Taqueria Mi Lindo Guanajuato

Inspector's notes

Operator was only employee on staff, and was observed moving from taking money, retrieving items, throwing away trash and then going back to preparing food without stopping to wash their hands. Operator was instructed to to wash their hands at time of inspections, and always wash their hands when going from task to task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Unit hand sink could only produce cold water at time of inspection. Hot water handle did not produce water. Hot water was available at 3-compartment, but not at hand sink. 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. Operator was able to repair hand sink at time of inspection and produce hot water at hand sink. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. 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: No paper towels were available on unit for handwashing sink at start of inspection. PIC retrieved paper towels from nearby convenience store. 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 provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No soap was available at hand sink at start of inspection. PIC retrieved soap from nearby convenience store at time 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice and cooked beans in hot holding unit at 117°F and 118°F, respectively. PIC had placed them there and turned on the hot holding table upon arrival roughly 30-45 minutes prior. PIC was asked to put items on the flat top to reheat at time of inspection. 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 2 cooked beef items in refrigerator holding at 45°F and 47°F. PIC verified they had placed them in the unit roughly 30 minutes prior and had warmed up during transport. PIC packed the items out of temperature with ice to get them back down to holding temperature at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw chorizo was observed in prep fridge for cooking and service on the unit. All other animal products on units were fully cooked. Per MCEHC, no cooking from raw can occur on a Type II mobile unit. Type II units are limited to reheating, assembly, and service. PIC was instructed to cease service oof chorizo and only use fully cooked meats going forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary logs on unit at time of inspection. Advised PIC to maintain completed commissary log on the unit and available per request. Corrective Action: Correct prior to next routine inspection.