Master Taco

Inspector's notes

Observed an employee wearing gloves stacking dishware, leave the kitchen, then return to the kitchen to start preparing containers of Pico de Gallo without changing gloves and washing hands.Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed missing paper towels at each handwashing dispenser within the facility. Educated PIC that all handwashing sinks must be adequately supplied with paper towels during all hours of operation. PIC stated they did not have any paper towels on site and had to source paper towels from an alternative location at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed containers of salsa being held in an ice bath on the counter with an internal temperature of 53*F. Internal temperature registered with an internal probe thermometer. Per PIC the salsas were placed on the counter <4hrs prior to time of 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. 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 cooked peppers and onions with an internal temperature of 71*F in a bowl being iced bath on the salsa bar. Internal temperature registered with an internal probe thermometer. Per PIC the food was cooked to temperature 2hrs prior to time of inspection, placed to cool on the counter, before being placed on the salsa bar for customers. Educated 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. Instructed PIC to place peppers and onions on a shallow pan before placing them in the walk in to cool. Corrected at time of inspection.

Inspector's notes

Observed an employee wearing gloves cleaning the grill with a cleaning product attempt to grab a tortilla to make an order. Observed another employee washing gloved hands in handwashing sink after cleaning dishes in three compartment sink. Stopped both employees, educated that a handwashing is required when changing tasks and gloves must be removed to properly wash hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed hands at handwash sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed an employee washing knifes in three-compartment sink by washing with soap, rinsing, and placing to air dry on a table. Educated employee that Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a container of cooked chilis in a reach-in refrigeration unit with an internal temperature of 48*F. Internal temperature registered with an internal probe thermometer. Per PIC the chilis were cooked to temperature at 7am, 7hrs prior to time of inspection, placed on counter to cool, then placed in unit. All TCS foods improperly cooled were discarded by PIC at time of 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. Corrected at time of inspection.

Inspector's notes

Observed employee drinks stored on shelf above bagged tortillas in the kitchen area. Drinks were relocated. Spoke with PIC and recommended finding a designated location for employee beverages. Ensure employee beverages are stored in a cup with a lid and straw to help control contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cardboard lining shelves in the kitchen. Spoke with PIC about getting these switched out for a material that is nonporous, smooth, and easily cleanable.

Inspector's notes

Cooked chicken, cooked beef, birria, pastor, ceviche, salsa, rolled tacos, cooked rice, cooked potatoes, fish, crema, and cut lettuce with internal temperatures between 42 degrees and 47 degrees F cold holding in the walk-in cooler. Ambient temperature of the unit was found to be 48.7 degrees F using a min/max thermometer. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection or placed under time as a control.

Inspector's notes

Cooked chicken, cooked beef, birria, pastor, ceviche, salsa, rolled tacos, cooked rice, cooked potatoes, fish, crema, and cut lettuce with internal temperatures between 42 degrees and 47 degrees F cold holding in the walk-in cooler. Ambient temperature of the unit was found to be 48.7 degrees F using a min/max thermometer. PIC stated that the cooler technician had been called and they are on their way to repair the unit. Do not perform any cooling procedures or accept deliveries until the unit is repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will occur within 24 hours to verify that the cooler has been repaired and is holding ambient temperature below 41 degrees F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cooked rice stored in grocery style plastic take out bag. Grocery plastic bags are not designed for food storage as the ink on the bags could come in contact with the food, the bags may be treated with chemicals, and the bags cannot be washed/may have been handled in an unsanitary way. PIC moved food into a food safe container. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants