Tortas Y Tacos La Villa

Inspector's notes

Observed clay pottery bowls and cups used as food contact equipment for plating and serving food. Discussed materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. The person in charge removed all clay bowls and cups from use at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw marinated pork meat on a metal sheet pan above containers of cooked stews and meat in the walk-in. Explained to person in charge (PIC) that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature control for safety (TCS) foods with internal temperature of 50*F in the front reach-in cooler at time of inspection: sliced tomatoes, pico de gallo, raw shelled eggs, deli ham, cooked chicken, pork, beef. Ambient temperature of the unit at beginning of inspection was 50*F. PIC states they turn unit off at night and bring all TCS items from the walk-in. TCS food items were removed from walk-in an hour prior to inspection and unit had been on for 1 hour as well. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Advised PIC to not turn off refrigeration unit at night. Please do not place TCS foods from walk-in to reach-in unit until the unit is functioning at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Pesola and beans cooked yesterday with an internal temperature of 67F. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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 Pesola and beans cooked yesterday with an internal temperature of 68F. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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 floor drains with water coming backing up into establishment. Person in charge was able to unclog sewage from drains and has called for a plumber to ensure proper working plumbing. Corrective Action: Correct prior to re-inspection on 11/19/24.

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed hole in ceiling as well as damaged ceiling covers over by the cook line fridge. Informed person in charge that ceilings and fixtures shall be in good repair. Person in charge states that they will repair as soon as possible. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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... Handsink in men's room had no hand towels available during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Correct By: Corrected At Time Of Inspection

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... Observed open container of eggs being stored on shelf above shredded cheese, tortillas, and lettuce. Eggs were moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

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... Observed container of cooked chicken date marked 11/25, and containers of beef dated 11/24 in reach-in cooler during inspection. Person in charge said these items had been prepared yesterday and the dates were incorrect, dates were fixed at time. Please ensure all time/temperature controlled for safety food items are correctly date marked to be discarded 6 days after the date that they were prepared or removed from packaging. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage... Ice scoop was being stored inside ice machine, covered in ice during inspection; scoop was removed at time. Please ensure ice scoop is stored outside of self-producing ice machine to prevent ice contamination. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability... Grease trap below 3 compartment sink is covered with a large piece of plywood that is beginning to rot from sink use and water splash. Please ensure all floors and coverings are made with cleanable, non-absorbent materials. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 cooking staff touch hair with gloved hands and return to cooking foods. Gloves are to be changed and hands washed after touching bare arms and hair. Staff were instructed on proper hand washing practices. 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. Observed both chicken broth at 54*F and refried beans at 52*F in walk in cooler in large containers (approximately 5 gallon containers) in walk in cooler. As per the owner of establishment items were prepared the day before and cooled in the walk in cooler over night. Items for cold storage must be held at 41*F or lower. Both items were embargoes and discarded. Provided person in charge with documents to help with cooling and advised staff to use metal stem thermometers to verify cold food temperatures. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Cover for grease trap at three compartment sink is covered with treated wood and rubber matt. Grease trap is in good working order except for condition of top. Owner is still negotiating with property landlord for corrective action. Lease renewal for property is in December. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th