Inspection Report

Business Name
Mi Patio

Business Address
3347 N 7TH AVE PHOENIX AZ 85013

Permit Number
FD-00814

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Observed large pot of cheese sauce with temperatures of 46*F in the walk-in cooler at time of inspection. Per chef, cheese sauce made the day prior to inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Reviewed proper cooling procedures with person in charge (PIC) and provided guidance documents at time of inspection. Repeat violation: 3rd Consecutive. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed one gallon of whole milk at 49*F, via probe thermometer, located near the bar door access of the walk-in cooler. Ambient temperature of cooler was at a minimum of 48.3*F, via minimum/maximum thermometer. No other TCS items were in the bar access side of the walk-in cooler. Per PIC, gallon of milk is regularly stored in bar reach-in. Milk was discarded at time of inspection. Observed main walk-in with a temperature of 36.7*F at time of inspection. Observed shelf full of food items between the bar access and the main walk-in. Discussed with PIC to not place TCS food/beverages at the bar access point of the walk-in cooler due to cooler's air circulation not being able to reach the bar cooler area due to how food is stored at time of inspection. Observed diced tomatoes stored in prep table with temperatures between 50 to 52*F at time of inspection. Per employee, tomatoes were prepped and placed directly into prep table less than 2 hours prior to inspection. Discussed with PIC about prep tables not being made to cool and to only cool items in the walk-in cooler at time of inspection. Employee placed tomatoes in the walk-in cooler to rapid cool at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Reviewed proper date marking procedures and provided guidance documents via email at time of inspection. Discussed with PIC about proper wet wiping cloth storage between use and reviewed proper storage for employees' drinks at time of inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.