Taqueria Obson

Inspector notes: Observed eggs as breakfast menu items that are cooked to order. Informed PIC that serving undercooked eggs requires a consumer advisory. Correct within the next 10 days

Inspector notes: Observed a can of Raid pesticide sitting at the bottom of the dry storage area. Informed PIC that 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

Inspector notes: Observed food debris left in the meat slicer. Informed PIC that all food-contact surfaces must be clean to sight and touch. PIC sanitized the meat slicer at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed raw meat in a container thawing at room temperature nearby the 3-compartment sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC relocated the meat to the walk-in cooler to continue the thawing process

Inspector notes: No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. PIC has a CFPM that is expired and is scheduled to take the exam within the next few weeks. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed the ceiling throughout the establishment to be in disrepair; paint cracking and peeled, exposed wooden surfaces, and sections of the ceiling missing. PIC stated that there has been some water damage from the recent weather and they are currently having it repaired. Informed PIC that the ceiling needs to be repaired in a way that leaves the ceiling smooth and easily cleanable. Physical facility must be maintained in good repair at all times. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed two deep containers of beans with an internal temperature of 48*F. PIC stated that the beans were cooked and cooled the night prior. Informed PIC that the beans did not meet the cooling parameters and need to be discarded. PIC discarded the beans at time of inspection. Beans were embargoed. Discussed proper cooling parameters and methods with PIC. Provided cooling guidance documents via email. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed the grinding machine used for machaca stored in the back room as clean. Observed food debris on the inside of the machine and coating most of the blades. Informed PIC that all food contact surfaces and equipment must be stored as clean to sight and touch. Discussed with PIC that all food contact surfaces must go through the wash, rinse, and sanitizing steps. The grinder has immovable blades and cannot be submerged in water. Grinder is not approved commercial equipment and is not easily cleanable. Informed PIC that the equipment is not approved and use must be discontinued. PIC agreed to discontinue use of the machine. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed establishment dehydrating beef to make machaca that is being stored at room temperature. Observed the left over dehydrated beef being packed in ROP and for sale to customers as jerky. Discussed with PIC that a variance is required in order to dehydrate beef and store it at room temperature. Discussed with PIC that a variance is required for ROP foods stored in ROP for greater than 48 hours. Discussed that ROP products are not approved for retail sale. PIC stated that they will discontinue selling the ROP beef jerky and removed jerky for sale at time of inspection. Informed PIC that the preparation of dehydrated beef and storage of machaca at room temperature must be discontinued. If the establishment would like to reinstate this process, a procedure of how the machaca is prepared must be sent for approval. Informed PIC that the machaca must be disposed of. Machaca was embargoed. A variance/HACCP must be obtained prior to conducting any specialized processes. 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

Inspector notes: Observed wiping cloths in a sanitizer bucket with a chlorine concentration of 0ppm. Informed PIC that wet wiping cloths must be stored in sanitizer of an approved concentration. PIC stored the wiping cloths in an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed the hot water at the front hand sink to be trickling out very slowly when turned on. Informed PIC tat hot water under pressure needs to be available at the hand sink. PIC worked on the sink and was able to provide hot water under pressure at time of inspection. Hot and cold water under pressure is required at all sink fixtures

Inspector notes: Observed the cakes at the front counter from another company that the establishment is selling without proper labeling. Informed PIC that the food items need to be labeled with the common name of the food, a list of ingredients, weight, and any food allergens they may contain. Informed PIC that the cakes also need to be individually date marked to ensure they do not surpass the seven-day date marking. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed a wiping cloth sitting in a sanitizer bucket with 0ppm of chlorine. Informed PIC that wiping clothes must always be stored in a sanitizer bucket with an approved sanitizer concentration. PIC placed the wiping cloth in a bucket with an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection