Maskadores Taco shop

Inspector's notes

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 pico de gallo, pickled onions, shredded lettuce, and chorizo in the open top cold holding unit on the line with temperatures of 48-50*F. An ambient air temperature taken of the unit was 39*F with a min/max thermometer. Observed two green salsas and two red salsas in the salsa bar unit with temperatures of 50-54*F. An ambient air temperature take of the unit with a min/max thermometer was 54*F. Per PIC all of the food had been placed in the unit this morning when the establishment opened. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 53*F in the salsa cold holding 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. The other cold holding units will be used in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link for in person Spanish class. Corrective Action: Correct prior to next routine inspection. 4th Repeat.

Inspector's notes

Observed build-up occurring in the soda nozzles located in the front area. All food-contact surfaces must be cleaned to sight and touch. The PIC cleaned and sanitized the nozzles while inspector still onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection.

Inspector's notes

2nd repeat violation. Observed multiple ice cream containers in self-service freezer without any labeling.

Inspector's notes

3rd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection.

Inspector's notes

2nd repeat violation. Observed raw diced beef in open container stored above cooked beans in reach-in cooler. Person in charge moved beef to bottom of cooler.

Inspector's notes

Observed dicer stored as clean in back racks of establishment with accumulation of food debris and residue inside. Person in charge properly took it apart and cleaned it.

Inspector's notes

Cooked al pastor (pork), green salsa, shredded beef, milk, sour cream, shredded cheese, and red salsa in reach in cooler closest to back door found at 44 to 51 deg F. All items had been in cooler over 4 hours except for cheese (moved to working unit) and were discarded.

Inspector's notes

Shredded chicken, cooked black beans, and pork stock found without datemarks and all prepared over 24 hours prior. Multiple salsas found with incorrect datemarks.

Inspector's notes

Reach-in cooler closest to back door found with ambient air temperature of 48 deg F with min/max thermometer.

Inspector's notes

2nd repeat violation. Observed multiple ice cream containers in self-service freezer without any labeling.

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) certification on site at the time of inspection. A 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 raw carne asada stored above ready to eat (RTE) pico de gallo. All raw animal proteins must be stored below 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 at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various flavors of ice cream made in house stored in freezer for customer self service with only common name of the food on the package label. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice cooker on cook line to be damaged around the handle and back of lid. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build up of debris under the 3 bay sink and between the grill and table it is set on. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee personal items stored above items used by the facility. Observed employee food stored above sauces in two door cooler closest to cook line, employee items above packaged chips by register, and employee items above the prep sink. PIC moved all items to be below and away from facility items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility without a Certified Food Manager during the hours of operation.

Inspector's notes

Observed soil accumulation underneath grill line.

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food. Observed food containers in the reach in cooler without common label names. Food that is not in the original container shall be labeled with the common label name of the food product. Label food containers with the common label name. Correct By: Correct Prior To Next Routine 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-Safety Operator-Resources.>>Observed in the first reach in cooler next to the storage racks large bulk container of homemade cream cheese mixture without a date marking.>>Food items that are being held for more than 24 hours shall be labeled day and date the food items are prepared.>>Date mark the cream cheese mixture with a preparation date.>>Person In Charge labeled the cream cheese mixture with a date.>>Violation corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 temperature control for safety foods (TCS)masa, mashed potato and boiled potato, without date marks in the reach-in refrigerator next to prep table. Cooked shredded chicken and cooked shredded beef were thawed in the reach-in refrigerator, next to prep table, overnight and did not have date markings. Prep cooler by register with pico de gallo, roasted cooked corn and pickled onion missing date marking. Discussed with Person in Charge (PIC) stated these TCS items were made yesterday. Discussed with PIC all TCS food to 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. The day of preparation shall be counted as Day 1. Discussed that TCS food is cooked then frozen, shall have a date mark for that date frozen. A new date mark is required for the day it was thawed and discarded after 7 days. PIC date marked masa, mashed potato, boiled potato, cooked shredded chicken, cooked shredded beef, pico de gallo, roasted cooked corn and pickled onion. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd