Inspection Report

Business Name
Tacos & Dogos Don Nico

Business Address
1140 S COUNTRY CLUB DR MESA AZ 85210

Permit Number
FD-72102

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/8/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ------ No paper towels observed at the hand sink in the men's restroom. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. ------ Observed carne asada measuring between 70-98*F when measured with a probe thermometer that had been improperly cooling for 1.5 hours. PIC elected to reheat the carne asada to 165*F for 15 seconds on the flat top grill. Observed the final reheat temp at 132-144*F. No reheat temperatures were taken and the cook stated the food was fully reheated. Discussed that when reheating TCS foods for hot holding, an internal temperature of at least 165*F must be reached within 2 hours and maintained for at least 15 seconds before the food can be hot held at 135*F. PIC was instructed to reheat the carne asada for longer. After another 5 minutes a reheat temp of 165*F for 15 seconds was reached.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ------ Observed cooked al pastor holding at 116-123*F when measured with a probe thermometer in a double stacked metal pan suspended over half of the flat top grill. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Observed TCS foods held fully over the grill that were holding above 135*F. PIC stated the al pastor was cooked 1 hour prior. PIC had the out-of-temperature al pastor reheated to 165*F for 15 seconds at the time of inspection.

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 cooling carne asada pans between 70-95*F and 51-69*F covered and stacked in the walk in cooler. Also observed cooling beans measuring 78-112*F and al pastor measuring 75-107*F in covered and stacked metal pans that had been in the cooler for 1 hour. PIC stated the newer pan of carne asada had been cooked approximately 1.5 hours prior and was reheated to 165*F for 15 seconds at the time of inspection due to limited cooling capacity. The cooler pan of asada and the al pastor were uncovered and separated into multiple pans to expedite cooling. The beans were cooled in ice baths before being moved to the walk in uncovered. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Advised PIC to prepare foods in smaller batches of stagger prep times of foods requiring cooling to ensure adequate cooling capacity.

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, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager ------ No certified food protection manager (CFM) available on site at the time of inspection. Discussed that a CFM must be available at all times to answer food safety questions for employees. Establishment currently has one CFM. Discussed that an additional CFM may be required. Discussed retaining records onsite for CFM and employee food handler certificates. *Second repeat violation*

Of note: Reviewed employee illness policy. Discussed when to exclude or restrict employees.

This inspection was conducted with RS #1479.

A copy of the report was emailed to the manager.

No County legal action will result from this inspection.

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

Signer: Griselda Escobar,Food Manager Licenses: 1,Embargo Lbs: 0,Award: Not Participating

"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.