Senor Taco

Inspector's notes

Observed individually packaged flans being held inside a refrigerated beverage reach-in unit with an internal temperature of 52*F. Internal temperature registered with an internal probe thermometer. Observed large ice build up behind fan unit. Ambient temperature registered 50*F with a min/max thermometer. Per PIC all flan have been in unit for greater than 4hrs at time of inspection. All TCS foods improperly cold held were discarded by PIC 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held inside a hot water bath with an internal temperature of 131*F. Internal temperature registered with an internal probe thermometer. Per PIC all TCS food items were taken from cold holding in walk-in refrigeration unit, reheated to 165*F, then placed in hot holding 2hrs prior to time of inspection. Water in hot holding well registered 131*F with internal probe thermometer on the units highest setting. TCS food items included birria, carne asada, and cooked chicken. 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. Instructed PIC to refrain from using unit until repaired to hold 135*F and above or replaced. Corrected at time of inspection.

Inspector's notes

Carne Asada being hot held on cookline/grill probed with an internal food temperature of 115 Deg. F. Per person in charge (PIC), meat had been at cookline for less than 5 minutes. Hot held foods must be held at or above 135 Deg. F at all times. Provided additional documents for time as a control and reviewed with PIC. PIC will follow up with department/inspector for approval or hold meat above 135 Deg. F. SECOND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked fish (10/2), birria (9/29), pastor (9/29), carnitas (10/3), molida (10/2), salsa verde (9/29), nacho cheese (9/29), and crema (10/3) date marks exceeded 7-day date marking discard requirements, were placed on embargo, and recommended for discard. Temperature Controlled for Safety foods must be date marked within 24-hours and discarded within 7-days. Noted foods were separated from other foods in walk-in cooler and shall not be sold to customers/the public. Ensure date marked foods are properly discarded within 7-days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooler below grill had loose gaskets causing heat to enter unit. Ensure gaskets are properly repaired/sealed to keep ambient air temperature of cooler below 41 Deg. F. TCS foods (ie. bacon) shall be held at or below 41 Deg. F for cold holding. THIRD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No functional chlorine sanitizer test strips on site/accessible at time of inspection. Onsite test strips damp and not properly testing sanitizer concentration. Obtain test strips to ensure proper chlorine sanitizer levels by re-inspection. Corrective Action: Correct prior to re-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. No soap at the hand washing sink in the kitchen next to the prep sink. PIC filled soap. Hand washing sink near the cash register had a wiping bucket stored in the basin. PIC moved wiping bucket to the counter. Ensure hand washing sinks are stocked with soap and paper towel and are readily available for hand washing. 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. Cooked carne asada with an internal temperature of 98 degrees F was hot holding in a metal pan on top of a grate on the flat top grill. PIC stated the carne asada was cooked and placed into the metal pan approximately one hour before inspectors arrival. PIC reheated the carne asada to 165 degrees F and will move to hot holding. Recommended keeping the pan directly on the flat top grill or in a steam well. Reviewed reheating and hot holding procedures with the PIC. Ensure all hot holding TCS items are held at 135 degrees F or above. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment... Prep table bottom cooler has ripped gaskets that need to be replaced due to not having a good seal when doors are closed. Ensure new gaskets are replaced prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment... Prep table bottom cooler has ripped gaskets that need to be replaced. Ensure new gaskets are replaced prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Establishment does not have chlorine test strips. Ensure test strips are obtained for the establishment to verify concentration of chlorine sanitizer. A reinspection will occur within 10 days to ensure that the test strips have been obtained for the establishment. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Pescado and salsa verde with a date marks of 8/24 and carnitas with a date mark of 8/23 were observed cold holding in the walk-in cooler. Items are 1-2 days past the 7 day max for holding TCS items. Spoke with PIC and items were discarded. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection