Oscar's Taco Shop

Inspector's notes

Observed minimum ambient temperature of 45F in the walk-in cooler as measured by inspector min/max thermometer. The person in charge stated the walk-in cooler had recently been turned back on after having been found turned off upon establishment opening at 6am. Observed TCS food items with internal temperature between 43-89F in the walk-in cooler.

Inspector's notes

Observed bell peppers and jalapeno peppers covered with white organic matter, stored in the walk-in cooler. The person in charge discarded the peppers at the time of inspection.

Inspector's notes

Observed TCS food items with internal temperature between 43-89F in the walk-in cooler, salsas with internal temperatures between 53-55F at the salsa bar in the dining area, and recently delivered boxes of TCS foods with internal temperatures between 60-69F stored at ambient next to the walk-in cooler. TCS foods in the walk-in cooler included cooked salsas/sauces, cooked beans, cooked rice, cooked chicken, cooked beef, cooked fish, raw eggs, raw chicken, raw beef, cut leafy greens/cut tomatoes, ready to eat deli meats, butter, sour cream, and shredded cheese. TCS foods in delivered boxes included raw chicken, raw beef, raw pork, raw bacon, sour cream, and raw eggs. The person in charge stated TCS foods in the walk-in had been placed in the walk-in the day prior (more than 4hours), the salsas at the salsa bar at 6am (more than 4hours), and the delivered TCS foods less than 2 hours. All improperly cold-holding TCS foods exceeding 4 hours were embargoed. The person in charge moved all delivered TCS foods to alternate cold holding location.

Inspector's notes

Observed minimum ambient temperature of 45F in the walk-in cooler as measured by inspector min/max thermometer. The person in charge stated the walk-in cooler had recently been turned back on after having been found turned off upon establishment opening at 6am.

Inspector's notes

Observed utensils stored inside the handwash sink by the ice machine. The person in charge removed all utensils for warewashing at the time of inspection.

Inspector's notes

Observed spray bottle with colored liquid and no label to indicate contents. The person in charge stated the spray bottle contained sanitizer and labeled the spray bottle accordingly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red salsa, habanero salsa, avocado salsa with cooked chiles and fried chiles with internal temperature of 48-50*F at the salsa bar at time of inspection. Person in charge (PIC) states items were placed in the salsa bar over 4 hours before inspection. Ambient temperature of salsa bar was 39.2*F at time of inspection. The salsas and chiles listed above improperly cold held were discarded by PIC at time of inspection. All other items in the salsa bar were non-TCS or temping at 41*F or below at time of inspection. 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. Recommended reducing quantity of salsa to not go above the fill line in the containers used for the bar. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions and jalapenos and various salsas on time as control on the salsa bar. No time as control documentation was available. Times were posted on the salsa bar at time of inspection.

Inspector's notes

Observed a new salsa cooler without a sneeze guard and it is directly accessible for the customers. A sneeze guard is required to prevent any risk of contamination. Please have the proper protection installed or stop using it until it is fixed. Corrective Action: Correct prior to re-inspection.

Repeat Violation 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 a bag of raw beef on a container of cooked beans and above a crate of cilantro. Observed a container of raw ceviche over containers of diced tomatoes. All raw foods must be stored below ready to eat foods. Manager moved foods to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 a container of beef machaca at 60*F on a cart in the kitchen. Per cook, the machaca was on the cart at room temperature for about an hour. All cold holding, temperature controlled for safety (TCS) foods are required to be kept 41*F or below. Machaca was moved to proper storage. Repeat Violations: 2nd,Correct By: 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. In the walk in cooler, observed a pan of raw beef stored directly on top of a pan of cooked beans with a box citrus below them. All raw foods must be kept below ready to eat foods to prevent cross contamination. Manager moved beef to raw food shelf. 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. In the back by the dishwashing area, observed bags of shredded cheese at 48*F, bags of shredded lettuce at 45-48*F, and raw whole eggs at 51*F. Per manager these items came in on a shipment approximately an hour prior. Foods were placed in the walk-in cooler to cool. All refrigerated, temperature controlled for safety (TCS) foods are required to be kept at or below 41*F. Discussed putting the shipments of refrigerated foods into the walk-in cooler faster. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed 2 bags of raw onions being stored on the ground in the back, clean dish area. In the walk in cooler, observed several buckets of various sauces and sour cream being stored on the floor. All foods must be kept off of the ground by at least 6 inches. Please have these foods moved to proper storage. Correct By: Correct Prior To Next Routine Inspection