Taqueria El Chacho

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 Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Hand sink not supplied with soap and paper towel 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. 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.

Inspector's notes

Carne asada held at 64 deg F. Salsas and shredded slaw held at 74 deg F. 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. PIC provided larger amounts of ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cutting board deeply scored and stained. Instructed manager to resurface board or replace. PIC stated board is only used to cut cilantro. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Employees at time of inspection were able to produce a certified manager certificate. One person present needs to have the certified manager certificate. Ensure to have it for next inspection.

Inspector's notes

No paper towels were available at the hand sink. Always have paper towels available. Napkins were provided at time of inspection to dry. 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: There was no soap at the hand wash station at the start of inspection. Always have soap. Employee went across the street to the store and purchased soap and brought it.

Inspector's notes

No hot water at the hand sink at time of inspection. This violations must be corrected within 24hrs. A re-inspection will be conducted tomorrow to verify.

Inspector's notes

Waste water was leaking from the discharge valve. Ensure that waste water plumbing is contained. The PIC shut the valve and the leak stopped.

Inspector's notes

Operation had raw meats to cook. You are not allowed to cook raw meat from a type 2 permit. PIC was instructed. Raw meat was voluntarily discarded due to other violation. Also serving aguas frescas from a table. This is not allowed. Must be served from the cart or obtain another permit. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Commissary visits logs were not available for viewing. Always have the commissary visits log to show the inspector for review. 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. Addl Notes: Large containers of salsa 80-90df were cooling in a shallow pan of ice. Salsas must be cooled at the commissary.

Inspector's notes

No Employees at time of inspection were able to produce a certified manager certificate. One person present needs to have the certified manager certificate. Ensure to have it for next inspection.

Inspector's notes

No paper towels were available at the hand sink. Always have paper towels available. Napkins were provided at time of inspection to dry. 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: There was no soap at the hand wash station at the start of inspection. Always have soap. Employee went across the street to the store and purchased soap and brought it.

Inspector's notes

Cooked rice in a plastic container @ 115df, and cooked beans in a plastic container @111df. These must be held at 135df or above. PIC could not tell me exactly when these items were cooked. PIC voluntarily discarded the beans and rice.

Inspector's notes

The following items were out of temperature for cold holding. Cheese 54-46df, raw pastor 46df, cooked beef tongue 44df, raw chorizo 46df, Salsa red, green, avocado 79-95df. Corn maza @54df, raw pork 49df and raw carne asada beef at 49df. Must maintain at 41df or below. PIC informed me that the cooked meat and cheese were in the cooler for about an hour and more ice was added for those items. The rest was voluntarily discarded.

Inspector's notes

No hot water at the hand sink at time of inspection. This violations must be corrected within 24hrs. A re-inspection will be conducted tomorrow to verify.

Inspector's notes

Waste water was leaking from the discharge valve. Ensure that waste water plumbing is contained. The PIC shut the valve and the leak stopped.

Inspector's notes

Operation had raw meats to cook. You are not allowed to cook raw meat from a type 2 permit. PIC was instructed. Raw meat was voluntarily discarded due to other violation. Also serving aguas frescas from a table. This is not allowed. Must be served from the cart or obtain another permit. MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Commissary visits logs were not available for viewing. Always have the commissary visits log to show the inspector for review. 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. Addl Notes: Large containers of salsa 80-90df were cooling in a shallow pan of ice. Salsas must be cooled at the commissary.