California Taco Shop

Inspector's notes

Observed raw shell eggs stored on the top shelf of the standing refrigerator above ready to eat foods including salsa, cheese and lettuce. 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. 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 an accumulation of grease and food debris under the flat top and hot holding 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.

Inspector's notes

During the inspection, observed raw shell eggs stored on the top shelf of the upright reach in refrigerator above ready to eat foods including cut lettuce, cooked meats, cheese and salsa. Also observed in the refrigerated prep table bags of raw shrimp stored on top of containers of cooked chicken and cooked meat. The person in charge rearranged the items in both refrigerators so that cross contamination in prevented. Corrective Action: Corrected at time of inspection.

Inspector's notes

The two windows at the top of the mobile food establishment were both missing screens. Replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is a buildup of food debris and grease on the walls and floor of the establishment. Clean and maintain clean prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is a buildup of grease on the hood and underside of shelves in cooking area. Clean and maintain clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the time of inspection, numerous covered containers of cooked food including cooked rice, beans chicken, meat, salsa and fish were observed in the upright refrigerator and refrigerated prep table. Per person in charge, the items were placed in the refrigerator less than 1-hour earlier to cool. The person in charge, had employee place items on the flattop stove to reheat to hold hot. Ensure no cooling takes in the mobile food establishment. Corrected at time of inspection

Inspector's notes

Observed running water intermittently available under pressure. Per PIC, the switch for the water pump recently started having issues. Upon arrival, no running water was present. PIC reset switch, running water was obtaining, but then was unavailable within a few minutes again. Running water is necessary during all hours and times of operation. 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

Observed minimum ambient air temperature of reach-in cooler measured to be 52'F and prep table measured to be 49'F. All TCS items in coolers measured to be above 41'F. No other refrigeration observed at time of inspection. 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

Observed no paper towels or approved hand drying provision present during inspection. PIC obtained a multiuse towel. PIC stated establishment ran out of paper towels. Multi-use towels are not approved for drying after washing hands. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed pots, pans, electrical cords, and various other items stored in only hand wash sink. PIC relocated all items from hand wash sink at time of inspection. Hand wash sinks must be accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and raw shell eggs stored above various vegetables and drinks in reach-in cooler. 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. All items were embargoed (see violation #23). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked birria, raw beef, watermelon juice prepared from watermelon, raw shell eggs, various salsas, and salad mix at 50-56'F in reach-in cooler. Also observed raw chorizo, various cheeses, and deli ham at 49-53'F in prep table. Minimum ambient air temperature of reach-in cooler measured to be 52'F and prep table measured to be 49'F. Per PIC, all items were placed in cooler more than 4 hours prior to inspection. All items were embargoed at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed minimum ambient air temperature of reach-in cooler measured to be 52'F and prep table measured to be 49'F. All TCS items in coolers measured to be above 41'F. No other refrigeration observed at time of inspection. 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 at once.

Inspector's notes

Observed running water intermittently available under pressure. Per PIC, the switch for the water pump recently started having issues. Upon arrival, no running water was present. PIC reset switch, running water was obtaining, but then was unavailable within a few minutes again. Running water is necessary during all hours and times of operation. Corrective Action: Correct at once.

Inspector's notes

Observed no commissary visit log available at time of inspection. PIC stated the last time commissary was visited was over the weekend. Discussed with PIC that establishment should visit commissary on days when in operation. Also observed cooked birria in reach-in. Per PIC, birria was cooked in the morning of the inspection on the truck and placed in prep table to cool down. Discussed with PIC that all food storage and advanced food preparation must occur at approved commissary kitchen. Provide commissary visit log prior to re-inspection. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed raw steak, raw chicken, and raw hot dogs wrapped in raw bacon stored in to-go grocery bags and stored in reach-in refrigeration unit. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Employee placed food items in food grade container. Correct By: Corrected At Time Of 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 hot water at hand wash sink. Water must measure 100°F through a mixing valve or combination faucet. Person in charge turned on hot water heater and water measured 100*F. Corrected at time of inspection. Correct By: Corrected At Time Of 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. Observed cooked beans in stand alone refrigeration unit measuring 38*F. When asked how the beans were prepared, employee stated they were cooked at home the day prior and then cooled overnight to be used for sale the next day. Excessive steps such as cooking from home shall not occur on the mobile food unit. Employee voluntarily discarded food item. Correct By: Corrected At Time Of Inspection