Don Fito's Taqueria

Observed all foods, (carne asada, birria, pinto beans, breakfast burritos, rice, etc) being reheated on grill for hot holding, and returned to hot holding units at internal temperatures ranging 125-145*F. All foods being reheated for hot holding must reach a minimum temperature of 165*F, prior to placing in units holding an ambient temperature of 135*F. Cook placed all foods, back on grill and reheated to 200*F before placing in hot holding unit. Rice and burritos unable to be reheated to 165*F. Rice voluntarily discarded. Cook stated burritos were prepared 2 hour prior to inspection and will stop being served at 10am. PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating. Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Predefined Comment: All TCS foods improperly reheated were discarded by PIC.

Observed all foods (carne asada, birria, pinto beans, breakfast burritos, rice, etc), holding at an internal temperature ranging 109-118. Burritos were being held in bins with no contact to heat. Remaining foods were held in hot holding units, with units holding an ambient temperature ranging 94-112*F. Cook stated all foods were prepared 2 hours prior to inspection and placed all foods, back on grill, reheated to 200*F, raised the heat of the hot holding units to an ambient temperature of 135-175*F, and placed food back in hot holding unit. Rice and burritos were unable to be reheated to 165*F. Rice voluntarily discarded. Cook stated burritos were prepared 2 hour prior to inspection and will stop being served at 10am. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.