Del Taco

Inspector's notes

Corrective Action: Corrected at time of inspection. Sour cream and ranch dressing labeled "Keep refrigerated" held at the prep table for about 3 hours and not under time control, per PIC, at 53*F and 73*F internally. The sour cream was in a plastic squeeze bottle in a pan in the cold well and the ranch was held on a wire rack above the cold well, per schematic. Embargoed, PIC discarded.

Inspector's notes

No certified manager present.

Inspector's notes

Corrective Action: Corrected at time of inspection. Sour cream and ranch dressing labeled "Keep refrigerated" held at the prep table for an unknown time and not under time control, per PIC, at 67*F and 68*F internally. Embargoed, PIC discarded.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Water from a leak is present on the floor under the bag-in-box rack and prep sink.

Inspector's notes

Observed the cold-holding unit holding cut vegitables and shredded cheese holding above 41*F. The internal temperature of the dice onions was 46*F, the pico degilo was 46*F, the diced tomatoes were 45*F, the shredded lettuce was 48*F, the shredded cabbage was 50*F, and the shredded cheese was 45*F using inspector's thermometer. The vegitables had just been refilled within the hour and they are not using time as a contol for safety. Person in charge (PIC) put in a work order and moved these foods to a colder unit 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee dicing tomatoes without gloves. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: 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. Observed prep table holding 48 F with min/max thermometer holding TCS food like tortilla with cheese, tomato, cheesecake bites, lettuce, and raw hamburger patties holding from 46-50 F. All items except the tortillas with cheese were placed less than 4 hours prior and moved to walk in fridge . Tortilla with cheese was discarded. 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 freezer holding 70 F with TCS foods inside (all food items inside holding 36-41 F). Observed prep cooler near fryers holding 48 F with TCS food items inside (see violation 20 ). Discussed with PIC that walk in must hold 41 F or less at all times to hold TCS foods. Re-inspection schedule 8/3/23. Correct By: Correct Prior To Reinspection