Tacos Y Birria Obregon

Inspector's notes

Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. --Observed salsa with internal temperatures of 95°F at the time of inspection. The Person in Charge (PIC) stated this salsa was cooked 1 1/2 hours before the inspection time. The salsa was transferred to shallow pans and placed in the freezer to rapidly cool, but had not reached temperatures below 70°F within the next 20 minutes, so the food was then reheated to 165°F and the cooling process was started. Ensure food must be cooled from 135°F to 41°F or less in 6 hours provided that the food is cooled from 135°F to 70°F within the first 2 hours and proper cooling methods are followed. Discussed cooling procedures, methods, and public health risks with PIC. Provided cooling guidance documents. 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 beef in large reach in refrigerator over peppers. Also observed frozen raw pork stored among/in contact with frozen corn and other RTE items in drawer freezer. Per PIC employees were supposed to separate and organize the reach ins. Discussed with PIC the importance of separation to prevent contamination. PIC moved raw products to proper storage at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.12, C: Cooking and Baking Equipment. 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 the inside microwave to have food residue on all sides. Per PIC microwave is supposed to be cleaned 3 times a week and that it was on tasks to do yesterday for employees. Discussed with PIC that food contact surfaces such as microwaves should be cleaned once a day. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed windex and other cleaning sanitizers stored next to vegetables and other RTE foods near register. Discussed with PIC that cleaning agents should be properly stored and separated from foods and food contact surfaces to prevent contamination. PIC then moved the windex bottles and other cleaning agents to a different location. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 wash hands with gloves still on. Employee was instructed to stop, remove gloves, wash hands, and place a new pair of gloves on. Ensure gloves are always removed before handwashing and a new pair of gloves is always worn after handwashing. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 multiple TCS items (such as cooked onions and cut tomatoes) in the salsa bar with internal temperatures between 65-72°F at the time of inspection. The PIC stated the items were placed at the salsa bar less than 4 hours before the inspection time, so the food was moved to an upright refrigerator to cool down. Discussed cold holding requirements with the PIC. PIC stated they add ice to the salsa bar twice throughout the day. Discussed monitoring the temperature of foods in the salsa bar more frequently to ensure proper cold holding is maintained. Ensure all food being maintained by cold holding has internal temperatures of 41F or below at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed buildup of residue and debris throughout the establishment such as on the vent hood, and underneath and around equipment. Discussed cleaning frequencies with the PIC along with public health risks. Ensure cleaning frequency is increased to prevent buildup. Correct By: Correct Prior To Next Routine Inspection