The Taco Spot

Inspector's notes

Observed cartons of raw eggs stored above open containers of ready-to-eat (RTE) rice. All raw animal foods must be stored below RTE food to prevent cross contamination. Eggs were moved below all RTE food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans in the walk-in with an internal temperature of 47-51*F when measured with a probe thermometer. According to manager, beans were cooked at 7pm the previous day. All TCS (time and temperature controlled for safety) food must be cooled from 135*F-70*F within 2 hours, and from 70*F-41*F within the next 4 hours, for a total cooling time of 6 hours. Discussed utilizing shallow pans, ice, or ice wands. Beans were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes in cooler drawers under the grill with an internal temperature of 84*F when measured with a probe thermometer. According to manager, potatoes were cooked recently and placed in the drawer. All TCS foods must be cooled in the walk-in refrigerator until it is 41*F before being placed in smaller coolers to prevent overloading the equipment. Potatoes were moved to walk-in to continue cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several employee drinks throughout establishment. Suggested installing drink rack to designate an area for all employee beverages.

Inspector's notes

Observed employee grab dirty cup and pick up item from floor and proceed to continue to cook and handle food without first washing hands.

Inspector's notes

Observed no paper towels at handwashing sink closest to grill area. PIC re-filled at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at handwashing sink near three compartment sink. PIC restocked at time of inspection.

Inspector's notes

Observed cooked pinto beans cooling in 4 inch metal pans in walk-in cooler with an internal temperature of 85*F. According to PIC, pinto beans had been cooling for 4 hours prior to inspection. Discussed using cooling logs and all approved cooling methods to ensure proper cooling occurs. Provide all cooling guidance documents and logs. Beans were discarded at time of inspection.

Inspector's notes

Observed pastor meat cooling in walk-in cooler enclosed in metal pan on lower shelf. Discussed approved cooling methods. Food was moved to highest shelf and left uncovered to ensure proper cooling occurs.

Inspector's notes

Observed several employee drinks throughout establishment. Suggested installing drink rack to designate an area for all employee beverages.

Inspector's notes

Observed no paper towels at handwashing sink closest to grill area. PIC re-filled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pastor meat cooling in metal pans on counter with an internal temperature of 119*f after 30 minutes of removing from grill. Discussed approved cooling methods for liquid and solid food with PIC. Meat was cut and moved to walk-in cooler to continue cooling.

Inspector's notes

Observed several wet wiping cloths throughout establishment. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. **REPEAT VIOLATION

Inspector's notes

Observed spray bottle stored directly next to tortilla press equipment without a label. PIC disposed of bottle at time of inspection. According to PIC, bottle contained only water and was used for getting tortilla masa wet but was not observed at time of inspection. After testing liquid solution, it was determined there was a small trace of bleach < 25 PPM. Please ensure bottles are properly labeled at all times to prevent contmatination.

Inspector's notes

Observed several wet wiping cloths throughout establishment. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

Inspector's notes

Owner was not present at beginning of inspection and did not have a designated PIC 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 Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. No certified protection manager card or food handlers cards were available at time of inspection for all employees present at time of inspection.

Inspector's notes

Observed broken soap dispenser unable to dispense soap at handwashing sink in front area of establishment. PIC replaced dispenser at time of inspection.

Inspector's notes

Observed raw chicken stored on counter with an internal temperature of 72*F. According to PIC, time chicken had been left out could not be determined and was instructed to discard at time of inspection. Salsa stored in beverage cooler had an internal temperature of 60*f. It was determined that salsa is given to customers throughout the day, causing a rise in temperature. Discussed using time as a control as a policy to ensure food safety.

Inspector's notes

Observed several TCS foods like, refried beans, opened bags of rice and consommé without any dates in walk-in cooler. PIC date marked items at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed refried beans stored in walk-in cooler with a date of 11.24 (10 days past discard date).

Inspector's notes

Observed bottle of ibuprofen stored in dry storage area above salt.

Inspector's notes

Observed cooked Adobada meat stored in reach-in drawers with an internal temperature of 57-66*F. According to PIC, meat had been cooling for 2 hours and were instructed to move to walk-in cooler to rapidly chill.

Inspector's notes

Observed box of raw beef stored directly on floor in walk-in cooler.

Inspector's notes

Observed several personal employee beverages stored throughout the establishment. Please designate area for personal items and beverages to be stored.

Inspector's notes

Observed spanish rice with an internal temperature of 62*F cooling in walk-in cooler in metal pan with lid. Discussed approved cooling methods with PIC.

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 Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Manager certification was not available upon request.

Inspector's notes

Observed pre-packaged bags of raw beef and chicken stored in same sheet pan. Instructed PIC, to keep all raw meats stored separately to prevent cross contamination.

Inspector's notes

Observed dicer stored as clean, with dried tomato food debris. PIC disassemble to be cleaned in three compartment sink.

Inspector's notes

Observed spanish rice, beans, pico de gallo, adobada in walk-in cooler without a date marked.

Inspector's notes

Observed handle of scooper directly in contact with container of cooked beans. All in-use utensils were properly stored at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed shredded cheese, american cheese, sour cream, pico de gallo, monterey jack cheese, diced tomatoes, shredded lettuce in main prep table with an internal temperature of 52*f. According to PIC, items were in prep table for more than 4 hours and were discarded at time of inspection. Also observed red salsa and green salsa with an internal temperature of 54*F in beverage cooler. All cold foods must be stored at or below 41*f at all times. All TCS foods were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 make prep table holding ambient air temperature of 52*f. Also observed beverage cooler holding an ambient air temperature of 54*f. Please make repairs prior to 4.30.24. All cold holding equipment must maintain temperatures below 41*F at all times. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee washing and rinsing off dishes and missing the sanitizer step. Trained employee on how to properly set up three compartment sink to ensure proper sanitation. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked potatoes cooling in the reach-in unit at the back of the kitchen. Potatoes were moved to standing refrigerator to rapidly cool at time of inspection. All cooling must be done in standing refrigerators as reach-in units are designed to hold temperatures and do not have the capacity to sufficiently cool food quickly enough. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ////// Observed the faucet leaking in the women's bathroom. All fixtures must be maintained and in good repair. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered ////// Please provide a covered trash can in the women's restroom prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection