Tacos El Rojo Phx

Inspector's notes

Observed raw and cooked meat as well as cut vegetables in plastic to go grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Had person in charge replace grocery bags with food grade plastic containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef (62°F) and tomato salsa (50) holding in refrigerator reporting at 65°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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC confirmed all food had been placed on unit at approximately 4:30-5pm (1.5 hours prior). All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit (freezer) to rapidly cool to 41°F at time of inspection, or were placed in coolers on unit and packed with ice until reporting at 41°F or below if they could not be fit in freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Main fridge at entryway observed holding at minimum of 65°F throughout course of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed some external storage of TCS foods behind unit in coolers, including raw meats, cheeses, and salsas. As per MCEHC, all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage for a Mobile Food Type 3 permit shall be conducted inside the permitted vehicle. Informed operator to move food onto the unit and to cease storing food off unit going forward. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed gloved employee stop and consume a shaved ice pouch (raspado) then place the raspado back down on the prep table and continue prepping customers plates. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Employee washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gloved employee stop and consume a shaved ice pouch (raspado) then place the raspado back down on the prep table and continue prepping customers plates. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Soap was not present at hand sink at start of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef (56°F), cheese (77°F), house-made tomato salsas (52°F), and raw chorizo (58°F) in refrigeration unit holding at 53°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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC confirmed all food had been placed on unit at approximately 3:30-4pm (3 hours prior). All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit (freezer) to rapidly cool to 41°F at time of inspection, or were placed in coolers on unit and packed with ice until reporting at 41°F or below if they could not be fit in freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC was not properly recording times in/out for al pastor on spit, house-made salsas with tomatoes and roast veggies, cooked jalapenos, and cooked onions. PIC confirmed they went through the items fairly quickly and cooked all al pastor on grill to 160°F within 4 hour mark. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Main fridge at entryway observed holding at minimum of 53°F throughout course of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed various cardboard boxes of washed whole vegetables on floor of unit next to 3-compartment and hand sinks. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some external storage of TCS foods behind unit in coolers, including raw meats, cheeses, and salsas. As per MCEHC, all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage for a Mobile Food Type 3 permit shall be conducted inside the permitted vehicle. Informed operator to move food onto the unit and to cease storing food off unit going forward. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an employee's beverage without a lid on it located in close proximity to their vegetable prep station at the 3-compartment sink. The establishment shall ensure all employee's beverages are enclosed with a lid to prevent any potential contamination. The employee removed their beverage at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the only hand sink on the mobile unit being blocked by a bowl of cut radishes. An employee was utilizing the hand sink and adjacent space for vegetable preparation. The mobile establishment shall maintain the hand sink accessible at all times to promote proper hand washing. The employee moved the bowl of radishes and other equipment away from the hand sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal pan of cooked jalapenos located on a table next to the grill registering internal temperatures ranging between 120°F-125°F. Per manager, the cooked jalapenos had been in that location for an hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Provided information on utilizing Time-As-A-Control via email. Corrective Action: Corrected at time of inspection.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed bottle of degreaser used for cleaning flat top grill with no common name label stored under service counter. Containers used for storage of chemicals and sanitizers shall be identified with its common name. Instructed person in charge to label bottle with permanent marker as its common name. Correct By: Corrected At Time Of Inspection

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. ----- Raw beef, sliced cheese, and butter observed with an internal temperature of 55*F while being cold held in the reach in cooler by entrance. Ambient temperature of the reach-in cooler was 56*F at time of inspection (confirmed by inspectors min/max). Per PIC, the reach-in cooler was last checked at the beginning of shift (roughly 3hrs prior to this inspection) and it was working properly. The reach-in cooler was also overly stocked with non TCS products which did not allow for proper air circulation. Advised PIC to cook off all the beef and hot hold it above 135*F to prevent the chance of having to waste it. The sliced cheese was put in freezer to rapidly cool down then it was placed in a container that was submerged in ice inside an ice chest (so was the butter). The sliced cheese was later observed at 38*F. Beef was fully cooked (160*F observed) and hot held over the stove top. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. A re-inspection is scheduled on 7/22 to ensure there is adequate refrigeration to operate. 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. ----- Ambient temperature of the reach-in cooler was 56*F at time of inspection (confirmed by inspectors min/max after 20min). Per PIC, the reach-in cooler was last checked at the beginning of shift (roughly 3hrs prior to this inspection) and it was working properly. The reach-in cooler was also overly stocked with non TCS products which did not allow for proper air circulation. Discussed importance of air circulation in cold holding units. TCS food products were taken out of the unit; beef was cooked off and hot held over stove top, and an ice bath was made for cheese and butter. Discussed with PIC the importance of cold holding units to hold an internal ambient temperature of 41*F or below to allow for proper cold holding. A re-inspection was scheduled on 7/22 to ensure there is adequate refrigeration to continue operation. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ No chlorine sanitizer test strips on site/accessible at time of inspection. There were no sanitizer solutions made at time of inspection. Helped operator make a sanitizing solution at the 3 compartment sink and used inspectors test strips to confirm proper concentration between 50-100ppm. PIC filled up sanitizer buckets from the newly made solution and stated they will order test strips. Obtain test strips to ensure proper chlorine sanitizer levels by re-inspection within 10 business days. Correct By: Correct Prior To Reinspection