La Santisima Gourmet Taco Shop

Inspector's notes

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

Inspector's notes

The wiping-cloth buckets had no chlorine yet. The chef stated that they were just about to add chlorine. After adding chlorine rechecked- okay at 50 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop was stored inside the ice machine. The owner then moved the scoop to its container. Do not store the scoop inside the ice machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handsoap available at the bar's handwashing sink or in the men's restroom. The person-in-charge then supplied handsoap to the bar and to the men's restroom. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer residual in the automatic dishwasher. The employee then opened a fresh 5-gallon bucket of chlorine sanitizer and ran the primer switch for one minute. After that, the sanitizer residual was measured at 50 ppm chlorine- okay. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer residual in the automatic dishwasher. The 5-gallon bucket of sanitizer was empty. The owner installed a new bucket of sanitizer and primed the line- okay at 50 ppm Cl2. Check the sanitizer level every shift or at least every day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. One of the light bulbs in the walk-in cooler was burned out, and the walk-in was not very well-lit. Replace the light bulb to ensure adequate lighting in the walk-in cooler.

Inspector's notes

There was no handsoap available at the bar's handwashing sink. The cook then provided a handsoap dispenser with soap. Provide handwashing soap at all handwashing sinks during all hours of operation. PIC provided soap for handwashing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco.......An employee drink was on the prep table of a prep cooler. Always store employee drinks in designated areas. corrected Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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........One of the employees failed to wear foodhandler gloves while chopping and handling lettuce. The employee then washed hands and put on foodhandler gloves. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation.......There were several damp wiping cloths in the kitchen, with no wiping-cloth bucket available. An employee then made and checked a wiping-cloth bucket- okay at 100 ppm chlorine. Correct By: Corrected At Time Of Inspection

Core-6-501.19, C: Closing Toilet Room Doors.......The kitchen restroom door is not self closing. Provide a self-closing device for the restroom door. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: 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.>>>Observed employee use handwashing sink located at bar area as a dump sink for used customer cups as well as use the handwashing sink to refill water pitchers for customers. Explained to person in charge (PIC) that handwashing sinks are to be used to solely hand wash and serve no other purpose. PIC was able to discuss with employees the designated area to use as a dump sink and other area to fill up water pitchers in the bar at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 accumulation of organic matter on the top inside portion of the ice machine dispenser in the back kitchen. Explained to PIC that all food contact and non-food contact surfaces must be cleaned with a frequency to prevent accumulation of debris or organic matter. Recommended cleaning the interior portion of the ice machine at a more consistent rate. Please develop a cleaning routine and have deep cleaned prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

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 al pastor meat dated 1/16 with internal temperature of 45-47*F via probe thermometer in the walk in at time of inspection. Walk in unit measured an internal temperature of 38.1*F at time of inspection via ambient thermometer. All other food temperatures were below 41*F at time of inspection. The cooked al pastor meat was covered and stacked about 6-8" inches in a covered metal pan. Explained to PIC that all time/temperature control for safety (TCS) foods must be kept at 41*F or below at all times except during preparation, cooking, cooling, or when time is used as a control is used. Also recommended to PIC to not stack cooked, dense foods more than 4" in any pan before cooling and storing. PIC could not confirm the last time the al pastor meat was at 41*F therefore the food was discarded at time of inspection. 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 cooked serrano peppers dated 01/03, cooked habanero peppers dated 12/21, cooked chipotle sauce dated 1/10, and cooked strawberry salsa contained grilled chiles dated 1/10 in the reach in unit by cook line at time of inspection. PIC was able to confirm that the TCS foods were cooked/grilled at the listed dates. Explained to PIC that a food shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen or it is in a container or package that does not bear a date/day and has been held for more than 24 hours and facility has no date marking system in place. Person in charge discarded of the food items at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed hot water faucet knob in the handwashing sink at the bar completely loose and unable to turn on at beginning of inspection. PIC was able to temporarily fix the knob by adding a small piece of sponge fiber underneath the knob and hot water was accessible at time of inspection. Explained to PIC that a permanent solution must be done in order for the hot water knob to work on its own and provide hot water at the handwashing sink. Please fix prior to next routine inspection. Also observed drain handles underneath the 3 comp sink in the kitchen tied with string to hold together. Explained to PIC that all plumbing fixtures must be kept in good repair and be able to properly work when needed and properly drain the 3 comp sink. Please fix the drain handles prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring>>>Observed multiple dead insects on the floors of the unused storage room near the drive thru window. Person in charge (PIC) states this area is just used for storage of carbonated drink syrup boxes and other unused items. Explained to PIC that a frequent cleaning of the floors and areas surrounding the boxed syrups is necessary to prevent spilling and attraction of pests. Please have area cleaned regularly and keep all boxed syrups above the ground to avoid harboring and attraction of pests. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter>>>Observed back storage room with older, not in service equipment and tools at time of inspection. Explained to person in charge (PIC) that all unnecessary items not needed for the daily functioning of the establishment should be removed to prevent harboring conditions and attraction of pests. Please remove all unnecessary items from establishment prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection