EL Bigo Taco

Inspector's notes

This establishment has no certified food-service manager. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The ice scoop was stored in the ice laying down with the handle touching the ice. The manager then stood the ice scoop upright. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

Inspector's notes

This establishment has no certified food-service manager. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two bags of onions were stored directly on the floor in the kitchen. Do not store food directly on the floor. The manager the put a rack under the bags of onions. Corrective Action: Corrected at time of inspection.

Inspector's notes

The restroom door is not self-closing. Install a self-closing device on the restroom door so that it self-closes. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

provide a certified food manager for the food establishment. available resources reviewed via phone thru MCESD Spanish Liaison. please visit esd.maricopa.gov for further information.

Inspector's notes

provide a certified food manager for the food establishment. available resources reviewed via phone thru MCESD Spanish Liaison. please visit esd.maricopa.gov for further information.

Inspector's notes

observed a pan of cooked vegetables and potatoes left on the oven in a aluminum pan. temperature checked. noted 89 deg f . also sliced tomatoes in the front service area reach-in cooler at 52-53 deg f . per manager cut in the morning. cooling strategies reviewed. suggested ice bath for cooling food. also suggested to place sliced /cut tomatoes in a shallow metal pan instead of plastic buckets to ensure rapid cooling. manager removed food and placed in the food cooler, using shallow metal pans.

Inspector's notes

observed pans of cooked , chopped beef, cooked pork and cooked chicken placed in the upright cooler. Inquired about the facility food preparation dates. utilizing Spanish translation, food is prepared for 3 days. and placed in metal pans for service. mcesd use by date policy reviewed. Spanish use by date guidance document provided. please ensure rte/tcs food pans have a use by date stickers. manager corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

sanitizer prepared on site checked . flashed black on contact. described the suggested mixing guideline for on site chlorine sanitizer. manager drained and refilled. proper chlorine at 50 ppm established. recommended to prepare sanitizer in final warewashing basin, checked chlorine concentration and then fill sanitizer buckets in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed plastic containers filled with powders in the food prep. line. per manager all salt. please ensure all ingredient containers are labeled. manager labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

at the time of inspector arrival, observed bags of vegetables, and onions on the kitchen floor. also multiple boxes of cut raw meat (open boxes) and the insert bags in contact with kitchen floor. please place in a designated shelf, and a designated cooler. checked meat temperatures, (35-38 deg f ) . staff relocated meats to Upright meat cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed assorted wet wiping cloth in the kitchen, left on the food counters, food prep. stations as well as some on the trash cans hanging. discussed to placing wet wiping cloth back in the sanitizer solution. manager prepared chlorine sanitizer solutions at 50ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain sanitizer test strip. this establishment utilizes chlorine. re-inspection scheduled for 10 days. 3-6-2025. discussed with manager on duty. Corrective Action: Correct prior to re-inspection.

Inspector's notes

at the time of inspector arrival, all cookline filters were removed. placed on the kitchen floor and the final sanitizer warewashing basin. please ensure cookline filters are adequately installed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

inquired regarding a certified food manager for the establishment. please obtain one certified food manager for the establishment resources on esd.maricopa.gov reviewed.

Inspector's notes

at the time of facility inspection, observed food staff assembling, sandwiches/tacos, all with bare hands, handling rte food. asked the facility manager if they had a strategy to minimize bare hand contact. manager found food handler gloves. please ensure food worker staff minimize bare hand contact with rte food.

Inspector's notes

observed in the front upright kitchen cooler, noted pans of raw meats placed above open pan of cooked chicken. informed the kitchen staff. all raw meats relocated to a designated lower shelf. corrected

Inspector's notes

observed pans of cooked chicken and churizo at 122-126 deg f inside the food cooler. per manager prepared in the morning and placed in the fridge. use of ice bath and shallow food pans reviewed. manager removed all deep pans and placed in shallow ice bath. corrected. department cooling guideline document reviewed and emailed to facility manager

Inspector's notes

observed in the cookline, cut tomatoes, and cut lettuce shredded lettuce pans at 51-54 deg f . also pans of cooked pork in the upright cooler at 48-51 deg f . suggested to utilize shallow food pans and keep reach-in cooler lids closed to ensure rte/tcs is maintained at 41 deg f . manager removed food.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.**************observed cooked chicken and pork and beef pans in the upright cooler at 49-58 deg f , informed manager all discarded see embargo. please ensure rte-tcs food is kept a 41 deg f Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 kitchen, upright cooler at 49-53 deg f . informed owner regarding the fridge temperature. manager will schedule a service call. re-inspection scheduled for 10 days. please ensure refrigerators can maintain 41 deg f . informed manager regarding the 10 day re-inspection. Correct By: Correct Prior To Reinspection