Brushfire Tacos y Tapas

Inspector's notes

Observed raw marinated chicken above pooled eggs in walk-in fridge. Per PIC, chicken had been placed there temporarily before bringing the pans out to cook on the line. 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 prep table with an ambient temperature of 48°F on the line. TCS items inside included guacamole with tomatoes, shredded cheeses, grated cheeses, and chopped lettuce and cabbage. 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. Per PIC, foods had not been in the table top for longer than a couple of hours. PIC moved all items inside to bins of ice water to rapidly cool at time of inspection and will keep foods cold with ice water on the line until the prep table is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gray/orange organic substance on deflector in ice machine. Surfaces are to be cleaned at regular intervals to prevent build up of any food or other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw pork chorizo in packaging stored above RTE cooked steak and cooked chicken in the walk-in refrigerator. Observed raw breaded shrimp stored above cooked chicken taquitos in the walk-in on a sheet pan rack. 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 horchata 50*F, coleslaw 50*F, Pico de Gallo 51*F, guacamole 55*F in the walk-in cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to PIC food items were delivered out of temperature and are in the walk-in to cool to 41*F or below. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes with a prep date of 7/4 in reach in refrigerator. Inspection was on 7/11. 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).

Inspector's notes

Observed no test strips for quat sanitizer at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed horchata with time/temperature as a control (TCS) sweetened condensed milk at 45*F and cold brew at 43*F in a refrigerated beverage dispenser. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the person in charge (PIC), the horchata had been in the dispenser since the previous day and was instructed to discard product. The cold brew was put in the dispenser within the past 4 hours and PIC added ice to rapidly cool the beverage back down to 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two bottles of tomatillo sauce datemarked 4/21-4/27 and one bottle of tomatillo sauce date marked 4/22-4/28 and held beyond 7 days. The sauce is prepared fresh at a commissary location, datemarked, and delivered to the establishment. 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). The sauce past 7 days of preparation was discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd

Inspector's notes

Observed quat concentration levels above 400ppm at the time of inspection in sanitizer buckets. Discussed approved sanitizer concentration levels with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. PIC is reaching out to Ecolab to adjust quat concentration coming from dispenser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed expired quat test strips from 2024 and in-date chlorine test strips at the time of inspection. Establishment currently uses Quat Sanitizer and must have current quat test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 5/9/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed tomatillo sauce datemarked 12/8-12/14 and held beyond 7 days. The sauce is prepared fresh at a commissary location, datemarked, and delivered to the establishment. 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). The sauce past 7 days of preparation was discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No irreversible registering temperature indicator was available to measure the utensil surface temperature of wares in the high temperature dish machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Email inspector proof of the corrective action (photo of the temp indicator) within about a week Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed Pico de Gallo in reach in unit at 51 degrees F. Per PIC Pico came from commissary at that temperature so the prep time is unknown. All TCS foods improperly cold held were discarded by PIC 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 cooked chicken breast cooling in walk in with lids on the containers. Per PIC chicken had been cooked less than an hour prior. All TCS foods cooling were uncovered 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.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 tomato-based pico de gallo brought in from the commissary covered and stacked onto of each other with a temperature of 57F. The PIC indicated the food was brought in 1.5 hours prior to inspection and was cooling down. All TCS food products must be properly cooled in a manner that rapidly cools the product to 41F. The PIC removed the lids from the pico and put the product ontop of an ice bath to cool down to 41F. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed broth for birria sitting inside of the same container as the birria meat on the steam table. All food products must be stored in such a manner that doesn't allow for potential contamination of other food products. The PIC moved the container of broth into a different part of the steam table to keep warm. Correct By: Corrected At Time Of Inspection