Tacos Calafia

Inspector's notes

Observed black fuzzy material hanging from metal blade guards on black fan in kitchen. Discussed with person in charge importance of keeping fan clean to sight and touch to prevent material from blowing off the fan onto food. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large, plastic tubs filled with cooked pinto beans inside of a reach-in refrigerator with an internal temperature ranging from 46°F - 50°F as measured using a probe thermometer. According to the person in charge, the beans had been cooked and cooled the night prior and had been in the unit from the night prior and had not been taken out of the refrigerator. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The air temperature inside of the unit was holding at 36°F. Other foods in the unit had internal temperatures of 41°F or below. It was determined that the food had not cooled from 135° to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours based on the cooling period starting the night prior and the time of inspection. The cooked beans were embargoed at time of inspection (see embargo form). Discussed with person in charge to cool foods in wide, flat shallow pans at a depth no greater than 4 inches deep and placed up high inside of the walk-in cooler uncovered and/or to utilize ice baths to rapidly chill the food. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cutting board with grease and other food residue and observed a metal pan with food residue still on the inside of the pan stored with the clean dishes. Person in charge relocated all food-contact surfaces in question to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic bin inside of the walk-in cooler filled with carne asada that had been cooked and began cooling approximately 105 minutes prior to the start of the temperature assessment according to the person in charge. The internal temperature of the carne asada as measured using a probe thermometer was at 68°F. It was observed that the carne asada was stored in a wide, flat and shallow pan to a depth of less than 4 inches however the container had a lid on it. Person in charge removed the lid from the container of cooling carne asada. 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

Please ensure that there is at least one person present during all hours of operation at the establishment with a Certified Food Protection Manager certificate (CFPM). Person in charge is actively working towards acquiring their CFPM. 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

Please ensure that a person with a certified food protection manager (CFPM) certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. 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 several containers of nacho cheese and shredded beef inside of a reach-in refrigerator with internal temperatures as measured using a probe thermometer ranging from 45°F - 51°F. A min-max thermometer was placed in the unit for a period of 10 minutes and the ambient air temperature inside of the reach-in unit was holding at 43°F. Per the person in charge, the foods had been inside of the reach in refrigerator for more than 4 hours. The foods were embargoed at time of inspection (see embargo form). Discussed with person in charge to not put TCS foods into the unit until it has been assessed by a technician. The establishment has sufficient cold holding capacity to maintain normal operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. ** 2ND CONSECUTIVE VIOLATION. ** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a scoop for beans that was being stored in ambient temperature water. Person in charge replaced the water and the other scoop with a clean scoop in a dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certification is present during all hours of operation. Person in charge is currently working towards acquiring their food protection manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of roasted tomato salsa and green tomatillo salsa at the salsa bar with internal temperatures as measured using a probe thermometer of 50°-55° F. It was observed that ice was being used to keep the food cold, and that much of the ice had melted when assessing the internal temperatures. Per the person in charge, the salsa had been at the salsa bar for under 2 hours. Person in charge moved the salsa to the walk-in to rapidly chill the food to 41° F. Person in charge replenished the melted ice with fresh ice. Discussed with person in charge ensuring that the unit has enough ice to maintain cold holding temperature of 41° F or below. Discussed with person in charge regularly checking the unit for melted ice and replenishing as necessary. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 large deep metal pans with a depth greater than 4 inches in the walk-in cooler containing cooked steak chunks that was cooling. The internal temperatures of the steak in the pans ranged from 72°-80°F. Per the person in charge, the food had been cooked and started the cooling period approximately 1.5 hours prior to the inspection. Discussed with person in charge using wide, flat shallow pans to a depth of 2-3 inches instead of the deep pans for cooling foods. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: 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 container of nacho cheese and cabeza meat from 07/19/2023 placed in reach-in refrigerator near prep table with an internal temperature between 47°F-68°F using probing thermometer. At the time of inspection, the person in charge (PIC) voluntarily discarded the nacho cheese and cabeza. Ensure all TCS food is maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use -- Observed container of Home Defense aerosol pesticide spray being stored in the office. Spoke with the PIC regarding approved pest control methods. A restricted use pesticide shall be applied only by a Certified Applicator. Requested the PIC remove from premises at the time of the inspection. 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. -- The ambient temperature of the reach-in refrigerator near the prep table measured 53.6°F using a min/max thermometer. See violation above. Recommended using fridge for storing non-TCS items such as raw whole vegetables/fruits and chopped cilantro/onions. The establishment has sufficient refrigeration space to continue operating until fridge is repaired. Correct By: Corrected At Time Of Inspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater -- Observed standing water in a floor drain under dish prep sink. Inspector verified at the time of inspection that there is not a backflow of sewage occurring when turning on faucets throughout the kitchen. Spoke with the PIC about clearing slow drains: condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. At the time of inspection, the PIC cleared the floor drain. Correct By: Corrected At Time Of Inspection