Tacos El Pillo

Inspector's notes

Observed cooked and cooled (at commissary) carne asada at 47°F, al pastor at 48°F, and tripe at 50°F in a tall fridge near the truck door. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC took precooked meats out and reheated them to proper temperature on the griddle and will hot hold the meats for the duration of day's operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no written procedure for al pastor on an automatic spit reading 90°F and situated near an open door allowing airflow. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC was informed on how to write a written procedure using "in" time and "out"/discard time as well as supplied with a PDF through email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed door leading to outside of unit left open, allowing flies to enter the unit. Operators must keep outside openings closed at all times to prevent insects and rodents. PIC closed door and is to keep the door closed or install a 16 mesh screen to ensure proper containment for the inside of the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary logs upon request. Operators are to keep documentation of their visits to the commissary to ensure that clean water is properly obtained and waste water is properly disposed of. PIC informed to keep documents on hand at all times from now on. Corrective Action: Correct prior to next routine inspection, 2nd repeat violation.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the unit is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Bottle of pain medicine observed on shelf above cutting board with cooked beef being prepared. Bottle of medicine drops and first aid kit stored above container of bread. Personal purse (contents unknown) stored above open ice chest with ice that is used for beverages. PIC moved all noted items to shelf below front counter.

Inspector's notes

Open ice chest with ice used for beverages stored below paper towel dispenser for hand wash station. Please relocate the ice chest to an area that will help prevent possible contamination (improper hand wash could have drip into ice chest when reaching for paper towel). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No commissary visit log available during inspection. Please maintain a current commissary visit log on the permitted unit during operation Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. Reviewed regulations with owner via phone call. 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 employee rinse hands with gloves on in 3-compartment sink and proceed to dry with paper towels. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing fridge in adjacent building of "L&E Auto". Foods held in unit include milk, cheese, horchata. All food storage shall take place inside the permitted unit or at commissary kitchen. Please remove refrigerator at once. All food items in standing fridge were moved to permitted food truck at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use >>> Observed a 'cockroach bait gel' pesticide bottle in basket beneath the cash register. PIC discarded the bottle of pesticide at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 two covered plastic containers of cooked carne asada at 80'F, in the cooling process. Per PIC, the meat was cooked 1.5 hours prior to time of inspection and placed into the standing refrigerator in the mobile food unit to begin cooling. PIC stated they cook the most popular meats at the commissary kitchen to facilitate orders from early diners. PIC stated they always reheat the cooked meat on the flat top grill prior to serving. All items should be cooled in uncovered, shallow pans under refrigeration, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection