Taco Boys

Inspector's notes

Observed 20+ flies located inside the establishment (food prep area, dishwashing station) at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by reinspection. PIC reported increased pest control efforts and provided invoices from license pest control specialist. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leaks from mop sink faucet and prep sink across from walk in cooler. PIC reported calling for service. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 20+ flies located inside the establishment (food prep area, dishwashing station) at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by reinspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed tomato michelada mix stored in cooler next to window measured at 51F. PIC reported just stocking fridge less than one hour prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple RTE/TCS food items such as cooked beans, raw meat, pickled onions and salsas made with cooked tomatoes stored uncovered in the walk-in at the time of inspection. PIC was informed that all RTE/TCS food items that are not in the cooling process should be stored covered. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 10+ flies located inside the establishment (food prep area, dishwashing station) at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by 11/06/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At the beginning of the inspection, pico de gallo containing diced tomatoes in plastic container was observed sitting on counter unattended with an internal temperature of 70* F. Employee stated that the pico de gallo was on counter for about 20 minutes and he was going to finish prepping it soon. During the inspection, pico de gallo was not worked on. Towards end of inspection, the pico de gallo was moved into shallow metal containers and placed in walk-in to rapidly cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed large pot of beans cooling on the ground. Pot was moved to counter at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employees in the establishment during the inspection were able to provide Food Protection Manager certifications. 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. Provided list of accepted providers via e-mail.

Inspector's notes

Observed large metal spatula in basin of hand washing sink closest to 3-compartment sink and reach-in freezer while open food was being handled. Hand washing sinks must only be used for washing hands. PIC removed spatula from sink basin to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee scrub several metal hotel pans with soapy water, rinse with water from the spray nozzle, and store as clean on a shelf without sanitizing them. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC and staff moved all items to "dirty" side drain board and instructed employee to wash, rinse, and sanitize pans before air drying to store as clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed assorted salsas containing cooked tomatoes or diced tomatoes and diced cabbage in salsa bar with internal temperatures between 44-50 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Salsas were placed in salsa bar at 2pm,less than 30 minutes prior to inspection. PIC added ice to salsa bar to cool items rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef cabeza in a deep (>8" deep) metal cooking pot in walk-in refrigerator cooling at 75F. 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. Per PIC, cabeza was placed in walk-in to cool less than 2 hours prior to inspection, which is within the parameters for proper cooling times and temperatures. PIC and employees sanitized prep sink, filled the sink basin with ice, and assembled an ice bath to cool the cabeza rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection. *FOURTH CONSECUTIVE VIOLATION*

Inspector's notes

Observed in house salsa (cooked peppers and tomatoes) and refried beans in the walk in cooler having internal temperatures of 55-78*F. Person in charge states the beans had been in the walk in cooler since the night before and the salsa was made more than 6 hours prior to the inspection. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked/blended tomatillos cooling but in containers in deep buckets at the time of inspection. Cooked tomatillos were in the appropriate time/temperature for 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. Person in charge moved the cooling food in smaller containers and used ice baths to cool the food down. Corrective Action: Corrected at time of inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed a beer bottle being stored in the ice machine in which the ice is used for customer drinks. Employee moved the beer bottle and disposed of the ice it touched. Discussed how ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Please do not store any food such as cans/bottles in the ice that is used for customer consumption. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both handwashing sinks in the establishment being able to provide hot/cold water but the handles on the sink were in disrepair and needing to turn off the hot/cold water from the bottom of the sink. Person in charge states they will get it repaired as soon as possible. Discussed the importance or repairing the handwashing sinks to promote proper handwashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked tomatoes and peppers for the establishments salsa being cooled in the walk in cooler but in a deep bucket (more than 4 inches). This food item had an internal temperature of 88*F but was still in the appropriate time/temperature for cooling. Employee moved this food item into smaller containers to cool more efficiently. 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the drain that the prep sink uses being clogged and holding water/draining very slowly. No overflow was observed. Person in charge states they will get someone out to fix the drain. Discussed the importance of having all drains working properly to ensure food safety. Reinspection will be conducted on 7/5/2024 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed both handwashing sinks in the establishment being able to provide hot/cold water but the handles on the sink were in disrepair and needing to turn off the hot/cold water from the bottom of the sink. Person in charge states they will get it repaired as soon as possible. Discussed the importance or repairing the handwashing sinks to promote proper handwashing. Corrective Action: Correct prior to next routine 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.---In the walk in cooler, observed two pots of cooked beef (birria) that had been cooling since the night before having internal temperatures of 51-55*F. Employee voluntarily disposed of the cooked beef at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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 cooked beef (birria) cooling in the walk in cooler but being cooled down in a deep pot (more than 4 inches). The cooked beef had just began the cooling process but employee split the cooked beef into shallow pans to cool down properly. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: 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.---Observed the handwashing sink closest to the dishwashing/prep area not having soap. Person in charge stocked the sink with soap at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.---Observed the establishment having michelada mix [(Mi Ruca)(tomato cocktail)] from an unpermitted vendor. Person in charge voluntarily disposed of the michelada mix at the time of inspection. Discussed the importance of getting all food for the establishment from an approved source/permitted vendor. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed several flies present throughout the establishment but more in the prep area. Person in charge states they will get their pest control out for a service. Discussed the importance of not having any live pest in the establishment to prevent any contamination. Reinspection will be conducted within 10 days. Core-6-202.15, C: Outer Openings, Protected---Observed several doors leading to the outside of the establishment being propped open. Discussed the importance of having all openings that lead to the outside protected either by a screen or air curtain to prevent pest access to the establishment. Correct prior to next routine inspection. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment---Observed the small fridge used to store the shredded cheese having its gaskets in disrepair. Person in charge states they will get it fixed as soon as possible. Discussed the importance of having all equipment in good repair to assure they work properly. 2nd repeat. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-603.12, C: Precleaning---Observed washed container still having old date marking stickers still present. Employee was instructed to remove all old date stickers when washing. Discussed the importance of precleaning all food equipment prior to washing to ensure it is properly washed. Correct By: Corrected At Time Of Inspection