Inspection Report

Business Name
THE TACO SPOT

Business Address
885 N 54TH ST CHANDLER AZ 85226

Permit Number
FD-24-00659

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/8/2024

Grade

Priority Violation
0

Inspection Status
Re-Inspection Required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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.

___ Ware washing area does not have a hand sink within view. Provide a hand sink in this area. Sink must have hot and cold water and can be indirectly drained to the floor sink at the 3-comp sink.

Correct By: Correct Prior To Reinspection

Comments/Details

E&D, class 4 10+

OC inspection was conducted with the owner representative, Noe R. The establishment is not open and operating and had remodeled the restrooms, tiled back wall of the soda fountain station, add new countertop at the service counter, add new hand sinks.
Construction is at 90% completion. All new cooking equipment is on site but not installed. Walk-in units and cold / hot holding equipment are not turn on at the time of inspection.

Scheduled for the re-inspection on 2/13/24.

Please address the following items prior to the re-inspection:

1. Provide adequate hot water for the establishment. Hot water must be at 110*F and available at point of service within 45 seconds. Also, hot water must be adequate to fill up 3-comp sink and prep sink without losing temperature or pressure. Hot water must be on the left hand sink and cold water on the right hand side.
2. Certify the backflow preventer of the soda carbonator and provide report.
3. All equipment, small wares, sinks and sinks’ fixtures must be operable, not leaking and in good repair.
4. Remove any un-use equipment or small wares off the premises.
5. Paint the substrate of the countertop with several coats of semi-gloss paint.
6. Caulk and seal all gaps (wall and countertop, FRP trims, pipe penetrations, etc.), cracks and penetrations throughout.
7. All cooking equipment must be 6 inches inside the hood.
8. Provide 3/8” radius cove base around the cabinet base of the soda fountain station, at walls and floor junctures inside the restrooms and use metal cove base at wall and floor junctures of the hood.
9. Provide self-closer or self-closing hinges on exterior doors and restrooms’ doors.
10. Provide door sweep and weather stripping at all exterior doors.
11. Ensure all equipment must be commercial equipment. Household equipment, small wares are not acceptable.
12. Provide soap & paper towels at al hand sinks.
13. Provide probe thermometer for food temperature monitor.
14. Provide sanitizer and test strips.
15. Provide internal temperature measuring devices for cold/ hot holding equipment.

Please contact the Department at 602-506-6824 to schedule the next inspection. Allow 7-15 business days to schedule.

No County legal action will result from this inspection.

The report is auto-emailed to the owner and sent to person in charge.

Certified Food Protection Manager
Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation.
o This certificate must be visible or readily accessible and kept at the establishment for Health Inspections.
o To obtain a CFPM Certificate, you must pass an exam administered by an ANSI-Accredited provider Opens a New Window. .

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA-DB,Signer: Noe Ruiz

"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.