Taco Boys

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of raw beef stored above boxes of ready-to-eat (RTE) cilantro inside of the walk-in cooler. Person in charge relocated the raw beef below the RTE food and stored the raw beef according to final cooking temperature. 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 some organic matter buildup on the inside of the soda fountains. Discussed with person in charge to clean the soda fountains on a more regular basis to minimize the buildup of organic matter. Person in charge removed the nozzles in question to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large metal pot of cooked pinto beans on the stove that was hot holding according to the person in charge. The internal temperature of the pot of beans ranged from 104°F - 109°F as measured using a probe thermometer. According to the person in charge, the beans had been reheated and then hot held approximately 30 minutes prior to the temperature assessment. It was observed that the stove was not turned on for that pot of beans. Observed a hot holding unit filled with grilled onion foil packets with an internal temperature as measured using a probe thermometer ranging from 89°F - 95°F. These had also been grilled and then hot held in the unit approximately 30 minutes prior to the temperature assessment. Other food in the same unit, such as grilled jalapenos, had an internal temperature as measured by a probe thermometer of at least 135°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife stored between cardboard boxes at a prep station. Person in charge removed the knife from between the boxes and returned it to the 3-compartment sink to be washed, rinsed and sanitized. 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 heavy buildup of organic matter and other soils/debris in the floor drain in front of the soda fountain machine. Also observed some food scraps and other residues throughout the back kitchen area. Discussed with person in charge to clean the floor drains and kitchen more frequently. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis. Person in charge will clean out the ice machine more frequently. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife stored between two tables at a meat cutting station. Person in charge removed the knife from the area and placed it at the 3-compartment sink to be washed, rinsed and sanitized. Person in charge stored a clean knife in a clean, dry container. 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

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to acquire their 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.

Inspector's notes

Observed employee that was on the cookline working with and preparing food with gloves hands. Employee was then observed to grab a rag and began wiping down various surfaces such as the sides of the stove, fryer, under a table and some other soiled surfaces. After the employee finished wiping down the surfaces, they were observed to then go back to working with and preparing quesadillas and burritos without changing their gloves and washing their hands first. Employee was instructed that anytime we change tasks, such as going from working with food to cleaning, that before we switch tasks again to go back to working with food, that gloves must be changed, and hands must be washed before grabbing a new set of clean gloves. Employee removed their gloves, washed their hands and grabbed clean 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee filling up a cup of water inside of the handwashing sink to then pour that water into a large pot of cooking beans. Discussed with person in charge that handwashing sinks are for handwashing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of raw chorizo sausages inside of the walk-in cooler that were sitting above ready-to-eat (RTE) foods such as green onions, limes, onions and peppers. Person in charge relocated the packages of raw chorizo below RTE foods. Discussed with person in charge that raw animal proteins are always stored below RTE foods, and that raw animal proteins must be stored based on their final cooking temperature. 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 thick, slimy organic buildup on the inside of the soda fountain nozzles at the soda fountain in the establishment. Observed a thick layer of organic buildup on the inside of the bar beverage dispenser behind the bar. Discussed with person in charge to clean on a more frequent basis. Person in charge removed the soda nozzles to be washed, rinsed and sanitized. Person in charge broke down the bar beverage dispenser to clean and soak the dispenser. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a meat slicer that was stored as clean according to the person in charge. The meat slicer was observed to have dried meat and other food debris still stuck to the blade and on other surfaces on the meat slicer. Discussed with person in charge to completely break down the meat slicer and to clean the meat slicer again. Discussed with person in charge to visually verify after cleaning that no food debris remains on the slicer. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, metal container filled with shredded cheese that is used for the quesadillas and burritos on the cook line. The container was observed to be sitting on the table nearby without any temperature control. The internal temperature of the shredded cheese as measured using a probe thermometer was at 54°F. According to the person in charge, the cheese is kept under time control and is generally used up within an hour of putting it out. Did not observe any time control stickers or any other indication that time was being used as a control for the shredded quesadilla and burrito cheese. Discussed with person in charge that time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discussed with person in charge to get a time stamp on the container of cheese and create time-as-control policy/procedure for the shredded cheese. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous clean food containers that were stacked together with water still trapped inside of them. Person in charge separated the wet pans so they can fully air-dry. 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 organic matter and food buildup inside of the floor drains, particularly the floor drain near the soda fountain. Discussed with person in charge to clean on a more frequent basis to minimize organic matter and other soils building up in the drain. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Pico de Gallo salsa, roasted tomatillo salsa and cooked red chili salsa at the salsa bar unit with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F. A min-max thermometer was placed inside of the unit for a period of 10 minutes to measure the ambient air temperature in the unit. The unit had an ambient air temperature of 57°F. The temperature reading on the unit was also holding at 57°F. Per the person in charge, the salsa's had been in the unit for less than 2 hours as of the time of inspection. Person in charge placed the salsa containers on ice to rapidly chill the salsa down to the appropriate cold holding temperature of 41°F or below. Discussed with person in charge to reach out to a technician to come service the unit. The establishment has sufficient cold holding capacity to maintain normal operations. 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 hand washing sink next to the 3-compartment sink that is beginning to become detached from the wall. All hand washing sinks should be smooth and flush to the wall. Add silicone/caulking to the sink so that it is smooth and flush to the wall. 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 thick, mottled and slimy buildup of organic matter on various soda dispenser nozzles. Soda nozzles must be cleaned on a regular basis. All food-contact surfaces must be cleaned to sight and touch. Person in charge removed the dirty nozzles for cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a certified food protection manager is present during regular business hours. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge stated they are working on acquiring a certified food protection manager certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that a certified food protection manager is present during regular business hours. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge stated they are working on acquiring a certified food protection manager certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed thick, mottled and slimy buildup of organic matter on various soda dispenser nozzles. Soda nozzles must be cleaned on a regular basis. All food-contact surfaces must be cleaned to sight and touch. Person in charge removed the dirty nozzles for cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several pans stored on the drying rack that were nested with water still inside of them. Prior to nesting the pans, the pans should be fully air-dried to prevent moisture/water from being trapped in-between the nested pans. 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 no sanitizer testing strips available for the quaternary-based sanitizer used at the 3-compartment sink in the dish area. Inspector utilized personal test strips to verify that the concentration was within the appropriate range of 150-400 ppm. The sanitizer test strips indicated that the quat sanitizer was within the appropriate range for the sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur in 10 days or no later than August 8th, 2024, for missing test strips. Corrective Action: Correct prior to re-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. Observed sanitizer concentration levels below 50-100 ppm for the bleach sanitizer at the 3-compartment sink as indicated by the chlorine test strips. PIC added more bleach to the solution. After adding more bleach the sanitizer concentration level was within the appropriate range of 50-100 ppm for the chlorine sanitizer solution. Please ensure that test strips are regularly utilized to check sanitizer concentration levels. Correct By: Corrected At Time Of 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 two large deep pots filled with cooked, shredded beef with internal temperatures as measured using a probe thermometer of 44°F-49°F and observed three large, deep plastic bins filled with cooked, red chili beef with internal temperatures as measured using a probe thermometer ranging from 49°F-60°F. Per the person in charge, the food had been cooked the day prior and had been inside the walk-in cooling. The food did not reach a final cooling temperature of 41°F or below within the maximum 6 hour time allotment for cooling. Person in charge discarded the pots of shredded beef and bins of red chili beef. Please ensure that cooling foods go from 135°F-70°F within 2 hours and then from 70°F-41°F within 4 hours for a total cooling period of no more than 6 hours maximum. Wide, flat shallow pans of no greater than 3-4 inches maximum are also recommended to ensure foods cool more quickly. Correct By: Corrected At Time Of Inspection