Tacos y Hotdogs Don Camaron

Inspector's notes

Observed pico de gallo (56°F, 55°F, 63°F), slaw (56°F, 61°F), Mozzarella (53°F) in reach in refrigerator and in prep table ice bath reporting above 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were embargoed by inspector at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato salsa and cabbage coleslaw containers sitting in ice bath at service window side prep table holding at 55°F and 68°F degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed time as control options for prep table items with, as they mentioned they go through the items very quickly. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

PIC did not have any probe thermometers on unit for the monitoring of food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC did not have written vomit and diarrhea cleanup procedures available at time of inspection. Provided PIC with written instructions regarding vomit and diarrhea cleanup at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large bag of raw shrimp in reach in fridge holding at 58 degrees Fahrenheit. Other bags of shrimp in fridge were held properly at 41 degrees F or lower. Explained to PIC that large full bags are not conducive to cooling, and also to ensure fridge door was kept closed as often as possible when in use. PIC voluntarily discarded the shrimp at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trays of pico de gallo and coleslaw on table by service window holding on ice tray at 53 and 55 degrees, respectively. PIC confirmed they had been there since roughly 9 am. PIC commented that usually they go through the trays and replace them with new ones rather quickly, unless it is a slow day, so they usually stay colder. Explained to PIC proper time as a control procedures and that they must have a written policy in order use time in this manner. PIC placed note on containers to discard and replace them at 1pm. All TCS foods being held under time as a control were properly time stamped at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 unlabeled spray bottles by 3 compartment sink filled with a combination of bleach and water. PIC labeled the bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed colander above 3 compartment sink containing bits of shrimp. PIC confirmed they had used the sink to thaw shrimp prior to storing in back in the reach in refrigerator. Explained to PIC that thawing must occur in a sink that has been properly cleaned and sanitized and must occur under continuous running water -- which they could not maintain with their closed water system. Recommended overnight thawing at commissary reach in prior to operation. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager during this inspection. Discussed with operator that a certified food safety manager is required at all times during operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no commissary log during this inspection. Per the operator, they go daily to the commissary. Discussed maintaining a commissary log and having it accessible for review during an inspection. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed operator serving drinks such as horchata from large jugs outside of the unit. Discussed with operator that they shall not operate outside the scope of their permit, and all food prepping are and serving hall be conducted from inside the unit. Operator corrected by putting items inside the unit. Corrective Action: Correct at once.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. The following Time/Temperature Control for Safety Foods (TCS) were in the cold holding units in the establishment and had internal temperatures between 45*F-54*F Raw Fish, Batter prepared with raw egg, salsa prepared with cut tomato and cut onion, and raw shrimp. Except during preparation, cooking all TCS food shall be maintained at 41*F or less. Operator voluntarily discarded the out of temperature items. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. One of the cooks delivered a plate of food to a table. Threw away garbage and returned to the unit. When they returned to the unit they donned gloves without washing their hands first. Employees shall wash their hands after engaging in other activities that may contaminate the hands. Employee washed their hands to correct. Priority Foundation-2-301.15, Pf: Where to Wash. Observed an employee washing their hands in the three compartment sink. Employees shall wash their hands in the dedicated handwashing sink only. Employee washed their hands in the handwashing sink to correct. 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. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Observed an employee filling a bucket with hot water in the handwashing sink during the inspection. Subsequently, they left the bucket in the sink. Handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the item from the sink to correct. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. The prep cooler (Mechanical Refrigeration unit) next to the grill station had an ambient temperature between 44.2*F and 47.1*F. Mechanical refrigeration shall have an ambient temperature below 41*F and adequate to maintain Time/Temperature for safety foods below 41*F. Please fix issues with unit preventing it from reaching correct ambient temperature and then submit the unit for reinspection. 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. Correct By: Correct Prior To Reinspection

~MCEHC Chap. 8, Sec. 3, Reg. 9e; MF Type III is conducting outdoor cooking, processing, composing, compounding, preparing, grilling, storage, and/or service of food or beverages. Observed a shipping container with time/temperature control for safety foods being stored in it. All time/temperature controlled for safety foods shall be stored at an approved commissary. Operator voluntarily discarded all time/temperature control for safety foods. Correct prior to re-inspection in 10 days ~MCEHC Chap. 8, Sec. 3, Reg. 5c; Mobile food establishment does not have current commissary agreement on file. Observed a shipping container with time/temperature control for safety foods being stored in it. All time/temperature controlled for safety foods shall be stored at an approved commissary. Operator voluntarily discarded all time/temperature control for safety foods. Corrected at time of inspection ~MCEHC Chap. 8, Sec. 3, Reg 1(a)(4); Mobile Food Type III is not operating as classified. Establishment has a shipping container with unapproved mechanical refrigeration being utilized to store Time/Temperature control for safety foods. Operator shall remove refrigeration units and store items at the commissary or have enough items for one day of service at a time. Correct By: Correct Prior To Reinspection

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. Bag of shredded cheese was cold holding at 55df. This item must be held at 41df or below. Per operator, the cheese has been in there since last night. Vendor voluntarily discarded the shredded cheese to correct. 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. The small reach in cold holding unit was only able to achieve 47df. The unit must be able to hold food at 41df or below. Have the unit serviced and demonstrate during re-inspection that it can hold at 41df or below. Correct By: Correct Prior To Reinspection