Tacos y Birrieria Los Vales

Inspector's notes

Observed a large container of cooked carne asada in a hot holding cabinet that was hot holding according to the person in charge. The internal temperature of the cooked carne asada was between 113°F - 129°F. According to the person in charge, the carne asada had been placed into the unit less than 1 hour prior to the start of the inspection. The carne asada was 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 multiple buckets of cooked and cooling birria consommé in the walk-in cooler. According to the person in charge, the birria had just been cooked and placed into the containers to begin cooling. It was observed that the buckets were filled to the brim at a depth of at least 12 inches. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid 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 multiple dishes stored as clean at the clean dishes rack with observable water still trapped between the nested dishes. The person in charge separated the wet dishes so they could finish air-drying. 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 several uncovered buckets of consommé in the walk-in cooler that were cooling according to the person in charge. The buckets were uncovered and placed up high inside of the walk-in cooler however it was observed that the buckets had consommé in them at a depth of at least 12 inches or greater. The internal temperature of the consommé as measured using a probe thermometer was around 100°F and had been placed into the walk-in approximately 90 minutes prior to the temperature assessment. The buckets of consommé were placed into large ice baths in their rinsing sinks to rapidly chill down to 41°F. Discussed with person in charge to start using the ice bath method for cooling consommé or to transfer to shallow uncovered containers at a depth of less than 4 inches. 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 some dishes at the clean dishes rack that were stacked together with water still visibly trapped between the stacked dishes. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

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 black organic growth in ice machine deflector plate. Discussed with PIC to increase the cleaning frequency of ice machine. Correct By: Correct Prior To Next Routine 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. --Cooked beef, pork, onions, and peppers in the steam well measured internal temperatures between 110°F-120°F. Per person in charge (PIC), these items were cooked within the hour and were reheated to 165°F. Water in the steam well measured 125°F and was turned up. Reviewed hot holding requirements with the PIC. Correct By: Corrected At Time Of Inspection