8A Birria y Tacos

Inspector's notes

No CFPM verified on site at time of inspection. 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

PIC did not have sufficient capacities for sanitizing food contact surfaces at time of inspection. Sanitizer bucket observed reporting at 0ppm chlorine. No other available sanitizer on unit. Operator was able to obtain the necessary bleach from another permitted vendor at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded mozzarella (56°F, 49°F) and chopped cabbage (46°F) in reach in refrigerator holding above 41°F. Operator stated that they had been removed from cold storage at commissary rough 3-3.5 hours earlier and placed in cold holding unit. Fridge was reporting well 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. All TCS foods improperly cold held were packed with ice to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC did not have their thermometer on the unit at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC did not have testing strips on unit at start of inspection. Sanitizer bucket reported below 50ppm at time of inspection. PIC was able to obtain additional test strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure one staff on duty has a certified food manager. please visit esd.maricopa.gov. resources on esd.maricopa.gov reviewed with owners. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please ensure one staff on duty has a certified food manager. please visit esd.maricopa.gov. resources on esd.maricopa.gov reviewed with owners. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed no paper towel at the hand washing station. discussed with manager. manager obtained paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of rice and cooked beef at 88-109 deg f . discussed with manager regarding the proper minimum hot holding for the tcs food. (135 deg f ). manager reheated all tcs food pans to 165 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

inquired regarding the food thermometer to check food temperatures. unable to locate. please provide a metal stem food probe thermometer. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed at the sanitizer bucket, sanitizer in use at 0 ppm. showed facility manager. please ensure prepared chlorine sanitizer is at 50 ppm. manager added additional chlorine. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed no sanitizer test strip on the mobil food unit. per manager left at home. please provide sanitizer /chlorine test strip. re-inspection scheduled. 10-8-2025 Corrective Action: Correct prior to re-inspection.