California Taco Shop

Violations (4)

• 15CriticalRepeatCorrected on site

  Food Separated and Protected

  Repeat Violation 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 raw beef stored above RTE rice, cilantro and beans in the tall reach in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 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 shrimp stored on top of a pan of reheating carne asada with internal temperatures ranging from 106-130*F when measured with a probe thermometer. Per PIC, the shrimp had been cooked from raw approximately 30 minutes prior. 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.

  Priority

• 47CriticalCorrected on site

  Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

  PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Addl Notes: Observed raw diced onions stored in a shopping style plastic bag. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

  Priority

• 57RepeatCorrected on site

  MCEHC Mobile Food Requirements

  Repeat Violation 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: Operator could not provide a commissary visit log for the past 30 days at time of inspection. PIC stated only one visit from this month has occured at the other logs are maintained of their office. Advised operator a commissary visit log shall be recorded, kept on the Mobile Food Trailer, and made available upon request. Corrective Action: Correct prior to next routine inspection. 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 cooling rice between 56-68*F, beans 52-56*F and salsa at 46*F in the reach in cooler the PIC stated were prepared at the commissary approximately 4-5 hours prior. Advised PIC that cooling must be completed at the commissary and should not be conducted on the Mobile unit. Advised PIC the reach in cooler has limited cooling capacity that may result in improperly cooled TCS foods. Advised PIC to maintain foods that will ultimately be served hot (such as the rice and beans) at 135*F or higher in insulated transporting case to avoid foods passing through the "danger zone." PIC moved the beans and rice to the flat top to rapidly reheat and added ice to the salsa at the time of inspection. Corrective Action: Corrected at time of inspection.