Inspection Report
Tacos Mi Ranchito Mexican Grill
6607 S CENTRAL AVE PHOENIX AZ 85042
FD-59036
Food Establishment - Eating & Drinking
Food Routine Inspection
11/21/2023
D
4
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee pick up a utensil from the ground and with the same gloves starting preparing a dish by touching lettuce and cooked shrimp. Employee was asked to wash their hands and dispose any ready to eat foods they had touched. Also observed an employee crack raw shelled eggs, then proceeded to touch clean dishes without disposing their gloves or washing their hands. Employee was asked to dispose of their gloves and wash their hands before continuing to touch any ready to eat food or food contact surfaces. Discussed the importance of employees washing their hands when their hands could possibly be contaminated in order to practice proper food safety.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the handwashing next to the prep sink and the handwashing sink located at the bar being blocked by trash cans or dirty linen. Employees moved the trash can and the dirty linen to make the sinks accessible. Discussed the importance of not blocking any handwashing sinks so that employees can wash their hands properly without any obstacles.
Correct By: Corrected At Time Of Inspection
Violation #: 14
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source.---Observed a case of raw oysters present in the walk in cooler but not having the tag present. Employee states the oyster came with a tag but got torn and disposed of. Discussed how a tag must be present with any batch of raw oyster, properly labeled and kept for 90 days when the last oyster is sold. Reinspection will be conducted within 10 days.
Correct By: Correct Prior To Reinspection
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.---In the walk in cooler, observed raw pork bacon being stored over numerous ready to eat foods. Also observed more raw bacon being stored over raw shelled eggs in the fridge located in the kitchen. Employee was asked to move the bacon below any ready to eat foods. Discussed the importance of storing any raw animal food products below any ready to eat foods to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 the following Time/Temperature Control for Safety (TCS) foods in the walk in cooler that were made/prepared the night prior to inspection, placed in the walk in cooler to cool down and having the following internal temperatures: Chile rojo [(heated)(55*F), In house Salsa (45*F), refried beans (49*F), Menudo (61*F), 7 Sea soup [(cooked fish) (45*F). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 the establishment date marking their TCS foods with dates that reflect 6 days after the preparation/open date (Dispose of dates). Observed the following TCS foods being dated: Chile Verde Pork (11/19), cooked beef feet (11/20), opened Clamato [(tomato cocktail)(11/19), 7 sea soup [(cooked fish)(11/20)], and cooked chicken wings (11/20). Employee voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after).
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: 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.---Observed in house salsa and chile rojo salsa being cooled in buckets deeper than 4 inches. Also observed several containers of menudo also cooling in containers deeper than 4 inches. Person in charge voluntarily disposed of these foods (see embargo). Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed an ice scoop having its handle be in contact with the ice used for customer consumption at the soda dispensing sation. Person in charge disposed of the ice the handle made contact with and washed the scoop. Discussed the importance of storing all in use utensils to prevent any contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 a lime squeezer being stored clean with the paint chipping/missing from the squeezer. Employee voluntarily disposed of the utensil at the time of inspection. Discussed the importance of making sure all food contact surfaces/utensils are maintained in a manner that will not contaminate any food/food contact surfaces.
Correct By: Corrected At Time Of Inspection
Comments/Details
Discussed concerns regarding stove burner not being placed completely below the hood.
Reinspection will be conducted within 10 days.
No County legal action will result from this inspection.
Inspected with RS#1119
Inspection rights accepted by Susana M.
Inspection report emailed and confirmed by person in charge.
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-RequestForm-181.
Award: D,Embargo Lbs: 87,Food Manager Licenses: 1,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA,Signer: Susana Martinez
"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.