Inspection Report

Business Name
TACOS Y HUARACHES EL GORDO
Business Address
1940 E BROADWAY RD MESA AZ 85204
Permit Number
FD-24-02646
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/5/2026
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: proper cooling for on site prepared food reviewed with manager. noted in the walk-in cooler, pans of onsite cooked refried beans, and pans of on site prepared shredded beef placed under covered multiple stack of plastic food tubs. temperatures for the beans indicating 126 deg f . per manager prepared at noon. also cooked shredded beef deep pan, at 87 deg f . per label made at 1150am. suggested to place cooling food in shallow metal pns. use of ice bath reviewed. once cooling verified, food pans to be covered. manager removed all beans and beef, placed in shallow metal pans. please verify the hot food has reached 41 deg f rapidly. MCESD food cooling guidance document reviewed. copy provided. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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: sauteed onions and roasted chili in the food prep. steam table at 82-84 deg f . inquired about the food prep. process. per manager prepared every 3-4 hours. Time as a measure of food safety documentation reviewed. manager will train staff to provide a start prep. and 4hours marks on stickers. Corrective Action: Corrected at time of inspection. MCESD Time a a a measure of food safety guidance document provided.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals

Addl Notes: observed 3 compartment sink filled in use, checked final sanitizer basin, noted exceeding 200 ppm for chlorine, flashing black. showed manager. manager drained and refilled sanitizer. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed to facility manager
Predefined Comment: No County legal action will result from this 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.
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.