Salt Tacos Y Tequila

Inspector's notes

Observed a very large, plastic bin in the walk-in freezer filled with cooked and shredded chicken tinga. It was observed that the bin of cooked chicken was 6-7 inches at its thinnest point and at its deepest appeared to be 8-10 inches deep in the center. The internal temperature of the cooked chicken as measured using a probe thermometer was around 77°F in the thinnest portion and around 107°F - 111°F in the thickest portion. According to the person in charge, the chicken had been cooked and placed into the walk-in freezer approximately 2 hours prior to the start of the inspection. Based on the cooling parameters of cooling time and temperature controlled for safety foods down from 135°F to 70°F within the first 2 hours and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours, the chicken did not achieve the first cooling period from 135°F to 70°F within the first 2 hours. The bin of cooked chicken was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool shredded chicken in a wide, flat shallow pan such as a baking pan, uncovered and placed up high inside of the walk-in cooler/freezer to rapidly chill the food. 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 a bag of cooked chicken wings with a date mark of 11/06/25. Based on the date marking parameters, the wings should have been disposed of by the end of day prior. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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 no parasite destruction letter for rockfish that is cooked to order. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. A re-inspection will occur within 10 days or no later than August 14th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a container of cooked pinto beans inside of a metal container in a hot holding unit. The temperature reading on the hot holding unit was observed to be at 127°F. The internal temperature of the cooked pinto beans as measured using a probe thermometer was holding at 103°F. According to the person in charge, the beans had been cooked an hour prior to placing into the hot holding unit. The pinto beans were rapidly reheated to 165°F and then hot held at 135°F. The temperature setting on the hot holding unit was on the lowest setting and the water well was almost empty. Person in charge increased the holding temperature on the unit and added more water to the water well in the unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several mixing bowls on the clean dishes rack that had been nested together. Upon separation of the bowls, water was observed trapped between the nested bowls. Discussed with person in charge to air dry the wet dishes prior to stacking them together. Person in charge separated the mixing bowls so they could finish air drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter buildup on the inside of some of the soda fountain nozzles at the soda fountains. Observed some organic matter buildup on the inside of some of the bar gun beverage dispensers. Discussed with person in charge to clean the soda fountain nozzles and bar gun dispensers on a more frequent basis. Person in charge removed the nozzles in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken tinga broth that was cooling in a large, deep (greater than 4 inches) uncovered plastic bucket inside of the walk-in cooler and observed elote dip that was cooling inside of a large, deep (greater than 4 inches) and lidded plastic container inside of the walk-in cooler. The internal temperature of the chicken tinga as measured using a probe thermometer was 130°F and had begun cooling approximately 45 minutes prior to the start of the inspection. The internal temperature of the elote dip was 57°F and had been prepared approximately 45 minutes prior to the start of the inspection. The chicken tinga broth was transferred to a wide, flat, shallow (approximately 2 inches deep) pan to rapidly cool and was placed high inside of the walk-in cooler uncovered. The elote dip was transferred to a wide, flat, shallow (approximately 2 inches deep) pan and placed uncovered high in the walk-in cooler to complete cooling. Discussed with person in charge to complete cooling in shallow (2-3 inches) pans that are wide to maximize surface area and that are uncovered and placed high inside of the walk-in cooler to cool efficiently. Discussed with person in charge that once foods are cooled to 41°F or below, then they can store them in deeper containers. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and food debris around the fryer area and adjacent stoves in the main cook line area. Observed a thick, organic mottled substance accumulating in the floor drains near the soda fountains. Discussed with person in charge to clean on a more frequent basis to minimize the buildup of organic matter and other soils in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available for the handwashing sinks at the bar. The person in charge replenished all of the empty paper towel dispensers. Please ensure that handwashing sinks are adequately stocked at all times. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: 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. Observed no soap available for the handwashing sink at the bar. Please ensure that the soap dispenser is stocked at all times and to ensure that it regularly gets refilled as it empties. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 sanitizer test levels testing below 150-400 ppm for the quat sanitizer at the three compartment sink sanitizer dispenser in the main kitchen. Person in charge reached out to a technician to come and service the unit. Person in charge prepared a sanitizing solution manually and that was tested to be within the appropriate range of 150-400 ppm for quat sanitizer. Please ensure that test strips are regularly utilized to check the concentration levels of the sanitizer daily and verify that the sanitizer dispenser is dispensing sanitizer at the correct concentration. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 a tray of mini chicken chimichangas and a container of chopped tomatoes with internal temperatures as measured using a probe thermometer of 50°F and 47°F respectively on the top shelf at the food prep station across from the salamander oven. The top cover was open upon checking the unit. Foods stored on the bottom shelf of the unit were measured including more chimichangas, pico de gallo and fresh shredded soft cheese using the probe thermometer and had internal temperatures ranging from 38°F-41°F. In discussion with person in charge it was determined that the cover is left open sometimes, and with its proximity to the salamander oven, the open lid is almost acting as a funnel for directing the hot air coming off the salamander oven right onto the top of the food, which is causing the food to go above 41°F. In discussion with the person in charge, the food had been in the top of that unit for less than 4 hours, and so the person in charge will dispose of the food that is currently in that unit after 4 hours and then will keep the lid closed and monitor the food temperature. Please ensure that the top lid cover is kept closed when not in use, and I also recommend regularly checking those food temperatures with an internal probe thermometer. In the event that it is still difficult to maintain cold holding at 41°F or below for the top unit, a time-as-control policy may make sense for those specific foods that are stored in that part of the unit. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 chlorine sanitizer concentration levels testing below 50-100 ppm in the main kitchen dishwasher as indicated by the testing strips. PIC contacted technician to come out and service the dishwasher. During inspection technician arrived and adjusted the dishwasher machine. After adjustment by the technician, the dishwasher machine was reading between 50-100 ppm for the chlorine sanitizer as indicated by the test strips. Please ensure that employees are routinely checking for low detergent/sanitizer containers and utilizing test strips to verify dishes are getting properly cleaned and sanitized. Correct By: Corrected At Time Of Inspection