Maricopa County, AZ

Taqueria La Hacienda

Permit ID: MF-15-0524

Permit Type: Mobile Food Type III

1018 S 3rd St @4 Phoenix 85017

*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
01
Certification by accredited program, compliance with Code, or correct responses
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Make sure there is a CFM onsite at the next routine inspection.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Observed the following Time/Temperature Control for Safety Food (TCS) for meant for cold holding with temperatures between 51°F- 77°F. Cut pork (51 °F), shredded cheese (51 °F), Salsa with cut tomatoes, jalapenos, and onion (68°F), Red salsa with cut tomatoes (72 °F), Cut cucumber (57 °F), out of temperature. TCS foods must have an internal temperature less than 41°F. Operator stated all of the items were put into the refrigerator in the morning. Operator voluntarily discarded all the TCS food items. 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.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. Observed salsa with cut tomato, cut jalapenos, cut onions at 68 degrees Fahrenheit that was put into the prep cooler on the unit to cool. Operator stated the salsa was made on the unit in the morning and put into the prep cooler. Prep coolers are not intended to cool foods, rather there purpose is to keep maintain food temperature. Operator to utilize his commissary to prep salsa and cool in the future. Operator voluntarily discarded the food item. 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.
Corrected At Time Of Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg. 9d; Food preparation in MF Type III is not simplified to reduce excessive steps where food may become contaminated. Observed salsa with cut tomato, cut jalapenos, cut onions at 68 degrees Fahrenheit that was put into the prep cooler on the unit to cool. Operator stated the salsa was made on the unit in the morning and put into the prep cooler. Prep coolers are not intended to cool foods, rather there purpose is to keep maintain food temperature. Operator to utilize his commissary to prep salsa and cool in the future. Operator voluntarily discarded the food item. Steps on mobile shall be reduced to prevent food from becoming contaminated.
Inspection Comments

Inspection conducted at 1018 S 3rd Street. Inspection report emailed to operator and person in charge. Verified Receipt of the email. 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. No County legal action will result from this inspection. All food preparation and including grilling, barbecuing, cooking, displaying, serving, and storage must be done inside the Mobile Food Type III unit. Mobile Food Type II and III units shall operate from a commissary or other fixed food service establishment and shall report at least daily to such location for all supplies and for cleaning and service operations. Mobile Food Type I-III establishments shall at all times remain vehicle mounted and readily movable. No permanent utility connections are permitted. Any utility connection shall be of temporary, quick-disconnect design. This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.


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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