PHX Eats Tacos

Inspector's notes

Observed walk-in cooler maintaining an ambient temperature between 53-55'F at the time of the inspection. Temperature of the balsamic vinegarette was seen at 55'F internally. Spring mix was the only TCS food observed in the cooler and was discarded by PIC at the time of the inspection. Person in charge stated they had a power outage due to the rainstorm the night before. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection has been scheduled for Friday September 5th. REPEAT VIOLATION.

Inspector's notes

Observed walk-in cooler maintaining an ambient temperature of 58'F at the time of the inspection. No TCS foods were observed in the walk-in except shredded lettuce and spring mix that the owner brought in this morning, and it was relocated to a working cooler at the time of the inspection. Person in charge stated a tech was out this morning to fix an additional electrical issue with the unit, and is hoping for the temperature to drop. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection has been scheduled for 8/22. REPEAT VIOLATION. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed dicer with debris buildup within food contact points set as clean on shelf with other clean equipment. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed habanero salsa, tomatillo salsa, and tomato salsa in serving size packages measuring 45F, 47F, and 50F, stored in coke cooler near register. Person in charge (PIC) reports these have been stored here since 8/18/25. Observed carmelized onions, and sliced tomatoes measuring at 60F, and 56F in another coke cooler behind the cooler near register. PIC reports these were prepared about an hour before inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection or relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs, prepackaged shredded cheese, sour cream, feta cheese, raw hermetically sealed beef, Salsa, and raw marinating chicken measured at 60F in walk in cooler with ambient temperature at 50F. Person in charge (PIC) reports cooler was at 39F when opening at 7am, with documentation, and that unit went into defrost mode at 10am and noticed temperature started dropping at that time. PIC relocated all TCS foods to functioning cooling unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection has been scheduled for 8/21/25. Corrective Action: Correct within 24 hours. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed cut tomatoes, pico de gallo, and cut lettuce with lids covering measuring at 46F, 48F, and 45F in top of prep table at end of the line nearest to the front of the store. Person in charge (PIC) reports they were prepared 2 hours before inspection and placed directly into prep cooler top. Reminded PIC the top of prep cooler is not effective for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk in cooler a bowl of cooked ground beef without a date marking. Person in charge stated it was from more than 7 days prior.

Inspector's notes

Observed on counter next to pop dispenser two cans of air freshner next to pop dispenser.

Inspector's notes

Observed cooked rice at 101F in the hot holding line.

Inspector's notes

Observed the facility with soil accumulation on floors, along cove base moldings, and underneath equipment.

Inspector's notes

Observed bin of carnasada with a temperature of 126F across from the grill line.

Inspector's notes

Observed in the walk in cooler shredded beef and shredded cheese located in reach in cooler without a date marking.

Inspector's notes

Observed three containers of glade cleaner and a bucket containing glass cleaner on top of counter with smoothie machine.

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food. Observed working containers of salsa in walk in cooler and flour and sugar without common label names. Food product that is not in the original container shall be labeled with the common name of the food product. Label working containers. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation. Observed wiping cloth sitting on prep station not in sanitizing solution while not in use. Wiping cloths shall be stored in wiping cloth solution when not in use. Place wiping cloth in sanitizing solution. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco. Observed on back prep table a cup without a lid and straw. Employees drinking containers shall be enclosed in a container with a lid and a straw. Person In Charge provided a lid and a straw. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. --- Observed one container of red salsa datemarked 11/21 (confirmed day of prep by PIC). Item has been in the walk-in cooler for longer than 7 days, per PIC. All RTE TCS items must be datemarked for 7 days including day of preparation as the start. PIC voluntarily discarded the item in question at time of inspection. Owner stated they were on site for enforcement and review of proper datemarking with employees due to violations noted on previous inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. >>>Observed in back of the house reach-in cooked chicken and cooked beef not date marked. Observed red and green salsa in refrigerator by front register without date marks. Per person in charge (PIC) the ready to eat foods (RTE) were made 2 days prior to inspection. Discussed with PIC all RTE temperature control for safety (TCS) food shall be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Date marking shall occur when RTE foods are held for more than 24 hours. PIC date marked the cooked chicken, cooked beef, red salsa and green salsa at time of inspection. Correct By: Corrected At Time Of Inspection