Taqueria Obregon LLC

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed employees change task from handling the cash register to handling utensils in the back kitchen to plating and serving foods without washing hands or changing gloves.

Inspector's notes

Observed sanitizer bucket stored inside hand wash sink by the front counter, observed bottle of marinade stored inside hand wash sink by 3 comp sink, observed insufficient flow of hot/cold water at the hand sink by the reach in coolers.

Inspector's notes

Observed cooked peppers and cooked onions with internal temperature between 111-118F at the self service counter next to single use utensils.

Inspector's notes

Observed raw shrimp thawing at ambient temperature next to the three compartment sink.

Inspector's notes

Observed fly tape with trapped insects hanging directly over the hand wash sink by the reach in cooler and the hand wash sink by the 3 compartment sink. Discussed installing insect control devices to avoid contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pepper and cooked onions displayed in open container for consumer self service without any protection from contamination. Observed self service salsa bar in the center of the dining room missing sneeze guards on three sides. Discussed food must be protected by packaging, counter service line, sneeze guards, display case or other effective means. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food debris, build up of food residues, and other organic matter on the handles of the reach in coolers and other non-food contact surfaces of food equipment. Discussed cleaning frequency to maintain food equipment clean to sight and touch.

Inspector's notes

At time of inspection no Certified Food Protection Manager was present. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at two separate hand sinks with no paper towels. Notified Person In Charge (PIC). PIC stocked both hand sinks with paper towels. ===Hand sinks need to be stocked with paper towels at all times. 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 large deli slicer blade blocking hand sink to left of three compartment sink. Faucet was turned away from sink. Also observed large amount of produce food debris in hand sink by prep two door refrigerator. Notified Person In Charge (PIC). ==Not used for other purposes than handwashing. Maintained and accessable at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 open style and homestyle rodent bait stations. All pest control services inside the permitted kitchen need to be from licensed pest control applicators. Also observed 2 large open glue rodent traps and rodent refill traps opened and in used. Notified Person In Charge (PIC). PIC will remove all open style and homestyle rodent bait stations.. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three large open style fly glue traps. Observed 4 live flies around the kitchen. Observed over 100 captured flies in unapproved open fly glue traps hanging from ceiling. Notified Person In Charge (PIC). All pest control inside the permitted kitchen needs to be from licensed pest control applicators. Directed PIC to remove open fly traps. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed no sneeze guard on back open side of salsa bar. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection no Certified Food Protection Manager was present. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at two separate hand sinks with no paper towels. Notified Person In Charge (PIC). PIC stocked both hand sinks with paper towels. ===Hand sinks need to be stocked with paper towels at all times. 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 large deli slicer blade blocking hand sink to left of three compartment sink. Faucet was turned away from sink. Also observed large amount of produce food debris in hand sink by prep two door refrigerator. Notified Person In Charge (PIC). ==Not used for other purposes than handwashing. Maintained and accessable at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 open style and homestyle rodent bait stations. All pest control services inside the permitted kitchen need to be from licensed pest control applicators. Notified Person In Charge (PIC). PIC will remove all open style and homestyle rodent bait stations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed over 100 captured flies on fly glue traps hanging from ceiling. Notified Person In Charge (PIC). Please remove dead insects more regularly. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed no sneeze guard on back open side of salsa bar. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection establishment was using three compartment sink with chlorine water mix concentration. At time of inspection Person In Charge could not provide chlorine sanitizer food test strips. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Raw shell eggs stored above salsas in reach-in refrigerator. The manager then moved the raw eggs to the bottom shelf in another refrigerator. Do not store raw eggs or meats above ready-to-eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a container of sugar without its lid in the storage area. The manager then covered the sugar. Maintain foods covered or closed when not in use. Corrective Action: Corrected at time of inspection. 3-306.12 - Core: Condiments, Protection Addl Notes: The salsa bar has sneezeguards on one side of it, but not the other. Customers use both sides to get salsas. The manager agreed to install a sneezeguard on the side that is needed, or push the salsa bar up against the wall. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The ice scoop was stored inside the ice machine with the handle touching the ice. The manager then removed the ice scoop and stored it on its holder. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **3rd Repeat Violation**

Inspector's notes

Observed al pastor pork cooked in covered metal pan temp at 95*F-100*F with pan being held at ambient temp. Person in charge stated that al pastor had been sitting in container for approximately 15 minutes at the beginning of inspection after cooking, within the parameters for proper cooling times and temperatures. 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. Pan of cooked pork was moved to a refrigeration unit to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked peppers and onions in open pans under a warming lamp on a countertop without protection via lids or sneeze guards. Customer self-service items shall be protected from contamination by guests. PIC moved containers of peppers and onions to flat top grill to correct during the inspection. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed no certified food protection manager onsite during time of inspection.

Inspector's notes

Observed no certified food protection manager onsite during time of inspection.

Inspector's notes

Observed no paper towels in handwash sink by 3-comp sink. 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.

Inspector's notes

Observed chiles toreados (fried/ charred chilis) and cebollas toreados (fried/ charred onions) at salsa bar with internal temperature of 119*F to 130*F. At beginning of inspection, chilis and onions were over 140*F. Onions and chilis were being stored in metal container with no hot holding equipment. Person in charge stated that they keep them out until they run out, then make a new batch. Discussed with person in charge that time as a control may be a better option. Created time as a control (TAC) policy with person in charge and implemented policy immediately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/ temperature control for safety foods (TCS) in a standing 4-door cold holding unit with internal temperatures of 45*F to 50*F degrees: shredded mozzarella cheese, cooked carne asada, cooked al pastor meat, tripa asada, marinated raw pork, and raw beef. Person in charge (PIC) stated items have been in unit since at least the day before. Discussed with person in charge that items must be cold held at 41*F and below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. **2ND VIOLATION**

Inspector's notes

Observed several containers of cooked menudo in cold holding unit with no dates. Person in charge (PIC) stated that items were made on 10/13. PIC added dates to containers. 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. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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-SafetyOperator-Resources. Addl Notes: Observed cooked caldo (soup) with a date mark sticker dated 10/11/2024. Discussed with person in charge that soup must have been discarded yesterday (10/17/24). PIC discarded soup. RTE/TCS (ready-to-eat/ time/ temperature control for safety) 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. **2ND VIOLATION**

Inspector's notes

Observed middle and bottom parts of 4-door cold holding unit by soda cooler holding at a temperature of 48.2*F, measured with min/ max thermometer. 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. Corrective Action: Correct prior to re-inspection. **Re-inspection scheduled for 10/28/2024** **2ND VIOLATION**

Inspector's notes

Observed chiles toreados and cebollas toreados (fried/ charred chilis and onions) at self-serve salad bar stored on outer part of salad bar where it is not protected by sneeze guard. Discussed with person in charge (PIC)that self-serve food items must be protected from consumers. PIC moved items to area protected area in salad bar. Corrective Action: Corrected at time of inspection. **2ND VIOLATION**

Inspector's notes

Observed ice scoops stored on soda syrup boxes by ice machine. Discussed with PIC that ice scoops should be stored in ice with the handle upwards or in a smooth and easily cleanable container that is washed, rinsed, and sanitized every 24 hours. PIC moved ice scoops to 3-comp sink to be cleaned. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a Y-valve connection on mop sink faucet that has an AVB installed. Discussed with person in charge (PIC) that Y-valves are not allowed and can add pressure to the AVB (atmospheric vacuum breaker), which can cause it to fail. PIC removed Y-valve at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. Observed bottom part of 1-door cold holding unit at 60.8*F, measured with min/ max thermometer. Discussed with person in charge (PIC) that cold holding units must be able to hold food items at 41*F and below. 2nd consecutive violation. Reinspection to occur in about 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 self-serve salsa bar with no sneeze guards. Discussed with person in charge that food must be protected from contamination by consumers. 2nd consecutive violation. Reinspection to occur in 3 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 foods at self-serve salsa bar measuring at 49*F to 51*F and bagged mozzarella cheese in standing 1-door cold holding unit at 57*F to 60*F. Time/ temperature control for safety (TCS) foods in salsa bar included pico de gallo (with diced tomatoes), salsa verde, salsa roja. Person in charge (PIC) stated items have been in unit since opening time and are changed out every 3 to 4 hours. Discussed with PIC that items must be held at 41*F or below. Mozzarella cheese was voluntarily discarded. Time was a control policy was created and discussed for the food items in the salsa bar. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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-SafetyOperator-Resources. Observed 5 gallon container of menudo date marked 5/2 and another 5 gallon container of salsa verde date marked 5/2. Discussed with person in charge that time/ temperature control for safety (TCS) foods must be date marked and disposed of after 6 days after the date of preparation. PIC discarded menudo and salsa. 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. Observed bottom part of 1-door cold holding unit at 59.9*F, measured with min/ max thermometer. Observed fan inside unit turned off. Discussed with person in charge (PIC) that cold holding units must be able to hold food items at 41*F and below. Reinspection to occur in about 10 days. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several flies around establishment and in food prep areas. Discussed with person in charge that additional pest control is needed and suggested fly zappers that retain insects within. Reinspection to occur within 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 self-serve salsa bar with no sneeze guards. Discussed with person in charge that food must be protected from contamination by consumers. Reinspection to occur within 3 days. Correct By: Correct Prior To Reinspection

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 beef in cooling stage with an internal temperature of 49*F. Person in charge (PIC) stated beef had been cooked 3.5 hours prior. Beef was cooling in 3 containers - a full deep pot covered with plastic wrap, and 2 stacked, full, large deep plastic containers covered with plastic lids. Discussed with PIC that cooling foods should take place in smaller, shallow, and uncovered containers, and recommended using ice baths and to cool down foods faster. Once cooled to 41*F, containers can be covered. PIC moved cooling meats to smaller portions in uncovered containers to cool down to 41*F. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels Observed unlabeled beef jerky in ziploc bags for retail sale by cash register. Person in charge provided a sample of beef jerky in original packaging and labeling by Encinas Meat. Discussed with person in charge that all packaged foods must be properly labeled to include: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Person in charge added label to beef jerky bags. Correct By: Corrected At Time Of Inspection