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
CI Food Routine Inspection

Inspection Date
8/26/2026

Grade
D

Priority Violation
5

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: -- No chlorine sanitizer available for sanitizing dishes at 3-compartment sink. Reviewed MCESD requirements with PIC: The establishment must have sufficient capacities to properly sanitize all utensils and equipment. Discussed the importance of proper monitoring of sanitizer levels and prompt ordering of sanitizing solutions when they are running low. Corrective Action: Correct within 24 hours.

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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: -- Employee observed washing, rinsing, and attempting to air dry multiple dishes without sanitizing them at the 3-compartment sink. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. No chlorine sanitizer available (see violation above). The PIC instructed the employee to cease dish washing operations until chlorine sanitizer can be purchased. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: -- In steam table on make line, observed container of birria with internal temperatures between 118°F-127°F using probing thermometer. Water for steam table well measured at 118°F. The person in charge stated the birria was reheated on stove and placed in table less than 2 hours prior to the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. 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-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: -- On dry storage shelf, observed various medicines and first-aid supplies placed above seasonings and bottled beverages. No visible contamination observed. All medicines must be stored away from food, utensils, and single service items to prevent contamination. Requested all medicines be relocated and properly stored by PIC at time of inspection. 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: -- Water temperatures for steam table holding beef birria was measuring at 118°F using probing thermometer. See violation above. At the time of inspection, additional water was added to table and the person in charge increased the temperatures on unit. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 personal water bottle beverage being stored with ice intended to be sold for consumption inside ice machine. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. The personal beverage was removed from the ice machine at the time of inspection. Requested ice machine be deep cleaned and sanitized prior to reusing for establishment at the time of inspection. Additional ice is available for use while establishment cleans/sanitizes ice machine. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
A re-inspection will be conducted within 24 hours for: Item 16B 4-501.114 - Chlorine sanitizer availability

"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.