Taco Chelo

Inspector's notes

Observed grilled chicken in hot holding equipment measured at 110F. All grilled chicken was discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spatula stored in water on stove measuring at 120F. PIC turned heat up under water at time of inspection. 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

Observed butter stored on counter under time as a control with no time stamp. PIC reported butter has only been on counter for 2 hours. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two deep containers of cooked beans measured 80'F and 90'F, placed on bottom shelf in walk-in refrigerator. Per PIC, the beans were cooked 2 hours prior to inspection. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed service containers in-house cooked red salsa, cooked green salsa measured 68-69'F left at ambient room temperature. No time stamps observed on service containers. PIC stated items are time-controlled and discarded every 4 hours. Reviewed with PIC optimal temperatures for microbial growth and the importance of having controlled parameters to ensure TCS food items are safe. PIC stated food items were brought out at 3pm for second batch of TAC. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site 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 covered deep pans of cooked carnitas (51-54'F) made the night prior, per PIC. Food was prepped more than 6 hours prior and had failed to reach 41'F. 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. Provided cooling guidance and cooling methods guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans with creamy texture measured at 125'F in hotholding steam unit located opposite of stovetop. PIC stated item was reheated on stovetop about an hour prior to 165'F and placed on hotholding unit to be held at 135'F. PIC was instructed to mix food item around with a utensil and food was reading at 135'F at the geometric center. Ensure food is mixed at regular intervals to allow proper heat transfer throughout the food in order to hold food at proper hotholding temperatures of 135'F and above. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brunch menu at establishment offering made-to-order over-easy eggs as add ons with no consumer advisory indicated on menu items. Consumer advisory reminder statement observed not present on menu as well. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC digitally updated brunch menu file on-site with proper requirements at time of inspection. Print updated menu prior to reinspection on 10/18/24. Corrective Action: Correct prior to re-inspection.

Core-6-202.15, C: Outer Openings, Protected---Observed the establishment having their windows open but not having their air curtains on. Person in charge states they will turn on their air curtains. Discussed the importance of protecting the establishments outer openings to prevent pest from entering the establishment. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: 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.---Observed the cooler directly in front of the grill having an ambient temperature of 51*F. Also observed the cooler in front of the fryer having an ambient temperature of 50*F. Unit had TCS foods being stored in them but were placed back in the walk in cooler since they had been in the unit for less than 4 hours. Person in charge called the technician again to come check the units. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-4-301.11, Pf: 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.---Observed the cooler directly in front of the grill having an ambient temperature of 51*F. Also observed the cooler in front of the fryer having an ambient temperature of 50*F. Both units had TCS foods being stored in them but were placed back in the walk in cooler since they had been in the unit for less than 4 hours. Person in charge called the technician again to come check the units. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 raw chorizo, butter, cut cabbage, pico de gallo (cut tomatoes) and Mozzarella cheese in both cooler in front of the grill having internal temperatures of 49-52*F. Person in charge states everything but the butter and the raw chorizo was placed in the unit from the walk in cooler 3 hours prior to inspection and were moved back to the walk in cooler to cool down. The raw chorizo and butter were in the unit for more than 4 hours and was voluntarily disposed of at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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.---Observed the cooler directly in front of the grill having an ambient temperature of 50*F. Also observed the cooler in front of the fryer having an ambient temperature of 51*F. Person in charge called the technician to come check the units. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection