Taqueria El Chacho

Inspector's notes

Observed staff using hand wash sink to wash dishes on site. The person in charge instructed staff to not use sink for washing dishes. Discussed with the person in charge that a hand wash sink should only be used for hand washing. 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: Observed establishment with no hand soap available at the hand wash sink. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have soap available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice and beans on the steam table. The products measured with inspector probe thermometer 107*F and 101*F respectively. The person in charge stated that the product was made 1.5 hours prior to inspection. The person in charge had the chef reheat to 165*F at time of inspection. Discussed with the person in charge that all TCS products should be maintained at 135*F or higher when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment had salsa sitting in ice tub for service. With inspector probe thermometer the products measured between 69*F -107*F. The person in charge stated that the salsas were made at 7 hours prior to inspection. There were cooked baked potatoes stored on table. With inspector probe thermometer the product measured 93*F. The chef stated that the product was made 4 hours prior to inspection. The person in charge voluntarily discarded the products at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese stored in cooler in plastic to-go grocery bag. The person in charge voluntarily discarded the product at time of inspection. Discussed with the person in charge that all food should be stored in food grade containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa bar with 4 types of salsa, cucumbers, diced onions, and chopped cilantro not connected to type 2 cart unit. The person in charge stated that the bar was a self service. Observed a separate table used for the cutting of meat. Discussed that the mobile food type unit should be 1 continuous unit. All food held for consumer self service shall be wrapped or effectively dispensed for to protect from contamination Corrective Action: Correct prior to next routine inspection. 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: Observed raw meat being cooked on sight, including raw chorizo sausage, raw pork pastor, and raw organ meat. Observed raw tortilla masa being formed and cooked to order. Observed large portions of meat being chopped on cutting board at table. Discussed with the person in charge that these steps should be completed in a commissary kitchen before setting up on site. Corrective Action: Correct prior to next routine inspection.