Inspection Report
DOGOS Y TACOS EL GORDO
2110 W SOUTHERN AVE MESA AZ 85202
FD-85797
Food Establishment - Eating & Drinking
Food Routine Inspection
5/24/2024
Not Participating
2
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Observed employees personal foods stored above foods intended for service to customers in the walk in cooler. Also observed employee drinks stored above customer foods in the walk in freezer and above multiple food prep surfaces. Discussed storing personal items/foods in areas where they pose no risk of contaminating food or food contact surfaces. The manager had the personal items moved to a lower shelf at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
Priority Foundation-2-301.15, Pf: Where to Wash. 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 an employee wash their hands using soap suds from the wash compartment. Discussed that hand washing should be done only at designated hand sinks. The employee was instructed to wash their hands at the designated hand sink at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ------ No paper towels observed at the hand sink in the back kitchen area. PIC stated they had run out today and more towels were scheduled to be delivered tomorrow. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. Advised PIC an approved hand drying provision must be provided and does not need to fit in the designated dispenser and may be placed in a clean area within arms reach (i.e. on a counter or shelf nearby). The manager purchased and supplied with paper towels at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0 ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 150-400 ppm (per manufacturer’s instructions) and verified with a chemical test strip. Reviewed three compartment setup and sanitizer testing with PIC. Since there appeared to be an issue with the dispenser, the PIC added chlorine sanitizer and measured the concentration at 50ppm at the time of inspection.
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 RTE shredded pork and cheese sauce measuring 115*F and 111*F, respectively, when measured with a probe thermometer. PIC stated both foods were reheated in the microwave this morning and placed in the steamer. Observed the containers of food held with another steamer basket on a low setting instead of making close contact with the water bath. All other foods in the other steamers were observed holding at 135*F or above. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the pork and cheese sauce had been out of temperature for more than 2 hours, PIC voluntarily discarded the shredded pork and cheese sauce at the time of inspection (see embargo). Advised PIC to rearrange steamer to make direct contact with the hot water and maintain on a high enough setting to keep at 135*F or above.
Correct By: Corrected At Time Of Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager ------ Establishment does not have a certified food protection manager (CFM). Discussed that a CFM must be available at all times to answer food safety questions for employees. Discussed that an additional CFM may be required. Discussed retaining records onsite for CFM and employee food handler certificates. *Second repeat violation*
Of note: Discussed self-service salsa bar requirements. Advised PIC to pre-package salsas or install a sneeze guard to effectively shield open foods.
A copy of the report was emailed to the manager.
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
Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Carolina Zuniga,Award: Not Participating,Embargo Lbs: 10,Food Manager Licenses: 0
"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.