Inspection Report

Business Name
Del Taco

Business Address
9672 W CAMELBACK RD GLENDALE AZ 85305

Permit Number
FD-07529

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/19/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed a small, lidded container of green salsa inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 48°F. In discussion with the person in charge, it was unclear how long the salsa had been out of the walk-in cooler or who had been working with the salsa that morning. The green salsa was embargoed at time of inspection (see embargo form). Other foods inside of the walk-in cooler, such as sliced cheese, lettuce and tomatoes had internal temperatures of 41°F or below. Observed bottles of sour cream inside of a small reach-in refrigerator with internal temperatures as measured using a probe thermometer ranging from 49°F-51°F in this unit. According to the person in charge, the sour cream bottles had been in the refrigerator for less than 2 hours and were returned to the walk-in cooler to rapidly chill back down to 41°F. A min-max thermometer was placed in the refrigerator and allowed to stabilize for 15 minutes. The ambient air temperature in the unit was holding at 43°F and there was no indication the unit was defrosting. Discussed with person in charge to reach out to a technician to service the unit and to either keep time and temperature controlled for safety foods out of the refrigerator until repaired or to use time-as-control for foods that are kept in the unit until it is repaired. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed two tightly lidded containers of Pico de Gallo salsa inside of the reach-in refrigerator. The container was observed to be deep (approximately 8 inches) and was covered. The internal temperature of the Pico was 44°F-46°F for both containers. According to the person in charge and the time marking on the Pico containers, they had been prepared approximately 2 hours prior to the start of the inspection. The person in charge removed the Pico from the deep containers and transferred them to a wide, flat shallow pan that was then placed up high inside of the walk-in cooler uncovered so that it could complete the cooling process. Discussed with person in charge that TCS foods prepared from cold or ambient temperature ingredients must be cooled to 41°F or less within 4 hours. Discussed with person in charge to cool the food at a depth of no greater than 4 inches deep, uncovered and placed up high inside of the walk-in cooler or to utilize ice baths or other effective means to cool the food. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a fryer basket with broken wires and observed several plastic food containers with cracks in them. Discussed with person in charge that once wires begin to break/separate from the main basket body, the fryer basket should be replaced. Discussed with person in charge that when plastic dishware has cracks in it, the dishes are no longer considered smooth, durable or easily cleanable and should be replaced. Person in charge will order new fryer baskets and they also disposed of the cracked plastic food containers. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed food contact surfaces and time-as-control time marking.

"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.