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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. ---Observed Food handling employee at the cook line wiping their gloved hands on their dirty apron in between handling ready to eat foods. Employee was asked to remove their gloves, wash their hands and put on a clean set of gloves on before returning to handle foods. Employee was also made aware that they should avoid touching surfaces that are not clean once they have clean hands and gloves on to avoid further contaminating their hands.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ---Observed ceviche ( currently made by marinating raw shrimp in lime, which per FDA 2013 food code is considered raw since no heating/cooking step is conducted) stored above gallons of horchata, and a box of raw chorizo was stored above gallons of sour cream. Ceviche and raw chorizo was moved to avoid cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed a metal strainer and two knives stored as clean, but still had food debris dried on it. Also some containers still had old date marking stickers on them. All items were placed at the 3-compartment sink to be washed, rinsed and sanitized. Please train employees on proper dish washing and verify old date marking stickers are being scrubbed off.
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 cooked carnitas and sausages stored above the container suggested fill line on the top portion of the prep cooler with an internal temperature between 45-47 degrees Fahrenheit for less than an hour. Items were moved to the walk in cooler to quickly cool back down to 41 degrees Fahrenheit.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked shredded beef with a date of 03/30 that was being used for rolled and folded tacos, the food handling employee had placed a new date label for 04/05 on the rolled tacos. Spoke with the employee and reminded them that if using a product that was made on a separate date into a new product the date of the older product gets applied and starts the 7 days of use. Employee then clarified that shredded beef was cooked and frozen on 03/30, thawed and used for rolled tacos today 04/05. Therefore employee was asked to include a discard date of 04/10 to ensure no extra days are given to use or discard the product.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed two spray bottles used for cleaning chemicals stored beneath the 3-comp sink with an old faded label indicating what is inside the spray bottles. New labels were placed on the spray bottles to clearly indicate what cleaning chemical was inside.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required---Observed multiple dishes stored as clean on a shelf behind the 3-compartment sink that were stacked while still wet. Dishes were separated to allow for proper air drying to occur.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable---Observed the following utensils in disrepair/damaged stored as clean on a shelf in the back behind the 3-compartment sink. Please throw away any equipment that is no longer smooth or easily cleanable such as: Twisted cable style cheese block slicer, white rubber spatula, wire mesh strainer, and melted plastic containers.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 2 Core violations on this inspection. Inspection conducted with district inspector RS #979 No County legal action will result from this 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.