Inspection Report

Business Name
Willie's Taco Joint
Business Address
333 E JEFFERSON ST PHOENIX AZ 85004
Permit Number
FD-54265
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/29/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.14 (A-E) - Priority: Non-Continuous Cooking of Raw Animal Foods. 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/4616/25575/AMC-Toolbox---Cooking.

Addl Notes: Observed deep pan of 'cooked' chicken measured at 121'F on food prep table located across refrigeration units. PIC stated chicken is partially cooked and will be cooled and brought out of walk-in upon restaurant's needs after cooling. Chicken in question was prepped less than an hour prior per PIC. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for noncontinuous cooking process. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling, held frozen or cold; Prior to sale/service, cooked to at least temperatures specified for raw animal foods. Instructed PIC to have partially cooked chicken cooked to full at time of inspection. PIC agreed to stop non-continuous cooking processes at the establishment. Informed PIC that approval will be required before establishment begin non-continuous cooking processes again. Provided PIC with resources on non-continuous cooking and application link should they decide to begin. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Note: Provided bodily fluid cleaning plan guidance via email.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.