El Jefe Tacos

Inspector notes: Observed case of tomatoes with peeling, slimy, and some with white organic material. Also observed habanero peppers with black sections that were splitting and had white organic material on them. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed bags with slits of raw bacon stored directly above master batches of salsas, fresh uncut limes. 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

Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 88*F - 122*F: cooked chorizo, cooked potato tots, cooked floppy bacon, cooked carne asada. Person in charge (PIC) indicated all of these foods had been reheated less than 2 hours; the person in charge reheated all the foods listed above to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed creating a time as a public health control policy for these foods

Inspector notes: Observed the following TCS foods in reduced oxygen packaging (ROP) labelled with the following dates: cooked chicken (1/30, 2/3, 2/6), cooked pork (2/6), and cooked carne asada (no date indicated on packaging, it was determined it was done around 48 hours before inspection). PIC indicated these foods were reduced oxygen packaged at commissary those days, were immediately cooled using a blast chiller, and were transported to the establishment. PIC was informed that except for a food establishment that obtains a variance as specified under § 3-502.11, a food establishment that packages TCS foods using a ROP method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. A variance/HACCP must be obtained prior to conducting any specialized processes such as ROP packaging of TCS foods meant to be held in the ROP packaging for more than 48 hrs. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All foods observed in ROP packaging were discarded at time of inspection. Discussed obtaining a variance or discontinuing the use of reduced oxygen packaging

Inspector notes: Observed knives stored on magnetic bar on wall with food debris stuck on them. Also observed an electric slicer that the person in charge indicated was clean with food debris on the inside and outside of the slicer. Also observed a rice cooker that was not in use but was plugged in with food debris encrusted on the inside portion of the lid and around the edges; person in charge indicated this one should be clean as well. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed the following time/temperature controlled for safety foods in the refrigerated prep unit across from the cooking area with internal temperatures between 45*F - 50*F: liquid egg, raw shrimp, raw fish, cut cabbage slaw, and chipotle mayo. Person in charge indicated all of these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. The PIC determined there were too many foods blocking the vents in the back of the unit; they moved some foods to other units; observed a measured temperature of 40.6*F after the foods were removed from the vent. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below

Inspector notes: Observed the following foods with no date on them: chipotle mayo, cooked birria, cooked carne asada. Person in charge indicated these foods were made more than 24 hours prior to inspection but no more than 7 days prior. RTE (ready to eat)/TCS (time/temperature controlled for safety) 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. Person in charge indicated some of these foods were made at commissary; they must be dated with the date of the oldest non-exempt ready to eat time/temperature controlled for safety food from commissary (they should be labelled at the commissary as well before being transferred)

Inspector notes: Observed employee washing dishes (such as pans) in 3-comparment sink and sanitizing in chlorine sanitizer with a measured chlorine concentration of 200+ ppm. Employee indicated they hand measured the chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The sanitizer compartment was drained, and all dishes were rewashed, rinsed, and sanitized in chlorine sanitizer with a measured concentration 100 ppm

Inspector notes: Observed cooked carnitas in reduced oxygen packaging (ROP) labelled 10/23 and 10/29. PIC indicated the carnitas were ROP packaged at commissary those days, were immediately frozen using a blast chiller, and were transported to the establishment less than 48 hrs. before inspection fully frozen. PIC was informed that except for a food establishment that obtains a variance as specified under § 3-502.11, a food establishment that packages TCS foods using a ROP method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. A variance/HACCP must be obtained prior to conducting any specialized processes such as ROP packaging of TCS foods meant to be held in the ROP packaging for more than 48 hrs. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All foods observed in ROP packaging was removed from ROP packaging. PIC indicated they would discontinue use of ROP

Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 107*F - 125*F: nacho cheese, white nacho cheese, cooked chicken, cooked al pastor, birria fat with meat chucks. Person in charge (PIC) indicated all of these foods had been reheated less than 2 hours before inspection except for the nacho cheese; the person in charge willingly discarded the nacho cheese and reheated all of the other foods to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed the following ready to eat (RTE)/TCS foods labelled with the following preparation date: cooked chicken (10/30, 10/31). The person in charge indicated that these foods were prepared on this date at commissary and were either not frozen or thaw dates were not recorded. Person in charge willingly discarded of these foods. 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). Establishment must ensure that all preparation, freeze, and thaw dates are recorded on foods produced in commissary and kitchen to ensure all non-exempt RTE/TCS foods are held for more than 7 days at refrigeration temperatures (frozen solid - 41*F). Guidance document provided at time of inspection

Inspector notes: Observed holes in walls throughout the kitchen and flooring with broken or missing tiles. The establishment must be maintained in good repair with all floor, ceilings, and walls smooth and easily cleanable. Establishment must repair floors and walls prior to the next routine inspection