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
2
Violation
ID

Violation Description

Violation Comments

Correct By
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed cooked and cubed carne asada on the stove in a metal pan with an internal temperature of 120*F; employee indicated the carne asada was cooked less than 30 minutes before inspection. The establishment was not using time as a public health control at time of inspection; the employee reheated the carne asada to 165*F and started time as a control using their timer board. Discussed with person in charge training staff on time as a control policies and utilizing time as a control for all hot held foods; person in charge indicated they would come up with a better way of training staff so all staff are on the same page concerning their time as a control policies. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more.
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.>>>Observed salsa verde, salsa rojo, salsa tatemada, pico de gallo, and shredded cabbage with internal temperatures between 44*F - 45*F on the salsa bar. Employee indicated they were cold holding the salsa bar with ice and water; employee was informed there was insufficient ice and water to cold hold vegetables and salsas in salsa bar. Employee indicated the salsa bar had been set up less than 1 hour before inspection. More water and ice was added to the bar so that ice and water was cradling the pans; a picture was taken for future training of setting up the salsa bar. Observed internal temperatures at the salsa bar less than 41*F before the end of the inspection. Also discussed time as a public health control for salsa bar; the establishment has a written policy for time as a control for the salsa bar. Person in charge indicated they would work of training staff on time as a public health control policy for salsa bars. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding, 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. Reviewed: when to wash your hands; time as a public health control policy (create one page version of policy to post near timers for training purposes); picture of ice bath for reference emailed A copy of the inspection report was emailed. No County legal action will result from this inspection. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) 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.


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.
Quick Search