Tacos Mi Ranchito Mexican Grill

Inspector's notes

Observed cracked and holes in tiles on floors throughout kitchen, service area and dining area. Discussed with PIC that physical facility including floors required to be in good repair, smooth and cleanable.

Inspector's notes

Observed weather stripping seal is worn out at backdoor, leaving gaps and exposed to outdoors. Discussed with PIC that required to prevent pests from entering into facility.

Inspector's notes

Observed employee chopping lettuce on top of chest freezer next to dirty dishes at 3 compartment sink. Discussed with PIC that preventing contamination is required to keep preparation of food away from dirty area of 3 compartment sink. PIC relocated food preparation to area more sanitary. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet mop being stored in mop bucket with dirt water in service area. Discussed with PIC that one mop is used required to discard dirty mop water and air-dry mop in area away from food.

Inspector's notes

Observed weather stripping on backdoor exposing to outside elements and opening for pests to enter facility. Discussed with PIC that physical facility required to be maintained in good repair and prevent pests from entering facility.

Inspector's notes

Observed ice scooper being stored improperly; one scooper on top of ice machine and another scooper on top of soda dispensers. Discussed with PIC that utensils are required to be stored to prevent contamination of dirt and dust debris. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no covered waste receptacle in female restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

Observed cracked tile floor in walk-in cooler and tile missing at entrance to kitchen area. Discussed with PIC that floor required to be maintained in good repair, smooth and cleanable.

Inspector's notes

Observed missing weatherstripping seal on back door and cracks are exposed to outside. Discussed with PIC that weather stripping is required to prevent pests from entering facility.

Inspector's notes

Observed no covered waste receptacle in female restroom. Discussed with PIC that covered waste receptacle is required in unisex/female restrooms.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. *2nd Consecutive Violation* Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 3-compartment sink set up as rinse, wash, and sanitize, employee was actively washing dishes at time of inspection. Discussed proper set-up of 3-compartment sink (Wash, Rinse, and Sanitize) with employees. 3-Compartment sink was properly set-up at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 pozole in walk-in cooler with date mark of 4/12, Per PIC cooked/prepped items are marked with discard date. PIC discarded at time of inspection. TCS foods shall be used or discarded upon expiring (not to exceed 7 days) Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 an employee pick up a utensil from the ground and with the same gloves starting preparing a dish by touching lettuce and cooked shrimp. Employee was asked to wash their hands and dispose any ready to eat foods they had touched. Also observed an employee crack raw shelled eggs, then proceeded to touch clean dishes without disposing their gloves or washing their hands. Employee was asked to dispose of their gloves and wash their hands before continuing to touch any ready to eat food or food contact surfaces. Discussed the importance of employees washing their hands when their hands could possibly be contaminated in order to practice proper food safety. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the handwashing next to the prep sink and the handwashing sink located at the bar being blocked by trash cans or dirty linen. Employees moved the trash can and the dirty linen to make the sinks accessible. Discussed the importance of not blocking any handwashing sinks so that employees can wash their hands properly without any obstacles. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source.---Observed a case of raw oysters present in the walk in cooler but not having the tag present. Employee states the oyster came with a tag but got torn and disposed of. Discussed how a tag must be present with any batch of raw oyster, properly labeled and kept for 90 days when the last oyster is sold. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

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.---In the walk in cooler, observed raw pork bacon being stored over numerous ready to eat foods. Also observed more raw bacon being stored over raw shelled eggs in the fridge located in the kitchen. Employee was asked to move the bacon below any ready to eat foods. Discussed the importance of storing any raw animal food products below any ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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 the following Time/Temperature Control for Safety (TCS) foods in the walk in cooler that were made/prepared the night prior to inspection, placed in the walk in cooler to cool down and having the following internal temperatures: Chile rojo [(heated)(55*F), In house Salsa (45*F), refried beans (49*F), Menudo (61*F), 7 Sea soup [(cooked fish) (45*F). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Correct By: Corrected At Time Of 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 the establishment date marking their TCS foods with dates that reflect 6 days after the preparation/open date (Dispose of dates). Observed the following TCS foods being dated: Chile Verde Pork (11/19), cooked beef feet (11/20), opened Clamato [(tomato cocktail)(11/19), 7 sea soup [(cooked fish)(11/20)], and cooked chicken wings (11/20). Employee voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 in house salsa and chile rojo salsa being cooled in buckets deeper than 4 inches. Also observed several containers of menudo also cooling in containers deeper than 4 inches. Person in charge voluntarily disposed of these foods (see embargo). Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed an ice scoop having its handle be in contact with the ice used for customer consumption at the soda dispensing sation. Person in charge disposed of the ice the handle made contact with and washed the scoop. Discussed the importance of storing all in use utensils to prevent any contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 a lime squeezer being stored clean with the paint chipping/missing from the squeezer. Employee voluntarily disposed of the utensil at the time of inspection. Discussed the importance of making sure all food contact surfaces/utensils are maintained in a manner that will not contaminate any food/food contact surfaces. Correct By: Corrected At Time Of Inspection