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.
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.---In the two cold holding units, observed the following Time/Temperature Control for Safety (TCS) foods having internal temperatures of 47-55*F: cooked prickly pear cactus, shredded mozzarella cheese, deli ham, shrimp ceviche, in house green salsa, in house made red salsa, cut cabbage, refried beans, cooked green peppers, sour cream, raw beef and raw shelled eggs. Person in charge states everything but some of the mozzarella cheese has been in these units past 4 hours and were voluntarily disposed of. Some of the mozzarella cheese was placed in the unit less than 2 hours prior to inspection and were moved to the freezer to cool down. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth.
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 both cold holding units (refrigerators) in the mobile unit having ambient temperatures of 50-55*F. Technician arrived at location and had both units working properly measuring below 41*F using min/max thermometer. Discussed the importance of having all cold holding units able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods.
Corrected At Time Of Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg. 5e; Mobile food establishment has not maintained a commissary visits log.---Mobile unit did not have a commissary visit log present at the time of inspection. Discussed how a commissary visit log must be maintained and present during all operation hours/days.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Inspection rights accepted by Juan N. Inspection report emailed and confirmed by person in charge.
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.
