Inspection Report

Business Name
Arriba's Mexican Grill
Business Address
15370 W MCDOWELL RD GOODYEAR AZ 85395
Permit Number
FD-17559
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/2/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

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: Following containers of TCS foods found in food preparation cooler on cook line with the following internal temperatures: pico de gallo at 50*F; shredded cheese at 52*F; and lettuce mix at 48*F. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with PIC, lettuce and pico were recently placed in service within the last two hours; the cheese time frame was unknown. PIC voluntarily discarded cheese at time of inspection. Lettuce and pico were marked to be used as time for temperature control. Monitor internal temperatures of TCS foods to assure foods are kept internally at 41*F or below for cold holding. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Several ceramic food equipment appeared in disrepair. Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repair and/or replace equipment in disrepair. Corrective Action: Correct prior to next routine inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Reviewed facility's procedures and protocols for:
--Food-Contact Surfaces: Cleaned and Sanitized (i.e. - main mechanical dishwasher);
--Proper Cooling Methods Used; Adequate Equipment for Temperature
Control (i.e. - shallow containers; stirring to release heat, etc...)
--Time as a Public Health Control: Procedures and Records
______
Provided following MCESD handout(s) via email:
--Time as a Control;

"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.