Tito's Taco Shop

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: please ensure the food facility has a certified food manager on duty. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.
• Adequate Handwashing Sinks, Properly Supplied and Accessible: repeat violation||5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: observed the food prep, back room hand washing basin, blocked by ac unit and articles. also, the front food prep. handwashing basin was blocked by boxes of packaged articles, discussed with manager. please ensure hand washin
• Proper Cooling Time and Temperatures: PRIORITY VIOLATION-3-501.14 - Priority: Cooling. Addl Notes: observed in the walk-in cooler, pans of cooked rice at 52-54 deg f , asked kitchen manager. per manager prepared on 7-13, night shift. suggested to use smaller fla
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. Addl Notes: observed in the front cookline, overfilled pans of fried /diced potatoes at 44-52 deg f . discussed
• Food Properly Labeled; Original Container: 3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: observed some ingredients containers without a label. discussed with manager. all labeled by manager during the inspection as salt, sugar. Corrective Action: Corrected at time of inspection.
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: some wet wiping cloths were left on the prep. counters. informed facility manager. manager prepared chlorine at 50 ppm. please store wet wiping cloth in a designated sanitizer solution. Corrective Action: Corrected at time of inspection.

As listed in the inspection report.