Takos La Katrina LLC

Inspector's notes

Observed no soap at kitchen handwash sink. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket with a chlorine concentration of 0PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine sanitizer must be within range of 50-100 PPM to effectively sanitize Time/Temperature Control for Safety (TCS) food contact surfaces and non-TCS food contact surfaces. Person in charge remade sanitizer bucket with chlorine concentration of 100PPM. Corrective Action: Corrected at time of inspection.

Inspector's notes

OBserved employee wash hands in the 3-compartment sink. Person in charge instructed the operator to only wash hands in the hand wash sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the only hand wash sink being block from use with a sanitizer bucket. Person in charge removed the sanitizer bucket from inside the hand wash sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all the employees and person in charge using latex glove to handle food. All of the operator removed latex glove and used different barrier like wax paper and clear wrap to handle food. Obtain food grade gloves to handle food Corrective Action: Corrected at time of inspection.

Inspector's notes

Per person in charge, they don't move the mobile food unit. Move the mobile food unit everyday of operation to clean, obtained, freshwater and discharge any wastewater. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Per person in charge, no commissary visits log available. Provide a daily commissary log when in operation that indicates reporting to the commissary every day of operation. Corrective Action: Correct prior to re-inspection. MCEHC Chap. 8, Sec. 3, Reg. 9e - MF Type III-All cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Addl Notes: Observed a grill outside located next to the mobile food establishment. Per person in charge, they do not use the grill. Remove the grill from location. MCEHC Chap. 8, Sec. 3, Reg. 5c - Mobile food establishments shall provide a commissary agreement to the Department upon request, at permit issuance or renewal, and as a part of the documents submitted during plan review for a new permit. Ice cream vendors that only sell or dispense individually packaged, commercially processed items are exempt from providing a commissary agreement. Addl Notes: Per person in charge indicated a commissary visits log is not available. Provide a new updated commissary agreement along with a commissary a visits log. Corrective Action: Correct prior to re-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: Per operator, they were cooking tripe and hot holding the food inside the refrigerator. The hot food was holding at 165F. Operator moved the hot food to the griddle to maintain of 135F instead of cooling down food inside the refrigerator. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handle cash and immediately don gloves to prepare beef burrito. Employees must wash hands in-between switching tasks, after bare-skin contact and prior to preparing ready to eat and TCS food items. Employee discarded gloves, properly washed hands and donned new gloves to prepare food order. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting Observed inadequate lighting in mobile food unit as only one overhead light fixture was operational. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed cooked rice in stand alone refrigeration unit measuring 50*F. When asked how long then food item had been in the refrigeration unit, the person in charge stated the food item had been cooked and placed in the refrigeration unit the day prior. Excessive steps such as carry over shall not occur on the mobile food unit. The person in charge voluntarily discarded food item at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hot water from faucet at handwash station at beginning of inspection as the hot water was turned off. Water must measure 100°F through a mixing valve or combination faucet. Person in charge turned on hot water and obtained water measuring 100°F through a mixing valve or combination faucet at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw beef, pork and steak in separate steel food grade containers stored above green bell peppers in stand alone refrigeration unit. Food protected by cleaning and sanitizing equipment and utensils; storing food in packages, covered containers, or wrapping; cleaning hermetically sealed containers prior to opening; protect containers received packaged together from cuts when case or overwrap is opened; storing damaged, spoiled, or recalled food separate from food for sale; separating fruits and vegetables before they are washed from RTE foods. Person in charge stored raw meats at bottom of refrigeration unit and vegetables above raw meats. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed green bell peppers stored in to-go grocery bags in stand alone refrigeration unit. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Operator placed bell peppers in food grade container at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Mobile unit had several flies inside of unit while conducting inspection. Discussed with operator to have an approved method of controlling the flies to prevent contamination of food. Correct By: Correct Prior To Next Routine Inspection