Inspection Report

Business Name
El Tlacoyo
Business Address
2535 E UNIVERSITY DR TEMPE AZ 85288
Permit Number
FD-10493
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Re-Inspection
Inspection Date
3/17/2025
Grade
R
Priority Violation
0
Inspection Status
Re-Inspection Completed

Comments/Details


No County legal action will result from this inspection.
Inspection conducted with USDA investigator to determine meat source and compliance with law. PIC provided sales receipt from Encinas Meats showing mixed lamb sold to establishment (received 2/27/2025). PIC stated the organ meat (head with brain, teeth and small portions of hide hair, trachea and lungs) was goat meat was purchased from a different entity. PIC stated the lamb rib meat and shanks were purchased from Encinas Meats. PIC later clarified that all meat is lamb. Since no boxes with inspection seals or stamps could be observed on the meat or organ meat, the Embargo has been released to USDA for further investigation. Instructed PIC that there is no approved source for animal trachea or lungs. Establishment stated they would voluntarily discard all comingled organ meat and meat in the stockpot even if the source of the rib meat is verified as from an approved source due to possible cross contamination. Since the meat embargoed is comingled with meat still being investigated for source, establishment will hold onto all meats and organs until the investigation is completed. Advised PIC retain all records including inspection seals, invoices etc. with meats until fully prepared. Advised PIC to obtain foods from approved sources only. Advised PIC lung and trachea cannot be served in accordance with ARS. PIC stated the lungs and trachea are for personal consumption.

"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.