Tacos Sahuaro Restaurant
Permit ID: FD-17593
Permit Type: E & D
2320 N 32nd St Phoenix 85008
*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...
Boxes of raw beef being stored above raw onions and cut carrots in reach-in cooler in dining area, bags of raw beef stored above bags of raw pork stored in reach in cooler near kitchen. No evidence of cross contamination observed at time of inspection, had person in charge (PIC) rearrange items appropriately. Please ensure raw animal products are stored in a way to prevent cross contamination (refer to food storage handout). Gave additional storage handout.
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...
Raw pork from a recent delivery found at temperatures between 49-53 degrees F, PIC stated that it had been delivered an hour and a half ago, had PIC move product to cooler. Please ensure all food products are maintained at 41 degrees F or below to prevent bacteria growth.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use...
Large sprayer containers of insect killer found in outside storage area, had PIC discard chemicals. Please ensure all pest control is performed by a professional and potentially hazardous pesticides are not stored on the premise.
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals...
Chlorine sanitizer bucket for wiping cloths under prep table in front measured well over 200 ppm chlorine in solution, had PIC dump out and make a new more dilute solution. Please ensure chlorine sanitizer solutions remain between 50-100 ppm for safety.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens...
Large pots being stored in outside area between uses, please ensure all cooking equipment is stored in areas protected from contamination.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #13,#20, [3-302.11 (A1-2); 3-501.16 (A)(2)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Discussed repairing floor drain and removing flexible hose from ice machine, using food grade bags for masa, and pest control services.
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.
