Tacos Tijuana

Inspector's notes

Observed a bin of marinated raw beef and a package of raw chicken on a shelf above single packed salsas and Fanta sodas. Alerted staff who moved the raw meats to the bottom shelf at time of inspection. No direct contamination was observed. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food manager certificate available at time of inspection. Obtian certificate and maintain onsite at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large pot of cooked beans, halfway full in the walk in refrigerator with an internal temperature of 62 degrees Fahrenheit. Per person in charge the beans were prepared the previous day and placed in the refrigerator where it has been since last night. All other food items in the walk in refrigerator were observed at 41 degrees Fahrenheit or below. All food must be cooled to 41degrees Fahrenheit within 6 hours total time. Discussed proper cooling methods and containers at time of inspection. Person in charge voluntarily discarded beans at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaps in the rear door at the bottom and top of the door. replace seals so that there are no large gaps around the exterior door to prevent pest entrance. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled flooring in the walk-in freezer. Per person in charge the walk-in freezer has not been utilized for years and is unplugged. Ensure the walk in freezer remains clean to prevent harborage of pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site during this inspection.

Inspector's notes

Observed bottle of Starry along grill line. Employee drinks must be stored in an approved break area. Corrective Action: Corrected at time of inspection. Bottle was removed.

Inspector's notes

Observed consummate from birria prepared on 10/30/2025 at 58*F and 50*F. Birria meat in walk in cooler at 47-49*F. As per staff both products were cooked the day before and placed in walk in cooler overnight to cool. Cold hold of food to be 41*F or colder when stored in walk in cooler. Advised staff to check any items prepared the night before to be 41*F using a metal stem thermometer. Provided some electronic information for cooling in Spanish to establishment. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dry wiping cloth with no sanitizer being used to wipe down food containers and cutting board. 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

Observed staff washing dishes with quaternary ammonia based sanitizer greater than 400 ppm. More water was added to allow sanitizer to be at 300 ppm. Advised staff to monitor sanitizer levels using test strips located on site. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled jalapenos and onions stored at steam table at 90*F. As per staff, product is only kept at steam table for no more than 2 hours and discarded. Advised staff that if time is to be used for some hot hold, product must be documented when removed from a heat source that can hold food at 135*F. Documentation must also be available to show when product is to be discarded. Product was time marked for disposal. Documentation was emailed to operator to assist with using time as control for hot or cold food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of rice and beans stored open in dry storage area. When stored food items must be stored covered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee drinking from water bottle on prep table across from steam table. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed birria being cooled on prep table in covered large stainless steel pot at 105 *F. As per the person in charge the staff had been waiting for product to cool before placing in walk in cooler. Product had been cooling for approximately 1 1/2 hours. Person in charge placed product in shallow containers to cool in walk in cooler. Advised staff to monitor cooling practices using metal stem thermometers. Provided cooling documentation to the person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large open exposed sugar bag on floor in office. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC stated that no test strips were in the establishment, advised PIC to order test strips and email proof prior to re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Correct prior to re-inspection. Reinspection to be completed on or before Nov 22, 2024, or text or email proof of purchase.

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 rice(45*F) and refried beans (47*F) in walk in cooler. As per the person in charge, the rice and beans were prepared the night before and and placed in walk in cooler in covered containers to cool. Cold hold of food is to be 41*F or lower. Advised staff to use a metal stem thermometer to verify temperatures are at 41*F prior to reheating. Rice and beans were embargoes and discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed aerosol spray Raid bottle on desk in office. Only approved for restaurant use pesticides may be used in establishments. Raid Insect spray was discarded. 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 sandwich prep refrigerator across from grill line with an ambient temperature of 55*F. Refrigeration equipment must be at a temperature that can hold food at 41*F or lower. All temperature control for safety foods stocked at start placed in walk in cooler. Reinspection for violation 31, to verify refrigerator is able to hold food at 41*F will be completed on or before June 3, 2024. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed spilt sugar, beans and rice along floor and beneath wire racks in back storage room. Surfaces including floor must be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection

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 birria in the walk in cooler at a temperature of 47*F. As per the person n charge, the birria was made the day before and cooled overnight in the walk in cooler. Cold hold of food to be 41*F or lower. Advised staff to verify food has reached 41*F using a metal stem thermometer. Birria was embargoed and discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 grilled jalapenos and onions at steam table at 120 *F, As per the person on charge the staff use time as control and of the items are not used in 4 hours food is discarded. No discard time was provided for the items using time as control.. Person in charge documented time food was to be discarded. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed quaternary ammonia based sanitizer for wiping cloths at 500 ppm. sanitizer to be between 150 - 400 ppm. Sanitizer was discarded and remixed. Advised the person on charge to check sanitizer concentrations with test strips. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items Observed single use trays stored on floor in back storage room. Single use foods are to be stored at minimum 6 inches off floor. :