Los Tacos Mas Frescos de Arizona

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed person in charge answering the phone to take orders and them immediately returning to working with food without washing hands. 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. Person in charge washed hands prior to returning to working with food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels located at the single hand wash station. 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. Paper towels were provided during the inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap in the soap dispenser at the single hand wash station. 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. Hand soap was provided during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa, cheese, cooked beef, pico, raw chicken and raw chorizo with internal temperatures ranging from 49*F to 91*F, located in the standing and reach-in prep table. Person in charge could not confirm when the food went out of temperature. Both fridges were not holding at proper temperatures during the inspection. All food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and food debris on the floor and walls of the mobile unit. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator could not provide a commissary visit log at time of inspection. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. 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: At time of inspection, observed salsa inside the standing fridge with an internal temperature of 91*F. Per person in charge the salsa was made 30 minutes prior to inspection and placed into the fridge to cool. Discussed with person in charge that cooling shall not take place on the mobile food unit and must be done at an approved commissary. Salsa was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the standing fridge with an ambient temperature of 48*F and the reach-in prep table with an ambient temperature of 51*F. 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. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed person in charge answering the phone to take orders and them immediately returning to working with food without washing hands. 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. Person in charge washed hands prior to returning to working with food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels located at the single hand wash station. 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. Paper towels were provided during the inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap in the soap dispenser at the single hand wash station. 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. Hand soap was provided during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa, cheese, cooked beef, pico, raw chicken and raw chorizo with internal temperatures ranging from 49*F to 91*F, located in the standing and reach-in prep table. Person in charge could not confirm when the food went out of temperature. Both fridges were not holding at proper temperatures during the inspection. All food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the standing fridge with an ambient temperature of 48*F and the reach-in prep table with an ambient temperature of 51*F. 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 a heavy accumulation of grease and food debris on the floor and walls of the mobile unit. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator could not provide a commissary visit log at time of inspection. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. 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: At time of inspection, observed salsa inside the standing fridge with an internal temperature of 91*F. Per person in charge the salsa was made 30 minutes prior to inspection and placed into the fridge to cool. Discussed with person in charge that cooling shall not take place on the mobile food unit and must be done at an approved commissary. Salsa was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken above raw pork in the reach-in unit. Person in charge relocated the chicken to the bottom at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed debris, organic matter, and dust throughout the mobile unit at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink blocked by multiple food items and utensils at time 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 relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed birria brought into food unit from the PIC's house at time of inspection. Per PIC, they bought the birria raw from the commissary and then cooked on the truck and brought to house to cool down and brought it back onto the mobile food unit. Reviewed with PIC about all food prep must be done on mobile food unit or in commissary at time of inspection. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed debris, organic matter, and dust throughout the mobile unit at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment's commissary log not up to date at time of inspection. Ensure all preparation is done at the commissary or at the mobile food establishment. Provide a daily commissary visits log prior to re-inspection. Corrective Action: Correct prior to re-inspection 11/10. 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 cooked birria and cooked beans in a turned off steam well with temperatures between 42 to 80*F at time of inspection. Per PIC, items were from the day prior to inspection and cooling. All TCS food shall be used for the same service day. No food shall be carried over to the next service day. Items were embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No water available at hand wash station. 3 compartment sink still had water available. PIC stated the water tank for the hand wash station had ran out. Please provide water to hand wash station prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Pico de gallo in upper portion of prep cooler with internal temperature of 61*F. The container of pico was placed on top of the other containers and was not properly in the cold holding area of the cooler. PIC stated they only operate 4 hours or less and will discard the pico. Cold held TCS food items must be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Over 10 flying insects observed on overhead lighting inside the unit. Please have pest control administered and have the pests removed from the unit prior to re-inspection. Correct prior to next routine inspection. Corrective Action: Correct prior to re-inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection.

Inspector's notes

Masa stored in grocery "Thank you" plastic bag in fridge. PIC will remove the masa from the bag. Food should only be stored in food grade containers.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed plastic wrapping peeling on the surface on the standing fridge. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Please remove plastic wrap prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food residue and grease on the sides of the fryer and range. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Operator has not maintained commissary visit logs for a period of 30 days. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection inspector was unable to wash hands and conduct a routine inspection. Per person in charge the fresh water inlet in not functioning and there was no water available in the fresh water tank. Person in charge could not provide commissary visit logs at time of inspection. Corrective Action: Correct at once. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health.