Maricopa County, AZ

Senor Taco

Permit ID: FD-48911

Permit Type: E & D

1817 E Baseline Rd Tempe 85283

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed food handling employee grab raw bacon with gloves, then touch the handle of the doors to the walk in cooler with the same contaminated glove. Employee was educated on 'when to wash' procedures. Employee removed gloves and washed hands before returning to work.
Corrected At Time Of Inspection
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---Observed a container of raw shrimp and a container of raw fish stored above containers of sour cream. Raw seafood was moved to another shelf to avoid cross contamination. THIS IS A REPEAT VIOLATION.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness---Observed employee washing dishes with an insufficient amount of bleach, when sanitizing solution was measured chlorine concentration was 10 ppm, employee added more bleach and was encouraged to use chlorine test strips to test the solution. Chlorine solution was made to 50 ppm. All chlorine sanitizing solutions must be between 50-100 ppm to effectively disinfect dishes.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed the following items cold holding in a prep cooler on the cook line between 46-53*F since 6am this morning: cooked potatoes, raw bacon, pre cooked hash browns, cheese, cut cabbage, shredded beef, fried fish, sour cream, sausage, diced tomato,pico de gallo, cooked chicken, chicken and beef tacos, tamales, and pooled eggs. These items were discarded for food safety.
Corrected At Time Of Inspection
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---Establishment uses time as a control for salsas on the salsa bar and the drive thru window, there was no time stamp at time of inspection. Time as a control log sheet was placed and Manager on duty recorded time salsas were taken out of temperature. Please remember recording and using the time as a control sheet is part of the time as a control policy.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage---Observed two cans of stainless steel cleaner stored on the hood above the cooking area, cans were moved to the shelf with the remaining other cleaners to avoid a chemical contamination.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Observed a prep cooler in the cook line holding a minimum temperature of 46.4*F per a min/max thermometer. Please have prep cooler serviced, all refrigerators must hold at 41*F or below to ensure any food placed inside can also have an internal temperature of 41*F or below for food safety. Re-inspection scheduled for Friday July 20th.
Correct Prior To Reinspection
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment---Observed a torn gasket on the prep cooler doors and the main door to the walk in cooler. Please repair gaskets to ensure all doors seal properly and temperatures are maintained in all units. It is suggested to have these repaired before your next routine inspection or sooner.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 5 Priority, 2 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority Violation #13 [3-302.11], 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. Inspection conducted with District Inspector RS #979 Re-inspection for prep cooler Friday July 20th OF NOTE: Discussed minor repairs with Manager such as air gaps, back door sweeps, floor tiles No County legal action will result from this inspection.

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.