Inspection Report

Business Name
Federico's Mexican Food

Business Address
220 N 83RD AVE TOLLESON AZ 85353

Permit Number
FD-23-03918

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
10/31/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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: No parasite destruction record available for raw shrimp used in traditionally prepared ceviche (raw shrimp marinated in lemon juice without any cook-step). Please provide parasite destruction letter from supplier prior to re-inspection on 11/7/24. Corrective Action: Correct prior to re-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: Pico de gallo, shredded, lettuce, and raw chorizo found in prep-cooler with internal temperatures of 45-48*F; temperatures verified with PIC's and inspector's calibrated probe thermometers. PIC stated the items in the prep-cooler may have been elevated in temperature from another cooler that was opened for a long period of time about an hour ago and that the prep cooler was not cooling it as fast as the other cooler it came from (the other cooler was already at 41*F or below). The ambient temperature of the prep cooler was 41*F in the lower portion. Discussed airflow, ambient heat in the area from the grill, and keeping lids covered to aid in cold holding and that prep coolers are not best suited for cooling food items. Also discussed possible use of time as a control. PIC will cool the pico, lettuce, and chorizo in the freezer and then place them back to the prep cooler for continued cold holding. Please ensure cold held TCS food items are maintained at 41*F or below. 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: Multiple TCS food items in the walk-in cooler found with prep stickers of 10/23/24 and 10/24/24. PIC stated the stickers were incorrect and that most items were prepared sometime yesterday and corrected the stickers. Fried fish the only item that was prepared last Monday and was date marked appropriately. Please ensure date marks are correct and dated within 24 hours of preparation or opening from commercial packaging. Corrective Action: Corrected at time of inspection.

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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: Traditionally prepared ceviche tostadas and bowls on menu with no consumer advisory disclosure. Please provide disclosures for both ceviche items prior to re-inspection on 11/7/24. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed cleaning of equipment and monitoring/mixing of sanitizers.

"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.