Inspection Report

Business Name
Asadero Norte De Sonora

Business Address
122 N 16TH ST PHOENIX AZ 85034

Permit Number
FD-09886

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Immediate Suspension

Inspection Date
9/11/2026

Grade

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 6

Description: Inability to Maintain TCS Foods at Proper Temperatures (ISFD)

Comments:

8-404.11 - Priority: Ceasing Operations and Reporting. Addl Notes: Observed walk-in cooler with ambient temperature of 53*F at time of inspection. Observed several TCS foods such as beef shoulder, shredded chicken, and beef tongue with internal temperatures ranging from 47-53 at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. PIC stated these foods had been prepped or inside the cooler for more than 4 hours. PIC voluntarily discarded at time of inspection - see embargo list. Foods in walk-in that had been prepped within 4 hours were relocated to small chest freezer and one-door beverage cooler. Observed prep table with ambient temperature of 53*F at time of inspection and sliced tomato, guacamole with pico de gallo, pico de gallo, shredded beef and chicken with internal temperatures of 53*F at time of inspection. These were prepped 1-2 hours prior and were relocated to beverage cooler at time of inspection. Observed a two-door reach-in refrigerator at maximum capacity at time of inspection. Observed second beverage cooler with ambient temperature of 57 at time of inspection. Alternative refrigeration is not available to operate safely. PIC contacted technician to repair cold holding units as soon as possible. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Comments/Details

"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.