City Tacos

Inspector's notes

Cook removed under cooked chicken (147 degrees F) from the wood grill and cut them on the designated cutting board and took them to the grill finish cooking with two clean spatulas to make taco. Chef was advised to wash hand and change gloves after handling undercooked chicken then finish cooking, touching clean plates or equipment and ready to eat food including wrapping and assembling food. Chef washed hand properly and took two spatulas to three-compartment sink to be washed, rinsed and sanitized. Discussed the second gloves option. PIC showed me a box of loose gloves, but it is not used by chef. Requested manager to properly train employees on when to wash hand and use of second gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked beef steak cooked an hour ago per PIC held at 110 degrees F in hot holding steam. Item was reheated to 165 degrees F for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Flour fan cover and ceiling around it is heavily accumulated with dust in walk in cooler. Clean and sanitize the area as often as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Filters of Ventilation hood above smoker is accumulated with smoke residue and black dust. Clean and sanitize as often as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*2nd repeat* Observed cooked serrano's sitting out on counter near gridle top at 98*f degrees. Discussed keeping item maintained above 135*f degrees with PIC due to it being a cooked plant product. Corrective Action: Corrected at time of inspection.

Inspector's notes

Open top hot unit containing marinated care asada holding 122*f. Observed grilled onions 125*f and grilled jalapenos 88*f degrees sitting in kitchen not on a heat source. Discussed keeping foods above 135*f degrees. Per PIC items had been out of temperature less than 2 hours. Reheated at time of inspection.

Inspector's notes

Observed no written procedures for clean-up of vomiting and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided Maricopa County's vomiting and diarrheal events cleanup procedure handout. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks with straw in multiple food contact areas throughout kitchen and above prep tables. Employee drink cup without a lid or straw (a covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur) was also observed on prep 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. Ensure all employee drinks are stored in a way to prevent contamination of food, food contact surfaces, and equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a hair in the sour cream at the self-service bar. PIC was notified and discarded the sour cream. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pot of red salsa in the walk-in with two ice paddles. There was an uneven distribution of temperature where one side was at 54 °F, another at 46°F, and the other at 41°F. Person in charge (PIC) said that it was made last night. Discussed with PIC proper cooling temperatures and suggested other cooling methods for even temperature distribution. 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. Salsa improperly cooled was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed horchata, as mentioned by PIC containing milk, at 45°F in cooler type beverage dispenser next to register. PIC mentioned that the horchata had been in the unit since last night. Observed pico de gallo at 45°F in the self-service salsa bar. PIC stated pico was put into unit 3 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The horchata was discarded by PIC at time of inspection. Asked PIC to relocate pico de gallo to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pot of meat stew, at proper temperature, on the floor. Discussed with PIC that food should not be directly on the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed tongs used for cut potatoes and shredded cheese placed directly ontop of the food inside of the cooling drawer unit under the griddle. Handles of tongs shall be placed in a manner that prevents direct contact with the food. The PIC removed the tongs and had discussed single use gloves. Correct By: Corrected At Time Of Inspection