Inspection Report

Business Name
La Michoacana Plus

Business Address
9860 W LOWER BUCKEYE RD TOLLESON AZ 85353

Permit Number
FD-23-06460

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
4/29/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Pre-final walk trough. For the final please address the following:
1). Please install all missing escutcheon plates. Hand wash sink and three compartment sink.
2). Please cut back the drain lines at the mop sink.
3). For the walk-in units:
a). The walk-in units will need to be flashed to the side walls - tight.
b). All extra cables and cords not in use need to be removed, where removed, finish out surfaces smooth and easily cleanable.
c). All gaps and cam holes inside the coolers need to e sealed. Code requires all finishes to be smooth and easily cleanable including the transitions.
d). Increase the light intensity in the walk -in, 100 W LED light bulb will probably do.
e). Remove all hardware not needed and repair hardware that is not working properly.
4). Cable from cable box needs to be mounted and notch in ceiling tile so it can be put back in place.
5). Seal penetration through the water heater platform.
6). Remove all laser film from the sinks.
7). Make sure you have hot water in the restrooms.
8). Repair the light over the three compartment sink.
9). Provide racks for in the walk-in units and for food storage, keep bottom shelve at least 6 " off the floor.

At final inspection:
1). All equipment needs to be in place and holding at proper temperatures.
2). Provide soap and paper towels at the hand wash sinks.
3). Stock, with food thermometer, thermometers for the fridge, sanitizer buckets, sanitizer, test strips, dish soap, wiping cloths, etc.
4). Provide hot and tempered water at all the sinks.

No County legal action will result from this inspection.
Printed on site.,

"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.