Inspection Report
Karla's Taco Shop
1340 E BROADWAY RD TEMPE AZ 85282
FD-23-00384
Food Establishment - Eating & Drinking
Food Routine Inspection
1/2/2024
C
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.>>>Observed no hand drying provisions, such as paper towels, in the men's restroom or the employee restroom. All hand sinks must have a supply of hot and cold water, hand cleanser, and hand drying provisions. Person in charge supplied each area with paper towels.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 the following ready to eat time/temperature controlled for safety foods with no label indicating when they were prepared, opened, or thawed and opened: salsa verde, salsa rojo, cooked shrimp, fried fish, cooked chile rellenos, cooked sausage, cooked tacos, and chipotle aioli. An employee indicated all of these foods were prepared between 12/28 and 12/31 and labelled them all. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed ice scoop for ice machine stored on top of the ice machine; observed an accumulation of dust on the ice machine where the scoop was stored. Discussed with the person in charge keeping all in-use utensils in clean/cleanable locations to ensure they are not contaminated with dirt, grime, food debris from their storage location. Employee cleaned the scoop and placed it in a clean container.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed bread stored directly in thank you bags in the walk-in refrigerator; thank you bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way prior to food being placed in them and they cannot be washed. Employee moved the bread to a metal pan. Also observed peeled potatoes in produce cardboard boxes; discussed with person in charge not storing peeled produce in cardboard boxes because the boxes maybe treated with chemicals. Employee moved the potatoes to a metal pan as well.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability>>>Person in charge indicated the establishment had no sanitizer at time of inspection; person in charge indicated they ran out of sanitizer last night. Discussed with person in charge keeping sanitizer in the establishment at all times to ensure they can sanitize food contact surfaces and equipment through out the day. Person in charge purchased bleach at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap>>>Observed spray arm of 3-compartment sink inside of the basin of the 3-compartment sink. Observed the spray arm with zip ties connecting it to the drying rack in several places. Person in charge was informed that the spray arm must have at least a 1-inch air gap from the flood rim of the sink to ensure that if the sink filled with water no water would contact the spray arm potentially leading to back flow back into the potable water system. The spray arm must have a 1 inch air gap by re-inspection on 01/05/24.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed>>>Observed walls through out kitchen without a cove base between the wall and the floor. When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. The establishment must provide cove base through out the kitchen/restrooms.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events>>>Person-in-charge indicated they don’t have a written procedure for Clean-up of Vomiting and Diarrheal Events. According to the updated 2021 Maricopa County Environmental Health Code procedures for the clean-up of vomiting and diarrheal events for employees to follow shall be written. Re-inspection prior to 01/12/23.
This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.
A copy of the inspection report was emailed.
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.
Award: C,Food Manager Licenses: 0,Signer: Juana Pulido
"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.
| 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.