Inspection Report

Business Name
Caramba Mexican Food
Business Address
6661 W BELL RD GLENDALE AZ 85308
Permit Number
FD-02588
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/10/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

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: Observed the bar-dishwasher measuring at 0 PPM of chlorine after multiple cycles. Staff plan to sanitize all bar dishes in the sanitizing compartment of the nearby three-compartment sink. Staff to hand dose the sanitizing compartment and check to ensure the concentration is within the recommended range for chlorine 50-100 PPM. Staff called in their third-party servicer at the time of inspection. Discussed the importance of regularly checking the sanitation levels of dishwashers at the beginning of the day on the first cycle of dishes. Discussed the importance of sanitizing dishware and provided guidance. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed heavy grey matter built up on the cooling grates in the walk-in cooler. Alerted the manager, who plans to deep clean the grates this week. Also discussed routine cleaning of the bar-side soda nozzle with staff. Discussed the importance of routine cleaning. All surfaces in the kitchen and bar are to be maintained clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the seal on the small standing refrigerator by the fryer peeling and separating. Alerted manager who stated a new standing fridge had already been ordered. Foods inside the standing fridge were at temperature. Staff to ensure the door remains fully closed between uses to protect temperatures until the new standing refrigerator arrives. Discussed the importance of maintaining equipment in proper repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed cooling procedures and provided a cooling log. Discussed chemical labeling requirements and employee food policies. Discussed consumer advisory requirement for any undercooked foods (ex. eggs any style).

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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