Inspection Report

Business Name
Salt Tacos Y Tequila

Business Address
2450 W HAPPY VALLEY RD PHOENIX AZ 85085

Permit Number
FD-83764

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/25/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.14 - Core: Handwashing Signage. 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: Observed no handwashing signage at either of the two employee restrooms or three designated handwashing sinks. All designated handwashing sinks must be equipped with the required signage. PIC stated they would be ordering them. Corrective Action: Correct prior to next routine inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a bag and prepped container of ready to eat (RTE), time/temperature as a control (TCS) mixed greens and that was opened in the cooler by the dishwashing unit without a date. It was opened on Saturday according to the PIC. There were pieces of slimy lettuce mixed throughout and not in "good condition". Predefined Comment: All food must be in good condition, safe, and unadulterated. The bag of RTE leafy mixed greens was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 raw bacon in an opened package stored above ready to eat (RTE) loaf of sliced bread in a plastic package in the stand-up cooler by the dishwasher. Observed covered, RTE ceviche with shrimp stored below covered raw pork barbacoa in the walk-in fridge. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC moved the opened package of raw bacon into a canister in the cooler and moved the raw bacon to the proper shelf based on final cooking temperature. Observed no pork juice or dripping contamination to the RTE ceviche, the PIC moved the RTE shrimp ceviche above the raw pork to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Observed house made beef broth in the front of the kitchen hot holding unit ready to eat at an internal temperature of 115*F. The TCS house made beef broth was taken out of the cooler within the last two hours and not reheated to 165*F for hot holding. Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. PIC reheated the beef broth to 165*F before placing it back within the hot holding well. Hot holding unit water basin had a temperature of 180*F. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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. Addl Notes: Observed TCS food items including commercial made caeser dressing made with milk and eggs, habanero house made salsa with cut tomatoes, opened bag of spinach, opened bag of mixed greens prepared/opened Saturday with no date label. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection by PIC with prep date. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed four large, covered plastic containers of house made TCS salsa and two uncovered large plastic containers one with RTE queso and one with RTE beans stored directly on contact with the floor in the walk-in cooler. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved the containers on top of upside-down plastic milk crates in the walk-in to prevent contamination. PIC placed lids on the queso and beans (TCS items were not actively being cooled at the time of inspection). Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
PIC was recently promoted within 90 days and becoming a certified food protection manager. Discussed with PIC about having a vomit and diarrhea plan written out and attached the Maricopa county guidance handout via email. Discussed with PIC having employee food or beverages stored in a manner to prevent the contamination of food or food contact surfaces.

"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.