Tacos Calafia

Inspector's notes

Observed a box and three containers of raw shell eggs stored above a box of jalapenos and a pot of cooked beans. Informed PIC that eggs are a raw animal protein and must be stored below all ready-to-eat (RTE) foods. PIC properly stored the eggs and RTE foods 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially red/pink carne asada with an internal temperature of 88*F stored in the low prep cooler above fully cooked chicken. PIC stated that the carne asada is cooked partially on the grill, then chopped and stored in the prep cooler to be fully cooked upon receiving an order. Discussed with PIC that non-continuous cooking required prior department approval. Discussed with PIC that documentation must be kept for the non-continuous cooking process. Discussed non-continuous cooking guidelines with PIC and provided documents via email. Instructed PIC to finish cooking the pan of carne asada at time of inspection. PIC fully cooked the carne asada at time of inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Corrected at time of inspection.

Inspector's notes

The interior of the ice machine has some small areas of calcification and oxidation that must be cleaned. Have the ice machine cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the small reach in cooler, observed mozzarella cheese, nacho cheese and cabeza (cooked beef head) having internal temperatures of 51*F. Person in charge states these foods were placed in the unit less than 3 hours prior to the 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation.

Inspector's notes

Observed raw beef (44'F) and raw chicken (48'F) in tabletop cooler located opposite of al pastor station. Ambient temperature of unit in question observed at 56.2'F. PIC stated raw beef had been brought out from walk-in and prepped about an hour prior but the chicken has been in unit for more than 4 hours. PIC voluntarily discarded raw chicken at time of inspection. Raw beef container was moved to alternative refrigeration to be cooled down to 41'F. Observed shredded mozzarella cheese (54'F) in tabletop cooler located left of hot holding station. Ambient temperature of unit observed at 58.6'F. PIC stated cheese had been brought out from walk-in about an hour prior. PIC moved mozzarella cheese to alternative refrigeration to be cooled down to 41'F. 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 tabletop cooler located opposite of al pastor station at an ambient unit temperature of 56.2'F. Observed tabletop cooler located left of hot holding station at an ambient unit temperature of 58.6'F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment prior to re-inspection such that it maintains TCS foods at 41°F or below. Reinspection scheduled on 07/22/24. Corrective Action: Correct prior to re-inspection.

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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 pitcher full of water and empty pan in the hand washing sink in the 3-comp sink area. Employee stated they were getting water for cooking operations from the handwashing sink. Handwashing sinks shall be used for no other purpose than handwashing. PIC was informed to translate the information in Spanish to employees at the time of instruction. PIC instructed employee to remove the items in question from the handwash sink at the time of 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 containers of raw beef stored above cooked beans in the walk-in cooler. Discussed the importance of preventing cross-contamination across different types of food products. PIC and employees moved raw beef below the cooked beans at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered --- Observed absence of recovered receptacles in both unisex bathrooms in the establishment. All women/unisex bathrooms must be provided with a covered receptacle. PIC was instructed to fix this violation prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection