Taqueria Factory/Frutilandia

Inspector's notes

Observed cooked chicken and cooked beef in drawer unit below the grill with temperatures between 46 to 49*F with a probe thermometer at time of inspection. Per person in charge (PIC) all items were put into the unit about an hour prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed ambient temperature of the drawer unit at 45.3*F with min/max thermometer at time of inspection. Observed establishment has multiple working reach-in coolers/freezers & a walk-in cooler and freezer that are capable of keeping TCS food items at 41*F or below 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. 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 salsa with prepped dates of 5/22 in the walk-in cooler at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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

No CFPM onsite at the 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 TCS foods holding at the steam table with internal temperatures ranging from 85-129*F when measured with a probe thermometer including cooked chicken, asada, pastor, beans, beans and cheese, rice, cheese sauce, and birria. PIC provided reheat logs and stated all foods were reheated less than 1 hours prior and placed into the steamer. Observed some foods reheated to under 165*F. Reviewed reheating time and temperatures with PIC. Advised PIC that if foods were reheated before the steamer had warmed fully that TCS foods may rapidly cool into the danger zone. 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 diced grilled chicken with a date prepared of 10/30/2025. This exceeded the seven days from date of discard. PIC discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed birria beef broth cooked corn and birria cooling at internal temperature of103 -122 deg F in deep pans in walk in. Cook informed the food items had been cooling in walk in >2 hours and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flan cold holding at internal temperature of 48-49 deg F in plastic container in reach in. PIC informed flan had been in unit since night prior and discarded. Observed refried bean cold holding in deep metal pan at internal temperature of 54 deg F in another reach in unit since night prior (according to manager) Who discarded during inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot dogs cold holding at internal temperature of 47 deg F on the top portion of the reach in cold unit above the fill line. Employee placed in alternate cold unit for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chorizo and sour cream prepared at establishment with a date mark of 2/26/2025 for the chorizo and 2/27/2025 for sour cream prepared at establishment. Owner informed the chorizo was removed from the freezer on 2/26/2025 and then date marked the day was removed and informed the sour cream had the incorrect date on container and dated with date prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee lather hands in the hand wash sink directly under running water. Inspector instructed employee to properly lather hands for at least 20 seconds outside of running water prior to rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pot containing cooked Biria cooling on counter at internal temperature of 102 deg F. PIC informed the Biria had been cooling on counter <2 hours and divided Biria into two containers and placed in freezer for rapid cooling. Corrective Action: 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 Pasteur cold holding in walk in unit with a date mark of 4/30/2024. Manager informed the actual date prepared is 5/7/25 and properly date marked container during inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed two sanitizer buckets that employee informed was used for sanitizing food contact surfaces at a concentration of >400 ppm. Employee adjusted to within the required concentration. Correct By: Corrected At Time Of Inspection