Salt Tacos Y Tequila

Inspector's notes

Mop sink leaking from faucet at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large pitcher of liquid sitting in the handwash sink on the cookline at time of inspection. Handwashing sinks must be kept clear of any items or blockages in order to promote good handwashing habits. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawing ahi tuna still in sealed ROP packaging in the walk-in and cookline reach-in fridges at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking prep sink and leaking mop sink at the back of the kitchen. Observed handwash sink at the front of the kitchen with broken seal and tilting away from the wall. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink at the front of the kitchen could only output water at 93°F at time of inspection. 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. Repair handwash sink temperature by re-inspection on 4/17/2026 Corrective Action: Correct prior to re-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 a large pitcher of liquid sitting in the handwash sink on the cookline at time of inspection. Handwashing sinks must be kept clear of any items or blockages in order to promote good handwashing habits. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawing ahi tuna still in sealed ROP packaging in the walk-in and cookline reach-in fridges at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking prep sink and leaking mop sink at the back of the kitchen. Observed handwash sink at the front of the kitchen with broken seal and tilting away from the wall. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink in the bar without soap available.. An employee replaced the soap at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks MUST ALWAYS be maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the automatic sanitizer dispenser at the three-compartment sink dispensing quat at 0 PPM. Alerted staff who were unsure where the quat strips were located. The manager arrived at the end of the inspection and brought test strips. Sanitizers MUST be tested at the beginning of the workday, daily, to ensure they are within the recommended concentration ranges. Staff plan to wash ALL dishes in the main dishwasher until the automatic dispenser at the three-compartment sink is serviced and able to dispense at the recommended range (150-400 PPM). Discussed the importance of sanitizing. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed previously cleaned plates on the grill with splashes of crusted, brownish-black organic matter on multiple plates. Alerted staff and had them rewash these dishes. Staff stated these dishes are used for nachos and may have crusted material on them from previous bakes. All dishware must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clear double doors to the dining room propped open. Alerted staff who closed the doors at the time of inspection. Also observed a large, clear glass garage door capable of opening to the outer patio. Discussed the protection of the outer opening as a method of reducing pest issues found while EHS was onsite. Corrective Action: Corrected at time of inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed three small birds flying and walking around the dining room area at the time of inspection. Alerted the manager, who reached out to their pest control service at the time of inspection. Discussed the importance of having an integrative pest control plan to address the large bird population near the establishment. Also discussed protecting outer openings as a part of that plan. A reinspection will occur in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leaking pipe under the handwashing sink at the bar and at the handwashing sink by the ice machine. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedures for vomit or diarrheal events at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. The PIC was provided the Maricopa County handout for vomit and diarrheal events at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by the ice machine with a ladle in the sink and the handwashing sink on the cookline with a kitchen scraper in the sink. Observed the handwashing sink at the bar with food debris inside. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen tongs sitting in water on the stove at 128*F. Observed ice scoops, used to service ice for consumption, stored with the food contact surface in direct contact with liquor bottles next the ice bin. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink coming off the wall and sealing separated from the wall by the ice machine and the handwashing sink by the kitchen door. Fixed equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no handwashing signage at either of the two employee restrooms or three designated handwashing sinks. All designated handwashing sinks must be equipped with the required signage. PIC stated they would be ordering them. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bag and prepped container of ready to eat (RTE), time/temperature as a control (TCS) mixed greens and that was opened in the cooler by the dishwashing unit without a date. It was opened on Saturday according to the PIC. There were pieces of slimy lettuce mixed throughout and not in "good condition".

Inspector's notes

Observed raw bacon in an opened package stored above ready to eat (RTE) loaf of sliced bread in a plastic package in the stand-up cooler by the dishwasher. Observed covered, RTE ceviche with shrimp stored below covered raw pork barbacoa in the walk-in fridge.

Inspector's notes

Observed house made beef broth in the front of the kitchen hot holding unit ready to eat at an internal temperature of 115*F. The TCS house made beef broth was taken out of the cooler within the last two hours and not reheated to 165*F for hot holding.

Inspector's notes

Observed TCS food items including commercial made caeser dressing made with milk and eggs, habanero house made salsa with cut tomatoes, opened bag of spinach, opened bag of mixed greens prepared/opened Saturday with no date label.

Inspector's notes

Observed four large, covered plastic containers of house made TCS salsa and two uncovered large plastic containers one with RTE queso and one with RTE beans stored directly on contact with the floor in the walk-in cooler.

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 both hand sinks in the bar area being blocked. A cooler (blocking the first sink) and dishwasher crates (blocking the other sink) were blocking access to the small opening of hand sinks. PIC moved the cooler from one of the hand sinks to a better location. It is important to have access to hand sinks at all times to avoid contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled clear chemical bottle with yellow solution in the bar area. Per PIC it was glass cleaner. All chemicals shall be clearly and individually identified with the common name of the material to avoid contamination. PIC labeled chemical bottle as glass cleaner. 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. --Habanero salsa, salsa Brava, and ranch in the reach-in refrigerator near the dish pit all had date marks before 9/15, more than 6 days prior to inspection. Person in charge (PIC) was unsure of when the items were made and voluntarily discarded them at time of inspection. Reviewed date marking requirements (Day+6) with the PIC. Correct By: Corrected At Time Of Inspection