Mr. Mesquite Street Tacos

Inspector's notes

Observed no probe food thermometer available in the establishment.

Inspector's notes

Observed garage door rolls open at the front counter with no spatial or physical barrier from the front counter to food prep area. Observed air curtain was not operating and when turned on the air curtain was releasing substantial amount of soils in the downward air stream. Observed the downward air stream does not have sufficient velocity or coverage of the outer opening to prevent insects and other environmental factors from entering the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment utilize chlorine sanitizer but only have quat sanitizer test strips an no quat sanitizer in the establishment.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed closed cardboard boxes of raw chicken on bottom rack of walk in above packaged, sealed glass bottles of soda on the floor beneath rack. No product was open or spilling. Explained to PIC the importance of storing all food product, packaged or in open containers according to cooking temperatures. PIC moved packages of glass bottles to other side of walk in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small leak on prep sink faucet when turned on. Observed leak on sanitizer hose when water is turned on at 3-compartment sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, establishment was using time as control for cabbage, pico, and cheese on the prep line. Food products did not have a time stamp. Per manager, foods were placed out about an hour prior. Foods were time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection no test strips for the quat sanitizer were available. Test strips for sanitizers must be kept available at all times. Please obtain test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

This is the 2nd repeat violation. Observed the mop sink hose connected to the chemical dispenser. Chemical dispenser did have an ASSE 1055B air gap installed. Any shut off device downstream of the mop sink AVB can break the device. Please have the hose disconnected after the chemical dispenser is done being used.

Inspector's notes

Observed a vacuum sealed bag of shredded cabbage that was heavily bloating. Food must be safe an unadulterated and packages cannot be bloated. Cabbage was embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two boxes of raw chicken stored on the metro shelf above a box of raw beef.

Inspector's notes

Observed a container of shredded cabbage stored on ice at 55*F. Per employee the food had been there for 3 hours. Cabbage was moved back to the walk in cooler to rapidly cool.

Inspector's notes

Observed several containers of pico de gallo and several ROP bags of shredded cabbage that did not have a date. Per manager the foods were from yesterday morning and last Friday. All foods had dates added.

Inspector's notes

Observed the mop sink hose connected to the chemical dispenser. Chemical dispenser did have an ASSE 1055B air gap installed. Any shut off device downstream of the mop sink AVB can break the device. Please have the hose disconnected after the chemical dispenser is done being used.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked beef, cooked chicken, and cooked beans with internal temperatures between 47F - 109F in the walk in cooler. The food items were in covered and tightly sealed containers that were stacked on top of each other. The person in charge stated some of the food items were cooked the night before and placed into the walk-in cooler for cooling overnight, more than 6 hours ago, and the rest of the food items had been cooked and placed into the walk-in cooler for cooling around 2 pm, more than 2 hours ago. All the food items were embargoed at the time of inspection. Discussed cooling methods, time, and temperatures from 135F to 70F in 2 hours and from 70F to 41F in 4 hrs and when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. At time of inspection, observed a pan of cooked chicken and 2 pans of cooked beef sitting on top of the hot holding box at 115*F to 130*F. Per employee it was cooked approximately 45 min ago. Temperature controlled for safety (TCS) foods in hot holding are required to be kept above 135*F. Employee started to fire up the grill again and will reheat the meats to 165*F prior to placing them back in hot holding. 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 several containers of pico de gallo and several containers of cooked chicken and beef in the walk in cooler. Per employee, they were all prepared yesterday morning. All TCS foods that are ready to eat (RTE) and that will be held over 24 hours should have a date mark of the day they were prepared. Dates were added to the foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Upon initial inspection, no probe thermometer was available. Prior to the end of the inspection, the manager was able to go next door to the other restaurant under the same owner and obtain a probe thermometer, however, the thermometer did not have batteries. A working and accurate probing thermometer must be available at all times of operation. Please obtain a working thermometer. This will be re-inspected for. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection Observed a Y valve on the mop sink in the back of house. One end was closed and the other end was a hose connected to a chemical dispenser with the water on and not in use. If a chemical dispenser is hooked up to a mop sink as a water source, it must be disconnected when not in use. Y valves and anything else with a shut off valve should not be used. Manager was on-site and removed the y valve. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd