Tacos Y Mariscos Chinola

Inspector's notes

Observed no CFPM (Certified Food Protection Manager) onsite at the time of inspection. Operator was informed that a CFPM is required at all times in order to ensure active managerial control. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a standing commercial refrigerator containing cooked carne asada, raw beef, cooked al pastor, cooked octopus, Oaxacan cheese, shredded cheese, and various uncut fruits and vegetables being kept at 58*F. The operator stated that the meats and cheeses have been stored inside the fridge all day, well over 4 hours. The operator was informed that TCS (Time and Temperature Controlled for Safety) foods require to be held at or below 41*F, and since it was kept at 58*F for longer than 4 hours, the food items must be discarded. Operator voluntarily discarded all TCS foods from the fridge unit at the time of inspection. Corrective Action: Corrected at the time of inspection.

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.

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.

Observed no Certified Food Protection Manager (CFPM) onsite at the time of inspection. The person in charge (PIC) was informed that a CFPM is required to be on the premises during all hours of operation. 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

Observed containers of carne asada, sauteed onions, and cooked peppers being held at room temperature, being measured at 60*F. The PIC stated that the food was cooked on the grill two hours prior, and they leave it out to be reheated on the flat top grill. The PIC was informed that except during preparation, cooking, or when time is used as a control, all TCS foods must be maintained at 135°F or above. Corrective Action: All TCS foods improperly hot held were reheated to 165°F at time of inspection. 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.

Observed no test strips for their chlorine sanitizer onsite at the time of inspection. The PIC was informed that test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Observed previously cooked meat (2hr old pastor) being cooled via refrigerator. The PIC was informed that complex steps such as cooling are not permitted on mobile units, and once the meat is cooked, it must be held above 135* via steam table or alternative means. Corrective Action: Water was gathered for the steam table, and the meat was reheated to 165*F and held above 135*F. 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.

Inspector's notes

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

At the time of the inspection there were dishes in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the dishes from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a clear bag containing oysters stored in the reach-in refrigerator with no identification. Per employee the oysters are from a meat market owned by the owner of the mobile food unit. Discussed with owner that shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Discussed shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. At time of inspection employee discarded the oysters. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container near the hand wash station with an unknown blue liquid. Per employee the liquid in the container is Dawn dish soap. 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. Employee labeled the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed the mobile food unit operating above and beyond the limitations of the permit. Observed a storage container with a non commercial grade cold holding unit storing TCS (time/temperature control for safety) items: raw carne asada, raw shrimp and frozen raw tilapia. Discussed with employee and owner that all storage of any food shall be conducted inside the permitted vehicle. Please remove the cold holding unit inside the storage shed prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At time of inspection observed waste water leaking from the plumbing beneath the waste water tank. Observed the waste water outlet to become unattached and unable to repair at time of inspection. Discussed with employee and owner that sewage shall be conveyed at all times. Corrective Action: Correct at once.

Inspector's notes

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

At the time of the inspection there were dishes in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed the dishes from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a clear bag containing oysters stored in the reach-in refrigerator with no identification. Per employee the oysters are from a meat market owned by the owner of the mobile food unit. Discussed with owner that shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Discussed shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. At time of inspection employee discarded the oysters. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container near the hand wash station with an unknown blue liquid. Per employee the liquid in the container is Dawn dish soap. 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. Employee labeled the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed waste water leaking from the plumbing beneath the waste water tank. Observed the waste water outlet to become unattached and unable to repair at time of inspection. Discussed with employee and owner that sewage shall be conveyed at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At time of inspection observed the mobile food unit operating above and beyond the limitations of the permit. Observed a storage container with a non commercial grade cold holding unit storing TCS (time/temperature control for safety) items: raw carne asada, raw shrimp and frozen raw tilapia. Discussed with employee and owner that all storage of any food shall be conducted inside the permitted vehicle. Please remove the cold holding unit inside the storage shed prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leaking pipe under three compartment sink. Operator was instructed to repair leak at time of inspection. Operator proceeded to repair leak at plumbing under three compartment sink at time of inspection. Corrective Action: Corrected at time of inspection.