Calitacos

Inspector's notes

In the main prep cooler, observed shredded cheese, sour cream, cut lettuce and in house salsa having internal temperatures of 46-49*F. Person in charge states these foods were placed in the unit from the walk in cooler 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 or placed in an ice bath to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main prep cooler having an ambient temperature of 48*F. The unit had TCS foods being stored in it. 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. Please do not use the unit to store TCS foods until working properly. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed birria broth cooling in the walk in cooler but cooling being coved with a lid. Person in charge states they had just placed this food item to cool and was in the appropriate cooling time/temperature. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment re-using sour cream containers to store other food products. Discussed how these containers are not designed to go through numerous wash cycles. Single-use food containers are intended for single-use and may not be re-used for storage of food. Please discontinue reusing these containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The soda fountain nozzles at the drive-thru window have a slight buildup of organic residue. Have the soda fountain nozzles properly cleaned and maintain clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A bag of onions was stored directly on the floor in the kitchen. An employee then put the bag of onions on a shelf. Do not store food items directly on the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop was stored inside the ice bin with the handle touching the ice. The manager then stored the ice scoop upright. Corrective Action: Corrected at time of inspection.

Inspector's notes

The bar's handwashing sink has the cold water pipe disconnected, so that the cold water supply could be connected to the adjacent ice machine. Install a valve with two outlets so both the ice machine and the sink faucet can be supplied with cold water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The women's restroom door has no self-closing device and was left open during the inspection. Install or reconnect the door's self-closing device. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. Observed cooked birria at 109-120F in hot holding well in kitchen. Other items in hot well were at or above 135'F. Per PIC birria was reheated and placed in well to hot hold less than 20 minutes prior. All food prepared by establishment must be reheated must be reheated to 165'F within 2 hours prior to holding hot above 135'F. Birria was reheated properly. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed concentration of chlorine in three compartment sink above 100 ppm. Chlorine sanitizer for use in food contact surfaces must be maintained between 50-100 ppm. Concentrations over 100 ppm could be toxic if consumed. Sanitizer was remade at 50 ppm. Correct By: Corrected At Time Of Inspection

Core-3-602.12, C: Other Forms of Information Observed flan label being concealed by facility sticker. Discussed with PIC that dating information on food cannot be concealed or altered as well as labels must meet labeling guidelines (1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed pipe under hand sink leaking onto floor. Discussed with employee that pipe will need to be repaired so that it is not leaking onto floor. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 worker take off dirty gloves then place new gloves on without washing hands prior. Discussed with PIC that hand must be washed every time new gloves are placed. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed carne asada on stove top with heat turned off holding 116-130 F. Observed rice on hot holding table holding 120-134 F. Discussed with PIC that food must be holding above 135 F or above at all times when hot holding. Food items were reheated properly to hot hold. Correct By: Corrected At Time Of Inspection