Inspection Report

Business Name
Tacos El Jefe

Business Address
4923 E CHANDLER BLVD PHOENIX AZ 85048

Permit Number
FD-85624

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/9/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: In the drawer, cold holding unit under the cooking equipment, observed cooked potatoes at 80*F after 4.5 hours of cooling. Per employee the potatoes were reheated and placed into a pan to cool in the drawer. Because the potatoes were not cooled below 70*F within 2 hours, they were embargoed. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: In the back storage area by the ice maker, observed a large container of orkin home defense insect killer. Pesticides are prohibited from being stored on the premises. Instructed manager to have the pesticides removed. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: In the walk in cooler observed cooked chicken, al pastor, carne asada, and carnitas all in ROP bags. Bags were date marked throughout all of March and the beginning of April. Per manager, the foods come from one of their other locations. The other location does not have approval to vacuum seal bags of TCS foods over 48 hours. The procedures the department was provided instructed the production store to only have the bags sealed for 24 hours and the receiving stores must unseal the bags upon receiving. At the production location, the bags of meats are being frozen for over 48 hours prior to distribution. Meats (Chicken, Carnitas, and Al Pastor) that were in ROP over 48 hours were embargoed. Meats (Carne Asada) that had been received recently enough to save were removed from ROP and placed in food safe containers. Instructed manager to start having bags opened upon receiving. Discussed with manager to have the other location stop freezing ROP bags and to have them only vacuum seal bags of TCS foods for 24 hours prior to distributing them. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed rice portioned into covered, small, metal containers sitting on the prep table. Per employees they were cooked and started cooling approximately 1.25 hours prior. Rice was at 92*F to 100*F. Instructed employees to leave rice uncovered to help the cooling process and to have the rice moved to the walk in cooler sooner in the cooling process. In the drawer cold holding unit under the cooking equipment, observed a covered pan of cooked chorizo at 77*F. Per employee it had been cooling for 1.75 hours. Instructed employee to have chorizo uncovered and placed in the walk in cooler to cool more rapidly. All foods were cooled below 70*F within 2 hours. Instructed employees to continue monitoring the temperatures throughout the cooling process. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
At time of inspection, inspector reviewed the establishments procedures and processes regarding cooking, cooling, and reheating foods. Beans and Rice are cooked, cooled, and reheated for hot holding. Cooked meats, chicken, carnitas, al pastor, and carne asada, are reheated for hot holding, cooled at the end of the day, and reheated the next day for hot holding. Establishment cooks bacon, fish, and shrimp from raw to fully cooked. Because there are more than 3 foods going through advanced preparation steps, the class of the permit will increase to a class 4.
This will reflect on the next billing cycle.
Establishment will now be inspected 3 times per year.

"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.