Tacos y Mariscos La Phoenikera

Inspector's notes

Observed a cartridge of hand sanitizer that was inside of a hand soap dispenser on the wall. Discussed with person in charge to maintain hand cleanser available at all times. The person in charge removed the sanitizer cartridge and replaced it with a hand soap cartridge. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two buckets of beef consommé with a date mark of 7/18-7/24 inside of a reach in refrigerator and also observed two smaller containers of roasted salsa ranchero in a prep unit also with the same date marking of 7/18-7/24. Based on the date marking on the food items, the foods should have been sold/consumed/discarded by the end of the day on 7/24. All TCS foods in question were embargoed at time of inspection (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

Observed a container of pinto beans that was on the counter cooling according to the person in charge. The container of beans was approximately 6 inches in depth. The internal temperature of the beans as measured using a probe thermometer was at around 117°F. According to the person in charge, the beans had been on the counter for approximately 1 hour. Discussed with person in charge to place cooling foods into a walk-in cooler, uncovered at a depth of less than 4 inches deep or to utilize ice baths to rapidly chill the food down to 41°F. Discussed with person in charge to split the pans of beans into half so that the thickness is less than 4 inches in depth and to place them in ice baths to rapidly chill down to 41°F. TCS foods must 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 some wiping cloths stored dry on cutting boards and on the prep table. Discussed with person in charge to store the wiping cloths in sanitizer buckets with approved sanitizer concentration levels when not in use. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee that was working with food with gloved hands. The employee was then observed removing their gloves and then rinsing their hands off in a prep sink without any soap. They were observed grabbing new gloves to begin food prep. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, deep (at least 6 inches) plastic container of cooked and cooling rice on a countertop that had been cooked and began cooling approximately 1 hour prior to the temperature assessment. The internal temperature of the cooling rice was around 104°F as measured using a probe thermometer. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. TCS foods must 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. Discussed with person in charge to consider using ice baths to cool, dense, moist foods such as rice, meat or beans. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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 yogurt parfaits in the front display refrigerator of the taco kitchen. Per owner, the parfaits are made at home and brought into the establishment. The parfaits were removed from the case at time of inspection, see embargo. Reviewed source requirements with the owner. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage --Observed window cleaner being stored on the shelf above the fruit prep refrigerator in the juice area. No active contamination was seen. Person in charge moved the chemical to a shelf under the register at time of inspection. Reviewed chemical storage requirements with the owner to prevent contamination. Correct By: Corrected At Time Of Inspection