Inspection Report

Business Name
Taqueria El Fundador

Business Address
3245 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
FD-02189

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/24/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 20

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: Internal temperature ranging between 48*F to 51*F for large pot of shrimp broth and beef broth (~20lbs) in walk-in refrigeration at time of inspection. Per operator broth was placed in walk-in unit the night before, shrimp and beef broth have exceeded the adequate cooling timeline of : 135*F to 70*F within 2hour and from 70*F to 41*F within 4hours. Operator proceeded to discard shrimp and beef broth at time of inspection. Ensure to follow adequate cooling procedures for any Time/temperature control for safety (TCS) food items. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 inadequate cooling methods for beef and shrimp broth stored in large pots inside the walk-in refrigeration unit. Discussed with operator to ensure adequate cooling methods via the following: o Placing food in shallow pans. o Separating the food into smaller or thinner portions. o Using rapid cooling equipment (i.e. a blast chiller). o Stirring the food in a container placed in an ice water bath. o Using containers that facilitate heat transfer. o Adding ice as an ingredient. Ensure to follow adequate cooling methods. A re-inspection will be conducted within 10days to verify adequate cooling methods. Corrective Action: Correct prior to re-inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed frozen raw meat thawing at room temperature stored under prep table at cook line. Discontinue thawing TCS food items at room temperature. Operator proceeded to move raw meat in walk-in refrigeration unit. Ensure to thaw via the following methods: o Under refrigeration that maintains the food temperature at 41*F or less; or Completely submerged under running water. o Water must be 70*F or cooler. o Water must have sufficient velocity to float off loose particles. o Does not allow RTE thawed portions temp. Above 41*F. o Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours. o Part of a cooking process. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed with Operator end of day process for Trompo (Pork spigot), any meat left at end of day must be cooked to adequate temperatures before the cooling process for usage of next day. Provided Al Pastor guidance document to operator 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.