Salt Tacos Y Tequila

Inspector's notes

Observed cooked rice sitting out at room temperature, unmonitored, and covered with an internal temperature range of 120F-145F near the walk-in cooler. Per chef, the rice was cooked less than 2 hours prior to inspection, and was actively cooling at time. PIC had chef uncover rice and move to the walk-in for rapid cooling. Also observed pico de gallo in a covered container and deeper than 4 inches located in the walk-in, with an internal temperature range of 51F-53F. Per chef, the pico de gallo was made less than 4 hours prior to inspection. PIC had chef transfer the pico de gallo to shallow pans, and uncovered. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed queso cheese sauce with an internal temperature range of 118F-125F located in a steam table near the reach in freezer. Per PIC, the cheese sauce was stored in the steam table about 2 hours prior to the inspection. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes in the bar dishwasher with chlorine concentration of 0 ppm. Per PIC, bottle had been changed this morning. Disussed priming the machine after changing the bottle, to flush out any air bubbles. Machine was primed and the concentration after a cycle was 100 ppm. Chlorine concentration for food contact surfaces shall be between 50 and 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes in the bar dishwasher with chlorine concentration of 0 ppm. PIC replaced bottle and primmed the machine to a final concentration of 100 ppm. Chlorine concentration shall be between 50 and 100 ppm for food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refried beans with internal temperature of 85-100 degrees Fahrenheit at the time of inspection. Beans were cooked 2 hours prior to inspection and were not accurately logged on the cooling log. Beans were still within the time frame and were reheated to 165 degrees Fahrenheit to be re-cooled. Discussed stirring products routinely to help the cool down process. When cooling, food shall go from 135 degrees F to 70 degrees in 2 hours and from 70 degrees F to 41 degrees F or below in another 4 hours.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Spanish rice with internal temperature of 105 degrees Fahrenheit in the hot holding table. Kitchen manager reheated in the microwave to 165 degrees F prior to storing back in the hot holding table. TCS foods shall be held at 135 degrees Fahrenheit or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed carnitas with internal temperature of 50 degrees Fahrenheit at the time of inspection. Per sticker and employees, carnitas were made yesterday. Employee discarded carnitas at the time of inspection. Discussed ensuring carnitas are cooled properly and then held at 41 degrees Fahrenheit or below.

Inspector's notes

Observed refried beans cooling in a deep 30 qt container. Inspector had employees transfer to a hotel pan to keep the beans at 4 inch depth. Also discussed using an ice wand or stirring frequently. Per employee, they had 6 ice wands but are down to 2. Also discussed using the cooling log and a timer to ensure food temperatures are being checked frequently as foods are cooling. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 glasses being washed in the mechanical dishwasher with chlorine concentration of 0 ppm. Kitchen manager called service tech to have machine looked at and instructed employee to set up the 3 compartment sink for warewashing. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment using quaternary ammonia (quat) for sanitizer without having test strips available. Obtain test strips prior to re-inspection on Friday, May 24, 2024. 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 3 deep containers of cheese sauce in the walk in refrigerator, with internal temperature between 55 and 60 degrees Fahrenheit at the time of inspection. PIC discarded sauce at the time of inspection. Sauce had been prepared the day prior, but no cooling log was present to establish that sauce had cooled properly. Discussed keeping cooling methods and using the cooling log to ensure that TCS foods cool properly and are held at 41 degrees Fahrenheit or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment using quaternary ammonia in sani buckets and at 3 compartment sink, as well as chlorine dishwashers, without having either test strip available. Obtain test strips prior to re-inspection on Friday, May 17, 2024. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment using chlorine sanitizer in the dishwashers without having test strips available. A re-inspection will occur on Wednesday, December 27, 2023. Correct By: Correct Prior To Reinspection

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 sliced tomato, sliced cheeses, and elote dip with internal temperatures between 48 and 58 degrees Fahrenheit at the time of inspection. PIC discarded all. TCS foods shall be held cold at 41 degrees Fahrenheit or below to prevent microbial growth. Correct By: Corrected At Time Of Inspection