Inspection Report

Business Name
La Merced Mexican Kitchen

Business Address
855 W UNIVERSITY DR MESA AZ 85201

Permit Number
FD-10800

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/11/2023

Grade
D

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 1

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

Comments:

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties

Insufficient knowledge was observed during inspection due to multiple priority violations seen and no worker onsite with certified food manager certificate.

NOTE: Individual in charge should have food manager certification at all times of operation.

Correct By: Correct Prior To Next Routine Inspection

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.

Observed handwashing sink in front register area with dirty cups placed on it. Discussed with person in charge that the handwashing sink must be accessible at all times and not used for anything but handwashing. Cups were removed from sink

Correct By: Corrected At Time Of Inspection

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Observed dishwasher dispensing 0 ppm of chlorine after multiple runs. Discussed with PIC chlorine should be 50-100 ppm. Facility will use three compartment sink until dishwasher can dispense at 50-100 ppm.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: 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.

Observed salsa holding 50-54 F in large closed container, per PIC salsa was made the night prior. Discussed with PIC that salsa must be cooled to 41 F or below before placing in large container and closing it. .Ensure foods are cooled to 70 F within 2 hours, then cooled to 41 F within 4 hours. Salsa was discarded.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Observed rice holding 117-128 F on hot holding line, per PIC rice was reheated prior to placing on line. Discussed with PIC that rice must be held at 135 or above. Rice was reheated and placed back on line.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-202.12, P: Conditions of Use

Observed concentration of chlorine in sanitizer buckets above 100 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Concentrations over 100 ppm could be toxic if consumed. Bucket was remade at 50 ppm.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation # [14 ], [4-501.114], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Verified Food Service Worker Certificates at the time of inspection.
No County legal action will result from this inspection.
Report sent by email.

Award: D,Embargo Lbs: 50,Food Handler Cards: 4,Number of Employees: 4,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Anna Sanjuan

"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.