Inspection Report

Business Name
Lulu's Taco Shop

Business Address
610 N GILBERT RD GILBERT AZ 85234

Permit Number
FD-00458

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/20/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 sliced and diced tomatoes, pico de gallo, shredded lettuce and cabbage, and cheese in the reach-in unit next to the cook line with internal temperatures ranging from 48*F-50*F when taken with a probe thermometer. According to employee, all items had been prepped and placed in reach-in three hours prior. All items were moved to standing refrigerator to cool. TCS (time and temperature controlled for safety) foods must be cooled in a walk-in or standing refrigerator to 41*F and below before being placed in reach-in units. Reach-in units do not have sufficient capacity to cool foods and are only designed to hold temperatures.

Observed pot of cooked rice in the standing refrigerator with an internal temperature of 50*F. According to employee, rice was prepared and placed in the refrigerator the day before. All TCS foods must be cooled from 135*F to 70*F within 2 hours, and then to 41*F and below in the next 4 hours. Rice was discarded at time of inspection (see embargo).

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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 whole shelled raw eggs in the reach-in prep table next to the cook line with an internal temperature of 57*F when taken with a probe thermometer. Shelled raw eggs must be maintained at 45*F and below. According to employee, eggs had been placed in the prep table the day before. Eggs were discarded at time of inspection (see embargo).

Correct By: Corrected At Time Of Inspection

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. - Observed no asterisk on menu for ceviche referring to consumer advisory. All foods served raw or undercooked must have a disclosure (asterisk) and reminder statement. A re-inspection will be conducted on 10/30/23.

Correct By: Correct Prior To Reinspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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. - Observed reach-in prep table next to cook line with an ambient temperature of 51*F when taken with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair. A re-inspection will be conducted on 10/30/23.

Correct By: Correct Prior To Reinspection

Violation #: 40

Description: Personal Cleanliness

Comments:

Core-2-401.13, C: Use of Bandages, Finger Cots, or Finger Stalls - Observed employee with an open sore on hand helping to put away open food. All open sores and cuts must be covered with bandages and single-use gloves when handling open food. Employee was informed and covered sore with a bandage at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

Core-5-501.17, C: Toilet Room Receptacle, Covered - Please provide a covered trash can for the women's restroom prior to the next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a C Grade and had 2 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager - Please ensure a certified food protection manager is on the premises during all hours of operation.

This inspection was conducted with R.S. #789.

Inspection report was delivered via email.

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.

Review Complete: CHECKED,Food Manager Licenses: 0,Award: C,Review Notes: RA--- Noneval TEW,Signer: Veronica Alvarado

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.