M M Coffee & Taco Fish

Inspector's notes

Observed operator begin hand washing procedure using 3 compartment sink. Operator stopped and moved to hand sink to finish washing procedure. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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. Addl Notes: Observed operator wash hands and proceed to dry hands with an unapproved drying provision (reusable cloth towel) instead of the paper towels provided at the sink. 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. Operator was stopped, informed that paper towels were required to be used instead, and instructed to rewash and dry properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed operator empty bag of cooked carne asada into steam table and patted down with bare hands to flatten carne asada. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Operator removed top portion of carne asada and discarded as voluntarily embargo. Corrective Action: Corrected at time of inspection, voluntary embargo.

Inspector's notes

Observed multiple foods out of temperature for less than an hour, including a gallon of milk at 44°F, condensed milk mixture at 48°F, sour cream at 59°F, and pico de gallo at 77°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration units to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips when operator was asked to provide them. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection by 7/19/2026.

Inspector's notes

Observed meats cooked about an hour before inspection cooling in refrigerator, including carne asada at 98*F, al pastor at 63*F, and chicken at 60*F. Mobile food code requires that no cooling down of hot, cooked meats takes place on units because the equipment is not meant for this purpose. Meats were moved to griddle flat top to come back up to 165*F before hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary visit log during this inspection. Discussed with operator that a mobile food establishment has to maintain a commissary visits log when operating and have it available for review during an inspection. Per operator they will have it available by the next routine inspection, Corrective Action: Correct prior to next routine inspection.