Inspection Report

Business Name
Garcia's Mexican Restaurant
Business Address
5000 S ARIZONA MILLS CIR TEMPE AZ 85282
Permit Number
FD-09540
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/2/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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 TCS foods stored in the walk-in refrigerator with internal temperatures ranging 45*F-50*F. These foods include jalapeno cream cheese, salsa, cut lettuce, green chile chicken, shredded cheeses, tortilla soup, pico de gallo, cut tomatoes, and raw beef. The ambient air temperature of the unit was 47.8*F, measured using min/max. PIC stated that the walk-in was on the defrost cycle at time of inspection. PIC stated that these items had been in the walk-in from at least the night prior. Informed PIC that all improperly cold held TCS foods need to be discarded. PIC discarded all improperly cold held TCS foods at time of inspection. Food was embargoed. The unit dropped to 39.7*F by the end of inspection. Suggested to PIC taking internal temperature of foods stored in the walk-in before prep begins in the morning and every few hours afterwards. As well as, creating a temperature chart for the walk-in to keep track of the temperature. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: Observed wiping cloth bucket at the bar filled with quat sanitizer, testing at over 400ppm. Upon testing the dispenser in the mop sink area, the sanitizer is being dispensed at great then 400ppm. Informed PIC that all wiping cloths must be stored in an approved sanitizer concentration. PIC diluted the sanitizer bucket at time of inspection. PIC stated that they will put in a service order for the dispenser and will manually dilute the sanitizer to an approved concentration and test them with strips when they are filled. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
1. Discussed approved thawing methods with PIC. 2. Discussed proper cooling methods with PIC. Provided guidance document via email.

"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.