Taco Mich & Bar 4

Inspector's notes

Observed missing and sagging ceiling tile in kitchen and food storage room exposing unsealed wood and insulation. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloth stored in bucket with 25 ppm free chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (50-100 ppm for chlorine). 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 damaged handle to walk-in freezer preventing door from closing properly. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing/damaged tiles throughout establishment by cookline and in prep area. Also, observed damaged ceiling tiles throughout.

Inspector's notes

No certified food manager certification available for PIC at time of inspection.

Inspector's notes

Vegetable chopper stored as clean in upper-level area found with food debris on grid.

Inspector's notes

Observed roach killer stored with chemicals in upper-level area.

Inspector's notes

2nd repeat violation. Back door found partially without air curtain and when door is closed gaps can be observed to right and below. Discussed outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk in cooler with minimum ambient temperature of 56.1- 57.2F as measured by inspector min/max thermometer. Observed two ambient thermometers inside the walk in cooler that displayed temperature readings of62F and 42F. TCS foods stored inside the walk in cooler had internal temperatures between 53-62F. 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. Establishment does not have sufficient alternate cold holding capacities for operation.

Inspector's notes

Observed an electric immersion blender and food container stored inside the hand wash sink by the cook line next to a pot of boiling beans. The person in charge removed the food equipment for warewashing at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods with internal temperatures between 53-53F stored for cold holding inside the walk-in cooler. TCS foods included cooked beef, cooked lengua, cooked rice, cooked beans, cooked chicharon, raw shelled eggs, raw beef, cooked red/green salsas. Observed date marks on the TCS food containers ranging from 10/05 to 10/10, more than 4 hours.

Inspector's notes

Observed walk in cooler with minimum ambient temperature of 56.1- 57.2F as measured by inspector min/max thermometer. Observed two ambient thermometers inside the walk in cooler that displayed temperature readings of 62F and 42F. TCS foods stored inside the walk in cooler had internal temperatures between 53-62F.

Inspector's notes

Observed the back door maintained fully open with no air curtain or other physical barrier to protect against entry of pests into the establishment. The back door is located in front of the open kitchen and to the side of the walk-in cooler. Observed numerous flies enter the establishment through the back door. Discussed outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. The person in charge closed the back door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the door of the walk-in cooler in state of disrepair such that the door did not fully close with proper seal to the door frame leaving large gaps along the entry threshold along the entire upper, side, and lower portions. Observed air flowing through the unsealed gaps of the walk-in door frame. Discussed equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector's notes

Observed establishment continues to offer for sale raw marinated shrimp ceviche and has not obtained valid parasite destruction letters from seafood provider.

Inspector's notes

Observed employee personal drink stored next to open packages of food on the cutting board of the prep cooler.

Inspector's notes

Observed establishment offer raw marinated shrimp ceviche as ready to eat and no recent parasite destruction letter from seafood provider.

Inspector's notes

Observed metal deflector plate inside the ice bin in state of disrepair with significant signs of rust oxidation, mineral deposits, and other debris. Observed ice scoop stored in metal bucket with rust and other soils inside the bucket. The person in charge replaced the ice scoop and holding container. Discussed cleaning frequency and repair to metal deflector plate in ice machine. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed stored as clean, table top veggie cutter with food debris between blades, knives with food debris on the food contact surface stored on the magnetic wall holder, blender covered with food debris on the prep table.

Inspector's notes

Observed TCS foods with internal temperatures between 45F-58F stored in the prep cooler on the cook line. TCS foods included cooked chicken, roasted vegetables, cut tomatoes, raw bacon, raw chorizo, deli ham, and eggs. The person in charge stated the food items had been stocked from the walk-in cooler less than 4 hours ago.

Inspector's notes

Observed prep cooler with minimum ambient temperature of 49.8F. TCS foods stored inside the prep cooler had internal temperatures between 45F-58F.

Inspector's notes

Observed holes in the walls of the dry storage closet and in the womens bathroom. Observed broken ceiling tiles above ice machine, broken tiles under the three compartment sink, by the grease trap, and along the cook line. Observed broken metal in the walk-in threshold, broken tile and unsealed floor in the walk-in cooler and freezer. Observed exposed unsealed wood next to the read to eat hot holding station. Observed cracked/ripped vinyl floor clovering by the ice machine and prep sink. Obseved large gap under door of womens restroom. Observed gaps and separation of panels under the ventilation hood of the cook line.

Inspector's notes

Observed hand wash sink by the cook line with no hot water supply.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths in a bucket of sanitizer solution with less than 25ppm chlorine behind the front bar. The person in charge made a new sanitizer solution with 50-100ppm chlorine. Discussed using sanitizer test strips to verify sanitizer concentration, if chlorine 50-100ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed establishment serving in ready-to-eat form, raw, raw-marinated, partially cooked shrimp ceviche. The person in charge stated raw shrimp is marinated in citrus juice and does not go through any heat cook process before service to customers. Establishment was not able to provide a parasite destruction letter from the seafood supplier at the time of inspection. Discussed if from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Re-inspection for availability of parasite destruction letter to take place by 03/01/24. Correct By: Correct Prior To Reinspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 establishment serves raw shrimp ceviche but does not have consumer advisory posted on the menu. The person in charge stated the establishment recently changed from serving pre-cooked shrimp to raw shrimp in the ceviche and a consumer advisory was being created to post on the menu. Discussed the disclosure and reminder parts of the consumer advisory and provided the person in charge with consumer advisory guidance. Re-inspection for availability of consumer advisory will take place by 03/01/24. Correct By: Correct Prior To Reinspection

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 walk-in cooler with internal ambient temperature of 57.2F as measured by the inspector min/max thermometer. An internal thermometer in the walk-in displayed 50F. TCS food items inside the walk-in had internal temperatures between 47F - 59F. The person in charge stated all TCS food items had all been in the walk-in cooler for more than 4 hours, all TCS food items were embargoed at the time of inspection. The establishment has only one walk-in cooler and lacks available equipment to cool and maintain cold holding of TCS foods at proper cold holding temperature of 41F or below. Inadequate amount of refrigeration for the amount of TCS food on premises. Correct By: Correct Prior To Reinspection

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 TCS foods in the walk-in cooler with internal temperature between 47F -59F. TCS food items included raw and cooked meats, dairy products, heat treated roasted vegetables, cooked salsas and sauces, and cooked soups/stews. The person in charge stated all TCS food items had been in the walk-in cooler for more than 4 hours. All TCS foods in the walk-in cooler were embargoed at the time of inspection. 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. Observed containers of cooked dairy and egg base flan dessert on the counter in front of the walk in cooler. The flan had an internal temperature of 88F - 90F and the person in charge stated the flan had been cooled and left to cool at ambient at 1 pm, more than 3 hours ago. The flan was embargoed at the time of inspection. Observed a plastic container of heat treated salsa with an internal temperature between 88F - 95F in the walk in cooler. The person in charge stated the salsa had been cooked and placed into the walk in cooler at 130 pm, more than 2 hours ago. The salsa was embargoed at the time of inspection. Discussed cooling times and temperatures - from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of 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 cut raw cabbage with internal temperature of 64F portioned in small plastic bags in containers on an ice bath by the front counter. The person in charge stated the cabbage was not under time as a control. The person in charge state the cabbage had been placed in the containers more than 4 hours ago and disposed of the cabbage at the time of inspection. Discussed TCS (time temperature control for safety) cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed several cans of insect and roach pesticides next to the mop sink in the ice machine room. The person in charge disposed of the pesticide cans at the time of inspection. Discussed restricted presence and use. Only certified pest control services to be used. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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... Handsink behind bar was being used to store a sanitizer bucket during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean, accessible and reserved for handwashing only at all times. Correct By: Corrected At Time Of 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... Items in walk-in cooler measured 48-52 degrees F internally: cooked asada, cooked pastor, rice, beans, raw shrimp, raw chorizo, shredded cheese, cooked chicken wings, raw eggs. Ambient temperature of walk-in cooler measured 48-50 degrees F. Service call was placed at time, and all time/temperature controlled for safety (TCS) food items were discarded at time. Please ensure all TCS food items are maintained at or below 41 degrees F when cold holding. 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.... Walk-in cooler measured 48-50 degrees F with min/max thermometer during inspection. All TCS food items were discarded and service call was placed at time. Establishment will store TCS food items in lowboy cooler until walk-in is repaired. Please ensure cooling equipment is capable of maintaining food items at or below 41 degrees F. Correct By: Correct Prior To Reinspection