Tacos Chinola 2

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC was instructed to receive CFPM certificate for themself and any additional employees that may be working when another CFPM staff member is away. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large, heavily scored cutting board on top of cold holding unit near service window. Cutting board was stationary and unable to be moved for easy cleaning at 3-compartment sink. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC was instructed to plane cutting board to restore proper condition or replace with smaller boards that can accommodate proper cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of organic matter accumulation on walls, floor, ceiling, and between cold holding units. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No running water at time of inspection. Operator could not wash hands to perform routine inspection. Owner stated pump was broken and needed to be fixed. 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 certified food protection manager during this inspection. Discussed with operator that a certified food safety manager is required at all times during operation hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager during this inspection. Discussed with operator that a certified food safety manager is required at all times during operation hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink in the unit not in operation, and employee washing hands at the hand washing sink that is attached outside the unit. Discussed with operator that the hand sink in the unit must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection. 5-204.11 - Priority Foundation: Handwashing Sinks - Location and Placement. 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 hand sink located outside of the unit were customer and employee washing hands. Discussed with operator that the hand sink cannot be use for customer, because it is connected to the unit water tank. Operators discontinue to allow customer to use the hand washing sink outside the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manger during this inspection. Discussed with operator that 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 no hand drying provision at the hand sink, at time of inspection. Discussed hand drying provision for handwash sink at time of inspection. The person in charge provided at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary visit log during this inspection. Please have your commissary visit log maintained for each visit and have it available for review during inspections. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - 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. Addl Notes: Observed salsa bar located outside of the unit, with salsa in several containers sitting on cart. Discussed with operator that all food service must be conducted and served from inside the unit to reduce excessive steps where food may become contaminated. Operator corrected by returning the items back inside the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager during this inspection. Discussed with operator that a certified food safety manager is required at all times during operation hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no commissary visit log during this inspection. Please have your commissary visit log maintained for each visit and have it available for review during inspections. Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - 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. Addl Notes: Observed salsa bar located outside of the unit, with salsa in several containers sitting on cart. Discussed with operator that all food service must be conducted and served from inside the unit to reduce excessive steps where food may become contaminated. Operator corrected by returning the items back inside the unit.