Tacos Chiwas

Inspector's notes

Observed cooked beef, salsa verde, and red salsa with prepped dates of 6/5 and 6/8 at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink near the pizza oven in the back kitchen at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed both handwashing sinks in the back kitchen with the hot water turned off at time of inspection. Chef turned water back on at time of inspection. Reviewed requirements for handwashing sinks with person in charge (PIC) at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced chicken, diced carne asada, and cooked shrimp on the flat top in the kitchen with temperatures between 103 to 119*F at time of inspection. Per employees, all items were being hot held and put out less than 2 hours prior to inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed batter containing milk, yogurt, milk, and sliced tomatoes in a prep table in the kitchen with temperatures between 48 to 51*F at time of inspection. Per chef, all items were placed in the prep table less than 2 hours 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. Observed ambient temperature of the prep cooler at 54.6*F with a min/max thermometer at time of inspection. Chef stated they would discontinue use of the cooler until it was able to maintain TCS food items at 41*F or below at time of inspection. Observed multiple other working coolers/freezers capable of keeping TCS food items at 41*F or below throughout the establishment 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 chemical spray bottles in the back of house without labels at time of inspection. Per Chef, bottles contained either bleach, window cleaner, fabuloso or degreaser at time of inspection. Chef labeled all chemical bottles with common name at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaks from both handwashing sinks in the back kitchen at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked onions cooling in covered plastic container in small reach in unit at internal temperature 83 deg F. Manager informed the onions had been cooling >2 hours and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large amount of organic debris on the inside surface of the ice machine. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Salsa Verde, Rojas, Jalapeno Cream, and Serrano peppers cold holding at internal temperature of 48-52 deg F in a reach in salsa cold unit in the dining area that was holding >41 deg F. Manager informed the salsa had been holding in unit since the night prior and discarded.

Inspector's notes

Reach in salsa cold unit holding temperature at 44.4 deg F for the top portion and 52.1 deg F for the bottom unit according to the min/max thermometer. All TCS food items were removed from unit and discarded or redirected to the walk in. Salsa is currently cold holding in metal bus pans surrounded by ice. Technician is currently at establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refried beans hot holding on the front portion of the steam table at internal temperature of 124 deg F. Cook reheated refried beans to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pinto bean cold holding in a deep plastic tub in the walk-in cold unit at internal temperature of 56 deg F. Cook informed the beans had been in walk in since the day earlier and discarded Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa with a preparation date of 9/15/2024 and ground cooked beef with vegetables cold holding in the walk in with a date mark of 9/14/24. This exceeds the date of discard. Cook discarded food items. Prepared embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of insecticide stored along with other chemicals in dishwashing area. Manager discarded. Pest control must be performed by a licensed pest control operator Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed door to salsa cold unit in disrepair and is currently being held together with tape. Repair or replace door. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 kitchen employee lather hands for a few seconds outside of running water and then continue to lather hands for rest of time directly under running water. Inspector instructed employee to lather hands outside of running water for at least 20 seconds prior to rinsing. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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-Safety Operator-Resources. Observed cooked red and green chili and shredded beef cook informed was prepared >48 hours prior without a date mark. Cook dated with date prepared during inspection. 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. Observed raw shelled eggs in cardboard egg crate stored above raw chorizo in reach in unit across from grill. Chef placed eggs in a plastic container beside chorizo during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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-Safety Operator-Resources. Observed shredded beef with a date mark of 7/16/23. Chef informed the actual date prepared was 7/21/23 and properly date marked the shredded beef during inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces-Observed the inside of one of the reach in cold units with large amount of dried organic debris. Clean frequently to minimize contamination. Correct By: Correct Prior To Next Routine Inspection