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Taqueria La Korita

Permit ID: FD-38914

Permit Type: E & D

4131 N 27th Ave Phoenix 85017

*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.

Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Food service employee changed gloves without first washing her hands, after handling TCS foods. Stopped food service employee and instructed her to wash her hands and don new pair of gloves. Ensure to wash your hands prior to donning new gloves.
Corrected At Time Of Inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability There was no soap available at the handwashing sink adjacent to the three compartment sink. Person in charge (PIC) provided soap upon request. Ensure all handwashing sinks have soap and paper towels available at all times. *******Corrected at time of inspection******* ---------------------------------------------------------------------------------------------------------------------------------------------------------------------- Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Handwashing sink adjacent to three compartment sink did not have adequate pressure from hot or cold side when turned all the way open. PIC called in work order to have handwashing sink fixed. Ensure handwashing sink is fully operational prior to 10 day re-inspection.
Correct Prior To Reinspection
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils A knife stored as clean on the magnetic strip and deli slicer on prep table also stored as clean had dried food debris encrusted to the blades. Employee moved knives and deli slicer to three compartment sink to be washed, rinsed, and sanitized. Food equipment stored as clean should be clean to sight and touch.
Corrected At Time Of Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Large containers of TCS foods (red salsa, beef caldo stew, and sopa rice soup) were located in the walk-in cooler with an internal temperature between 51-56°F. PIC stated that the dates were correct on the containers (8/1/17 & 8/2/17). Ambient temperature in walk-in cooler was 41°F. PIC was instructed to discard TCS foods which had not cooled properly. When cooling TCS food, it shall go from 135°F to 70°F within the first 2 hours, and down to 41°F within the remaining 4 hours.
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding TCS food (beef carnitas) were hot holding on stove top with an internal temperature of 70°F on the cook line. PIC stated carmitas were placed on stove top >2 hours prior. PIC placed TCS food back into cold holding unit to cool. Ensure to routinely check temperatures of TCS foods for cold (41°F or below) and hot (above 135°F) holding.
Corrected At Time Of Inspection
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Flies (>15) were throughout the kitchen area and in the dining room as well. PIC was instructed to seal up rear exit door and provide certified pest control to control flies. Re-inspection will occur within 10 days.
Correct Prior To Reinspection
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter BBQ grill was on the front patio area with signs of use upon arrival to inspection. PIC stated that operator is supposed to apply for outdoor cooking. Apply for outdoor grilling remodel or remove grill from premises prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 4 Priority Foundation and 1 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Instructed person in charge to submit plans for outdoor cooking to Maricopa County Environmental Health Services Plan Review at 1001 N. Central Ave 602-506-6980 Maricopa County Environmental Health Code Chapter VIII Section 2, REGULATION 2. Plans Submitted a. No food establishment shall be constructed and no major alteration or addition shall be made thereto until detailed plans and specifications for such construction, alteration or addition have been submitted to and approved by the Department. Any construction, alteration, or addition shall be made in accordance with plans and specifications approved by the Department. The owner, operator or his authorized agent shall certify in writing that the plan documents comply with these regulations.


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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