Poolboy Taco

Inspector's notes

Observed quaternary ammonium test strips with significant water damage and discoloration. Provide new sanitizer test strips prior to re-inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bus tub of cooked beef in a shallow single layer (<4" deep) cooling with the lid on at 50 degrees Fahrenheit in walk-in refrigerator. 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. Per person in charge (PIC), beef was placed in walk-in to cool 2 hours prior to the inspection, which is within the parameters for proper cooling times and temperatures. PIC removed lid to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter on soda nozzles in drink area. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC) and that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe pico de gallo, tomatillo salsa, and other salsa mixtures cold holding in metal containers in cold-top at 47*F, 64*F, and 48*F, respectively. Per PIC, food items had been in cold top since opening, approximately 3 hours ago. PIC prepared an ice bath for all food products and relocated all TCS food products to facility walk-in to rapidly cool to 41*F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) during the inspection could not provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided information about obtaining additional certifications for staff via e-mail. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 pork, and container of potato hash in walk-in cooler both date marked 4/19. Items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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... Establishment uses chlorine sanitizer in warewashing machine but had no chlorine sanitizer testing strips available during inspection, new strips were delivered at time. Please ensure appropriate sanitizer testing devices are available at all times. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 pink slime on the inside apron of the ice machine. Per Person in Charge PIC, the ice machine is cleaned monthly. Discussed with PIC the ice machine shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC started to clean ice machine at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cabbage slaw, green salsa, chopped lettuce, shredded pepper jack chees, cotija cheese and red salsa at 48-53*F in front line table. Table unit observed in front of open type fire oven. Unit observed at 40-41*F. PIC stated that items were placed into the cold holding prep table 30 minutes ago. Had PIC move items back to walk-in and ice bath to cool rapidly to below 41*F. TCS items must be held at or below 41*F to prevent growth of pathogens. Long Term Intervention scheduled 11-28-23 with key personnel Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd