Tacos Huicho

Inspector's notes

Observed salsa packaging machine on site without commercial grade NSF certifications and observed salsa packaged with the machine in the walk-in cooler at the time of inspection. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; Accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and allen wrenches. Discussed with PIC reaching out to plan review for an on-site assessment. Assessment to include assessing placement, wear and tear, potential for contamination, cleanability, and possible modifications to machine. Corrective Action: Correct prior to re-inspection on 6/12/26.

Inspector's notes

Observed green salsa 1/19 date marking, red salsa packaged on site 1/17 date marking, green salsa packaged on site 1/17 date marking in the walk in cooler at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC was instructed to discard all RTE/TCS foods past 7 days of preparation at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths being stored in sanitizer buckets with less than 50 ppm chlorine as measured on chlorine test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations, e.g. 50-100 ppm chlorine. Instructed PIC to add chlorine to sanitizer buckets until solution measured 100 ppm chlorine on chlorine test strips. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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. Repeat Violation: 3rd consecutive violation.

Inspector's notes

Observed tray of birria being thawed from frozen at ambient temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Discussed with PIC thawing frozen trays of food in walk-in cooler. PIC moved tray to walk-in to continue thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths being stored in sanitizer buckets with 0 ppm chlorine as measured on chlorine test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations, e.g. 50-100 ppm chlorine. Had PIC add chlorine to sanitizer buckets until solution measured 100 ppm chlorine on chlorine test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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 wet wiping cloths sitting in a bucket of sanitizing solution reading less than 25 ppm on chlorine test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations, which is 50-100 ppm for chlorine sanitizer. PIC added chlorine to the sanitizer solution until it read 50-100 ppm. Discussed with PIC buying additional test strips and frequently testing concentration of sanitizer buckets. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-MCEHC Chap. 8, Sec. 2, Reg. 5, P: Gloves, Use Limitation; Limited to One Task. 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. Observed an employee wearing gloves while cooking chicken from raw. The employee then handled utensils used for prepared foods while wearing the same gloves. Gloves shall be used for only one task, such as working with RTE food or with raw animal food, used for no other purpose and discarded when damaged, soiled, or when interruptions occur in the operation. Discussed glove usage and the potential for cross contamination with employee who then changed their gloves. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking. Obsrved raw chicken breast being cooked on a grill to a temperature of 98F. The chicken is then cooled. It is then put through a shredder and cooled again. The chicken is then re-heated in a sauce before serving. ForNon-Continuous Cooking; Documentation is required as follows: • Written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Please provide this information during or before the reinspection. Will reinspect within 10 days. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed the sanitizer in the wiping cloth bucket test below 25ppm for chlorine sanitizer. Moist cloths used for nonfood contact surfaces shall be kept in an approved sanitizing solution. For chlorine it must be between 50ppm and 100ppm. The PIC stated they will add additional chlorine to the bucket to bring it up to the correct concentration. 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 the temperature of TCS foods in the drawers under the grill to have temperatures ranging from 49F to 54F, measured with a calibrated probe thermometer. Foods included cooked and cooled pork, chicken, beef, raw beef, sausage and tripe. All TCS foods must be kept at 41F or below. The PIC stated that the meats in the bottom drawer had been in the unit overnight and were discarded. The cheese and vegetables in the top drawer had been in the unit for less than 2 hours and were moved to adjacent cold holding units. See embargo form for detailed list of TCS foods 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 the cold holding drawers under the grill to have a temperature of 49F, measured with a calibrated probe thermometer. The PIC called to have cold holding drawers serviced and will not be used until they are maintaining TCS foods at a temperature of 41F or below. The establishment has multiple functioning cold holding units sufficient for operation. Will reinspect within 10 days. Proof of repair may be submitted electronically in lieu of on site reinspection. Correct By: Correct Prior To Reinspection