Tacos Chava

Inspector's notes

Observed one fly in rear kitchen area where double doors into kitchen rear entry have been removed. Per operator, strip curtains have been placed in the meantime while doors are replaced. Discussed to ensure and replace doors to prevent vermin entry and protect outer openings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed four bags of cooked tripas meat stored in walk-in refrigeration unit with date marked 2/11/26. Per operator, items were confirmed to be made on 2/11/26. Discussed all Time/temperature control for safety (TCS) food items shall stored for maximum of 7days. Instructed operator four bags of tripas meat are no longer safe for human consumption. Operator proceeded to remove tripas meat at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed guacamole salsa made from earlier today with surface temperature of 54*F stored with lid in tall 3-door refrigeration unit. Discussed with operator to remove lid so that food items cool to 41*F or below within 4hour of preparation. Operator proceeded to remove lid at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw juice from meat dripping onto container of grease use for cooking foods. Keep raw animal foods separated from each other while stored in walk-in refrigeration unit to protected and prevent cross contamination. Operator proceeded to discard grease at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green and red salsa stored in walk-in refrigeration and three door refrigeration unit with no date marking or documentation of date marking system. Time/temperature control for safety (TCS) food items used longer than 24hours shall be date mark and used within 7-days. Per operator, salsa was made on 10/19/25. Discussed marking date product was made as this counts as day 1. Operator proceeded to add dates to TCS salsa at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature for hot water at three compartment sink 100*F. Hot water minimum 110*F shall be available at three compartment sink for adequate manual warewashing. Ensure to make necessary repairs to provide hot water 110*F by time of re-inspection. A re-inspection will be conducted on 11/4/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed missing panels in ceiling at time of inspection. Per operator, this is in the process of replacement. Ensure to seal all floors, walls and ceilings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of 44*F of various salsa stored in walk-in refrigeration unit. Internal temperature of 45*F for raw beef meat stored in walk-in refrigeration unit. All other time/temperature control for safety (TCS) food items were Non-TCS whole produce. Ambient temperature in walk-in refrigeration verified at 49*F at initial time of inspection, at end of inspection temperature reached at 45*F. Operator proceeded to place all TCS food items in ice and move to the walk-in freezer unit to be maintain at 41*F or below. Per operator, all food items were verified to be at 41*F or below less than 4hours prior. Ensure to keep all TCS food items held at 41*F or below. 45*F internal temperature for salsa stored in front two door refrigeration unit in salsa bar area. Per operator, all food items were verified to be at 41*F or below less than 4hours prior. TCS food items shall be maintain at 41*F or below. Operator proceeded to place salsa in bins with ice to maintain at 41*F or below. All other food items in unit were observed to be Non-TCS. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of walk-in refrigeration unit verified at 45*F at time of inspection. Ensure refrigeration used to store TCS food items is cold held at 41*F or below. Make necessary repairs to walk in refrigeration unit and salsa bar 2-door prep refrigeration unit. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed missing panels in ceiling at time of inspection. Per operator, this is in the process of replacement. Ensure to seal all floors, walls and ceilings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of 45*F to 146*F for thick piece of precooked beef head stored in steam table. Discussed with PIC that (TCS) Temperature/ time for safety control food items need to reheat above 165F and maintained at hot holding at 135F. Operator reheated piece of beef to 165*F. Operator agreed to speak to employee and management team to discuss adequate procedures to avoid thick piece of beef and reheat into smaller portions.

Inspector's notes

Observed no employee at time of inspection with CFPM. Discussed with PIC that one employee with CFPM must be present at all hours of operation and at times of inspection.

Inspector's notes

Observed cook reheating cooked beef head and put into steam table, reading 112F. Discussed with PIC that needs to reheat above 165F and maintained at hot holding at 135F.

Inspector's notes

Observed the following foods being stored on floor of walk-in cooler; 2 bags of 50 lbs onion, 6 cases of stacked limes and 2 boxes of cabbage.

Inspector's notes

Observed mashed potatoes in walk in cooler at 44*-46*F. Cold hold of food to be at 41*F or lower. As per the person in charge, mashed potatoes were prepared and cooled the night before (greater than 6 hours). Items were embargoed and discarded.

Inspector's notes

Observed staff move hot items such as lengua, beef, and boiled carrots form stove top and place them directly beneath condenser and fans in walk in cooler. Temperature in walk in cooler increased to 50*F. Items were removed to cool to 135*F. before returning to cooler. Discussed proper cooling practices with staff. Provided cooling documents to establishment to assist.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed large container of pico de gallo salsa containing diced tomatoes with an internal temperature of 59 degrees Fahrenheit in upper compartment of prep-style refrigerator in salsa bar area. Please ensure time-and-temperature control for safety (TCS) foods are kept cold at 41F or colder. Per person in charge (PIC), salsa was prepared in main kitchen 1 hour prior to inspection and placed in unit. PIC moved salsa to walk-in refrigerator to cool rapidly. Inspector verified temperature during the inspection. 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 beef head cooked by the restaurant at 85-91'F in the walk-in on a flat rack stored directly beneath the cooler fan. Per PIC, the beef head was cooked more than 2 hours prior to inspection. The beef head was reheated to 165'F at the time of inspection to restart the cooling process. Cooked foods must be cooled from 135-70'F in the first 2 hours and from 70-41'F in the next 4 hours for a total of 6 hours of cooling. Discussed the importance of proper cooling with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed clorox bleach bottles stored over single use plastic to-go cups in dry storage area. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. >>> Cooked meats in the walk-in refrigerator were observed cooling while in enclosed plastic bags. These bags were placed on the bottom rack of a cart, while also packed close together preventing cold air circulation to cool the product. Internal temperatures measured 86-91'F at time of inspection and the items were placed in the unit about 1.5 hours prior. PIC removed the products from the bags and placed them on sheet pans to facilitate rapid cooling. Reviewed the establishments cooling methods with the PIC. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 establishment rinsing and storing finely chopped cabbage in plastic mesh tote bags that are not smooth or easily cleanable. Mesh tote bags observed are not designed for storage of food items and are unable to be properly cleaned. Discussed using food-safe (NSF) containers to store prepared produce in between uses with PIC. PIC moved cabbage into metal containers at time of inspection. PIC will discontinue use of plastic mesh tote bags. Correct By: Corrected At Time Of Inspection