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
5/12/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-101.11 - Priority Foundation: Assignment; Person In Charge Present Addl Notes: No person in charge was available at time of inspection. Employee was asked to contact person in charge at beginning of inspection. No person in charge arrived at time of inspection. A person shall be designated as in charge during hours of operation. Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to re-inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At least one person in charge at all times shall have a valid Food Protection Manager Certification during all times of operation. Ensure to provide a Certified Food Protection Manager Certificate. Corrective Action: Correct prior to next routine inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed dead fly in large container of raw pork meat stored in walk-in cooler. Product is contaminated and not honestly present and no longer safe for consumption. Operator proceeded to discard ~50lbs of pork meat at time of inspection. Corrective Action: Corrected at time of inspection.

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: 51*F internal temperature for large pot of beans stored in walk-in produce refrigeration unit in kitchen area. Per operator, beans were placed in walk-in unit for cooling the night before at around 6pm. Discussed with operator to ensure Time/temperature control for safety foods (TCS) shall be cooled from 135*F to 70*F within 2hours and then from 70*F to 41*F within 4hours. Discussed with operator beans are no longer safe for consumption and shall be embargoed. Operator proceeded to discard ~15lbs of cooked beans at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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. Addl Notes: Observed most TCS food items with adequate date marking not exceeding the 7day maximum time. Observed three containers with no date marked on container operator stated that food items were made approximately two days ago and not marked adequately. Discussed to ensure adequate date marking system in place for TCS food items stored in walk-in refrigeration unit. Operator proceeded to add date marks. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.

Addl Notes: Observed cooked chicharrones with pieces of meat internal temperature of 70*F at hot holding area. Per operator, chicharrones were palced in hot holding unit at 6pm the day before and stored there overnight. Discussed that when temperature (135*F or above and 41*F or below) is not in use for control of TCS food items then time as a public health control must be in place. Food items held at room temperature shall be discarded after 4hours and properly marked with date and time. Discussed with operator that ~20lbs of Chicharrones shall be in embargoed and no longer safe for human consumption. Operator processed to set chicharrones a side for discontinued use. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live german roaches, one in exterior of meat deli display refrigeration and another in prep-sink basin located in rear kitchen. Ensure contact pest control company to properly treat for german roaches and detail clean and sanitize areas as necessary. A re-inspection will be conducted to verify ongoing treatment for german roaches. A pest control with today's date or later must be presented prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed faucet at prep sink broken/damaged and causing leak. Ensure to repair damaged faucet to prevent leaks. Discussed condensation line from ice machine that is not properly draining into floor sink. Ensure to make necessary repairs to prevent pooling water on floor. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Operator is currently under process of a remodel for outdoor grill (RM-10716). As of now remodel is not completed and outdoor cooking shall not be in operation until approval is granted. Temporarily discontinue this outdoor process until approval is granted by Environmental Services.

Provide updated copy of pest control indicating adequately treating for german roaches. Ensure to detail clean and sanitize all areas of kitchen and meat department including: Floors, walls and ceilings. Ensure to make necessary repairs to plumbing to prevent pooling water.

Kitchen area shall be free of grease and black debris including floors, walls and ceilings. Ensure to seal any gaps on walls and keep rear door closed to prevent fly entry.

"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.