Tacos El Rojo Phx

Inspector's notes

Observed no hand drying provision in employee bathroom and female bathroom. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision for both handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 91°F internal temperature, per probe thermometer, of cooked Tripa inside two-door reach in cooler. Per PIC, Tripa was cooked night prior to inspection and then placed onto prep table to cool down prior to storage in two-door reach in cooler. Per PIC, cooked Tripa container was stored at room temperature on prep table for six hours prior to storage in cooler. Cooked TCS foods shall be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Cooked Tripa was embargoed and recommended for discard at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 22ᵒF and 160ᵒF internal temperatures from establishment analog probe thermometers when placed into ice/water cup for calibration and accuracy. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Establishment calibrated probe thermometers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excess of clutter and articles that are not needed for the operation or maintenance of the establishment in the back of house area. Discussed limiting clutter to mitigate pest harborage. PIC to remove excess of articles/equipment stored in back of establishment. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed a chub of pork (83°F) on an inactive spit which was placed on the rotisserie grill at 9. The manager turned on the spit at time of inspection. Also observed shelled eggs above cabbage. No direct contamination observed. Manager was unable to articulate hot holding temperatures and food storage requirements. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap, paper towels at either handwashing sink. Also observed a sanitizer bucket in one of the handwashing sink basins. An employee replaced the soap and paper towels and removed the sanitizer bucket at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes wrapped in aluminum foil (86°F) on the cold side of the grill. Alerted manager who stated the potatoes had been on the grill for less than 1 hour. Staff stated these potatoes are typically left on the grill until ordered. Staff began cooling the potatoes at time of inspection. If left on the potatoes are to be reheated to 165°F and then left at 135°F to hot hold until ordered. Otherwise, these pre-cooked potatoes should be cooked to order. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the three compartment sink set up to wash, sanitize and then rinse dishes. Alerted manager and retrained on requirements. Staff to wash, rinse and then sanitize dishes. The sink was set up correctly at time of inspection and dishes were redone. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed a black pipe extending into the floor drain from the three-compartment sink. Re-educated manager on air gap requirements. Establishment to trim drain line for 3-compartment sink so there is a one-inch gap above floor. Corrective Action: Correct prior to next routine inspection.