Tacos El Jefe

Proper Cold Holding Temperatures

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: ***** 3rd Consecutive Violation ***** In the salsa/toppings cooler, observed 5+ pans of cooked/tomato based salsas at 46*F - 49*F, Pico at 47*F, lettuce, cabbage, and cut cilantro between 46*F and 48*F, and shredded cheese at 50*F. All foods had been in the unit for less than 4 hours and were moved to the walk in cooler to rapidly cool. Unit was holding at 37.9*F on inspectors min/max thermometer. Discussed ways of ensuring temperatures remain below 41*F including, switching to metal pans and adding lids, smaller portions, temperature logs, or discussed the requirements for switching to time as control for safety. Recommended an AMC training visit from the inspector. Predefined Comment: 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.

Priority

Proper Date Marking and Disposition

Repeat Violation PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: ***** 2nd Consecutive Violation ***** In the walk in cooler, observed a bag of cooked carnitas with the date 9/24, 13 days prior to inspection. Per PIC the carnitas were cooked at the mesa location on 9/24 and received on 9/24. Carnitas were not frozen during that time period. Carnitas were embargoed. Discussed only holding RTE, TCS foods for 7 days. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: At time of inspection, there is no available hot water at the front of house handwashing sink. Sink is on it's own tankless water heater. Please have the water heater for the sink repaired or replaced to ensure there is hot water at that sink. Predefined Comment: 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: Correct prior to re-inspection.

Food-Contact Surfaces: Cleaned and Sanitized

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the clean dish shelving accumulating grease and food debris. Several dishes were on the shelf that was visibly dirty. Instructed PIC to have the dishes that were in contact with the dirty shelving re-washed and to have the shelving washed and sanitized before being used for clean dishes. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Approved Thawing Methods Used

3-501.13 - Core: Thawing Addl Notes: Observed a pan of shrimp thawing on the drain board of the prep sink. Shrimp were in 44*F water that was not flowing. When thawing foods in water, the water must be below 70*F and constantly flowing with sufficient velocity to remove floating particles. Manager moved shrimp to basin of the prep sink and turned water on to properly thaw. Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

In-Use Utensils; Properly Stored

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: In the dry storage area, observed several containers of dry goods, including rice, beans, and seasonings/spices, that had a small plastic soufflé cup as the scoop. All utensils being used to scoop foods and stored in the food must have a handle, or a clean holding point, that can remain out of the food. Please obtain proper utensils for the dry goods. Corrective Action: Correct prior to next routine inspection.