Maricopa County, AZ

Ortega's Un Taco Mas

Permit ID: MF-19-0679

Permit Type: Mobile Food Type III

16573 W Bell Rd @1 Surprise 85374

*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Upon request, PIC did not have Food Manager Certification. PIC was unable to demonstrate knowledge of food safety protocol and inspection resulted in priority violations. PIC must obtain Food Manager Certification within 90 days.
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. 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. Several TCS food items out of temperature: shrimp (58*F), cooked chicken 49*F), queso fresco (54*F), sour cream(51*F), raw fish (49*F), raw carne asada (50*F). Per PIC, all food items had been placed in refrigerator 4 hours prior. All TCS food must be maintained at a temperature of 41*F or less. PIC voluntarily discarded all items.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. At the time inspection,the only refrigerator in the establishment was holding at 55*F on min/max thermometer with numerous time/temperature controlled for safety foods (TCS) not at proper cold holding temperature . All refrigeration units must maintain food at a temperature of 41*F or less. PIC voluntarily discarded all food that was not at proper cold holding temperature. Reinspection for refrigerator scheduled for 07/15/20.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Used wiping cloth was being stored on cutting board on counter. PIC stated that they wet cloth with water and used it to wipe down counter. Moist cloths used for food contact surfaces must be kept in an approved sanitizing solution. Instructed PIC to create sanitizer solution in bucket designated for storage of used wiping cloths.
Correct Prior To Next Routine Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed box of latex gloves being stored on shelf near service window. PIC stated that latex gloves were being used for food preparation. Food handler must not use latex gloves in contact with food. PIC removed latex gloves from food service area and will use only non latex gloves for food service.
Correct Prior To Next Routine 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. Jar of salsa in reach-in refrigerator was at 58*F and cooked chicken was at 72*F. PIC stated that they had cooked the items two hours prior and were cooling them in the refrigerator. No cooling of TCS food items is permitted in mobile unit. Advised PIC to perform all cooking and cooling of food at their commissary.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Copy of report provided via email. Verification of Inspection Rights by David Ortega. Inspection conducted with RS 989.


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.