Inspection Report

Business Name
Little Mesa Cafe

Business Address
3929 E MAIN ST MESA AZ 85205

Permit Number
FD-01260

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/16/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: checked sanitizer at the automatic dishwasher. noted at 0ppm. manager ran equipment several times. still at 0ppm. manager placed a service call. re-inspection scheduled. meanwhile, suggested to use facilities manual ware washing basin, manager will show staff how to prepare chlorine at 50 ppm. manual ware washing sequences, (wash, rinse, Sanitize) setup reviewed. Corrective Action: Correct prior to re-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 at the salad service station, cut tomatoes, sour creme, sliced cheese , at 51 -54 deg f . discussed the proper cold holding for the tcs food. manager discarded tcs food. please ensure rte/tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: proper sanitizer mixture set up reviewed. checked sanitizer in the front bar and the middle expo salad station. both exceeding 200 ppm, flashing black on chlorine test strip. manager will provide training for the food staff to ensure sanitizer is prepared at 50-100ppm. manager discarded sanitizer. fresh proper sanitizer prepared. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 the salad reach-in cooler at 51-53 deg f . manager placed a work order. re-inspection scheduled. Suggested to place new cut lettuce, cut tomatoes, sour creme in the facility walk-in or small shallow metal pans utilizing ice bath till the unit repaired. please ensure the cooler can maintain 41 deg f or cooler. Corrective Action: Correct prior to re-inspection.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 in the grill station, food reach-in cooler, sliced ham/sliced turkey at 54 deg f. pans overfilled, some pans had China food bowl underneath to raise the portioned food. also sliced pepper jack, sliced turkey, sliced ham in another pan, highly overfilled. food temperatures indication 51-55 deg f . discussed with manager. please ensure food cooler lids are closed and food pans are not overfilled. use of a smaller metal food pans reviewed. also, the cooler door gasket partially fallen. please ensure tcs food is reached and kept at 41 deg f . manager removed excess food Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: observed in the expo salad station, holes in the wall, dry wall damage behind the food cooler. please repair the wall to smooth, easily cleanable. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed. re-inspection scheduled for salad cooler, and automatic dishwasher, 10 days, 3-26-2026. Cutting edge program guidance information and application reviewed with facility manager on site
Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.

"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.