Cenaduria y Taqueria Lupita

Inspector's notes

Observed lack of recent Parasite Destruction Records for Shrimp used in Aquachiles that is served using only lime acidification. Person in Charge says they do have the records at a different location. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection on 09/18/2026.

Inspector's notes

Observed a pan of uncooked bacon wrapped hotdogs stored over a container of ready to eat cut, pickled jalapenos and other ready to eat cut, pickled vegetables. 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. Second Consecutive Priority Repeat.

Inspector's notes

Observed a bag of cooked marinated chicken labeled 8/29 and a bag of cooked beef labeled 8/29 in the prep cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection. Second Consecutive Priority Violation

Inspector's notes

Observed beef wrapped in a plastic grocery bag and pork wrapped in a plastic grocery bag above properly packaged beef and chicken in the chest cooler by the front exit door. Both grocery bags were marked with an employee's name. Person in Charge stated they were for personal use and to be brought home at the end of the day. Items were properly separated from the chest cooler. Discussed with Person in Charge how the dyes on the plastic bag may be harmful when in direct contact with food and that personal items should be kept away and/or below items for the consumer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled egg stored over carrots in the reach in cooler, raw shrimp stored over cooked beef in the walk-in cooler, and raw bacon stored over RTE ketchup in the walk-in cooler at the time of inspection. 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 TCS sauce with tomato juice as ingredient 4/14 date mark, cooked pork 4/14 date mark, salsa with TCS cooked vegetables 4/5 date marking at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in reach-in portion of prep table cooler container of cooked chorizo dated as prepared on 06/10, to be discarded on 06/16. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Reviewed datemarking with PIC, including ensuring datemarks are updated when items are taken out of the freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment. 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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 chopped tomatoes, shredded cabbage and cooked chilis in the salsa bar cold holding unit all with internal temperatures from 50-55°F. Per PIC, all items had been in the unit for an hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit 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. 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.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 that 2 hand washing sinks had no soap available. Hand washing sinks must be fully stocked at all times. The PIC refilled the soap dispensers at the time of this inspection. Correct By: Corrected At Time Of Inspection