Dogos Y Tacos El Gordo

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 refried beans in hot holding station with internal temperature 102*F. Hot dogs wrapped in bacon with internal temperature of 124*F. Temperatures taken with inspector's probe thermometer. Discussed proper re-heating with person in charge (PIC) and proper hot holding. PIC re-heated the foods at time of inspection and placed back into hot holding. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese with internal temperature of 71*F on the counter next to the reach-in cooler behind the front counter. Observed cooked peppers in the garnish reach-in for customer self-service with internal temperature of 68*F and shredded lettuce with internal temperature of 55*F. Temperatures taken with inspector's probe thermometer. Food was cooked, prepped and placed in unit an hour prior. Discussed cooling in walk-in to rapidly cool before placing fajitas in reach-in. All food was placed back in walk-in to cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed eggs on the menu. Person in charge (PIC) stated the eggs can be cooked to order if a customer wants them undercooked. The menu needs to have a consumer warning. PDF guidance document provided. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/24/2026.

Inspector's notes

The hose was attached to the mop sink faucet and sitting in the basin at time of inspection. Discussed lifting the hose to be one inch above the basin rim. Person in charge (PIC) lifted the hose at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 help customer at the register and then don gloves to switch tasks to food prep without washing hands. Inspector stopped employee and asked them to wash hands properly before donning new gloves. 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.

Inspector's notes

The hand wash sink behind the front counter had two food storage containers in it at time of inspection. The hand wash sink in the back, near the prep sink had a container of whole roma tomatoes in it. Discussed with person in charge (PIC) that hand wash sinks need to be clear, accessible, and ready to use at all times. PIC cleared, and sanitized the sinks at time of inspection. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of chorizo and sliced ham on a food prep table that were room temperature. Person in charge (PIC) was not sure when they were placed there and stated they would take it home with them. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple spray bottles with cleaner in them that did not have a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed to containers of frozen meat on a table near the freezer. Person in charge (PIC) stated the meats were thawing. Discussed proper thawing methods and PIC relocated the meat to the walk-in cooler at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the food storage containers stacked while still wet on the clean rack at time of inspection. Discussed with person in charge (PIC) that all food contact surfaces need to air dry before stacking. PIC separated the containers to air dry at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the to-go containers and single service spoons and forms being stored up right. Discussed with person in charge (PIC) that storing the containers and utensils upside down reduces risk of contamination. PIC turned them upside down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

People in Charge cannot provide food manager certification 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 drinks and personal items stored above the food prep sink. Observed employees water bottles stored below the prep counter near the grill. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Advised PIC to utilize cups with a lid and straw to help prevent contamination of hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the blade and surface of the vegetable dicer stored as clean in the kitchen. Discussed clean requirement and frequency of food contact surface and utensils with PIC. PIC moved the can opener to 3-compartment sink for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks observed on frozen flautas in the freezer, cut lettuce, deli ham, and chipotle sauce in the walk in cooler. PIC stated the flautas were made last week and immediately frozen after prep. PIC stated all other foods were opened over 24 hours prior on 10/1. All RTE/TCS foods were properly date marked 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 the ice scoop stored directly in the ice bin in the ice machine as well as bowls stored in sugar and rice in the bins below the back kitchen prep area. 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

People in Charge cannot provide food manager certification 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 no soap at hand washing sink in the kitchen, soap dispenser was broken and removed from the hand washing sink. 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. PIC repaired the soap dispenser and put it back to the hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above ready-to-eat sauces, raw shrimp and raw beef in the walk-in refrigerator, also observed raw shell eggs stored above ready-to-eat sauces in prep cooler in the kitchen. Reviewed food storage chart with PIC. PIC moved the raw chicken and raw shell eggs to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grease heavily accumulated on the blade and surface of the can opener stored as clean in the kitchen. Discussed clean requirement and frequency of food contact surface and utensils with PIC. PIC moved the can opener to 3-compartment sink for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a CFPM onsite at the time of operation. 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 beef birria, birria broth and cooked beans in the walk in cooler with date marks from 12/20. Per PIC, the foods were made and frozen 12/20 and removed from the freezer on Saturday 1/4. Also observed TCS foods without proper date marks that were prepared more than 24 hours prior including chicken from 12/3 and hot dogs opened 1/4. All RTE/TCS foods were properly date marked 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 a wiping cloth stored in 0ppm quat sanitizer when measured with a chemical test strip. Per PIC, the bucket was filled from the chemical dispenser approximately 30 minutes prior. Dispenser observed filled with a quat sanitizer but dispensing 0ppm quat sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (200ppm for establishment's quat). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection (50ppm chlorine). Advised PIC to service the dispenser before using. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep grooves and staining on the cutting board near the ice machine. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace/resurface cutting board to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ]

Inspector's notes

Establishment does not have a CFPM. 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.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal foods stored above foods intended for service to customers in the walk in cooler. Also observed employee drinks stored above customer foods in the walk in freezer and above multiple food prep surfaces. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The manager had the personal items moved to a lower shelf at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-301.15, Pf: Where 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 an employee wash their hands using soap suds from the wash compartment. Discussed that hand washing should be done only at designated hand sinks. The employee was instructed to wash their hands at the designated hand sink at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ------ No paper towels observed at the hand sink in the back kitchen area. PIC stated they had run out today and more towels were scheduled to be delivered tomorrow. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. Advised PIC an approved hand drying provision must be provided and does not need to fit in the designated dispenser and may be placed in a clean area within arms reach (i.e. on a counter or shelf nearby). The manager purchased and supplied with paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0 ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 150-400 ppm (per manufacturer’s instructions) and verified with a chemical test strip. Reviewed three compartment setup and sanitizer testing with PIC. Since there appeared to be an issue with the dispenser, the PIC added chlorine sanitizer and measured the concentration at 50ppm at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ------ Observed RTE shredded pork and cheese sauce measuring 115*F and 111*F, respectively, when measured with a probe thermometer. PIC stated both foods were reheated in the microwave this morning and placed in the steamer. Observed the containers of food held with another steamer basket on a low setting instead of making close contact with the water bath. All other foods in the other steamers were observed holding at 135*F or above. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the pork and cheese sauce had been out of temperature for more than 2 hours, PIC voluntarily discarded the shredded pork and cheese sauce at the time of inspection (see embargo). Advised PIC to rearrange steamer to make direct contact with the hot water and maintain on a high enough setting to keep at 135*F or above. Correct By: 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 an employee with gloved hands place raw carne asada on the grill before removing the soiled gloves and changing to new gloves without washing their hands. Observed an employee with gloved hands batter raw fish and place into the fryer before removing the soiled gloves and changing to new gloves without washing their hands. Discussed that when changing tasks that the soiled gloves must be removed, and hands must be properly washed before applying new gloves. The employees were instructed to wash their hands before donning new gloves. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using chlorine sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure chlorine levels are maintained at the proper concentration (50-100ppm). The PIC purchased test strips at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Establishment is using plastic bags to stop sinks and does not have sink plugs for all sink basins to allow sink basins to be filled to support proper ware washing. Advised PIC to obtain drain plug prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection