Inspection Report
El Jefe Tacos
2155 E UNIVERSITY DR TEMPE AZ 85288
FD-80183
Food Establishment - Eating & Drinking
Food Routine Inspection
10/5/2023
Not Participating
3
Completed
Violations
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods in the top portion of the sushi refrigerated prep unit with internal temperatures between 48*F - 50*F: raw salmon, raw tuna, raw yellow tail, seared eel, krab sticks, sliced cream cheese. Person in charge indicated that the employee loaded the sushi refrigerated case before it had completely cooled down 40 minutes before inspection; the employee realized the unit had not cooled down fully so they moved all of the foods listed above to the top portion of the refrigerated prep case to cool down around the time the inspection started. The pans of food were observed on top of other pans already in the top portion of the unit. Person in charge and employee were informed that the top portion of the prep unit is not meant to cool foods but to hold them at 41*F and below and they cannot be double panned. Person in charge had the pans of food moved to the bottom reach in portion of the unit and instructed the employee not to move them until they have cooled down fully to 41*F and below.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping bucket with 200 ppm chlorine sanitizer. Person in charge instructed employee to dilute the bucket; after diluting the bucket it had a measured chlorine sanitizer concentration of 50 ppm.
Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.
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 large plastic 6 inch deep containers of cooked birria meat with an internal temperature of 76* - 81*F that had come out of the oven 2.25 hours before inspection; out of the oven they had an internal temperature of at least 165*F per the person in charge. Person in charge was informed that time/temperature controlled for safety foods must cool from 135*F to 70*F within 2 hours and from 70*F to 41*F within 4 hours (maximum cooling time being 6 hours). Person in charge informed that plastic containers are not good for heat exchange during cooling and there was too much meat in the container not allowing for equal cooling through out the container. Person in charge had ice added to the meat to rapidly cool it down and a maximum internal temperature of 54*F was observed. Cooling guidance was provided over email.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/AMCToolbox---Food-Contact-Surfaces.>>>Person in charge indicated they did not have chlorine test strips for their 3-compartment sink/wiping bucket sanitizer. Per the 2017 FDA Food Code: a test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Establishment must have access to test strips to ensure all sanitizers are in the adequate and safe range for sanitizing of food contact surfaces and equipment. The establishment must either find their strips or purchase new ones. Re-inspection on or before 10/16/23.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required>>>Establishment installed a botrista machine (an automated beverage machine containing syrups and non-dairy milk) that is plumbed to the establishment's potable water supply with a backflow device. The establishment also has a reverse osmosis (RO) water filter installed under a hand sink that is plumbed directly off the hand sink with a high hazard backflow device between the RO system and copper piping. Person in charge was informed that due to the botrista being connected directly to the water system it would require a backflow device; the botrista was installed within the last year without a remodel permit and would also require a remodel permit. The person in charge indicated the reverse osmosis system has been in the establishment for several years; the reverse osmosis would require a high hazard backflow device (such as a reduced pressure zone backflow device) between the RO system and any copper piping and would also require a remodel permit for the installation of the high hazard backflow device. Re-inspection 10/09/23.
Correct By: Correct Prior To Reinspection
Comments/Details
Observed a new fully installed automated beverage machine hooked up to a plumbed water line that holds and dispenses flavored beverages from syrups/non-dairy milks stored/hooked up to the machine. Also observed a RO system without a high hazard backflow device between the RO system and copper piping; installation of a high hazard back flow device is necessary. Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days.
A copy of the inspection report was emailed.
Due to the violations noted on this inspection report, County legal action may 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.
Award: Not Participating,Email Sent: CHECKED,Food Manager Licenses: 1,Request Notes: Please review Priority plumbing violation/remodel comment.,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Julio Rodriquez
"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.