Joe's Tacos No. 2

Predefined Comment: No County legal action will result from this inspection.Ambient air temperature of food preparation area at or above 90*F at time of inspection. Optimal working conditions for food refrigeration equipment are to be at air temperatures of 85*F or below.Reviewed facility's procedures and protocols for:--Proper Cooling Time and Temperatures (i.e. - cooked steak)_______________________Provided following MCESD handout(s) via email:--New Owners Packet (English and Spanish)

No County legal action will result from this inspection.Reviewed cooling methods

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Sanitizing Solutions, Testing Devices (i.e. - testing strips expiration dates)

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Toxic Substances Properly Identified, Stored, and Used; Held for RetailSale, Properly Stored (i.e. - fuel); --Designated Areas-Employee Accommodations for eating / drinking/smoking (i.e. - beverages)

Predefined Comment: No County legal action will result from this inspection.Facility is currently cooking, cooling, and reheating for hot holding 5 menu items (beans, rice, chicken, asada, and cabeza). This facility will be increased to a Class 4 permit.Spoke on phone with PIC, Jario and explained the need of risk level upgrade due to food preparation practices. PIC confirmed facility's current food preparation practices.

Predefined Comment: No County legal action will result from this inspection.Reviewed facility's procedures and protocols for:--Food-Contact Surfaces: Cleaned and Sanitized (i.e.- 60 seconds contact time for chemical sanitizer on site)--Proper Cold Holding Temperatures (i.e. - salsa bar)

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed facility's procedures and protocols for:--Proper cold holding temperatures (i.e. - monitor ice levels at salsa bar; ice should be as high as food levels in containers)--Food Storage Containers Identified with Common Name of Food (i.e. - salt)Provided following MCESD handout(s) via email:--MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation)"On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181."No County legal action will result from this inspection.Emailed inspection report.Award: A,Signer: Mayra Castro