Los Favoritos Taco Shop

Inspector's notes

Observed carne asada on the grill in a warmer at 95F. Manager said it had been there for 45 minutes. Staff reheated up to 180F during inspection. Ensure that hot holding of TCS foods are kept at 135F and above at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee washing their hands at the 3 compartment sink before going back to touch ready to eat foods. Talked to manager about where to wash hands. Ensure that hand washing is occurring at the hand sink, and not at the other sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee putting gloves on clean hands to work with food, and used their mouth to blow into the gloves to allow hands to more easily get into the gloves. Talked to manager about that practice. Ensure that gloves are not blown into, contaminating hands during gloving procedure. Corrective Action: Corrected at time of inspection. Employee rewashed their hands.

Inspector's notes

Observed no paper towels at the hand sink in the employee restroom area. Manager refilled the empty dispenser. Ensure there is a way to properly dry hands at each hand sink at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of cleaner without a label on it. Manager said it was fabuloso, and labeled product. Ensure that all chemicals are labeled to reduce their misuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ground beef at 53F in short prep fridge below sauce station. Manager embargoed all foods in unit for more than 4 hours. Ensure that all TCS foods are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink in the kitchen had a box of gloves stored inside the hand sink, and a large trash can blocking access. Manager removed the items. Ensure the hand sink is open and accessible at all times.

Inspector's notes

Observed shrimp at 49F inside small prep fridge. Embargoed all TCS foods in fridge for over 4 hours. Ensure that all TCS foods during cold holding is kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed to-go box of food in hand washing sink in the kitchen. Hand washing sinks must be kept clear at all times and used for hand washing only. Food box was removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat violation** Observed pan of cooked potato cubes in the small refrigerator in the prep area with an internal temperature of 50*F when measured with a probe thermometer. According to person in charge, potatoes had been cooked at 7AM that morning. All TCS (time and temperature controlled for safety) foods must be cooled from 135*F to 70*F in 2 hours, and from 70*F to 41*F in the next 4 hours, for a total of 6 hours. Potatoes were not properly cooled in 6 hours and were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee drinks and food (doughnuts) were found in the prep area and walk-in cooler. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. : PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked potatoes were observed in the side cooler at 82F. Potatoes had been cooling from the previous day. Food was embargoed. Reviewed cooling procedures. 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

The front sandwich cooler was observed holding pico de gallo, guacamole (with tomatoes), cooked potatoes, raw chorizo, tacos, and macha beef at 47-54F. Per the employee, food had been in this cooler for less than 2 hours. The manager was instructed to move food to the walk-in cooler and that this cooler could only be used once it was serviced and holding below 41F or ice baths were set up. 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.

Inspector's notes

A small container of pepto bismol was observed above the prep table. Reviewed employee illness policy. Per the manager, this medication was for heartburn.

Inspector's notes

Front sandwich cooler was observed holding at 47F per min/max thermometer. TCS foods were being held above 41F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection. 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Potatoes cooked today were observed cooling at room temperature in a deep container at 107F. Food was moved to the walk in cooler. : 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

The wiping cloth bucket below the 3-compartment sink had a concentration of 25ppm chlorine sanitizer. Wiping cloth was observed sitting outside of the sanitizer on the cutting board on the cook's line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Knives were observed being stored between the back of the prep table and the wall. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The spray arm at the 3-compartment sink was observed hanging below the flood rim of the sink. Spray arm must hang a minimum of one inch above the rim of the sink. Corrective Action: Correct prior to re-inspection on 9/9/24.

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 build up and bacterial growth in some of the soda nozzles in the soda machine. Discussed daily cleaning frequency with the PIC. 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 large amounts of cooked chopped potatoes at 60F, cooling in a container 6 inches or greater in a small reach in refrigerator. Employee stated that the food was cooked in the morning but is still within the 6 hour time frame. Discussed proper cooling methods with staff, such as using pans 4 inches or less and cooling TCS food items on the top shelf of the walk-in refrigerator, uncovered. The potatoes were placed into shallow containers and moved to the walk in refrigerator to cool. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths stored over rolled tacos. Discussing using only non absorbent materials over food items. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a used knife stored in between two prep tables. The knife was moved from the location. In use utensils must only be stored in a dry, clean manner. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed employee clothing and purse stored above dry bags of food and containers of uncooked beans. PIC moved the items. Please keep all personal belongings in a designated area to prevent contamination. 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..........Raw chorizo was in the reach in cooler on the cook's line above cooked beef and vegetables. Raw shell eggs were observed above raw sour cream in the walk in cooler. Raw foods were moved below ready to eat foods in these units. 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. Cooked whole beans and cooked pork were at 85F and 74F respectively after approximately 4hrs of cooling per employees. Food was embargoed. Proper cooling was reviewed. 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. Cooked chicken in sauce was holding at 128F on the steam line. Chicken was double panned. Food was reheated. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-203.11, Pf: Temperature Measuring Devices, Food-Accuracy........Only thermometer for taking food temperatures was at approximately 28F when the calibration was checked. Provide a working thermometer prior to re-inspection on 11/15. Correct By: Correct Prior To Reinspection

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 slime mold on multiple soda nozzles on self service machine. Discussed removing nozzles daily to clean and sanitize them. PIC will remove and clean nozzles. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two spray bottles with chemicals not labeled. Discussed labeling all chemicals to prevent misuse. PIC labeled bottles -----2nd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-501.13, C: Thawing Observed raw shrimp sitting in a bowl of water at room temperature. PIC stated they were thawing. Discussed thawing under cool running water or in the walk in. PIC moved shrimp to the walk in. ------------2nd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd