El Nuevo Taquito
Permit ID: FD-56051
Permit Type: E & D
3237 E McDowell Rd 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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 sanitizer compartment of 3-comp sink with less than 50 ppm chlorine. Dishes were in sanitizer compartment at 3-comp sink at the time. When brought to attention, PIC changed out the water and added chlorine. The items in the sink were then sanitized. Ensure all food contact surfaces are sanitized with 50-100 ppm chlorine at all times.
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 cabeza, lengua, and salsa roja in hot holding unit at 127-132 degrees F. Per cook, the items were reheated and placed in unit at 8 am (8 hours prior to inspection). When brought to attention, employees discarded the items. Ensure proper hot holding temperatures of 135 degrees F or more 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 the following items at 44-50 degrees F in walk-in: carne asada, chopped lettuce, chopped tomato, cameron, cabeza, lengua, salsa, el pastor, and cooked beans. Per PIC, all times were prepared and have been in fridge for more than 6 hours. When brought to attention, these items were discarded. All other items in the cooling process were moved to the freezer or ice was placed on ice until technician arrives. Per PIC, technician said they will arrive in 1 hour. Ensure proper cold holding temperatures of 41 degrees F or less at all 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 ambient air temperature at 46 degrees F holding various TCS products ( carne asada, chopped lettuce, chopped tomato, cameron, cabeza, lengua, salsa, el pastor, and cooked beans) at 44-50 degrees F. Per PIC, refrigeration technician should arrive in an hour. Ensure walk-in is repaired and is holding food at 41 degrees F or below prior to reinspection tomorrow.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Emailed report. Reinspection scheduled for tomorrow.
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.
