Inspection Report

Business Name
La Santisima Gourmet Taco Shop

Business Address
4117 N 16TH ST PHOENIX AZ 85016

Permit Number
FD-82990

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/18/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed employee use handwashing sink located at bar area as a dump sink for used customer cups as well as use the handwashing sink to refill water pitchers for customers. Explained to person in charge (PIC) that handwashing sinks are to be used to solely hand wash and serve no other purpose. PIC was able to discuss with employees the designated area to use as a dump sink and other area to fill up water pitchers in the bar at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 accumulation of organic matter on the top inside portion of the ice machine dispenser in the back kitchen. Explained to PIC that all food contact and non-food contact surfaces must be cleaned with a frequency to prevent accumulation of debris or organic matter. Recommended cleaning the interior portion of the ice machine at a more consistent rate. Please develop a cleaning routine and have deep cleaned prior to next routine inspection.

Correct By: Correct Prior To Next Routine 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 cooked al pastor meat dated 1/16 with internal temperature of 45-47*F via probe thermometer in the walk in at time of inspection. Walk in unit measured an internal temperature of 38.1*F at time of inspection via ambient thermometer. All other food temperatures were below 41*F at time of inspection. The cooked al pastor meat was covered and stacked about 6-8" inches in a covered metal pan. Explained to PIC that all time/temperature control for safety (TCS) foods must be kept at 41*F or below at all times except during preparation, cooking, cooling, or when time is used as a control is used. Also recommended to PIC to not stack cooked, dense foods more than 4" in any pan before cooling and storing. PIC could not confirm the last time the al pastor meat was at 41*F therefore the food was discarded at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.>>>Observed cooked serrano peppers dated 01/03, cooked habanero peppers dated 12/21, cooked chipotle sauce dated 1/10, and cooked strawberry salsa contained grilled chiles dated 1/10 in the reach in unit by cook line at time of inspection. PIC was able to confirm that the TCS foods were cooked/grilled at the listed dates. Explained to PIC that a food shall be discarded if: It exceeds the 7 days at 41?F, except time it is frozen or it is in a container or package that does not bear a date/day and has been held for more than 24 hours and facility has no date marking system in place. Person in charge discarded of the food items at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed hot water faucet knob in the handwashing sink at the bar completely loose and unable to turn on at beginning of inspection. PIC was able to temporarily fix the knob by adding a small piece of sponge fiber underneath the knob and hot water was accessible at time of inspection. Explained to PIC that a permanent solution must be done in order for the hot water knob to work on its own and provide hot water at the handwashing sink. Please fix prior to next routine inspection.

Also observed drain handles underneath the 3 comp sink in the kitchen tied with string to hold together. Explained to PIC that all plumbing fixtures must be kept in good repair and be able to properly work when needed and properly drain the 3 comp sink. Please fix the drain handles prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection.

Inspection done with RS #1138.

No County legal action will result from this inspection.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: C,Embargo Lbs: 37,Signer: Jorge Navarrete

"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.