Inspection Report

Business Name
Mercado Latino

Business Address
3102 W VAN BUREN ST PHOENIX AZ 85009

Permit Number
FD-05730

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/5/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.

Hand washing sink closest to hot food line was not equipped with soap or paper towels at the start of the inspection and only hand washing sink in cooking area was completely blocked with a large cooking pot on a crate. Ensure all hand washing sinks are always accessible for employee use. Employee provided soap and paper towels during the inspection but was not able to move the cooking pot during the inspection.

Re-inspection will tentatively occur on or before June 12, 2024.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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

Observed containers of cooked Spanish rice, Oaxaca and asadero cheese, boxes of commercially-packaged salsas (red, green, chile arbor, habanero) with cooked peppers, pots of cooked beef head, and a pot of cooked pinto beans with internal temperatures ranging from 46-49 degrees Fahrenheit in a walk-in refrigerator. Please ensure time-and-temperature control for safety (TCS) foods are held cold at 41F or lower. This walk-in refrigerator was holding at 47'F ambient temperature. Per employees, items had been in the walk-in refrigerator since the previous day. PIC voluntarily discarded items during inspection to correct. See embargo form.

Correct By: Corrected At Time Of Inspection

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources.

Discussed menu processes for ceviche and aguachiles. Per person in charge (PIC), these items do not undergo a true cooking step and are prepared with lime juice. Please ensure that a consumer advisory statement with a disclosure and a reminder statement informing guests of items that may be ordered or served raw or partially-cooked is posted to the menu and viewable by customers. Provided guidance document.

Re-inspection will occur on or before Jun 12, 2024.

Correct By: Correct Prior To Reinspection

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: 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.

Walk-in refrigerator closest to western wall of building was holding at an ambient air temperature of 47 degrees Fahrenheit as measured with with min-max thermometer with out-of-temperature time-and-temperature control for safety (TCS) foods inside. Please ensure all refrigerators can hold cold at 41'F or below. This unit may not be used to store TCS foods until repairs are completed. Employee called maintenance service during the inspection. Establishment has sufficient refrigeration for other TCS items.

Re-inspection will occur on or before June 12, 2024.

Correct By: Correct Prior To Reinspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.

Establishment did not have chlorine sanitizer solution test strips available during the inspection. Please ensure corresponding test strips for any type of sanitizer stored in the establishment are available for staff use at any time.

Re-inspection will tentatively occur on June 12, 2024.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority and 4 Priority Foundation violations on this inspection.

Person in charge (PIC) refused to sign inspection rights form. Inspection report printed.

Re-inspection tentatively set for 6/12/2024.

Employees expressed interest in using outdoor cooking space. Please contact the Plan Review & Construction department at (602)506-6824 for more information.

No County legal action will result from this inspection.

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.

Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)

Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Signer: Refused to sign,Review Notes: QA,Review Complete: CHECKED,Request Review: CHECKED,Request Notes: Hold for review,Embargo Lbs: 449

"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.