Del Taco
Permit ID: FD-06532
Permit Type: E & D
13367 W Grand Ave Surprise 85374
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Observed the following items in the walk in cooler at temperatures greater than 41*F: Prepackaged steak 49*F, Prepackaged Chicken 48*F, Pollito Chicken 49*F, Prepackaged Ground Beef 48*F. All items were embargoed and discarded. Advised manager to monitor cold hold temperatures with a metal stem thermometer.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Observed staff not document discard time for food items using time as control instead of temperature to prevent bacteria growth. As per the manager, items had been changed out prior to inspection, but discard times for foods were not documented. Staff changed the times to represent food discard times. Advised manager to have meeting to retrain staff to document time as control foods with discard 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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Observed walk in cooler on site with an ambient temperature of 50.3*F. As per the person in charge unit was working in morning and staff were not aware of the temperature increasing. Unit is attached to a freezer and door was opened to lower the walk in cooler temperature to 40*F during inspection. Temperature control for safety foods observed at temperatures greater than 41*F were discarded. Repair company was contacted to repair. Re-inspection to be completed on site within 24 hours - 3:00 pm on Aug 3, 2022.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Ruth R. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Inspection completed with Badge #134
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.
