Maricopa County, AZ

Baja Tacos

Permit ID: MF-17-0422

Permit Type: Mobile Food Type III

12420 W Thunderbird Rd @1 El Mirage

*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

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. ---- The water at the hand wash sink was able to reach a maximum temperature of only 72F. The operator must have the water lines serviced to where the hand wash station can achieve a temperature between 100F and 110F. A re-inspection shall occur within 24 hours to verify if the aforementioned deficiency has been corrected. Water temperature of at least 100F is required hand washing.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ----- A pan of raw shrimp was observed to be stored over shredded monterey jack cheese and diced cabbage inside the prep refrigerator. A plastic bag of raw beef was sitting in the bottom portion of said prep refrigerator making direct contact with a plastic bag of raw shrimp. The operator had the raw shrimp moved to the bottom of the prep refrigerator and had the bags of beef and shrimp separated from each other by at least 4 inches. Raw foods may not be stored over ready to eat items to prevent contamination of said items. Different types of raw proteins may not make contact to prevent cross contamination.
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. ---- A pan of diced cabbage was sitting on the top portion of the prep refrigerator incorrectly cold holding at 46F. Per operator, the cabbage had been pulled from the bulk bag of cabbage sitting in the bottom portion of the prep refrigerator approximately 25 minutes prior. Said bag of bulk cabbage was verified to be at proper cold holding temperature. The operator had the cabbage moved back into the bottom portion of the prep refrigerator to be cooled back down to 41F or below. When cold holding TCS foods, the internal temperature must be at 41F or below to inhibit bacterial growth.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. ***Operator presented Food Protection Manager Certification at time of inspection. No County legal action will result from this inspection. Inspection report printed for operator at time of 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.