Senor Taco

Inspector's notes

Observed black panel inside ice machine to have a build up of debris on the front. Informed PIC that nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed ice machine guard and drip tray, and bins used for utensils on dry storage rack to have a build up of residue. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no vomit/ fecal cleanup kit or procedures on site at the time of inspection. PIC was provided with Maricopa County Vomit Fecal Cleanup Procedures at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing signage at the handwashing sink by the ice machine in kitchen, the hand washing sink in the men's restroom, and the handwashing sink in the women's restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed by register in customer self service area, Habanero salsa, tomatillo salsa, mild salsa, diablo salsa, and mixed cooked vegitables holding at 46*F to 51*F at time of inspection. PIC stated they were using time as a public health control for these items but did not have written procedures or time marking on the items. PIC stated items had been in the cooler since the facility opened. All TCS foods improperly cold held were discarded by PIC 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. 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. Maricopa County time as a public health control procedures provided to PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomatillo salsa prepared on 3/18 cooling in a large, deep, plastic container with a lid in the walk in cooler at 75*F at time of inspection. PIC stated it had been prepped an hour and a half prior. PIC transferred product into shallow, metal pans without a lid. 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 back door to kitchen with small gap between door and frame in bottom right corner. Observed roof access hatch with gap between hatch and frame. Repair areas to prevent pest access through outer openings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fried fish prepared on 3/17 stored in walk in cooler without coverings or lids. All food items must be protected from contamination in storage, cover all items once the cooling process is complete. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in dry storage area, bulk containers of rice, sugar, salt, and flour with utensils that did not have handles or with handles in contact with food item. If utensils are stored in food, the handles must be stored above the surface of the food. Replace utensils with utensils that have longer handles or remove utensils from product while not working from the container. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloths sitting in a sanitizer bucket containing a 0ppm concentration of chlorine. Informed PIC that wet wiping clothes need to be stored in a sanitizer bucket with an approved concentration at all times. PIC placed the cloths in a sanitizer with an approved concentration at time of inspection. 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 brown residue on the inside of the iced tea machine nozzle. Informed PIC that it needs to be cleaned and continue to be cleaned at a rate which precludes the growth of residue and organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of Raid roach and ant spray in the back food and equipment storage area. Informed PIC that pest control chemicals cannot be stored onsite and must only be applied by a certified applicator. PIC discarded the can in the dumpster at time of inspection. 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 the containers used for bulk flour, rice, beans, dried chilis, etc. missing the common name label. Informed PIC that the containers need to be labeled so that they are easily identifiable. All bulk food items taken out of the original package must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark build up on parts of the ceiling and the vents in the kitchen area. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt and other debris. 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.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.--- Observed no disclosure on menu for raw ceviche prepared with lime and no heating/cooking. All raw and undercooked Time-Temperature Control Safety (TCS) food items must have a proper consumer advisory with a disclosure indicating TCS food item(s) served raw or undercooked and a reminder that eating raw or undercooked TCS food can cause a foodborne illness. PIC corrected inside and outside board menus with disclosure. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage--- Observed Styrofoam and plastic food container without handles, used for scoops, being stored in bulk sugar and salt. Utensils used for scooping shall have a handle; the handle shall be out of food product when scoop/utensil is stored in food. Food containers were removed from food products. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required--- Observed several large, blue food container lids and metal food containers stored while still wet. Allow wares to properly airdry before storing/stacking after cleaning and sanitizing to prevent microbial growth. Correct By: Correct Prior To Next Routine Inspection

Core-4-301.13, C: Drainboards >>> Observed several metal bowls and dishes stacked and stored as clean, while wet. Prior to next routine inspection provide more drainboards to facilitate air drying of dishware before stacking. :

Core-4-602.13, C: Nonfood Contact Surfaces >>> Observed vent above fume hood with an accumulation of grease on non-food contact surfaces. Clean prior to next routine inspection. Also observed a large hatchet stored above the door of the main walk-in cooler. Hatchet was covered in black, brown, and white organic matter. Directly beneath the hatchet, the plastic curtain meant to keep cold air inside the walk-in, was also beginning to accumulate an accumulation of organic matter. Nonfood contact surfaces must be cleaned at a frequency that precludes the build up of organic matter and grime. The organic matter build-up can spread to other neighboring food items and/or surfaces given that the circulation of air is constant within the walk-in unit. Clean and maintain clean prior to your next routine inspection. :