Tacos Compadre

Inspector's notes

-- Observed container of shredded cabbage at 67°F out at room temperature using probing thermometer. Requested the cabbage be submerged completely in an ice bath and place remainder of the cabbage in reach-in refrigerator to rapidly cool to 41°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee wash their hands when needing to but only washing for less than 10 seconds. Employee was instructed to wash their hands again for at least 20 seconds. 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. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed an employee grab something from the floor and proceeded to work with foods such as tortillas. Employee was instructed to wash their hands before continuing to work with foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chlorine sanitizer bucket having a concentration of 200+ ppm. Person in charge disposed of the sanitizer and made an appropriate sanitizer at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (chlorine sanitizer of 50-100ppm). Corrective Action: Corrected at time of inspection.

Inspector's notes

In the outside cold holding unit, observed in house salsa having an internal temperature of 46-51*F. Person in charge states the salsa was placed in the unit less than 2 hours prior to inspection. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink in the unit not being operational. Person in charge stated the unit has a water line issue but is in the works of getting repaired. All plumbing must be maintained in good repair at all times. Please repair handwashing sink prior to reinspection which will occur on or before 2/10/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Mobile unit was not able to provide Commissary Visit Log at the time of inspection. Correct prior to next routine inspection. 2ND REPEAT VIOLATION. 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 cold holding unit being used outside the mobile unit which stored limes, cucumbers, onions, pickled carrots and salsa. Discussed how all cooking, processing, preparing, grilling, assembly, storage, and service of any food or beverage shall be conducted inside the permitted vehicle. Please stop using cold holding unit if not located inside the mobile unit. Reinspection will occur on or before 2/10/2025 Corrective Action: Correct prior to re-inspection. 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: Mobile unit was not able to provide Commissary Agreement at the time of inspection. Reinspection will occur on or before 2/10/2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. PIC was unable to name the Big 6 illnesses (provided Big 6 handout). PIC stated the employee with the CFPM was not available tonight for work. Please obtain additional CFPMs prior to next routine inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked beef hot holding on stove top with internal temperature of 87'F. Had employee reheat to 165'F and move to steamtable for continued hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Water pump was broken at star of inspection, with no water available for washing hands. Owner was able to hook up to a battery and provide both hot and cold running water out of sinks (temporary solution). Provide a picture and receipt to show that the pump has been repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Commissary visit log available at time of inspection. Provided new log to PIC. Please maintain a commissary visit log on the Mobile Food Unit for review upon request. Corrective Action: Correct prior to next routine inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>>Observed accumulation of grease and food particles throughout the ventilation hood's system at time of inspection. Advised operator they must increase the cleaning frequency of the ventilation hood to prevent accumulation of debris. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. Began inspection at handwashing station and water pump was not on. Operator indicated that water pump had not been working and that the handwashing station was on the outside of mobile unit had been being used to wash hands. Discussed with operator that working handwashing station is required to continue operation. Operator was able to turn on water pump and handwashing station was working. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Began inspection at handwashing station and there was items such as plates, spices and utensils inside of handwashing station. Items were removed and inspection continued. Discussed with operator that handwashing station needs to be clear at all times and only be used for handwashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed container of carne asada on griddle and measured temperature of 88*F. Discussed with operator that time/temperature safety control items need to be kept above 135*F at all times to prevent environment for bacteria to grow. Operator re-heated carne asada to 155*F and placed in hot-holding equipment. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law Observed large leak coming from freshwater tank of mobile unit once water pump was turned on. Per operator, tank had been leaking earlier and had burning smell coming. Discussed with operator that leak would need to be repaired prior to re-inspection in three days. Correct By: Correct Prior To Reinspection