Sabinos Taco Shop

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink on the left side of the walk-in with no cold water under pressure at time of inspection. Cook turned on cold water at time of inspection. Handwash sinks must be supplied with cold water and hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at the handwashing sinks in the front of house near the register and in the back of house near the 3-compartment sink at time of inspection. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef, red salsa, green salsa, and beans in the walk-in cooler with no date marks at time of inspection. Per person in charge (PIC), all items were made from 6/5 to 6/8 at time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. 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). Provided PIC with date marking guidance documents via email at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed light shining through the back door into the kitchen at time of inspection. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Repair back door prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises. A CFPM is required to be on-site during all hours of food operations. Please have a CFPM present for the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed soup, beans, tomatoes, sauces, cooked pork, cooked onions, and cooked mushrooms without covers. All foods must be covered or protected for general food protection. Please have lids or covers placed on the foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler, observed Soup, beans, tomatoes, cooked pork, cooked onions, cooked mushrooms, and sauces without date marks. Food prep dates varied but all within the last few days. Ready to eat, TCS foods must be date marked within 24 hours of being prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soap not available at two of the three hand sinks. Manager supplied soap during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked hamburger hot holding at internal temperature of 103 deg F in top portion of reach in unit on top shelf. Cook reheated to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Front employee hand sink hot water was not available. Employee restored hot water to within the required temperature during inspection. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Paper towels not available for lady's restroom. Employee supplied paper towels during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak for the faucet for the front employee hand sink. Repair leak Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook lather hands directly under running water at the hand sink. Inspector instructed employee to properly lather hands for at least 20 seconds outside of running water prior to rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen employee place cheese on customer order with bare hands. Inspector instructed cook to discard cheese properly wash hands and place on gloves when working with RTE foods Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice hot holding in a grocery bag with red lettering on the preparation line. Cook removed rice and placed rice in metal container during inspection. Corrective Action: 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-Safety Operator-Resources. Observed container of salsa ranchero that contained cooked vegetables with a date mark of 4/27/2024 . The cook informed the food item had been prepared two days prior and dated with correct preparation date. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Observed a container of chlorine sanitizer at a concentration of >200 ppm. The sanitizer is used for sanitizing food contact surfaces and employee adjusted concentration to the required level during inspection. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels-Observed fried wheat snacks prepared at establishment on a retail shelf without a label. Owner removed from shelving and will sell along with food prepared at establishment on plates. Observed a small container of chocolate candy beans without a label. Owner provided the receipt for candy and removed from retail sale as they would need tongs or other implement to remove from container. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 cook removing RTE taquitos with bare hands and place in customer food container. Inspector informed cook to discard taquitos properly wash and glove hands before continuing to work with Ready to eat foods. Embargo form was prepared Correct By: Corrected At Time Of 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-SafetyOperator-Resources. Observed tacos and chili rellenos prepared >48 hours prior without a date mark. Cook dated with date prepared during inspection Correct By: Corrected At Time Of Inspection

Repeat Violation 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 red tomato and green tomato salsa cold holding at internal temperature of 46-47 deg F in a reach in unit that was holding >41 deg F. Manager informed the salsa had been placed in unit earlier in day and placed in walk in unit for rapid cooling. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Reach in salsa cold holding unit holding temperature at 51.2 deg F (according to the min/max thermometer) TCS food items cold holding in unit was placed in walk in unit. The manager has unplugged unit and placed out of service. Manager will prepare single service salsa and place in alternate cold unit until purchase of new unit. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 red and green salsa cold holding at internal temperature of 46-47 deg F in a reach in unit that was holding at >41 deg F. Manager informed the salsa had been placed in unit a short time prior and placed large amounts of ice surrounding salsa to maintain <41 deg F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Salsa reach in unit holding temperature at 55.5 deg. TCS food items cold holding in unit was surrounded by ice for rapid cooling. Manager has called repair technician. Will Re-inspect Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed cooked rice hot holding in a consumer grocery bag with red ink in a hot warming unit. Manager discarded rice. Only use food grade bags for hot holding TCS food items. Provided paper embargo form Correct By: Corrected At Time Of Inspection