Inspection Report

Business Name
Federico's Mexican Food

Business Address
5865 W BASELINE RD LAVEEN AZ 85339

Permit Number
FD-23-03460

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
9/26/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Construction inspection conducted with site superintendent and operator. At the time of this inspection, this project was about 90% complete. OK to stock when ready.
Inspection report emailed to Robert R. and Isidro A.

Please address the following prior to final inspection:

1. Provide air curtain that is door activated by micro switch for the rear entrance door (being installed).
2. Certify the backflow preventers and provide a copy of the backflow preventer test report (soda & ice RPZ).
3. Provide an ASSE 1022 backflow preventer upstream of all non-carbonated beverage systems (remove the one downstream of the soda RPZ).
4. Brace all drain lines using uni-strut or equivalent means to ensure drain lines maintain air gap integrity with the floor sink (ice machine).
5. Provide 3-comp will need backerod for juncture with side wall and seal.
6. Seal all sink fixtures backsplash and sides (including restroom hand sinks, toilet basin, and mop area).
7. Adjust the metered faucet in men’s restroom so that it stays on 15 seconds are longer without reactivation.
8. Ensure drive through window is self-closing (needs to be adjusted).
9. Seal the hood vent and juncture between wall using heat resistant silicone (silver).
10. Seal all holes, voids, gaps, cracks, and penetrations (walk-in, electrical, and plumbing) as discussed.
11. Provide several coats of semi-gloss paint for the exposed wood for counter ledge on cook line and inside soda cabinet as discussed.
12. Install 90-degree elbow for the ice PEX drain so it does not leak as discussed.

Of Note if units will be installed:
Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers.
Ensure chemical dispensers have a physical air gap (1055A), if installed.

Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 506-6824 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No county legal action will result from the inspection.

"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.