Senor Taco

Inspector's notes

In walk in cooler, cooked enchilada sauce/ 44*F-50*F, prepared about 5 hours and stored in uncovered containers >6 inches deep. Employee portioned enchilada sauce to shallow uncovered pans and moved to walk in cooler to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed upright cooler on cook line with damaged gaskets on the door seal. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed women's restroom that had a trash can with no lid. Discussed with the person in charge that any restroom that can be used by a female should have a trash can with a lid for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager present at time of inspection. Discussed with the person in charge that a certified manager must be present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In ice machine, ice shield with accumulation of light and dark colored residues. Maintain clean. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, several pans of uncovered cooked rice/ 88*F-105*F, stored in shallow pans, cooling on speed rack at room temperature. Instructed employee to move pans of cooked rice to walk in cooler to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Via email, provided Maricopa County cooling handout in Spanish. Corrective Action: Corrected at time of inspection.

Inspector's notes

In small self service freezer at front counter, assorted frozen dairy desserts without proper identification labels. Labels were found during inspection, but unable to attach labels to individually packed frozen desserts. Discontinue selling of packaged frozen desserts until able to maintain labels on packages. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Corrected at time of 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. .........On cook line, in hot holding unit, birria with internal temperature of 55*F-65*F. Per employee, birria was placed in hot holding unit about 1 hour and ready for service. Employee moved birria to cook top to reheat to 165*F. Discussed proper hot holding and reheating procedures with employees. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected 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. ..........In side area, in reach in cooler, TCS foods (milk, cooked onions, cooked salsas) with internal temperatures of 45*F-48*F. Per date stickers, TCS foods were in reach in cooler overnight. Milk, cooked onions, cooked salsas were discarded. See embargo form. In walk in cooler, TCS foods (raw beef, raw bacon, cooked sauces, cooked salsas, shredded cheese, cooked potatoes, cooked beans, cooked rice, cooked meats, flan, menudo) with internal temperatures of 45*F-50*F. Per date stickers, TCS foods were in walk in cooler >24 hours. Raw beef, raw bacon, cooked sauces, cooked salsas, shredded cheese, cooked potatoes, cooked beans, cooked rice, cooked meats, flan, menudo 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. 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. .........In side area, reach in cooler with an ambient temperature of 45.8*F and walk in cooler with an ambient temperature of 46.2*F, both temperatures taken with inspector min/max irreversible thermometer, and 45*F with establishment ambient air thermometers. Discontinue storing of TCS foods in reach in cooler and walk in cooler until repaired. Repair company was called and was on site before inspector left inspection. Maintain all cold holding unit at or below 41*F to maintain all TCS foods at proper temperature throughout the day, especially at busier times of day. Via email, provided log sheet for daily monitoring of ambient air temperatures of cold holding units. Correct By: Correct Prior To Reinspection

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, cooked habanero salsa with a preparation date of 2/2, 6 days past the 7 day discard date. Habanero salsa was discarded. See embargo form. Discussed proper date marking, with preparation date as Day 1, with an additional 6 days, for a total of 7 days. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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, rolled tacos and cooked beef with improper date marks. Per employee, pans of rolled tacos and cooked beef were removed from freezer >24 hours. Employee provided proper date marks to pans of rolled tacos and cooked beef. Discussed the importance of proper date marking, including adding the date removed from walk in freezer. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment...........At 3-compartment sink, no proper drain plugs. Employees using plastic glove and stopper. Provide approved drain plugs for all compartments of 3-compartment sink. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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, box of open flats of raw shell eggs stored over containers of salsa. On cook line, in tall reach in refrigerator, two flats of raw shell eggs stored over cooked meats and frozen fries. Employee moved flats of raw shell eggs to bottom shelves in both walk in cooler and tall reach in refrigerator. Discussed proper storage of raw and ready to eat foods to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. 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. .........At front salsa station, cooked onions/ 78*F prepared and cooling at salsa bar. Instructed employee to move cooked onions to walk in cooler to continue the cooling process. Open service salsa bar not meant to cool foods, but maintain at temperature when removed from cold holding. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment...........At 3-compartment sink, no proper drain plugs, employees using plastic glove and stopper. Provide approved drain plugs for all compartments of 3-compartment sink. Correct By: Correct Prior To Next Routine Inspection