Velvet Taco

Inspector's notes

Establishment's CFPM is not onsite at time of inspection. No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef handling their cellphone with their hand by the fryer. Then without first washing their hands observed the chef handle clean lids of food containers on the cook line with their hands. Observed chef handle raw shrimp with gloved hands at the grill after seasoning the shrimp. Then without first washing their hands observed the chef touch the handle of scoops for ready to eat foods.

Inspector's notes

Observed cut cabbage/ slaw mix held in shallow open top ice bath/ refiguration near the steam wells. Minimum internal temperatures of the slaw mixes ranged between 50-60°F.

Inspector's notes

In hot well observed cooked pork/101°F and cooked beef/132°F. In small pan near the grill observed cooked Birria consomé/123°F.

Inspector's notes

Observed wiping cloth stored in Quaternary ammonium sanitizer bucket on the hot line. Sanitizer concentration measured at 500 PPM. According to the manufacturer sanitizer concentrations shall measure between 200-400 PPM.

Inspector's notes

Observed hand wash sink upstairs in prep area with no paper towels. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build up on the inner upper portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed dicer sitting on shelf in chemical room stored as clean. The dicer was encrusted with food. The person in charge removed and put it by the dish machine to be cleaned properly. Discussed with the person in charge that all equipment should be cleaned properly and be free of debris to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple small flies in the chemical room upstairs near the dustpan and brooms. Discussed with the person in charge that the establishment should be free of all pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked steak stored in the cooler on the cook line. With inspector probe thermometer the product measured 77*F. The person in charge stated that the product was prepared 1 hour prior to inspection. The person in charge had staff remove product and continue the cooling process at time of inspection. Discussed with the person in charge that acceptable cooling methods include: Separating the food into smaller or thinner portions, Using rapid cooling equipment, Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw frozen portions of salmon thawing in the walk-in cooler still in their original packaging. The person in charge had staff remove at time of inspection. Discussed with the person in charge that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation.

Inspector's notes

Observed raw portions of salmon and cod thawing in the walk in cooler still in their original packaging. The person in charge had staff member remove from packaging at time of inspection. Discussed with the person in charge that all fish should be removed from any ROP packaging when thawing. Corrective Action: Corrected at time of inspection.