Maricopa County, AZ

Los Taquitos

Permit ID: FD-67156

Permit Type: E & D

3176 E Indian School Rd Phoenix 85016

*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
D
3

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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.--A kitchen employee was observed washing their hands for a total time of 4 seconds. PIC was advised to train all employees to properly wash their hands for a total time of 20 seconds. PIC trained employee on proper handwashing at time of inspection. The employee properly washed their hands at time of inspection. 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.--Employee was observed cleaning then putting on gloves to work with food without washing their hands. PIC was educated that hands need to be properly washed between switching tasks and between glove changes. Employee properly washed their hands at time of inspection.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.--At time of inspection there was a sanitizer bucket stored in a handwashing sink near the 3 compartment sink. In the front serving area there was an employee observed dumping beverages in the handwashing sink at the front. PIC was advised that handwashing sinks are to be used solely for handwashing. The bucket was removed at time of inspection. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.--At the handwashing sink near the freezer there was a handwashing cleanser machine broken at time of inspection. PIC was advised to have the machine fixed or to use an alternative method to dispense handwashing cleanser. PIC advised that they will have the sensor fixed and that they will use the other handwashing sinks.
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.--Dicer was found to be stored as clean but when inspected dried food debris was found in the rubber pieces of the dicer. When the dicer was disassembled there was organic matter found between the parts of the dicer. PIC was advised to inform cleaning staff to disassemble the parts before every cleaning. PIC had dicer properly cleaned at time of inspection.
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.--Establishment had a wet seasoning mixture out at room temperature that consisted of boiled raw onions, oil, and dried peppers at 69*F. According to the PIC the mixture had been prepared less than 2 hours ago. PIC stated that they normally keep this mixture out at room temperature. PIC was advised that heat treated plant foods such as onions are TCS foods that are required to be kept hot at 135*F or held cold at 41*F. PIC moved the mixture to the walk in cooler at time of inspection.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation--Observed employee wipe metal equipment used to store food in the prep line with a dirty dry wiping cloth. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. PIC was educated on the bacterial risks of soiled wiping clothes. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. The soiled wiping cloth was sent to be laundered at time of inspection and a cloth in sanitizer solution was used on the equipment to clean.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Inspection report was emailed and confirmed at time of 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.


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.