Inspection Report
Dos Vaqueros Mexican Food
3414 N 24TH ST PHOENIX AZ 85016
FD-79431
Food Establishment - Eating & Drinking
Food Routine Inspection
3/12/2024
Not Participating
3
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
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Observed no certified food manager present at establishment and multiple Priority violations for foodborne illness risk factors at time of inspection. PIC failed to provide correct responses on food code policy regarding sick employees. PIC also failed to demonstrate knowledge of proper cooking temperatures, hotholding temperatures and cooling parameters. Informed PIC with correct answers and responses on topics questioned and discussed at time of inspection. Priority violations were corrected at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
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Observed metal pans sanitized at 3-comp sink in chlorine sanitizer solution of 0ppm. Chlorine sanitizer solution must have a concentration of 50-100ppm. PIC added bleach to sanitizer compartment and new concentration at 100ppm. PIC recleaned and resanitized metal pans at time of inspection. Observed red sanitizer bucket with chlorine and wiping cloth was reading 0 PPM. PIC added bleach to bucket and sanitizer was reading 100 PPM. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
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.
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Observed cooked beans in steam-unit by the stove stored for hotholding, measured at 108-111'F throughout. Water of steam unit measured at 157'F. PIC stated beans in question were portioned from pan of cooked beans on stove being cooled at ambient temperature. Cooked beans were portioned 15 minutes ago per PIC. Food item was reheated to 165'F at time of inspection and moved to steam unit for hotholding. Hotholding TCS food items must be 135'F or above. Suggested PIC to closely monitor food items that are being cooled at ambient air and that hotholding portion be moved to the steam-unit once it gets to 135'F.
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.
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Observed cooked beans on stove measured at 110'F. Food item is being cooled at ambient temperature before it is put into the walk-in, per PIC. PIC stated the beans were cooked about an hour ago. PIC reheated beans to 165'F at time of inspection as it has been less than 2 hours since beans were cooked. Cooked food items must be cooled from 135'F to 70'F in two hours and from 70'F to 41'F in the 4 hours that follow. Discussed proper cooling parameters with PIC. Suggested PIC to closely monitor food items that are being cooled at ambient air and to move it to the walk-in unit once it gets to 135'F. Provided cooling resources via email.
Correct By: Corrected At Time Of Inspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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.
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Observed metal pan of salsa cups being stored in ice machine by the drive-thru pick up counter. PIC stated ice from ice machine is used for consumption. Food items must not be stored inside ice machine where ice for consumption is produced to prevent contamination. PIC removed metal pan of salsa at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
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
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Scoop with handle for bulk beans stored with handle in contact and covered by beans located in dry storage area. PIC moved scoop in an upright position at time of inspection. Discussed importance of preventing cross-contamination from hands through proper storage of handle.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Report delivered via email.
Core-2-102.12(A), C: Certified Food Protection Manager
>>> Observed no certified food protection manager present on site at time of inspection. Certified food manager must be present at all times during operating hours.
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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
Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 0,Food Handler Cards: 0,Food Manager Licenses: 0,Request Notes: Hold for review,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Marilyn Isais
"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.