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
4/8/2025

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Addl Notes: Observed organic matter buildup on the inside of some of the soda fountain nozzles at the soda fountains. Observed some organic matter buildup on the inside of some of the bar gun beverage dispensers. Discussed with person in charge to clean the soda fountain nozzles and bar gun dispensers on a more frequent basis. Person in charge removed the nozzles in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed chicken tinga broth that was cooling in a large, deep (greater than 4 inches) uncovered plastic bucket inside of the walk-in cooler and observed elote dip that was cooling inside of a large, deep (greater than 4 inches) and lidded plastic container inside of the walk-in cooler. The internal temperature of the chicken tinga as measured using a probe thermometer was 130°F and had begun cooling approximately 45 minutes prior to the start of the inspection. The internal temperature of the elote dip was 57°F and had been prepared approximately 45 minutes prior to the start of the inspection. The chicken tinga broth was transferred to a wide, flat, shallow (approximately 2 inches deep) pan to rapidly cool and was placed high inside of the walk-in cooler uncovered. The elote dip was transferred to a wide, flat, shallow (approximately 2 inches deep) pan and placed uncovered high in the walk-in cooler to complete cooling. Discussed with person in charge to complete cooling in shallow (2-3 inches) pans that are wide to maximize surface area and that are uncovered and placed high inside of the walk-in cooler to cool efficiently. Discussed with person in charge that once foods are cooled to 41°F or below, then they can store them in deeper containers. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a heavy accumulation of grease and food debris around the fryer area and adjacent stoves in the main cook line area. Observed a thick, organic mottled substance accumulating in the floor drains near the soda fountains. Discussed with person in charge to clean on a more frequent basis to minimize the buildup of organic matter and other soils in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed dish machine and paper towel dispenser at the bar.

"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.