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Del Taco

Permit ID: FD-14336

Permit Type: E & D

1864 S Country Club Dr Mesa 85210


*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
3
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure-----Observed cook wash hands for less than 5 seconds twice and put gloves on to handle food. Discussed proper hand washing with the PIC and proper hand washing procedure with the PIC. Employee rewashed hands for the required 20 seconds at the time of inspection. Discussed the importance of proper hand washing with the PIC. PRIORITY VIOLATION-2-301.14, P: When to Wash-----Observed employee picking up trash from ground, then handle trash can, and proceed to handle lettuce and other foods without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-----Observed dried on food debris and other matter on food contact portion of dicer stored clean under back prep table. PIC washed, rinsed, and sanitized the dicer at the time of inspection. All food contact surfaces must be maintained clean to sight and touch.
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 various cheeses, cut lettuce, cut cabbage, cooked taco meat, cut tomato, cut pico de gallo, raw hamburger patties, cooked chicken strips, quesadillas, cooked shredded beef, cooked rice, raw chicken, dairy whipped cream, liquid eggs, cooked beans, and apple cheesecake rolls at 48-54'F in walk-in refrigerator. Temperature log sheet for day of inspection had not been filled out. The minimum ambient air temperature was measured to be 52.3'F. All items were embargoed at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment-----Observed walk-in refrigerator with a minimum ambient air temperature of 52.3'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. PIC contacted repair service at the time of inspection. Repair service was able to repair walk-in refrigerator at the time of inspection and the ambient minimum air temperature was measured to be below 41'F at the time of inspection. Discussed the importance of properly monitoring refrigeration equipment at all times to ensure proper cold holding.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. OF NOTE: Discussed requirements for ambient air temperature thermometers with the PIC. Conducted with RS# 789.


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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