Chilakil To Go

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Per person in charge (PIC), owner has certification but had left the food truck to pick something up. Discussed having multiple staff with certification to ensure a CFPM is on the unit during all hours of operation. Provided handout with changes to Food Code. SECOND CONSECUTIVE VIOLATION Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one staff wash hands for less than 20 seconds and begin to proceed to complete food orders. Staff was instructed to properly wash hands: 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. Discussed the importance of proper hand washing procedures with the PIC. 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 another staff member wearing gloves crack eggs into a pan, wipe fingers on a dry wiping cloth, and begin to proceed to touch other equipment/utensils. Employee was instructed to remove gloves, wash hands, and put on a new pair of gloves. 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. Provided handwashing handouts. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cooler, salsa, raw shell eggs, and cooked meat measured an internal temperature of 54-58'F. Per person in charge food is transferred to mobile unit in car from their restaurant. Discussed with person in charge about ensuring that food is held at proper cold holding temperatures when being delivered. Cooler was measured with min/max thermometer to be holding at proper temperature and food was slowly returning to proper cold holding temperature. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee working with food and using gloved hand to add cheese and cilantro to prepared dishes. The employee was observed to then handle a stapler to staple receipts to multiple to-go orders. They were also observed moving a box afterwards and then they changed their glove and went to grab a new glove and go back to working with the food again. Instructed employee that anytime we change tasks or contamination to the hands occurs, such as using a stapler after handling food, the hands must be washed. Employee washed their hands and grabbed a clean glove. 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 metal tray of cooked chopped chicken that was hot holding on the stove according to the person in charge. The internal temperature of the cooked chicken as measured using a probe thermometer ranged from 109°F - 114°F. According to the person in charge, the chicken had just been put on the hot holding unit about an hour prior to the start of the inspection. The cooked chicken was rapidly reheated to 165°F and then hot held at 135­°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. **2nd CONSECUTIVE VIOLATION** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer testing strips available for the chlorine sanitizer. Inspector used personal testing strips to verify that the sanitizer was within the appropriate range of 50-100 parts per million and the strips indicated they were within the appropriate range. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than August 28th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no commissary log available upon request. Please ensure that the mobile food establishment has the commissary log available at all times and maintained for a minimum of 30 days. Discussed with person in charge to ensure that they have the log and that it is available upon request by an inspector. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC confirmed they were still in the process of obtaining a Food Protection Management certification at time of inspection.

Inspector's notes

Observed insulated containers of ground seasoned beef and cooked beans holding at 117 and 123 degrees Fahrenheit, respectively. PIC confirmed they had been moved to the containers roughly 2.5 hours prior from cooking on stove. Instructed PIC to reheat them and ensure the lids on the containers were kept tightly affixed going forward. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC confirmed they were still in the process of obtaining a Food Protection Management certification at time of inspection.

Inspector's notes

Hand sink water reported at 93 degrees Fahrenheit after 30 minutes of consistent running and testing. 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. Scheduled reinspection for 1-30-25. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed insulated containers of ground seasoned beef and cooked beans holding at 117 and 123 degrees Fahrenheit, respectively. PIC confirmed they had been moved to the containers roughly 2.5 hours prior from cooking on stove. Instructed PIC to reheat them and ensure the lids on the containers were kept tightly affixed going forward. 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. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. >>>Establishment offers eggs to be cooked to order. Person in charge states they will add the consumer advisory for the eggs on the menu. Discussed the importance of having the consumer advisory to the menu when any undercooked animal protein is offered to advise the risks involved. Reinspection will be on 10/26/2023. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>>Observed water bottle in the chemical storage area located under the hand wash sink with an unknown chemical. PIC (person in charge) was able to identify the chemical. Instructed PIC to label the solution. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 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. >>>Observed reach in unit at 59.1*F during time of inspection. Discussed with owner that all refrigeration equipment shall be held at 41*F or below. Please ensure all refrigeration equipment is functioning and holding at 41*F or below. Please correct prior to reinspection on 10/26/2023. Correct By: Correct Prior To Reinspection