Maricopa County, AZ

El Taco Tri

Permit ID: FD-75907

Permit Type: E & D

404 W Pima St Gila Bend 85337

*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
Inspection Comments

New owner inspection. Establishment would like to serve tacos, burritos and el pastor. Owner would like to start small with tacos only. Service will be from the kitchen to outside seating or through the pass through window. Please make the following corrections. 1). Please install coved base throughout the kitchen. Floor wall juncture is tile and does not have a cove. Do not install the rubber base under the hood. 2). The faucet at the three compartment sink is being replaced. 3). Provide a outlet grate over the swamp cooler vent. 4). Bring the prep table into the kitchen as you will need that for the food assembly. 5). You probably need a counter top hot well to hold your cooked foods hot. 6). Replace the outside utility sink. Make sure you have the same kind of faucet without the thread on the faucet and provide hot and cold water. Mount and caulk to the wall. 7). Provide a 6 inch overlap for all the cooking equipment under the hood. 8). You have a extra commercial freezer if needed for the frozen foods. 9). Provide storage shelving for the storage of dry foods and extra utensils. Make sure the bottom rung is 6 inches off the floor. Racks need to be easily cleanable. 10). Lights in the kitchen are required to be shielded. Provide light tubes or replace with plastic LED lights. 11). Please install a self closer on the door to the retail area. Note that one you operate the kitchen door are to remain closed. 12). Make sure that the swamp cooler works properly as this is the only cooling source you have and once the kitchen is closed and equipment on it will be hot. 13). Provide all three sink stoppers for the three compartment sink. 14). Please remove all items from the kitchen that you do not need for the operation. 15). Silicone all the sinks at the top wall juncture. 16). Provide hose bib vacuum breakers for all faucets outside. General requirements: Before opening please meet the following requirements to avoid violations on future regulatory inspections: 1). Provide a or multiple buckets marked sanitizer for your sanitizer solution. 2). Provide test strips so you can assess the sanitizer concentration showing 50-100 PPM bleach or the required concentration of quaternary ammonia in the buckets and 3- compartment sink. 3). Provide wiping cloths for in the sanitizer solution. 4). Provide a thermometer to check the actual food temperature with alcohol swabs for cleaning of the thermometer. This can be a metal stem thermometer or a thermocouple. 5). Provide a thermometer in each refrigerator and freezer so you can monitor the ambient holding temperature in the unit. Make sure to place them so they are easily accessible and not in front of a cooling fan giving the wrong reading. 6). Please provide non-latex gloves for handling ready to eat foods and make sure they are not latex. 7). Please provide dish wash soap and a sanitizer like bleach for proper dishwashing. 8). Bring all food handlers cards and Certified manager card on site and keep on file for review. 9). Please make sure you have all three sink stoppers. 10). Provide hand soap and paper towels at every hand wash sink. 11). Provide a written employee health policy. 12). Provide a consumer advisory if applicable. Establishment is not open and may not open without prior approval. Food service not yet approved. Owner would like to set up a hot well outside and assembly tacos along the street. This will need to be discussed internally. For now this is not approved. No County legal action will result from this inspection. Printed owner.


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.