Dos Vaqueros Mexican Food

Inspector's notes

Observed an additional shut off valve connected directly to the hose bib at the mop sink, pressurized with water at time of inspection. Hot water handle is unable to be closed, and PIC stated that they have used the shut off valve to keep the water off. The shutoff valve is connected downstream from the Atmospheric Vacuum Breaker (AVB). Discussed that, unless disconnected after every use, no downstream shutoffs are to be installed downstream from the AVB. Discussed with the PIC that AVBs are not designed to withstand constant pressure and may fail to prevent backflow in as little as 12 hours. The PIC disconnected the shutoff valve and put in a work order for the mop sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice machine's interior ice baffle had a slight buildup of organic residue. Have the ice machine properly cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The splashguard for the kitchen handwashing sink is cracked off and must be replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is no covered trashcan in the employee restroom. Provide a covered trashcan. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The dumpster enclosure has an accumulation of trash and debris on the ground behind the dumpster. Clean and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some of the hood filters for the North hood are separated and missing pieces. Install hood filters that are in good shape and functional. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The restroom door is not self-closing. Install a self-closing device for the restroom door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The dumpster lids were left open. Maintain lids closed at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One of the ceiling lights was not shielded. Provide light shields for all lights. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed closed employee beverage stored on shelf next to customer beverages for purchase located in standing reach-in at front register area. Person-in-charge (PIC) relocated beverage to a designated area at time of inspection. Employee belongings must be stored on a non-food-contact surface and kept separate from exposed food, clean equipment, and unwrapped single-service and single-use articles. Employee belongings must be stored in a manner that prevents contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sprayer nozzle not currently in use attached directly to a hose connected to the faucet at the mop sink with an approved Atmospheric Vacuum Breaker (AVB). PIC disconnected the hose from the faucet at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Non-testable Anti-siphon Vacuum Breaker devices are designed to protect potable water supplies from the back siphonage of non-health hazard cross-connections and low flow, non-continuous pressure installations. Discussed with PIC removing nozzle from the hose when not in use to ensure water is turned off and does not create additional pressure on the AVB. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second consecutive. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house-made enchilada salsa (125°F) sitting in a hot well below 135°F. Staff stated the enchilada salsa had been in the well for less than 2 hours and reheated the enchilada salsa at time of inspection. The hot well was also adjusted to a hotter setting. Discussed hot holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 5TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water bottle and tools stored in handwashing sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC removed items from handwashing sink at time of inspection. Handwashing sinks shall be used only for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored directly above RTE sausages and roasted bacon in walk-in unit. Observed packaged raw chicken stored directly above packaged raw beef in walk-in unit at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided proper food storage chart via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked red salsa with tomatoes made in-house at 131'F in steam unit located beside cooking stove. Chef stated salsa was brought out from walk-in about 30 minutes prior and is being reheated in steam unit. Steam unit water measured at 148'F. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. PIC reheated salsa on cooking stove to 165'F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed working container of degreaser, identified by PIC, with no labelling. Working containers shall be labeled to ensure chemicals at the food establishment can be easily and properly identified. PIC labeled bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white napkin linen mixed in with rolled tacos in tabletop prep cooler drawer located across from stovetop. Ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. PIC removed linen at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge --- Observed no certified food manager present at establishment and multiple Priority violations for foodborne illness risk factors at time of inspection. PIC failed to provide correct responses on food code policy regarding sick employees. PIC also failed to demonstrate knowledge of proper cooking temperatures, hotholding temperatures and cooling parameters. Informed PIC with correct answers and responses on topics questioned and discussed at time of inspection. Priority violations were corrected at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. --- Observed metal pans sanitized at 3-comp sink in chlorine sanitizer solution of 0ppm. Chlorine sanitizer solution must have a concentration of 50-100ppm. PIC added bleach to sanitizer compartment and new concentration at 100ppm. PIC recleaned and resanitized metal pans at time of inspection. Observed red sanitizer bucket with chlorine and wiping cloth was reading 0 PPM. PIC added bleach to bucket and sanitizer was reading 100 PPM. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination. Correct By: Corrected At Time Of Inspection

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. --- Observed cooked beans in steam-unit by the stove stored for hotholding, measured at 108-111'F throughout. Water of steam unit measured at 157'F. PIC stated beans in question were portioned from pan of cooked beans on stove being cooled at ambient temperature. Cooked beans were portioned 15 minutes ago per PIC. Food item was reheated to 165'F at time of inspection and moved to steam unit for hotholding. Hotholding TCS food items must be 135'F or above. Suggested PIC to closely monitor food items that are being cooled at ambient air and that hotholding portion be moved to the steam-unit once it gets to 135'F. 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 beans on stove measured at 110'F. Food item is being cooled at ambient temperature before it is put into the walk-in, per PIC. PIC stated the beans were cooked about an hour ago. PIC reheated beans to 165'F at time of inspection as it has been less than 2 hours since beans were cooked. Cooked food items must be cooled from 135'F to 70'F in two hours and from 70'F to 41'F in the 4 hours that follow. Discussed proper cooling parameters with PIC. Suggested PIC to closely monitor food items that are being cooled at ambient air and to move it to the walk-in unit once it gets to 135'F. Provided cooling resources via email. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 metal pan of salsa cups being stored in ice machine by the drive-thru pick up counter. PIC stated ice from ice machine is used for consumption. Food items must not be stored inside ice machine where ice for consumption is produced to prevent contamination. PIC removed metal pan of salsa at time of inspection. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Scoop with handle for bulk beans stored with handle in contact and covered by beans located in dry storage area. PIC moved scoop in an upright position at time of inspection. Discussed importance of preventing cross-contamination from hands through proper storage of handle. Correct By: Corrected At Time Of Inspection