El Exquisito Hot Dogs
Permit ID: MF-09-0213
Permit Type: Mobile Food Type III
27th Ave & Camelback Rd (NWC) @5@1 Phoenix 85019
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Grilled peppers, pinto beans, grilled onions with an internal temperature of 84-112*F. Person in charge mentioned foods were placed in the unit within 1 hour prior to inspection but did not turn on burners. All hot temperature controlled foods should be held at 135*F or above. Person in charge turned on burner and reheated foods to reach internal temperature of 185*F to hold at 135*F. Recommended keeping foods in steamers with burners on to maintain proper hot holding temperatures.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
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.
All foods (Diced tomatoes, shredded lettuce, carne asada, sour cream, etc) in cold holding unit with an internal temperature of 55-57*F. Person in charge mentioned foods had an internal temperature of 41*F within 2hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. All foods to be discarded at 830pm. Recommended usage of ice during transport and checking ambient temperature of units prior to use.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability
Hot water dispensing at 3-compartment and handwashing sink at a temperature of 67-71*F. Hot water of 100-108*F for hand washing and 120*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite within 24 hours to troubleshoot hot water capacities. See immediate suspension.
Correct Prior To Reinspection
Inspection Comments
Suspension due to hot water capacities. Establishment to reach out for reinspection. This establishment is not participating in the award program at this time and had 2 Priority and 1 Priority Foundation violations on this inspection. Discussed establishment procedures regarding: maintenance No County legal action will result from this inspection. Inspection report emailed.
Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
