Tacos La Cabeza Restaurant

Inspector's notes

Observed hand wash sink by the front service area with insufficient water flow and no hot water supply.

Inspector's notes

Observed establishment prepares and serves chilaquiles with under cooked eggs but have no consumer advisory on the menus.

Inspector's notes

Observed employee personal items such as cell phones, keys, drinks, and cigarettes, stored on prep tables, under and around food equipment, in areas of food prep. Observed first aid supplies such as burn gel stored on top of food equipment next to the prep table where vegetables were being cut. The person in charge moved all items to designated area to protect against contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fly tape with insects attached to it hanging from the cieling over areas of food prep and food contact equipment. The person in charge removed the fly tape at the time of inspection. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of salsas and cooked soup/stews stored directly on the floor of the walk in cooler and walk in freezer.

Inspector's notes

Observed single use utensils stored in the dining room for customer self service presented such that the food contact surface was not protected from contamination. The person in charge replaced the tray of utensils with prewrapped utensils for customer self service. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Corrective Action: Corrected at time of inspection. 4-903.11(A), (B) and (D) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Addl Notes: Observed tongs air drying hanging from the spray nozzle at the three compartment sink, observed frying pan stored hanging from inside the ventilation hood above the cook line, observed used tongs with food debris stored wedged into the trash can by the cook line. The person in charge removed all utensils for warewashing and directed employees on proper storage of utensils. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unsealed floor wall junction along the walk-in cooler in the area directly adjacent to the three compartment sink. Observed broken tile and usealed gaps in the wall around plumbing insertions.

Inspector's notes

Observed containers of salsa verde with date of 4/17 and birria consome (stew)dated 4/21 in the walk in at time of inspection. Person in charge (PIC) confirmed that these items were made on those dates. Explained to PIC that 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked carne asada covered in the walk in with internal temperature 83*F at time of inspection. PIC states the items were cooked an hour before inspection. Explained to PIC that 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-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 pack of raw chicken in walk in fridge placed above other meats and vegetables. Discussed with PIC that food storage separation hierarchy levels and risks that come with it. PIC moved the raw chicken to the right spot and advised workers to follow the handout posted on the walk-in fridge. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed plant mite insecticide bottle near the kitchen and mop sink. Discussed with PIC that these bottle are not allowed in the premises and near the kitchen. PIC removed the bottle of plant mite insecticide off the premises. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed sanitizer bucket with chlorine that was high in concentration and tested over 200ppm. Discussed with PIC the danger of the high concentration on chlorine and it becoming a toxic hazard. PIC discarded the sanitizer bucket and remade the bucket. Correct By: Corrected At 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 7 5-gallon buckets of various salsas and grease from beef products(used as ingredient in other food items) located in the walk in refrigerator near the kitchen and the walk in cooler located in the Pull N Save registering an internal temperature from 49° to 52°. Per person in charge (PIC), the salsas and grease were prepared the day before. All Time/Temperature Control for Safety food items shall be cooled from 135° to 70° within 2 hours and from 70° to 41° within an additional 4 hours. PIC voluntarily disposed of salsas and grease. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 various containers of pico de gallo and salsa with date markings of 01/24. All Time and Temperature Control for Safety food items shall be discarded after 7 days of holding including the day the items are prepared. Person in charge discarded items. :