Inspection Report
Tacos Chisco Bar & Grill
1820 W NORTHERN AVE PHOENIX AZ 85021
FD-23-01679
Food Establishment - Eating & Drinking
Food Routine Inspection
11/1/2023
Not Participating
0
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 inoperable hand wash sink with no faucet handles for water supply by the back prep table next to the reach in coolers. The person in charge stated an order had been placed for replacement parts. Discussed maintenance and operation of all hand wash sinks. Re-inspection for the hand wash sink will take place by 11/10/23.
Correct By: Correct Prior To Reinspection
Violation #: 15
Description: Food Separated and Protected
Comments:
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.
Observed liquid leaking into an open container of aioli sauce and mixing into the sauce from a container stored above the aioli sauce in the reach in cooler. The person in charge stated the leaking container contained fresh cut cantaloupe in water. The person in charge removed the leaking container and disposed of the aioli sauce at the time of inspection. Discussed the use of covered containers for food protection and prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed several cans of Raid pesticide stored on a storage rack next to another rack containing clean dishes and utensils. The person in charge removed the Raid pesticide cans and disposed of them at the time of inspection. Discussed with the person in charge the restricted use and presence of pesticides in a food establishment and the use of certified pest control services.
Correct By: Corrected At Time Of Inspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.
Observed chili paste in ROP (reduced oxygen packaging) in the freezer. The person in charge stated the chili paste contained heat treated dried chilis and salt and ROP packaging is done onsite using residential equipment. Establishment does not have a variance for ROP packaging. Discussed with the person in charge not operating outside of the permit conditions and that a variance is required before packaging TCS food using a reduced oxygen packaging method.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed a bucket with sanitizer solution with more than 200ppm chlorine next the hand wash sink at the bar. The person in charge disposed of the solution and made a new sanitizer solution with 50-100 ppm chlorine.
Correct By: Corrected At Time Of Inspection
Comments/Details
Note:
Discussed ROP fish removed from ROP prior to thawing or immediately upon completion of thawing.
No County legal action will result from this inspection.
Inspection report delivered via email.
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: Not Participating,Food Manager Licenses: 1,Signer: Gustavo Roboller
"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.