Inspection Report
Taco Boys
1015 S RURAL RD TEMPE AZ 85281
FD-91128
Food Establishment - Eating & Drinking
Food Routine Inspection
10/30/2023
Not Participating
4
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 in use stirring spoon in hand sink. Person in charge instructed employee to move spoon to 3-compartment sink to get washed, rinsed, and sanitized and explained to them that when the sink is obstructed people are less likely to use it. Inspector also informed person in charge that in addition to obstructing the sink hand sinks have bacteria from the hands that may transfer to utensils stored in the sink.
Correct By: Corrected At Time Of Inspection
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 dicer on rack; person in charge indicated it should be clean. Observed white food debris in dicer blade. Person in charge put the dicer back in the dish area to be re-washed, rinsed, and sanitized. Discussed with person in charge ensuring all clean dishes/equipment are completely free of food debris and grime.
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.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Repeat Violation
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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.>>>Observed in the walk-in refrigerator cooked beef cheek on a speed rack in shallow metal pans with internal temperatures between 44*F - 47*F. Person in charge indicated they may have tracked the cooling process but the cooling book was removed from the restaurant; nobody on site could confirm if the cooling was tracked. Person in charge indicated it had been stored in the walk-in since it was cooked yesterday at 5pm and had not been removed since. All other foods in the walk-in cooler had internal temperatures of 41*F and below; internal temperatures were not taken in the walk-in refrigerator today. Person in charge willingly discarded of the cooked beef cheek. Discussed storing the pans on the speed rack so they have better airflow between pans; inspector also discussed making sure the speed rack is placed in front of the walk-in condenser and not underneath to maximize the cold air flow around the pans.
Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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 salsa verde, salsa rojo, salsa tatemada, pico de gallo, and shredded cabbage with internal temperatures between 46*F - 50*F on the salsa bar. The establishment stocks the salsa bar with ice and also does time as a control for the salsa bar. The timers were not set for the time as a control and the person in charge indicated the salsa bar was set up less than an hour before inspection. Person in charge added more ice and water to the salsa bar and within 30 minutes all the foods listed above had internal temperature of 39*F and below. The establishment must follow their time as a control policy; if not using time as a control they must add an adequate amount of ice and water to the bar to ensure it can hold time/temperature controlled for safety foods at 41*F and below.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
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 a pan of beef cheek in the walk-in cooler date marked 10/23/23 - 10/29/23. Person in charge indicated the preparation date was correct and willing discarded of the beef cheek.
Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Person in charge willingly discarded of the foods listed above.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-202.12, P: Conditions of Use>>>Observed dishes/equipment in sanitizer compartment of 3-compartment sink; the chlorine sanitizer in the sink had a measured concentration of 200 ppm chlorine. Employee moved all of the dishes/equipment back to the wash compartment and remade the chlorine sanitizer so it had a measured concentration of 50 ppm. The establishment's chlorine test strips measure from 0 ppm to 50 ppm; inspector suggested they acquire new test strips that measure 0 - 200 ppm so that it is easier to determine the concentration of the chlorine sanitizer and because the adequate range is 50 - 100 ppm.
Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest>>>Observed dead flies stuck to grime under the soda fountain; no live flies observed at time of inspection. The establishment must remove all dead insects and clean under the soda fountain by next routine inspection to prevent the dead flies from attracting more pests.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
A pattern of non-compliance is developing for Priority violation #18, 3-501.14, P: Cooling, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Reviewed: employee food place, labeling chemicals
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,Email Sent: CHECKED,Embargo Lbs: 20,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Gabriel Beltran
"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.