Tacos Chava Estilo Sinaloa

Inspector's notes

At time of inspection, PIC stated that the two containers of shredded cheese and shredded cabbage were stored in the reach in cooler since last night. PIC voluntarily discarded the Time/Temperature Control for Safety (TCS) foods. Advised PIC that all time/temperature control for safety foods shall be prepared on the same day of sale or service. Time/temperature control for safety foods shall not be held over from a previous day's operation unless otherwise approved by the Department. Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Observed no commissary visit logs. Per PIC, the visit logs were stored in another truck. Advised PIC to obtain and store signed and dated visit logs inside the unit. Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tcs food in temperature danger zone 41*F-135*F. Observed true refrigerant unit with ambient of 57.5*F-60*F with min/max thermometer. Verified after 3 times. TCS food inside units: two large containers of white cheese at 55*F-59*F. Cooked potatoes at 69*F; pickled onions at 60*F. Directed Person In Charge (PIC) to place all tcs foods into ice bath into large coolers of ice onsite. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection no probing thermometer could be provided at time of inspection. Notified Person In Charge (PIC). ===At all times establishment is required to have probing food thermometer. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed tcs food in temperature danger zone 41*F-135*F. Observed true refrigerant unit with ambient of 57.5*F-60*F with min/max thermometer. Verified after 3 times. TCS food inside units: two large containers of white cheese at 55*F-59*F. Cooked potatoes at 69*F; pickled onions at 60*F. Directed Person In Charge (PIC) to place all tcs foods into ice bath into large coolers of ice onsite. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main refrigeration unit at 57*F-60*F with min/max thermometer. Also one door refrigerator unit at 67*F. Notified Person In Charge. PIC will contact maintenance to repair both units to below 41*F. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At time of inspection no probing thermometer could be provided at time of inspection. Notified Person In Charge (PIC). ===At all times establishment is required to have probing food thermometer. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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

Observed Ziplock bags of cooked beef, plastic containers of house made salsa stored directly on top of a tub full of raw beef. Products mentioned above were stored directly on the raw beef. PIC relocated the cooked beef and salsa to a different cooler at time of inspection. Corrective Action: Corrected at time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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

Observed Ziplock bags of cooked beef, plastic containers of house made salsa stored directly on top of a tub full of raw beef. Products mentioned above were stored directly on the raw beef. PIC relocated the cooked beef and salsa to a different cooler at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine solution to sanitize food contact surfaces and there were chlorine test strips available at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw pastor stored above ready-to-eat pickled onions. 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 (person in charge) 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 a spray bottle in the chemical storage area with a yellow liquid. Per PIC the liquid in the spray bottle is degreaser. 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. PIC labeled the spray bottle at time of inspection. Corrective Action: Corrected at time of 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.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. - Observed no water in mobile food truck at beginning of inspection. Per person in charge (PIC), ran out of water. PIC refilled water basin at time of inspection. Discussed with PIC about having water to properly wash hands, wash dishes, and how having hot and cold water is minimum permit requirement and that mobile truck should have water to be open and operating. Correct By: Corrected At Time Of Inspection

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 cooked jalapenos in a container on a shelf under the stove top with temperatures between 109 to 112*F. Per cook items were cooked 30 minutes prior to inspection. Cook placed pepper on top of stove to reheat to 165*F prior to placing in hot holding unit. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135*F or above at all times. Correct By: Corrected At Time Of 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. - Observed cut cabbage with a temperature between 78*F sitting out at ambient temperature. Per person in charge (PIC), cut cabbage was placed out for 40 minutes. PIC placed cabbage on ice at time of inspection. Observed salsa with a temperature of 58*F in a prep table at time of inspection. Per PIC, items were placed in prep table from commissary less than 2 hours prior to inspection. PIC placed items on ice at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed ice scoops stored in ice chest containing ice for beverages with scoop handles in direct contact with the ice. Discussed with person in charge (PIC) about proper storage locations for utensils. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-302.16 (B-E), C: Hose, Construction and Identification; Durable, Smooth, Identified - Observed hose used to fill up water tank in mobile food unit to not be food grade. Discussed with PIC about replacing hose with food grade hose. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection