Tacos La Lomita
Permit ID: FD-28135
Permit Type: E & D
8449 W McDowell Rd Tolleson 85353
*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
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. Observed cooked jalapenos in metal container on grill at 90-100 degrees F. Per PIC, jalapenos were cooked yesterday, cooled in freezer, and placed in container on grill less than 30 minutes ago. Jalapenos were not reheated to 165 degrees F before being placed in container on grill. When brought to attention, employee placed jalapenos directly on grill, reheated them to 165 degrees F, and placed jalapenos back in metal container on grill. Ensure all food that has been cooled is reheated to 165 degrees F before hot holding.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked rice in metal container on grill at 111-117 degrees F. Per PIC, it was cooked less than 2 hours ago, was left off stove to cool, and placed on grill less than 30 minutes ago. When brought to attention, PIC had rice reheated to 165 degrees F before placing rice back in a container to be placed on grill for proper hot holding. Ensure hot holding temperatures of 135 degrees F or higher at all times.
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. 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 small to-go containers of TCS salsa in large metal bowl on ice in cooler drawer by register at 50-67 degrees F. Containers that are not touching the edge of bowl where ice is present do not stay cold. Per PIC, salsa containers were filled 2 hours ago from salsa already cooled in the walk-in. PIC removed bowl from drawer and placed salsa containers directly in ice to cool them down.
Observed TCS salsa in salsa bar at 51-54 degrees F. Per PIC, the salsa was also from the walk-in and placed in salsa bar from the walk-in at 7:30 am (3.5 hours prior to inspection). Ice in unit was not touching salsa containers. PIC discarded salsa when brought to attention, placed more ice in unit and replaced salsa with new containers of salsa.
Ensure proper cold holding temperatures of 41 degrees or less at all times. This is the second consecutive violation.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], 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. PIC accepted invitation for AMC visit that will be scheduled for next week with the Spanish liaison. Have food manager certificate next 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.
