Inspection Report

Business Name
Carniceria La Constancia

Business Address
1109 E MAIN ST MESA AZ 85203

Permit Number
FD-12916

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/23/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.

Addl Notes: observed deli staff , preparing tortillas, grilling tomatoes and vegetables. all rte product food handled with bare hand after the final finished/cooked phase. discussed with staff and manager regarding strategies to minimize bare hand contact. (use of food handler gloves, or food tongs reviewed.) manager provided food handler gloves. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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. Addl Notes: the deli and meat only has one handwashing station at the entry point to the meat and cookline. hand washing sink was blocked with chairs. the drain plumbing disconnected, hand washing water running to grounds. also the hot water valve was spinning but no water coming out. had a conversation with manager on duty regarding the minimum requirements for the hand washing station, availability and functionality. manager connected the drain, removed bucket from ground, manager fixed the hot water valve. Corrective Action: Corrected at time of inspection.

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: paper towel dispenser was empty, left open. discussed with manager. manager found a roll of paper towel. please refill the paper towel dispenser.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: observed no soap at the hand washing station. dispensers were empty. discussed with manager to refill soap dispensers. manager obtained a quart container of dish soap, re-inspection scheduled. please ensure soap dispensers are filled and working. Corrective Action: Correct prior to re-inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: observed on site wrapped tortillas placed under raw meat in the cooler. also raw meat , in the walk-in cooler placed hanging over cooked open pans of carnitas. discussed with manager. on site prepared rte food were relocated to a designated area in the walk-in cooler. please ensure minimizing cross contamination. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: on site pans of shredded lettuce and on site prepared salas placed in the reach in cooler, over ice. cooler not working. food temperatures at 47-49 deg f . discussed with manager, recommended to place rte/tcs food in the cheese cooler, temporarily to ensure all rte, tcs is kept at maintained at 41 deg f . manager removed food. 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: facility prepares cooked beef, carnitas, noted multiple pans of cooked /cooled shredded beef and steak beef in the walk-in cooler pans. no use by date. mcesd use by date guidance policy reviewed. please ensure all onsite prepared rte/tcs food pans have use by dates. manager will prepare labels. Corrective Action: Correct prior to re-inspection.

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 on site prepared chlorine sanitizer flashing dark, black on test strip, discussed with facility manager. manager discarded sanitizer. fresh chlorine sanitizer at 50 ppm established. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: establishment deli, reach-in cooler table not working. per manager needs compressor replacement. awaiting a bid/repair. please repair the food prep. cooler, please ensure the unit can maintain 41 deg f or cooler for tcs food. please do not store tcs food in the cooler till repaired or replaced. re-inspection scheduled. Corrective Action: Correct prior to re-inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: facility uses chlorine for sanitizer. manager could not find test strip. please obtain sanitizer test strip. re-inspection scheduled. Corrective Action: Correct prior to re-inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-305.11 - Core: Designation-Dressing Areas and Lockers Addl Notes: observed employee extra clean aprons hung in the toilet room facility near the water closet. discussed with manager. please select a different area for employee aprons to minimize possible contamination. use of a clothes rack in the entry area to foodservice reviewed. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed. re-inspection scheduled for 1-26-2026
Predefined Comment: No County legal action will result from this inspection.
Predefined Comment: Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/self-service#/home.

observed an area on the west center of the retail space is being utilized for indoor grilling, as well as griddles attached to propane, being used indoor. the area has added a hand-washing area but the water hot faucet not running. spoke to manger to cease and desist using this equipment. all additional grilling must be conducted in the original grill area, with proper hoods and approved by the department). the new food preparation area is carpeted, furthermore not approved for food preparation/foodservice, noted food mixers on this area floors as well as assorted shelves to store food. showed manager the department permitting site. please submit plans for all additionally added food preparation areas. please consult with City of Mesa for further guidelines. please visit esd.maricopa.gov for further permitting resources. you may contact the department permitting office at 602 506-6824.

"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.