The Taco Spot III

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present 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. FIFTH REPEAT VIOLATION.

Inspector's notes

Observed a tortilla maker with no NSF or (equivalent certification) stamp being present at the establishment. Person in charge was not able to provide documentation showing the tortilla maker is an approved piece of equipment. Please only use NSF or equivalent certified equipment which are designed to be properly disassembled and cleaned. Please provide documentation or remove this piece of equipment from the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at the time of inspection, PIC is in the process of obtaining a CFPM. 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 food debris on the inside of a metal pan and 2 food dicers stored as clean. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mozzarella at 47*F, American cheese slices at 44*F, and shredded cheese at 45*F when measured with a probe thermometer next to the grill. Observed the foods stored above an ice bath that had melted with water at 41*F. Per PIC, the cheeses had been replenished during lunch and had been in the ice bath for approximately 3 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 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. Reviewed ice bath setup with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bottle of ibuprofen stored in a plastic container above the prep cooler on the cook line. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back door to the establishment ajar at the time of inspection. Observed the door in disrepair so that the door does not self-close easily. Advised PIC to repair door to easily close and tightly seal when not in use. Advised PIC propping door open may allow for pest entry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple drain lines stored below the flood rim of the floor sink servicing the drain lines. Indirectly plumbed drain lines must be stored 1 inch above the flood rim. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed debris and oil spilled around the trash and grease receptacles in the outdoor trash area. PIC stated the same trash is use by two other food establishments. Advised PIC to have the area cleaned to ensure the trash area does not attract pests or become a nuisance. Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Observed no CFPM on site at the time of inspection, PIC is in the process of obtaining a CFPM. Corrective Action: Correct prior to next routine inspection. Third Repeat Violation.

Inspector's notes

Observed multiple drain lines stored below the flood rim of the floor sink servicing the drain lines. Indirectly plumbed drain lines must be stored 1 inch above the flood rim.

Inspector's notes

No CFPM onsite at the time of inspection. PIC stated they are taking the exam 1/15/25. 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 10+ wet stacked dishes drying on the wire rack near the ice machine. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC separated the dishes to properly air dry at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple drain lines stored below the flood rim of the floor sink servicing the drain lines. Indirectly plumbed drain lines must be stored 1 inch above the flood rim. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

*Second consecutive repeat violation* 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. ------- Observed the left hand sink on the line blocked by a tortilla roller and ice in the basin of the hand sink near the walk in cooler. Discussed hand sinks are to be used and accessible for hand washing and used for no other purpose. PIC moved the tortilla roller at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 an accumulation of food debris on the 3 vegetable dicer blade and pusher and on the immersion blender blade. PIC stated all items had been cleaned after last use. Discussed maintaining food contact surfaces clean to the sight and touch. All items were moved to the dishwasher to be washed, rinsed and sanitized. Correct By: Corrected At Time Of 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. ------ Observed cooked birria with internal temperatures ranging from 101-133*F when measured with a probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. PIC stated the birria was reheated 1 hour prior. All other foods in the steamer observed holding at 135*F or above and the water bath was observed at 155*F. PIC reheated the birria to 165*F for 15 seconds at the time of inspection. Correct By: Corrected At Time Of Inspection