Gordos Tacos

Inspector's notes

***Sixth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee handling raw beef with gloved hands, then continued to work with cooking utensils and ready to eat food with same gloved hands. Employee was instructed to remove gloves, wash hands, and don new gloves to continue with task. For another customer order, employee handled raw meat with gloved hands then continued working with cooking utensils and ready to eat foods without a proper handwash. Employee was again instructed to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing 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

***Third Consecutive Violation*** In 2-door reach in refrigerator, open container of raw shell eggs stored over open containers of ready to eat vegetables. Instructed employee to move container of raw shell eggs to bottom shelf to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third Consecutive Violation*** In 3-door reach in refrigerator, cooked refried beans, stored in covered container >6 inches deep, with internal temperatures of 47*F-49*F. Per date sticker, beans were prepared the previous day. Container of refried beans were discarded. See embargo form. Discussed proper cooling temperatures and methods with employees. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, dry wiping cloths stored on in use food contact surfaces (cutting boards, utensils). Instructed employee to provide sanitizer wiping cloth buckets to store in use wiping cloths. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout establishment, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Fourth Consecutive Violation*** Unshielded kitchen ceiling lighting over prep surfaces. Provide protective shielding as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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 "over easy" eggs added to the menu board without Consumer Advisory. 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. After instruction, PIC added Consumer Advisory to the menu board. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold water turned off at kitchen handwashing sink, and observed a leak at the chemical dispenser line at the three compartment sink. Repair as needed and maintain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed table top fryer in place without exhaust ventilation. Maintain equipment that produce grease-laden fumes under approved exhaust ventilation. Corrective Action: Correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Unshielded kitchen ceiling lighting. Provide protective shielding as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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

In reach-in cooler. observed sheet pan of raw bacon stored on open shelving over ready-to-eat produce items, cheese, and sauces. 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. Inspector emailed food storage guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator, observed tomatillo salsa/50-51F that was prepared the previous day. Per PIC, the tomatillos are cooked and then thoroughly cooled prior to making the salsa. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. The PIC voluntarily discarded the tomatillo salsa. Inspector emailed a cooling procedures guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed "over easy" eggs added to the menu board without Consumer Advisory. 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. Inspector emailed Consumer Advisory guidance document. Email inspector proof of corrective action (photo) within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cold water turned off at kitchen handwashing sink, and observed a leak at the chemical dispenser line at the three compartment sink. Repair as needed and maintain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed table top fryer in place without exhaust ventilation. Maintain equipment that produce grease-laden fumes under approved exhaust ventilation. Corrective Action: Correct prior to next routine inspection. 6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: Unshielded kitchen ceiling lighting. Provide protective shielding as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge is not a certified food manager. 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

In reach-in cooler. observed sheet pans of raw bacon and an open container of raw chorizo stored on open shelving over a container of milk and open containers of corn and sauces. 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

In reach-in refrigerator, observed cooked beef/46-56F which was, per PIC, prepared the day before. The beef was in a container a little more than 6 inches deep. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Cooling procedures reviewed. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unshielded kitchen ceiling lighting. Provide protective shielding as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The food manager's certification was not available for review. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain the certification available for review. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Unshielded kitchen ceiling lighting. Provide protective shielding as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The PIC's food manager certificate was not available for review. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Maintain the certification available on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A small tray with one tortilla chip was observed in the kitchen handwash sink Maintain the sink clean and available for immediate handwashing. Inspector relocated the tray in order to wash hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator, observed refried beans/64F, cooked beef carnitas/72F, and cooked beef in sauce/ 66F. These items were all over six inches in depth in the containers. Per PIC, all items had been cooked the previous day. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling procedures and discussed the importance of spreading the cooling foods into thinner levels. Also the foods were located in the bottom shelf of the refrigerator with large items possibly blocking airflow from above. The PIC indicated that all TCS foods improperly cooled would be discarded. See Embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed glazed soup bowls with chipped edges. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Ensure all food contact surfaces are NSF-approved and smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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 uncovered container of fried taco shells partially beneath the paper towel dispenser at the kitchen handwashing sink. Relocate food as needed, and cover the food to protect against possible contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a colander of tomatillos beneath the sanitizer line in the warewashing sink. Use the available food prep sink as needed to protect food from possible contamination. Staff instructed to relocate the tomatillos away from the warewashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unprotected lighting in the kitchen. Replace missing light shield as needed. Corrective Action: Correct prior to next routine inspection. 4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: Observed a table top fryer without exhaust ventilation. Maintain the fryer beneath an approved exhaust ventilation system to prevent grease from accumulating. Obtain MCESD plan review/construction approval prior to the addition of fryers or changes in equipment. Corrective Action: Correct prior to next routine inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 uncovered container of fried taco shells and tortilla chips partially beneath the paper towel dispenser at the kitchen handwashing sink. Also observed uncovered ice bin. Relocate food as needed, and cover the food to protect against possible contamination. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Observed portion cups and bowls in food products between uses. Observed ice scoop handle in contact with ice. A food utensil should be designed and used to prevent bare hand contact with ready-to-eat food or to minimize contact with food that is not in a ready-to-eat form. Provide approved handled utensils, and between uses, store in an approved manner. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 in-use wooden cutting board split through entire thickness. Maintain food contact surfaces smooth and easily cleanable. The person-in-charge removed the cutting board from use at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-301.14, C: Ventilation Hood Systems, Adequacy.......Observed a table top fryer without exhaust ventilation, and grease was observed on the wall and on the unit near the control knob. Maintain the fryer beneath an approved exhaust ventilation system to prevent grease from accumulating. Obtain MCESD plan review/construction approval prior to the addition of fryers or changes in equipment. There is currently no additional space for additional equipment under the existing exhaust ventilation system. Core-6-202.11, C: Light Bulbs, Protective Shielding....Unprotected lighting in the kitchen. Replace missing light shield as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 some dark residue on interior surface of the icemaker. Properly clean/sanitize the ice maker as needed. The manager indicated that a new ice maker is being purchased. Correct By: Correct Prior To Next Routine Inspection

Core-3-602.11, C: Food Labels.....Observed no labels on spiced gummy bear candies packaged at the facility. Label packaged foods. Labels shall list the common name of the foods, ingredients listed in descending order of predominance, the net weight/quantity, the manufacturer's name and place, and the food source for each major food allergen ingredient. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe.....In steam bath, observed plastic to go bags lining four pans filled with hot food. "To go" bags are not considered an approved food contact surface for ready-to-eat foods. After instruction, the operator removed the unapproved bags. Correct By: Corrected At Time Of Inspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy.......Observed a table top fryer without exhaust ventilation, and grease was observed on the wall and surrounding equipment. Maintain the fryer beneath an approved exhaust ventilation system to prevent grease from collecting on the surrounding surfaces. Obtain MCESD plan review/construction approval prior to the addition of fryers or changes in equipment. There is currently no additional space for additional equipment under the existing exhaust ventilation system. Core-6-202.11, C: Light Bulbs, Protective Shielding....Unprotected lighting in the kitchen. Replace missing light shield as needed. Correct By: Correct Prior To Next Routine Inspection