Inspection Report

Business Name
Los Taquitos
Business Address
4747 E ELLIOT RD PHOENIX AZ 85044
Permit Number
FD-04770
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
7/16/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

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 in small reach-in next to employee bathroom to be with a refrigerated ambient air temperature of 52*F measured with a min/max thermometer. Observed several TCS items that were at 50*F to 60*F measured with a probing thermometer. Also observed the cold drawers for rice refrigeration had ambient air temperature of 54*F measured with a min/max thermometer. Observed the cooked rice at 55*F measured with a probing thermometer. Per PIC all items were cooked and placed in the unit 1 to 1.5 hours prior to inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC placed signs on the reach-in and drawer stating broken and will use other adequate refrigeration until the units are able to maintain temperatures of 41*F or less. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

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 several TCS items in the reach in at temperatures of 50*F to 60*F stored in plastic containers that are more than 4 inches deep. The items were frijoles, chreen chile sauce, consome, and pasole. Per PIC the items have been cooling for approximately 1.5 hours prior to inspection. Also observed shredded beef hotel pan on top of another pan that is filled with water on the fan cooling shelf with a temperature of 70*F. Per PIC the shredded beef has been cooling for approximately 1.5 hours prior to inspection and was placed on ice. The shredded beef was transferred to refrigeration and the foods in deep containers were divvied up into smaller containers and filled 4 inches or less. Discussed with PIC 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. Corrective Action: Corrected at time of inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed single use seasoning containers holding other food products. Discussed with PIC single use containers are not designed to washed and reused for food products of any kind. Replace with restaurant safe reusable food safe containers. Also observed scoops of 2 ounce cups stored in the seasonings without handles. Discussed when storing scoops in food the scoops shall have handles and be stored upright. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed dust and food debris buildup on the wall, shelves and plumbing that is at the fan cooling shelving by the back door. Also observed clean hotel pans stored under the foods actively cooling. Discussed to store the hotel pans clean and in a way that prevents them from getting dirty. Also discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) bleach sanitizer shall be 50ppm to 100ppm to maintain safe levels when chlorine is used as a sanitizer. 2) Foods not actively cooling shall be covered with lids or plasticwrap to prevent contamination 3) Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

"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.