template with PIC and emailed to PIC to be used as written procedures. PIC will start tracking the 4 hour discard time for the salsa bar. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed top portion of the AVB valve for mop sink missing. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd

Inspector's notes

Observed pico de gallo, green salsa, and red salsa with an internal temperature range of 45F-49F located at the salsa bar cooler. Per PIC, the greed and red salsa, and the pico de gallo have been in the salsa bar coolers for less than 2 hours prior to inspection. Also observed raw shelled eggs, sitting out at room temperature, with an internal temperature of 55F. Per PIC the eggs were being used for prep and were left out and were out less than 2 hours prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.

Inspector's notes

Observed top portion of the AVB valve for mop sink missing and AVB valve was leaking. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.-- Observed shredded beef holding at 90-110F, and green and red chili pork holding for 115F-120F in steam table near flat top grill. Per the PIC, the beef had been in the steam table for less than 2 hours, and was re-heated to 165F. The green and red chili pork had been in the steam table for over 3 hours, and was voluntarily discarded by PIC (see embargo form). All food held hot must be maintained at 135F or above at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling-- Observed a bottle of pain medicine (ibuprofen) being stored above open container of tortillas/hard taco bowls and food service items. Food employee stated it was her medicine and relocated medicine to a proper storage area. Discussed the importance of medicine storage for employee use with PIC. Medicine that is in a food establishment and used by employees must be stored to prevent the contamination of food, equipment, and single use items. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-- Observed top portion of the AVB valve for mop sink missing. Also AVB valve was leaking. Must correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-- Observed mop sink AVB valve taped up, leaking, and missing the top portion of the device in disrepair. Must correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-- Observed large hole in the wall at the mop sink. Physical facilities must be maintained in good repair. Must repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection