Inspection Report

Business Name
Federico's Mexican Food
Business Address
485 S WATSON RD BUCKEYE AZ 85326
Permit Number
FD-35366
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/13/2023
Grade
B
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: 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. - Sliced tomato in upper portion of prep top cooler with internal temperature of 51*F. PIC stated the tomato had been cut and placed in the prep top cooler some time between 2:00 - 3:00 PM. PIC moved the tomato to the walk-in for cooling. The tomato would not have likely completely cooled to 41*F prior to 6:00 PM based on the current cooling trajectory. Fried taquitos cooling on counter top found with internal temperatures between 70-110*F. PIC stated the taquitos were fried about 20 minutes ago. PIC moved the taquitos to the walk-in. Discussed cooling time frames and methods with PIC. Please ensure best cooling methods are used when cooling TCS food items.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Over 10 live small crawling insects observed in small crevice full of debris on the floor near the 3 compartment sink. Please have pest control administered within the next 10 days prior to re-inspection.

Correct By: Correct Prior To Reinspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation - sanitizer wiping cloths stored on counter tops and not in sanitizer buckets. Sanitizer buckets were also found to not have any observable Chlorine sanitizer available in them or have a concentration of Chlorine sanitizer below 10 PPM. PIC had the buckets remade to be between 50-100 PPM Chlorine sanitizer and will store the wiping cloths in the sanitizer buckets between uses.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a B Grade and had 0 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager - No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services ***2nd consecutive violation***

Discussed monitoring of cold holding with salsas, cleaning methods for equipment and soda nozzles, storage of scoops between uses, and equipment drying methods.

The inspection Report was printed and given to PIC at the establishment at time of inspection.
Visit our Active Managerial Control Toolbox webpage for helpful handouts and information to promote food safety in your establishment
https://esd.maricopa.gov/4533/English-AMC-Toolbox

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or

• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

No County legal action will result from this inspection.



Award: B,Signer: Jesus Lopez

"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.