The Taquero

Inspector's notes

Observed a container of Time/Temperature Control for Safety (TCS) foods (Chile rellenos) stored in the reach in cooler and temping at 48 F. PIC voluntarily discarded the chile rellenos. Advised PIC that except during preparation, cooking, 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

Observed wet wiping cloths stored on top of the cutting boards and not in the sanitizer bucket. PIC stored the wet wiping cloths in the sanitizing solution. Advised PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, beef, bacon and chorizo being stored above and on top of cooked beef and chicken in cold-holding storage of prep table. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked eggs being cooled in igloo cooler with ice, holding at about 73 degrees Fahrenheit. Per MCEHC, 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. PIC disposed of eggs at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pastor with an internal temperature of 63*F located at the reach-in prep table. Per person in charge the cooked pastor was purchased cold from a meat market an hour prior to the inspection. Instructed person in charge to place the pastor on ice in the coldest part of the fridge until an internal temperature of 41*F is reached. 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

Observed an accumulation of grease and food debris underneath the flat top grill. Clean at a frequency that prevents soiled accumulation of grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: Correct prior to next routine 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. o Observed a container of raw shell eggs measuring 69*F and a metal tin holding pre-cooked French fries with an internal temperature of 89*F without temperature control stored on the counter of the mobile unit. Per operator the food items have been left out of temperature control for less than four hours. Discussed with the operator that raw shell eggs and pre cooked french-fries require to be kept in temperature at 41*F or below. The operator provided a policy for time as a control when leaving the eggs and french-fries out of temperature during the inspection. Per operator the fries have been out for thirty minutes. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises o Observed honey and various jars of hot sauces stored on the floor under the service window at time of inspection. Food in storage shall be protected from contamination in clean, dry locations six inches above floor. Correct By: Correct Prior To Next Routine Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. o At time of inspection observed a cooked jalapeno with an internal temperature of 57*F that was not under temperature control. Per operator the jalapenos are cooked and then placed in the upright refrigerator to cool. Observed a bin of salsas on ice next to the service window. Per operator the salsa was cooked and cooled on the mobile unit. Discussed with operator that cooling can not take place on the mobile unit. Cooling of food must be done in an approved commissary. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Correct By: Correct Prior To Next Routine Inspection

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. o Observed raw bacon stored in the reach in fridge above RTE (ready to eat) salsa. Instructed operator to place the raw bacon below the RTE salsa. Operator placed the bacon below the RTE salsa. Raw animal foods shall be separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe o Observed cilantro and lettuce stored directly in a plastic to go grocery bag at time of inspection. Discussed with owner that all food shall be stored in food grade containers. Owner placed the cilantro and lettuce in a food grade container. Correct By: Corrected At Time Of Inspection

~MCEHC Chap. 8, Sec. 3, Reg. 5e; Mobile food establishment has not maintained a commissary visits log. o 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. Correct By: Corrected At Time Of Inspection