Inspection Report

Business Name
Mission Market

Business Address
8818 S AVENIDA DEL YAQUI GUADALUPE AZ 85283

Permit Number
FD-13395

Permit Type
Food Establishment - Retail Food

Inspection Purpose
Food Routine Inspection

Inspection Date
2/4/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed multiple tomatoes with black organic matter in the produce section. Informed PIC that food must be in good condition, safe, and unadulterated. Informed PIC that the adulterated tomatoes need to be discarded. PIC discarded the adulterated tomatoes at time of inspection. Tomatoes were embargoed. Discussed disposition with PIC. Made a suggestion to PIC to regularly go through the produce before opening to ensure the food is safe and unadulterated. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of 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 raw ground beef, raw chorizo, and raw bacon stored over raw shell eggs for retail sale. Informed PIC that raw animal proteins must be stored according to final cooking temperature and not above any ready-to-eat (RTE) foods. Provided PIC with food storage chart. Instructed PIC to relocate and stored the raw animal proteins according to cooking temperature. PIC properly stored all raw animal proteins at time of inspection. Observed a container of raw shell eggs sitting directly on top of a bucket of mini liquors bottles in the walk-in refrigerator. PIC stated that the eggs are to be thrown away and the liquor bottles are for sale. Informed PIC that raw shell eggs cannot be stored over any RTE foods or beverages. PIC moved the bucket and stored it properly at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-301.11 - Priority: Separation-Storage and Display, Stock and Retail Sale

Addl Notes: Observed bottles of baby oil and baby lotion being stored above packaged cookies. Informed PIC that chemicals cannot be stored above food. Instructed PIC to properly store the food away from chemicals. PIC relocated and properly stored the food to prevent contamination at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed mop sink requirements with PIC. Discussed that mop water may not be dumped in the storm drain and must be dumped into a mop sink with PIC. The mop sink must be supplied with hot and cold water. Provided PIC with standing mop sink example. 2. Discussed putting away deliveries properly as soon as possible to avoid contamination from the premises with PIC.

"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.