Inspection Report
El Jefe Tacos
2155 E UNIVERSITY DR TEMPE AZ 85288
FD-80183
Food Establishment - Eating & Drinking
Food Routine Inspection
6/10/2024
Not Participating
2
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 knives, plastic storage containers, and cutting boards stored in clean equipment/utensil areas that the person in charge indicated were clean but had food debris or black grime on them. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Employee re-washed, rinsed, and sanitized the dicer. Person in charge moved these items back to the dish area to be re-washed, rinsed, and sanitized; person in charge also indicated they would discuss with dish staff the importance of cleaning all food contact surfaces. Person in charge also indicated they may consider getting a new dishwasher; person in charge was informed that any new equipment may require a remodel permit and to contact an inspector prior to buying a unit.
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 the following time/temperature controlled for safety foods with internal temperatures between 108*F - 128*F: nacho cheese, cooked carnitas, chorizo oil with bits of cooked chorizo in it, and birria oil with bit of birria in it. Person in charge indicated that all of these foods had been either reheated or prepared between 30 minutes to 1 hours before inspection and they were holding for future orders. Person in charge was informed that all of these foods are considered time/temperature controlled for safety foods and 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. All of these foods were reheated to 165*F and above. Discussed possibly acquiring or creating more capacity for hot holding in the establishment.
Correct By: Corrected At Time Of Inspection
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 (TCS) foods with internal temperatures between 45*F - 53*F: krab sticks/mix, salsa made with tomatillos/tomatoes/roasted vegetables, and sour creams. The krab sticks were stored overnight in a unit with a measured ambient temperature of 58.6*F using a min/max thermometer; person in charge indicated they do not monitor temperatures of this unit and did not take internal temperatures and willingly discarded of these foods. The salsa and sour cream were in a refrigerated prep unit in the kitchen; the person in charge and the inspector could not determine why these foods were elevated in temperature and the person in charge willingly discarded these foods due to internal temperatures not being monitored. Discussed monitoring internal temperatures along with unit temperatures to ensure TCS foods are holding at 41*F and below; also discussed storing TCS foods below the fill lines of containers to ensure food is stored in an optimal way to hold them at 41*F and below in units.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.>>>Person in charge was unable to provide the inspector with a procedure for time as a control for their salsa bottles for customer self service or their sushi rice. The salsa's had an internal temperature of 41*F and below and the sushi had the time marked for when their time as a control was started. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regularity authority upon request. Inspector helped the person in charge create a time as a control policy for both foods. Person in charge posted the time as a control documents.
Correct By: Corrected At Time Of Inspection
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.>>>The establishment sells raw salmon, raw shrimp, and raw tuna as apart of their sushi menu; the establishment menu did not have a consumer advisory with disclosure of what foods are sold/consumed raw or undercooked or a reminder that illness may result if raw foods are consumed. The person in charge was informed they must have a consumer advisory with a disclosure and reminder on their menu if they want to serve food raw or undercooked. The person in charge updated the menu so the consumer advisory was present.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 controlled for safety (TCS) foods with internal temperatures between 45*F - 53*F: krab sticks/mix, salsa made with tomatillos/tomatoes/roasted vegetables, and sour creams. The krab sticks were stored overnight in a unit with a measured ambient temperature of 58.6*F using a min/max thermometer; person in charge indicated they do not monitor temperatures of this unit and did not take internal temperatures and willingly discarded of these foods. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Correct prior to re-inspection 06/20/24.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed holes in walls throughout the kitchen and flooring with broken or missing tiles. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable. Establishment must repair floors and walls prior to the next routine inspection.
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed food debris, grease, spider webs, and dust throughout the kitchen of the establishment on floors, walls, and ceilings. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Establishment must deep clean prior to the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Discussed: removing unnecessary equipment; covering foods when they are not actively being cooled or prepared
A copy of the inspection report was emailed.
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.
Award: Not Participating,Embargo Lbs: 18.65,Food Manager Licenses: 1,Request Notes: Hold for review,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.