Tacos El Jefe

Inspector's notes

2nd Consecutive Violation. At time of inspection, no certified food protection manager was present on the premises. A CFPM must be present at all times of food operations. Please have a CFPM present at the next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Consecutive Violation. In the back prep cooler by the flat grill, observed cooked sausage, sliced cheese, and pooled eggs, all between 51*F and 55*F. Per manager, foods had been in the unit for approximately 2 hours. Foods were moved to the walk in to cool. In the front toppings cooler by the register, observed cabbage, pico de gallo, various tomato based salsas, sliced cheese, and various dairy based sauces at 45*F to 52*F. Foods had been in the unit for approximately 2 hours and were returned to the walk in cooler to cool.

Inspector's notes

In the walk in cooler, observed 2 pans of cooked beans, tomato salsa, cheese sauce, and 2 pans of cooked rice all without date marks and prepared over 24 hours prior. All ready to eat (RTE), time/temperature controlled for safety (TCS) foods must have a date within 24 hours. Manager had foods date marked.

Inspector's notes

In the office, observed two cans of insecticide sprays. Pesticides cannot be stored at the establishment and all pesticides must be applied by a certified applicator. Manager removed pesticides from the establishment.

Inspector's notes

2nd Consecutive Violation. Observed food debris, residues, liquids, and trash accumulating inside the drawer prep unit under the flat grill. The inside of equipment must be cleaned frequently enough to prevent the accumulation of soils. Please have this area cleaned and cleaned more frequently.

Inspector's notes

2nd repeat violation. Observed a sprayer nozzle attached to the hose on the mop sink downstream of the atmospheric vacuum breaker (AVB). Stoppage valves, such as sprayer nozzles, are not allowed to be kept downstream of AVB's when not in use as this poses a risk to breaking the AVB. Manager removed the sprayer nozzle at time of inspection.

Inspector's notes

At time of inspection, no certified food protection manager (CFPM) was on the premises. A CPFM arrived approximately 20 minutes into the inspection. A CFPM must be present at all times of operations. Please have a CFPM present at all times of the next inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed debris, food residues, organic matter, and rust accumulating on the shelving in the walk in cooler. Non-food contact surfaces must be cleaned as frequently as necessary to prevent any soils. Please have shelving cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager (CFPM) was on the premises. A CPFM arrived approximately 20 minutes into the inspection. A CFPM must be present at all times of operations. Please have a CFPM present at all times of the next inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 covered pans of cooked rice at 105*F in the walk in cooler. Rice was cooked and started cooling 5 hours prior. Rice must be cooled below 70*F within the first 2 hours of cooling. Because it was still above 70*F after 2 hours of cooling, the rice was embargoed.

Inspector's notes

3RD REPEAT VIOLATION. Observed 2 pans of cooked carne asada at 110*F to 117*F on the prep line. Per manager the foods had been there approximately 1.5 to 2 hours. Carne asada was reheated on the flat grill above 165*F before returning to hot holding.

Inspector's notes

In the drawer cold holding unit, observed soft cooked bacon, cooked chorizo, and cooked potatoes at 65-70*F. Per manager, the foods were prepared, cooled in the walk in cooler, and placed in the cold holding unit 3.5 hours prior. No temperatures were taken throughout the process. Foods were moved to walk in cooler to cool rapidly.

Inspector's notes

Observed two large pans of cooked beans cooling in the walk in cooler. While cooling they had been covered the entire time. Beans were at 51*F and were cooked and placed in cooler 4 hours prior. Discussed proper cooling methods with manager. Beans were uncovered.

Inspector's notes

Observed 30+ drain flies in the back by the mop sink and dirty towel basket. Establishment must remain free of pests at all times. Please have pest control come treat for the drain flies. Inspector will follow up with a re-inspection within 10 days.

Inspector's notes

Observed debris, food residues, organic matter, and rust accumulating on the shelving in the walk in cooler. Non-food contact surfaces must be cleaned as frequently as necessary to prevent any soils. Please have shelving cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a Sprayer nozzle with the ability to stop the flow of water on the mop sink hose. Sprayer nozzles with the ability to stop the flow of water must be removed from the hose when not in use. Nozzle was removed at time of inspection.

Inspector's notes

2nd Repeat Violation. In the hot holding steam table, observed cooked peppers and onions at 105-115*F. Vegetables were cooked less than 2 hours ago and were reheated to 165*F prior to returning to hot holding.

Inspector's notes

In the hot holding, steam table observed a large pan of asada at 120-130*F. Asada was reheated on the flat grill and placed into the unit approximately 30 minutes ago. It was determined that the food was not hot enough due to it being double panned. Asada was reheated to 165*F and placed in a single pan back into hot holding table. Hot table was at 177*F.

Inspector's notes

In the cold holding table by the register, observed TCS foods between 45*F and 50*F. Foods included tomato based salsas, cabbage, pico de gallo, cabbage, and lettuce. Foods had been in the unit about 2.5 to 3 hours prior. Foods were moved to the walk in to cool. Unit was holding at 45*F on inspectors min/max thermometer. Until unit is holding below 41*F, TCS foods must be stored in the walk in cooler.

Inspector's notes

2nd Repeat Violation. In the walk in cooler, observed several bags of Chicken, Birria, Carnitas, Asada, and Pastor in ROP bags. Bags had dates all throughout August. Per manager, foods come in from their commissary location. The procedures the department was provided instructed the production store to only have the bags sealed for 24 hours and the receiving stores must unseal the bags upon receiving. At the production location, the bags of meats are being frozen for over 48 hours prior to distribution. Meats (Chicken, carnitas, birria, and Al Pastor) that were in ROP over 48 hours were embargoed. Meats (Carne Asada) that had been received recently enough to save were removed from ROP and placed in food safe containers. Instructed manager to start having bags opened upon receiving. Discussed with manager to have the other location stop freezing ROP bags and to have them only vacuum seal bags of TCS foods for 24 hours prior to distributing them. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the drawer, cold holding unit under the cooking equipment, observed cooked potatoes at 80*F after 4.5 hours of cooling. Per employee the potatoes were reheated and placed into a pan to cool in the drawer. Because the potatoes were not cooled below 70*F within 2 hours, they were embargoed.

Inspector's notes

In the back storage area by the ice maker, observed a large container of orkin home defense insect killer. Pesticides are prohibited from being stored on the premises. Instructed manager to have the pesticides removed.

Inspector's notes

In the walk in cooler observed cooked chicken, al pastor, carne asada, and carnitas all in ROP bags. Bags were date marked throughout all of March and the beginning of April. Per manager, the foods come from one of their other locations. The other location does not have approval to vacuum seal bags of TCS foods over 48 hours. The procedures the department was provided instructed the production store to only have the bags sealed for 24 hours and the receiving stores must unseal the bags upon receiving. At the production location, the bags of meats are being frozen for over 48 hours prior to distribution. Meats (Chicken, Carnitas, and Al Pastor) that were in ROP over 48 hours were embargoed. Meats (Carne Asada) that had been received recently enough to save were removed from ROP and placed in food safe containers. Instructed manager to start having bags opened upon receiving. Discussed with manager to have the other location stop freezing ROP bags and to have them only vacuum seal bags of TCS foods for 24 hours prior to distributing them. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice portioned into covered, small, metal containers sitting on the prep table. Per employees they were cooked and started cooling approximately 1.25 hours prior. Rice was at 92*F to 100*F. Instructed employees to leave rice uncovered to help the cooling process and to have the rice moved to the walk in cooler sooner in the cooling process. In the drawer cold holding unit under the cooking equipment, observed a covered pan of cooked chorizo at 77*F. Per employee it had been cooling for 1.75 hours. Instructed employee to have chorizo uncovered and placed in the walk in cooler to cool more rapidly. All foods were cooled below 70*F within 2 hours. Instructed employees to continue monitoring the temperatures throughout the cooling process.

Inspector's notes

Observed unused fridges x 2, unused warmer, and fgrill. Talked to manager about removing equipment before the end of the year. Ensure that unused equipment are removed and replaced with working equipment. Corrective Action: Corrected at time of 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 with gloves putting raw fish in the fryer, then removing gloves and donning new gloves for ready to eat foods. Manager had employee immediately wash hands. Ensure that employees wash hands when going from raw meats to ready to eat foods in the kitchen. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 no hot water at back hand sink. Facility has a leak coming from that area. Cold water is present. Ensure there is hot water at each sink at all times. Send picture of obtained 100F water at that station. Correct By: Correct Prior To Reinspection

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 cooling refried beans in the walkin in a deep stock pot with a lid on them. Manager said it started cooling 4 hours ago, and currently at 85-90F. Manager embargoed the beans. Ensure that cooling foods get down below 70F within 2 hours, and below 41F within 6 hours total. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed several unused items, fridge, and equipment. Ensure that unused equipment is removed and making cleaning easier. Correct By: Correct Prior To Next Routine Inspection