Inspection Report

Business Name
Ghett yo Taco

Business Address
241 S OREGON ST CHANDLER AZ 85225

Permit Number
FD-79304

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/5/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

6-301.12 - Priority Foundation: 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. Addl Notes: at the time of inspection papaer towel dispensers for food prep. hand washing station were empty. informed manager to obtain. manager obtained paper towel. corrected

Violation #: 15

Description: Food Separated and Protected

Comments:

Predefined Comment: Consumer self-service of raw animal proteins is not approved to prevent cross contamination. All consumer self-service of raw animal proteins was discontinued at time of inspection.

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Addl Notes: observed a crate of raw eggs placed atop inside the cookline reach -in cooler. informed kitchen facility staff. manager relocated raw eggs to a designated lower shelf. corrected

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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 the facility dishwashing equipment in use at 0 ppm. discussed the sanitizer concentration required. manager will place a service call with the chemical company. meanwhile recommended to utilize the kitchen manual warewashing basins as filled with wash, rinse and sanitize. manager prepared at 50 ppm. re-inspection for the dishwashing equipment scheduled. informed PIC

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: observed in he facility kitchen steam table, pan of cooked shredded beef at 122-128 degf . inquired from kitchen staff. per staff food brought from the walk-in cooler. manager removed food pans. all reheated to 165 deg f corrected.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: observed some wet wiping cloth left on the food prep. cutting boards in the back , also checked the sanitizer solution for the bar wiping cloth. noted at 0ppm. facility manager in charge. refilled proper chlorine at 50 ppm for the towel wiping cloth buckets. corrected

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: observed at the facility kitchen hand washing basin, leak under the p-trap. showed facility manager. per manager awaiting plumber to reservice the pipe.

Comments/Details

report emailed to facility new GM, re-inspection for dishwashing equipment scheduled with manager on duty. please contact district sanitarian for any additional questions.
Predefined Comment: No County legal action will result from this inspection.

"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.