Taco Boys

Inspector's notes

Observed the ice scoop being stored in the ice machine but having its handle in contact with the ice. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed unlabeled bulk containers of sugar and salt stored in the kitchen. Label all food and non-food items that could be confused with other items, such as sugar, salt, and flour, and powdered detergent. The manager then had the items properly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

A large plastic sugar scoop was stored with the handle laying down and touching the sugar. Keep scoops stored upright so the handle doesn't touch the food product. The manager then stored the scoop properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

This establishment has no certified food-service manager. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The kitchen handwashing sink was blocked by a burner with a large pot of boiling broth. The manager moved the burner out of the way. Do not block the kitchen handwashing sinks.

Inspector's notes

The wiping-cloth bucket chlorine sanitizer concentration was too high and measured at 200 PPM. Maintain the chlorine level between 50 to 100 PPM. The manager remade and rechecked the wiping-cloth bucket- okay at 100 PPM. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ice scoop was stored inside the ice machine. The manager then stored the scoop in a container on the shelf. Do not store ice scoops inside ice machines. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a deep fryer and a burner that are to the right of the hood, but are not underneath the hood. The manager stated that they will rearrange the equipment so that all pieces of equipment fit under the hood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy scoring/deep scratches on the two table cutting board surfaces in the kitchen. Heavy scouring can prevent the surface from being adequately washed, rinsed, and sanitized. Discussed with person in charge resurfacing/replacing these surfaces to ensure they are adequately smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chlorine sanitizer wiping bucket with 0 ppm chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of cucumbers stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge indicated they would find storage for the cucumbers 6 inches off the ground. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: 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.>>>Observed no paper towels at both hand sinks in the kitchen. Employees had been air drying or using napkins from customer station to dry their hands. Person in charge was informed all hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Person in charge placed paper towels at these stations at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed 3-compartment sick faucet leaking. All plumbing and fixtures must be maintained in good repair, according to law. Establishment must repair the faucet by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed dust on ceilings throughout the kitchen of the establishment. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Correct By: Correct Prior To Next Routine 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 and cubed carne asada on the stove in a metal pan with an internal temperature of 120*F; employee indicated the carne asada was cooked less than 30 minutes before inspection. The establishment was not using time as a public health control at time of inspection; the employee reheated the carne asada to 165*F and started time as a control using their timer board. Discussed with person in charge training staff on time as a control policies and utilizing time as a control for all hot held foods; person in charge indicated they would come up with a better way of training staff so all staff are on the same page concerning their time as a control policies. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. 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 salsa verde, salsa rojo, salsa tatemada, pico de gallo, and shredded cabbage with internal temperatures between 44*F - 45*F on the salsa bar. Employee indicated they were cold holding the salsa bar with ice and water; employee was informed there was insufficient ice and water to cold hold vegetables and salsas in salsa bar. Employee indicated the salsa bar had been set up less than 1 hour before inspection. More water and ice was added to the bar so that ice and water was cradling the pans; a picture was taken for future training of setting up the salsa bar. Observed internal temperatures at the salsa bar less than 41*F before the end of the inspection. Also discussed time as a public health control for salsa bar; the establishment has a written policy for time as a control for the salsa bar. Person in charge indicated they would work of training staff on time as a public health control policy for salsa bars. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 in use stirring spoon in hand sink. Person in charge instructed employee to move spoon to 3-compartment sink to get washed, rinsed, and sanitized and explained to them that when the sink is obstructed people are less likely to use it. Inspector also informed person in charge that in addition to obstructing the sink hand sinks have bacteria from the hands that may transfer to utensils stored in the sink. 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 dicer on rack; person in charge indicated it should be clean. Observed white food debris in dicer blade. Person in charge put the dicer back in the dish area to be re-washed, rinsed, and sanitized. Discussed with person in charge ensuring all clean dishes/equipment are completely free of food debris and grime. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the dicer. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 in the walk-in refrigerator cooked beef cheek on a speed rack in shallow metal pans with internal temperatures between 44*F - 47*F. Person in charge indicated they may have tracked the cooling process but the cooling book was removed from the restaurant; nobody on site could confirm if the cooling was tracked. Person in charge indicated it had been stored in the walk-in since it was cooked yesterday at 5pm and had not been removed since. All other foods in the walk-in cooler had internal temperatures of 41*F and below; internal temperatures were not taken in the walk-in refrigerator today. Person in charge willingly discarded of the cooked beef cheek. Discussed storing the pans on the speed rack so they have better airflow between pans; inspector also discussed making sure the speed rack is placed in front of the walk-in condenser and not underneath to maximize the cold air flow around the pans. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. 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 salsa verde, salsa rojo, salsa tatemada, pico de gallo, and shredded cabbage with internal temperatures between 46*F - 50*F on the salsa bar. The establishment stocks the salsa bar with ice and also does time as a control for the salsa bar. The timers were not set for the time as a control and the person in charge indicated the salsa bar was set up less than an hour before inspection. Person in charge added more ice and water to the salsa bar and within 30 minutes all the foods listed above had internal temperature of 39*F and below. The establishment must follow their time as a control policy; if not using time as a control they must add an adequate amount of ice and water to the bar to ensure it can hold time/temperature controlled for safety foods at 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 a pan of beef cheek in the walk-in cooler date marked 10/23/23 - 10/29/23. Person in charge indicated the preparation date was correct and willing discarded of the beef cheek. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge willingly discarded of the foods listed above. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-202.12, P: Conditions of Use>>>Observed dishes/equipment in sanitizer compartment of 3-compartment sink; the chlorine sanitizer in the sink had a measured concentration of 200 ppm chlorine. Employee moved all of the dishes/equipment back to the wash compartment and remade the chlorine sanitizer so it had a measured concentration of 50 ppm. The establishment's chlorine test strips measure from 0 ppm to 50 ppm; inspector suggested they acquire new test strips that measure 0 - 200 ppm so that it is easier to determine the concentration of the chlorine sanitizer and because the adequate range is 50 - 100 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest>>>Observed dead flies stuck to grime under the soda fountain; no live flies observed at time of inspection. The establishment must remove all dead insects and clean under the soda fountain by next routine inspection to prevent the dead flies from attracting more pests. Correct By: Correct Prior To Next Routine Inspection