Taco Night & Tequila

Inspector notes: SECOND CONSECUTIVE. Observed tamales (84°F) cooked a little over an hour prior, sitting out on the counter. Staff stated the tamales were in the process of cooling. Discussed the importance of switching to ACTIVE cooling once foods reach 135°F. Staff moved the tamales to the walk-in at the time of inspection. Also observed cooked bacon (52°F) tightly wrapped in cellophane in the walk-in. Staff stated the bacon had been cooked 7 hours prior. Staff unwrapped the bacon and placed it in the freezer to quickly come down to 41°F. Discussed the importance of leaving all cooling foods UNCOVERED until they reach 41°F. Also observed two large buckets of salsa (47-50°F), which were made the night prior (see embargo). Staff stated the salsa sat at room temperature overnight to cool prior to being put in the walk-in first thing this morning. Both buckets of salsa were discarded at time of inspection. Discussed time and temperature parameters and active cooling methods with staff. 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

Inspector notes: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification

Inspector notes: Observed cooked beans that were prepared yesterday stored in the walk-in refrigerator. The beans measured with an internal temperature between 48-52 degrees F. The beans were stored in containers with the lids on it. They were recommended for discard. Discussed cold holding parameters

Inspector notes: Establishment operating without a certified food manager present

Inspector notes: Established in operation without a certified food manager present