Inspection Report

Business Name
Salt Tacos Y Tequila

Business Address
6751 N SUNSET BLVD GLENDALE AZ 85305

Permit Number
FD-47560

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/4/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 soap available for the handwashing sink at the bar. Please ensure that the soap dispenser is stocked at all times and to ensure that it regularly gets refilled as it empties.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed sanitizer test levels testing below 150-400 ppm for the quat sanitizer at the three compartment sink sanitizer dispenser in the main kitchen. Person in charge reached out to a technician to come and service the unit. Person in charge prepared a sanitizing solution manually and that was tested to be within the appropriate range of 150-400 ppm for quat sanitizer. Please ensure that test strips are regularly utilized to check the concentration levels of the sanitizer daily and verify that the sanitizer dispenser is dispensing sanitizer at the correct concentration.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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

Observed a tray of mini chicken chimichangas and a container of chopped tomatoes with internal temperatures as measured using a probe thermometer of 50°F and 47°F respectively on the top shelf at the food prep station across from the salamander oven. The top cover was open upon checking the unit. Foods stored on the bottom shelf of the unit were measured including more chimichangas, pico de gallo and fresh shredded soft cheese using the probe thermometer and had internal temperatures ranging from 38°F-41°F. In discussion with person in charge it was determined that the cover is left open sometimes, and with its proximity to the salamander oven, the open lid is almost acting as a funnel for directing the hot air coming off the salamander oven right onto the top of the food, which is causing the food to go above 41°F. In discussion with the person in charge, the food had been in the top of that unit for less than 4 hours, and so the person in charge will dispose of the food that is currently in that unit after 4 hours and then will keep the lid closed and monitor the food temperature. Please ensure that the top lid cover is kept closed when not in use, and I also recommend regularly checking those food temperatures with an internal probe thermometer. In the event that it is still difficult to maintain cold holding at 41°F or below for the top unit, a time-as-control policy may make sense for those specific foods that are stored in that part of the unit.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

A pattern of non-compliance is developing for Priority violation #14, [4-501.114], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Emailed report to person in charge (PIC).

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,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Chris W.

"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.