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Tacos Sahuaro Restaurant

Permit ID: FD-17593

Permit Type: E & D

2320 N 32nd St Phoenix 85008


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
4
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance---Observed handwashing sink in kitchen with utensils inside sink. PIC removed at time of inspection. Please ensure that handwashing sink is not used for any other purpose other than handwashing and is accessible at all times.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---Observed large loosely covered container of raw pork in reach in cooler by dining area stored above containers of red salsa. PIC rearranged items accordingly. Please ensure to store raw foods below ready-to-eat foods to prevent cross contamination.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding---Observed on grill, container of tripe with internal temperature ranging from 97'F-103'F. Employee stated food had been there for an hour and reheated food to 165'F. Please ensure to keep time/temperature control for safety food, hot holding at 135'F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed on open prep cooler top the following internal temperatures: red salsa 53'F , mozzarella cheese 50'F, and diced tomatoes 50'F. PIC states red salsa had been there since this morning and discarded item (see embargo form). Mozzarella cheese and diced tomatoes were placed there 30 minutes to an hour prior and were moved to reach in cooler in dining area for rapid cooling. After 15 minutes, temperature had gone down by 3'F degrees. Additionally, in soda cooler by ice machine, cantaloupe agua fresca (containing cut cantaloupe and milk) had internal temperature of 60'F. PIC stated item had been in cooler since this morning and item was discarded (see embargo form). PIC stated she would keep item in reach in cooler from now on since ambient temperature is at 41'F or below. Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition---Observed sliced pieces of ham with date mark of 8/13/17. PIC stated she would discuss with employees and food was discarded (see embargo form). Please ensure to discard ready-to-eat time/temperature control for safety food on the 7th day from when food was prepared or package was opened.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation---Observed various sanitizer wiping cloths used for sanitizing tables, some dry and one slightly wet, being stored on door of cooler where agua frescas are located. PIC instructed to maintain wiping cloths in sanitizer at all times and placed them in sanitizer at time of inspection.
Corrected At Time Of Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves---Observed box of latex gloves by prep table. Discussed latex allergy with PIC and she removed gloves. Please refrain from using latex gloves in establishment.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed old food debris under shelving unit in dry storage area. Please clean at a frequency that prevents such build up.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Discussed date marking with PIC for ready-to-eat foods including once food is taken out of freezer. Also, discussed labeling employee food and storing in designated area. Provided date marking sticker in Spanish to PIC.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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