Rusty Taco

Inspector's notes

Observed the ceiling within the ice machine to have black organic matter buildup. Discussed with person in charge (PIC) all food-contact surfaces must be cleaned to sight and touch. Clean at a frequency to prevent buildup of organic matter. Clean prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the scoop used for the guacamole and tomato that was used stored at room temperature outside of the product. Discussed with PIC 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 missing, separated or organic matter on existing high moisture caulking at the three compartment sink and hand wash sinks. Also observed missing and separated high temperature caulking on the fixed parts of the ventilation system on the cook line. Discussed to update the different types of caulking to create a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on the speed rack with several hotel pans of sliced raw chicken above raw fish, raw pork and raw beef. Discussed with person in charge (PIC) all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black and dark red dried organic matter on the blade of the industrial can opener stored away as clean. Also observed dark black organic matter on the gear behind the blade with small metal shavings. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. Also discussed that dull blades shall be sharpened/replaced to prevent small metal shavings from contaminating canned food being opened. PIC took the industrial can opener to be cleaned at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several flies, bees and drain flies in the facility. Discussed with PIC Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection 2/13/26

Inspector's notes

Observed at the bar the floor drain of the dishwasher backed up and filled with sewage water onto the floor of the facility. Also observed the drainage pipe was missing the minimum of an inch air gap. Observed contamination of the dishwasher. PIC drained floor sink with a drain snake and cleaned up the floor and sanitized the dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both bar dish machines test with 0 ppm chlorine after multiple runs at time of inspection. Observed establishment actively utilizing dish machines in the bar at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Person in charge (PIC) stated they would discontinue use of dish machines until they are able to properly sanitize dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chipotle and red salsa with prepped dates of 9/18 & 9/22 in the walk-in cooler at time of inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of limes stored in an ice well containing ice utilized for customers drinks in the back of house at time of inspection. Reviewed with PIC that ice should not be used as an exterior coolant if utilized for customers drinks. PIC Manager discarded ice, cleaned bin and provided new ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 door reach-in freezer near stove top covered in ice and in disrepair at time of inspection. Observed reach-in freezer near bar entrance icing up and in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple pans of cooked chicken in hot holding well with temperatures between 112 to 120*F at time of inspection. Per employee and person in charge (PIC) all items were placed less than 1 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F 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. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips in establishment at time of inspection. Establishment utilizes chlorine sanitizer for sanitizing food contact surfaces at the bar. Test strips are required for any sanitizers used with food contact surfaces. Person in charge (PIC) ordered chlorine sanitizer test strips and provided receipt at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee grab lemon garnish with bare hands when making a drink for a customer at time of inspection. Discussed with PIC about utilizing proper utensils for handling RTE cut fruit at the bar. Discussed the importance of preventing bare hand contact with RTE foods with the employee and person in charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical dishwasher in the bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Establishment has been actively utilizing the dishwasher throughout inspection. Employee ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, cooked pork, cooked steak, and cooked black beans in hot holding well with temperatures between 98 to 119*F at time of inspection. Per employee and person in charge (PIC) all items were placed less than 2 hours prior to inspection. Observed nacho cheese in a hot holding well next to the chip station with temperatures between 72*F. Observed hot holding well turned off at time of inspection. Per PIC, nacho cheese was put out more than 4 hours prior to inspection. All TCS foods besides the nacho cheese improperly hot held were reheated to 165°F at time of inspection. Nacho cheese which was 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 bar tender sip personal drink and then scoop ice for a customers drinks without washing hands and then leave bar, go into the kitchen and plate chips & salsa for a customer at time of inspection. Employee washed hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from drainpipe at the prep sink in the back of house at time of inspection. Observed leak from drainpipe at the 3-compartment sink at time of inspection. All plumbing must be maintained in good repair. Corrective action: Repair prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak from the discharge pipe of the prep sink. All plumbing must be maintained in good repair. Repair prior to next inspection. 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 employee leave bar area, go into kitchen, grab salsa packets and pick a salsa packet off the ground, then put on gloves and proceed to portion out sauce into a container without washing hands. Employee washed hands at the time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Discussed the importance of proper hand washing with the PIC. :

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. - Observed employee grab a lime with bare hands and place the lime onto the rim of a drink for a customer. Discussed with PIC about utilizing proper utensils, such as tongs or gloves when handling ready-to-eat (RTE) cut fruit at the bar. Discussed the importance of preventing bare hand contact with RTE foods with the employee and person in charge (PIC). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed raw chicken stored above raw ground beef in the shelf in the back of the walk-in. Employee moved raw chicken on lowest shelf below ground beef at time of inspection. Observed raw chicken stored above raw fish in the prep table next to the cook station. Person in charge (PIC) moved raw chicken below raw fish at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of 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 establishment made portioned salsas (red containing tomatoes, green with cooked peppers, and orange with cooked tomatillos) with temperatures between 49 to 50*F in a cold holding bin near the register. Per person in charge (PIC) salsas were placed in cold holding container less than 2 hours prior to inspection. PIC moved salsas to walk-in to rapid cool at time of inspection. Discussed with PIC about utilizing ice and about utilizing metal pans to help conduct cold in the cold holding unit. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed dish machine in the bar with a chlorine sanitizer concentration of 0 ppm at time of inspection. Bartender stated they had not run dishes prior to these runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use 3-compartment sink in meantime. Observed missing stopper for drain in the 3rd compartment of the 4-compartment sink. Observed dish towel being utilized to help contain water when sink is filled up. Discussed with person in charge (PIC) about not utilizing wet rags as a stopper for the sink. All equipment must be in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection