Tacos Calafia Surprise
Permit ID: FD-87717
Permit Type: E & D
17239 N Litchfield Rd Unit 68 Surprise 85374
*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
Not Participating
1
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.... Raw beef, raw chicken, and salsa with internal temperatures between 50 degrees F and 54 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in was determined to be 49.4 degrees F by using a min/max thermometer. Raw beef, raw chicken, and shredded cheese with internal temperatures between 53 degrees F and 55 degrees F cold holding in reach-in cooler across from the grill. Ambient temperature of the reach-in cooler was determined to be 53.9 degrees F by using a min/max thermometer. Shredded cheese and salsa from the reach-in cooler was discarded. Raw meat in the walk-in and reach-in cooler was moved to the glass front drink coolers. PIC will call service technician to repair the walk-in and reach-in coolers. Ensure all cold holding TCS items are held at 41 degrees F or below.
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.... Raw beef, raw chicken, and salsa with internal temperatures between 50 degrees F and 54 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in was determined to be 49.4 degrees F by using a min/max thermometer. Raw beef, raw chicken, and shredded cheese with internal temperatures between 53 degrees F and 55 degrees F cold holding in reach-in cooler across from the grill. Ambient temperature of the reach-in cooler was determined to be 53.9 degrees F by using a min/max thermometer. PIC called service technician to repair both units and they should arrive within the hour. Establishment does not have efficient cooler capacities to operate safely. Once units are repaired a re-inspection will occur to ensure both units are holding temperature below 41 degrees F.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. Each food establishment that provides open foods and/or TCS (Temperature Controlled for Safety) foods, shall have at least one (1) Certified Food Protection Manager (CFPM) on site during operation hours. Provide a Certified Food Protection Manager certificate from an ANSI approved program (see link). https://www.maricopa.gov/5114/Food-Restaurants Inspection rights reviewed with Adalberto C. Inspection report emailed.
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.
