Maricopa County, AZ

Taco Boys

Permit ID: FD-91128

Permit Type: E & D

1015 S Rural Rd Suite 101 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
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 time/temperature controlled for safety food cooked cabeza (internal temperature 44*F - 46*F); the cooked cabeza was made yesterday afternoon per the label and the date/time of day was confirmed with the person in charge. Observed the cabeza in stacked and covered pans (individual pan thickness <4 inches thick). An employee indicated that when they came in at 8 am today and took internal temperatures of the pans of cabeza they had an internal temperature between 44*F - 45*F. All other time/temperature controlled for safety foods were 41*F and below in the walk-in refrigerator. Person in charge and the employees reminded that all hot time/temperature controlled for safety foods must be cooled from 135*F to 70*F with 2 hours and 70*F to 41*F in 4 hours (the total cooling process must not exceed 6 hours). Person in charge willingly discarded of all of the cooked cabeza. Inspector suggested cooling thin pans on speed rack with lids off to allow air flow between pans to further aid in rapidly cooling hot time/temperature controlled for safety foods.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 salsa tatemada stored in 5 gallon bucket with internal temperature of 102* in walk-in cooler; person in charge indicated there was not enough room for it in the ice bath so they put it in the walk-in cooler. Person in charge indicated it had been in the walk-in for less than 30 minutes. Person in charge reminded that this method of cooling (in large bulk containers without internal chilling aid) is not effective for cooling hot time/temperature controlled for safety foods. Establishment must ensure they have adequate capacity for cooling of hot time/temperature controlled for safety foods; person in charge indicated they would rotate it into the ice bath and rotate out other salsas that had reached 70*F with the 2 hours window. Cooling guidance provided. Inspector suggested preparing less bulk hot food so they have adequate capacity to cool these foods down.
Corrected At Time Of Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. According to the updated Maricopa County Environmental Health Code Paragraphs 2-102.12(A) and 2-102.20(B) state that the Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection. This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. *Inspector informed person in charge if internal temperatures of TCS foods are above 41*F in the walk-in when employees first arrive to the establishment before opening to discard of time/temperature controlled for safety foods that are above 41*F and to call maintenance on the unit before restocking the unit to ensure the unit can hold foods at 41*F and below. A copy of the inspection report was emailed. No County legal action will result from this inspection. 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.


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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