Inspection Report
Del Taco
2645 N POWER RD MESA AZ 85215
FD-39482
Food Establishment - Eating & Drinking
Food Routine Inspection
9/25/2023
D
1
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties.
Due to there being no CFPM at time of inspection and multiple priority and priority foundation violations there is a lack of active managerial control at the establishment. This is the 4th repeat for a CFPM. A purchase receipt of a CFPM class that is ANSI certified and registered to one of the staff onsite will be required for this violation to be corrected. Re-inspection for receipt of enrollment and intent to take the class will be in (10/4/23).
Correct By: Correct Prior To Reinspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 open top table with shredded cheese, lettuce, tomatoes, and pico de gallo on time as a control. A chart was provided with discard times, but staff is not logging start times for when item is removed from refrigeration and placed on cook line. Items on time as a control need to be labeled with start and discard times to effectively track how long items remain out.
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 VIOLATION-7-202.12, P: Conditions of Use
Observed Bleach bucket concentration of over 200ppm. Instructed manager on how much chlorine bleach to add to buckets and how to test properly. Chlorine levels should be maintained between 50-100ppm.
Correct By: Corrected At Time Of Inspection
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 cooler on cookline with a holding temperature of 49*f degrees. Staff stated there has been repeated issues with this cooler in the past not holding temperature properly. Only TCS item in cooler was shredded lettuce with an internal temperature of 43 degrees. lettuce moved to walk-in at time of inspection. Re-inspection for unit will be (10/4/23).
Correct By: Correct Prior To Reinspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed small cockroach alive in back of establishment underneath storage racks. Manager provided pest control records for spray that occurred this morning. Establishment must be maintained free of pests at all times.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed
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: D,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Jesse L
"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.