Tacos La Memoria

Inspector's notes

Observed cooked onions and peppers cook line sitting at ambient temperature reporting at 111°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket of cooked pinto beans in prep table refrigerator holding at 51°F. PIC said that the beans had been removed from commissary refrigeration and immediately placed in the unit refrigerator roughly 2 hours prior. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per PIC they did not have a Certified Food Manager Certificate or a Food Handlers Card. PIC was only employee present. 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

Written instructions for vomit and diarrhea clean-up were not available on unit at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was provided with a copy of written instructions at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink blocked by degreaser and a bag of rags at beginning of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions, chiles, and meat reporting at 120, 60, and 130 degrees Fahrenheit at beginning of inspection. After power service was disrupted for approximately 55 minutes, previously hot beans were also found reporting at 90 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. In total, all foods were in place for approximately 1.5-2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

All TCS foods at cold-holding prep table (cheese, chopped cabbage, salsa, beans) reported between 45-48 degrees Fahrenheit as beginning of inspection. Food had been placed inside for roughly one hour. Unit was determined to be holding at roughly 50 degrees Fahrenheit, and was out of service for approximately 55 minutes during power outage. At beginning of outage, all food was moved to an alternate cooler under ice and returned to 41 degrees Fahrenheit or below. 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 power service disrupted during inspection. Unit did not have capacities for hot or cold holding for approximately 55 minutes while power was being restored. 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. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Units were put back and service and were kept clear of food until temperatures within units were back within regulation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth in use being dipped in water and used frequently without holding in sanitizing solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

3 compartment sink observed inoperable at time of inspection. PIC confirmed they were instead washing dishes in commissary at end of service. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services . Owner showed up by end of inspection and is CFPM. Corrective Action: Corrected at time of inspection.

Inspector's notes

Commissary visit long was not completed for today's visit. Please have commissary visit log completed for each visit to the commissary. Corrective Action: Correct prior to next routine inspection.