Tacos Chinola

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee observed adding wood to the wood grill outside, using a cell phone, then changed gloves to begin making an order. The employee was asked to remove the gloves and wash hands. Discussed glove use limitation and examples of when to wash hands. Employee properly washed hands at handwashing sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Hand washing sink was blocked with a small crate and kitchenware inside the sink basin. Handwashing sinks shall be maintained so accessible at all time. Informed the person in charge that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. All items were removed, and sink was operational. Corrected at time of inspection.

Inspector's notes

A bag of raw beef, cooked shrimp, and shredded cheese observed with internal temperatures of 48-50*F while being cold held inside the make-line unit. The ambient temperature of the unit was 53*F according to the thermometer inside the unit. Per PIC, the items listed above were brought in from the commissary (3min away) less than an hour prior to inspection. Products were put in ice and relocated to another refrigerator with an ambient temperature of 40*F. Products were later observed at 43*F and dropping. PIC stated that they already have a work order in place to service their refrigerators. 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. Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee observed adding wood to the wood grill outside, using a cell phone, then changed gloves to begin making an order. The employee was asked to remove the gloves and wash hands. Discussed glove use limitation and examples of when to wash hands. Employee properly washed hands at handwashing sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Hand washing sink was blocked with a small crate and kitchenware inside the sink basin. Handwashing sinks shall be maintained so accessible at all time. Informed the person in charge that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. All items were removed, and sink was operational. Corrected at time of inspection.

Inspector's notes

A bag of raw beef, cooked shrimp, and shredded cheese observed with internal temperatures of 48-50*F while being cold held inside the make-line unit. The ambient temperature of the unit was 53*F according to the thermometer inside the unit. Per PIC, the items listed above were brought in from the commissary (3min away) less than an hour prior to inspection. Products were put in ice and relocated to another refrigerator with an ambient temperature of 40*F. Products were later observed at 43*F and dropping. PIC stated that they already have a work order in place to service their refrigerators. 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. Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee observed adding wood to the wood grill outside, using a cell phone, then changed gloves to begin making an order. The employee was asked to remove the gloves and wash hands. Discussed glove use limitation and examples of when to wash hands. Employee properly washed hands at handwashing sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Hand washing sink was blocked with a small crate and kitchenware inside the sink basin. Handwashing sinks shall be maintained so accessible at all time. Informed the person in charge that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. All items were removed, and sink was operational. Corrected at time of inspection.

Inspector's notes

A bag of raw beef, cooked shrimp, and shredded cheese observed with internal temperatures of 48-50*F while being cold held inside the make-line unit. The ambient temperature of the unit was 53*F according to the thermometer inside the unit. Per PIC, the items listed above were brought in from the commissary (3min away) less than an hour prior to inspection. Products were put in ice and relocated to another refrigerator with an ambient temperature of 40*F. Products were later observed at 43*F and dropping. PIC stated that they already have a work order in place to service their refrigerators. 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. Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. A probe thermometer is required for measuring internal temperatures of TCS foods. Probe thermometer provide a means for assessing active managerial control of TCS food temperatures. Correct prior to re-inspection within 10 business days.

Inspector's notes

Establishment uses a chlorine solution to sanitize food contact surfaces but did not have test strips readily available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection within 10 business days.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee observed adding wood to the wood grill outside, using a cell phone, then changed gloves to begin making an order. The employee was asked to remove the gloves and wash hands. Discussed glove use limitation and examples of when to wash hands. Employee properly washed hands at handwashing sink at time of inspection. Corrected at time of inspection.

Inspector's notes

Hand washing sink was blocked with a small crate and kitchenware inside the sink basin. Handwashing sinks shall be maintained so accessible at all time. Informed the person in charge that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. All items were removed, and sink was operational. Corrected at time of inspection.

Inspector's notes

A bag of raw beef, cooked shrimp, and shredded cheese observed with internal temperatures of 48-50*F while being cold held inside the make-line unit. The ambient temperature of the unit was 53*F according to the thermometer inside the unit. Per PIC, the items listed above were brought in from the commissary (3min away) less than an hour prior to inspection. Products were put in ice and relocated to another refrigerator with an ambient temperature of 40*F. Products were later observed at 43*F and dropping. PIC stated that they already have a work order in place to service their refrigerators. 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. Corrected at time of inspection.

Inspector's notes

Establishment did not have a probe thermometer on site or accessible at time of inspection. A probe thermometer is required for measuring internal temperatures of TCS foods. Probe thermometer provide a means for assessing active managerial control of TCS food temperatures. Correct prior to re-inspection within 10 business days.

Inspector's notes

Establishment uses a chlorine solution to sanitize food contact surfaces but did not have test strips readily available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection within 10 business days.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. - Unsealed bag of raw shrimp stored in reach-in cooler above an open container of pico de gallo. PIC moved the shrimp to a lower shelf so that it was not above any ready-to-eat food items. Please ensure foods are stored in a manner consistent with the food safety storage hierarchy to help prevent possible cross-contamination. Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 5c; Mobile food establishment does not have current commissary agreement on file. - No commissary visit log available at time of inspection. Please maintain the commissary visit log on the trailer so that it is available during operation and during inspections. ~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. - Self-service salsa bar is being provided to customers and is not part of the permitted unit. The salsa bar also does not currently has a sneeze guard, as PIC stated it had recently broken when it fell from the trailer. PIC moved the self-service items on to the trailer and will not have a self-service salsa bar outside of the permitted trailer. Correct By: Correct Prior To Next Routine Inspection