Bracero Tacos Y Tequila

Violations (4)

• 15CriticalCorrected on site

  Food Separated and Protected

  PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed a pack of raw bacon stored on a shelf in the walk-in cooler over boxes of ready-to-eat tiramisu and cakes. Raw animal proteins must not be stored above ready-to-eat foods. Person in charge (PIC) moved bacon to correct during the inspection. Visible existing contamination of the RTE foods was not observed during the inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  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. Addl Notes: Observed cooked chicken and cooked pork with internal temperatures of 79-95 degrees Fahrenheit in 1/6 size pans stored 4" above the flat top grill with an apparatus. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), all items were cooked less than 2 hours prior to inspection. Employee reheated items on flat top grill in a bain-marie system to 165F during inspection to hold hot at 135F. Corrective Action: Corrected at time of inspection.

  Priority

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  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 at the hand washing sink closest to the food prep 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. PIC provided paper towels during the inspection to correct. Corrective Action: Corrected at time of inspection.

• 51

  Plumbing Installed; Proper Backflow Devices

  5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Faucet for filling 3-compartment is only able to fill the left-hand side and right-hand side basins with limited effectiveness due to its short length. Please ensure plumbing is maintained in good repair. Corrective Action: Correct prior to next routine inspection.