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La Taqueria De Jalisco

Permit ID: FD-52817

Permit Type: E & D

3015 E Thomas Rd Suite 4 Phoenix 85016


*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Person in charge does not have a Food Protection Manager certification and there was more than 1 Priority violation at time of inspection. PIC was questioned regarding cold holding temperatures, hot holding temperatures, date marking and cold holding unit storage and was able to answer correctly. PIC was questioned regarding reportable diseases and symptoms but was unable to mention all the symptoms. Please ensure person in charge maintains a food protection manager certification from an ANSI accredited program and keeps a copy available at all times 4TH CONSECUTIVE VIOLATION
Correct Prior To Next Routine Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked carne asada beef inside the hot holding unit as well as cooked pork meat in a container on the stove at temperatures ranging from 108F-123F. PIC stated he had prepared and placed the cooked beef and pork inside the containers an hour prior to inspection. PIC reheated the beef and pork to 165F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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 salsa prepared with cooked vegetables, chopped lettuce, cheese, egg and dairy dressings, raw beef and shell eggs inside the small prep cold holding unit closest to the cash register at temperatures ranging from 48F-61F. PIC stated the salsa prepared with cooked vegetables, chopped lettuce, cheese, egg and dairy dressings, and raw beef had been placed inside the unit an hour prior to inspection. Items were moved to the large reach in unit located in front of the stove. Per PIC, eggs had been placed in the unit the night before. PIC discarded eggs (see embargo form). Unit measured at 56.2F on .min/max thermometer (see violation 31) Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed wiping clothes stored in chlorine sanitizing solution at a concentration of 200ppm. PIC discarded solution and prepared a new sanitizer solution at a concentration of 50ppm. Please ensure sanitizer is prepared at the required concentration. Please keep chlorine sanitizer at a concentration of 50ppm-100ppm.
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 Cold holding prep unit closest to the cash register measured at 56.2F on .min/max thermometer. TCS items were moved to the reach in unit or discarded (see violation 20). PIC adjusted the settings on the unit and temperature reached 36.2F on the min/max thermometer after 20 minutes. Please ensure all cold holding equipment is capable of holding TCS food at 41F or below.
Corrected At Time Of Inspection
35
Food properly labeled, original container
Core-3-602.11, C: Food Labels Establishment offers for retail sale tiramisu cake that is bought in bulk and individually packaged at the establishment as well as a custard dessert that is prepared at the establishment and packaged. Tiramisu cake and custard dessert do not have a label. Please provide labels with the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. CORRECT PRIOR TO NEXT ROUTINE INSPECTION
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Please visit the following link for ANSI accredited food protection manager programs and certifications: https://www.maricopa.gov/2254/Certified-Food-Manager-Certificate No County legal action will result from this inspection. Conducted with RS 1119


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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