Tacos & Dogos Don Nico

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine sanitizer residual in one of the wiping-cloth buckets. The employee then remade and rechecked the concentration: okay at 100 ppm Cl2. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were some bags of food trays and cups stored directly on the floor in the kitchen. Do not store food-related items directly on the floor. Corrected by employee. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hot water faucet of the mopsink was leaking and had been shut off at the valve below- corrected by owner. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at the front handwashing sink, nor in the restroom. Always provide paper towels at the handwashing sinks. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: The front handwashing sink was blocked by the mopbucket. Do not block the handwashing sinks from use. The owner then moved the mopbucket. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No handsoap at the rear handwashing sink. Always provide handsoap at the handwashing sinks. The manager then provided handsoap. Corrective Action: Corrected at time of inspection.

Inspector's notes

A trashcan was being used as a table for a container of sliced onions. Do not use the trashcan as a table for preparing foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

The plastic silverware for customer self-service was facing both directions. Arrange the plastic silverware so that the handle is presented to the customer. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 employee water bottles stored on prep surfaces and shelving above food contact surfaces. 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. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Advised PIC to utilize disposable cups with lids and straws to prevent contamination of hands. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooling tomatoes measuring 55*F, internally and cooling carne asada measuring 50-56*F when measured with a probe thermometer. Observed both foods in covered metal pans with 2-3 inches of food inside. PIC stated they cut the tomatoes less than 30 minutes prior and the asada began cooling approximately 2 hours prior. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 plastic cutting boards behind the food prep sink faucet with heavy staining and a rough texture. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC to resurface or replace cutting boards to restore a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 cooked peppers, onions, hot dogs and cheese sauce with internal temperatures ranging from 99-112*F when measured with a probe thermometer. Per PIC, all foods were reheated or cooked less than 2 hours prior. PIC stated the foods were not on time as a control. Observed steam table water measuring 132*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to utilize their time as a control policy for TCS foods that are difficult to keep in temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the server delivering customer order to table with artificial nails without an effective barrier such as gloves to help prevent against contamination. Employee donned gloves at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ------ No paper towels observed at the hand sink in the men's restroom. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. ------ Observed carne asada measuring between 70-98*F when measured with a probe thermometer that had been improperly cooling for 1.5 hours. PIC elected to reheat the carne asada to 165*F for 15 seconds on the flat top grill. Observed the final reheat temp at 132-144*F. No reheat temperatures were taken and the cook stated the food was fully reheated. Discussed that when reheating TCS foods for hot holding, an internal temperature of at least 165*F must be reached within 2 hours and maintained for at least 15 seconds before the food can be hot held at 135*F. PIC was instructed to reheat the carne asada for longer. After another 5 minutes a reheat temp of 165*F for 15 seconds was reached. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ------ Observed cooked al pastor holding at 116-123*F when measured with a probe thermometer in a double stacked metal pan suspended over half of the flat top grill. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Observed TCS foods held fully over the grill that were holding above 135*F. PIC stated the al pastor was cooked 1 hour prior. PIC had the out-of-temperature al pastor reheated to 165*F for 15 seconds at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooling carne asada pans between 70-95*F and 51-69*F covered and stacked in the walk in cooler. Also observed cooling beans measuring 78-112*F and al pastor measuring 75-107*F in covered and stacked metal pans that had been in the cooler for 1 hour. PIC stated the newer pan of carne asada had been cooked approximately 1.5 hours prior and was reheated to 165*F for 15 seconds at the time of inspection due to limited cooling capacity. The cooler pan of asada and the al pastor were uncovered and separated into multiple pans to expedite cooling. The beans were cooled in ice baths before being moved to the walk in uncovered. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Advised PIC to prepare foods in smaller batches of stagger prep times of foods requiring cooling to ensure adequate cooling capacity. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. ------ In the homestyle crockpot, observed cheese sauce holding between 106-116*F when measured with a probe thermometer that the PIC stated was reheating from a new can. PIC stated the cheese had been reheating since 2pm (measured at 3:45p). Observed the crockpot set on the "warm" setting. Discussed that when reheating TCS foods for hot holding, an internal temperature of at least 165*F (or 135*F for commercially processed foods) must be reached within 2 hours and maintained for at least 15 seconds before the food can be hot held at 135*F. The PIC adjusted the warmer to the "High" setting since the foods had been reheating for less than 2 hours. After 20 minutes, observed the internal temperature ranging from 120-130*F. PIC voluntarily discarded the improperly reheated cheese sauce at the time of inspection (see embargo). 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. ------- At the salsa bar, observed tomato based salsa between 46-48*F and tomatillo based salsa between 47-50*F stored in containers above several inches of cold water measuring 40*F with only a few intact ice cubes on top. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated they had checked the food temperature less than 2 hours prior with a probe thermometer and all foods were held at 41*F or below. Discussed proper ice bath storage with the PIC including ice and water that reaches up to the same level the food is to be stored at. Discussed draining melted ice water multiple times throughout the day to ensure a sufficient layer of ice is present. Since the foods had been out of temperature for less than 4 hours, the PIC had the ice water emptied and refilled with ice to rapidly cool the salsas. Within 1 hours, the temperature of the salsas was remeasured at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ------ In the walk in cooler, observed tightly sealed containers of horchata from concentrate stating "keep refrigerated" at 55*F, diced tomatoes at 65*F and pico de gallo at 61*F when measured with a probe thermometer. Observed more than 12 inches of cooling product in tightly sealed plastic containers for each food. Also observed a metal pan of foil wrapped cooked al pastor at 57*F the PIC stated was cooked 5-5.5 hours prior. PIC stated the pico and tomatoes had been prepared 30 minutes prior to the start of the inspection, and the horchata was mixed approximately 3 hours prior. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC added ice into the horchata to cool to below 41*F within 5 minutes. PIC separated the pico and tomatoes into shallow, uncovered metal pans which were placed on the upper racks of the walk in to rapidly cool. PIC uncovered the al pastor and separated into two containers that were placed in the walk in cooler. Observed both containers of al pastor at 41*F after 1 hour in the cooler. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back door allowing light to enter. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use ------ Establishment re-uses single use containers of al pastor sauce holding prepared foods. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. Observed the outside on all containers with a residue from the label and soiling. PIC was advised to use approved food grade safe multi use containers prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection