Maricopa County, AZ

Tacos Calafia

Permit ID: FD-88493

Permit Type: E & D

414 S Mill Ave Tempe 85281

*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
C
2
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter on soda nozzles in drink area. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation.
Correct Prior To Next Routine Inspection
16
Proper cooking time & temperatures
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking. - Observed partially cooked diced chicken in the walk-in. Per person in charge (PIC), the chicken is partially cooked and specified that the cooking process lasts 20 minutes to 30 minutes and they are immediately cooled to 41*F and below in the walk-in. Discussed with PIC, that this process is considered non-continuous cooking and requires a written procedure with logs that are preapproved by MCESD. PIC took the par-cooked chicken and fully cooked the chicken to 165*F. PIC was provided with non-continuous cooking guidance; re-inspection for procedure and logs on or before 5/25.
Correct Prior To Reinspection
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 red and green salsas at self service salsa station with temperatures between 47 to 49*F. Per person in charge (PIC), salsas were replaced less than two hours from the start of inspection. PIC put the containers of red and green salsa on ice to rapid cool and also replaced ice in cold holding unit of the salsa station at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Observed quat sanitizer in the 3-compartment sink with a concentration above 400 ppm. Observed two quat sanitizer buckets at the cook station with a concentration of over 400 ppm. Person in charge (PIC) diluted sanitization buckets & sanitizer was remade in the 3-compartment sink. Sanitizer buckets and the sanitizer in the 3-compartment sink retested at 200 ppm Per PIC, establishments dispenser is a bit high and they have been diluting quat sanitizer with water and has test strips for testing quat sanitizer at establishment. Discussed proper sanitization levels with PIC at time of inspection. Sanitizer must test between 200 to 400 ppm & must be tested every time solution is made.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a C Grade and had 2 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Of Note: - Discussed with PIC about keeping all food at least 6" off the ground. - The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below - o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824. Report e-mailed. 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.
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