Maricopa County, AZ

Boca Taqueria

Permit ID: FD-54207

Permit Type: E & D

1674 N Higley Rd Suite 101 Gilbert 85234

*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

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure... Observed employee washing their hands with soap for about 5 seconds without lathering at the time of the inspection. Discussed with employee proper handwashing procedures at the time of the inspection.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods...... Observed bare hand contact with ready to eat tacos to handle toppings (salsa, cheese and lettuce) and burritos by the cooks at the time of the inspection. Informed person in charge and cooks that bare hand contact with ready to eat foods is prohibited at all times. Cooks utilized tongs/utensils until gloves could be provided at the time of the inspection.
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 a container of cut raw chicken breasts stored above various ready to eat foods in the walk-in cooler and in the upright 2 door cooler on the cook line at the time of the inspection. Informed person in charge and cooks that raw foods must be stored below ready to eat foods to prevent contamination. Chicken was moved accordingly at the time of the inspection.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling..... Observed black beans in the walk-in cooler in a deep container that was from 2 hours prior to inspectors arrival at 100'F at the time of the inspection. Informed person in charge about proper cooling temperature parameters (70'F within 2 hours of cooling from 135'F). Beans were discarded at the time of the inspection.
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 red chili sauce made in the establishment with a prep date of 3/11 at the time of the inspection. Informed person in charge/cook that ready to eat items are only good for 7 days (should of been discarded on 3/18). Sauce was discarded at the time of the inspection. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.... Observed various items in the walk-in cooler (lettuce, tomatoes, cooked pulled chicken, beans, rice, tamales, roasted green chilies, and cooked beef). Person in charge stated items were made between today and Saturday. All items made and held for more than 24 hours should be dated and discarded within 7 days. Items were dated at the time of the inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods...... Observed pinto beans cooling in the walk-in cooler in a deep container at the time of the inspection. Informed person in charge that cooling food items must be in a shallow container (4 inches or less) at all times. Beans were placed in two separate containers to cool at the time of the inspection. Educate employees on this practice.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices.... Observed no food thermometers in the establishment at the time of the inspection. Informed person in charge that food thermometers must be provide and maintained in the kitchen at all times. Food thermometer was provided at the time of the inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe.... Observed sheet trays of raw fish on the speed rack in the walk-in cooler covered in trash bags at the time of the inspection. Informed person in charge that food should only be in contact with food grade substance/materials. Eliminate this practice at once. Utilize a food grade material for this process prior to the next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 6 Priority, 3 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection.


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.