Inspection Report

Business Name
La Fiesta Market, Inc. #2

Business Address
7707 W MC 85 BUCKEYE AZ 85326

Permit Number
FD-38617

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/10/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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: Observed multiple Time/Temperature Control for Safety (TCS) food items located in the walk-in refrigerator of the restaurant registering internal temperatures ranging between 47°F-52°F. Food items included various cooked dishes containing chicken, pork, beef, and vegetables. Upon further investigation, observed the walk-in refrigeration holding an ambient air temperature of 52°F. Per manager, the staff noticed the walk-in not holding the proper temperature at around 9am the morning of the inspection, 3 hours prior to inspector observation. The staff had already contacted repair services and were scheduled to arrive between 12pm-1pm. All TCS food items were still within proper time/temperature parameters. Instructed staff to utilize all additional refrigeration/freezer space in the establishment, and ice, to rapidly cool the TCS food items to proper cold-holding temperatures. The establishment contacted repair services a second time during the inspection to verify arrival time for repairs. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Staff rapidly cooled all TCS food items from the walk-in refrigerator using alternative refrigeration/freezer space and ice. 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: Observed multiple Time/Temperature Control for Safety (TCS) food items located in the walk-in refrigerator of the restaurant registering internal temperatures ranging between 47°F-52°F. Food items included various cooked dishes containing chicken, pork, beef, and vegetables. Upon further investigation, observed the walk-in refrigeration holding an ambient air temperature of 52°F. Per manager, the staff noticed the walk-in not holding the proper temperature at around 9am the morning of the inspection, 3 hours prior to inspector observation. The staff had already contacted repair services and were scheduled to arrive between 12pm-1pm. All TCS food items were still within proper time/temperature parameters. Instructed staff to utilize all additional refrigeration/freezer space in the establishment, and ice, to rapidly cool the TCS food items to proper cold-holding temperatures. The establishment contacted repair services a second time during the inspection to verify arrival time for repairs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Will follow up the next day to confirm correction of violation. Corrective Action: Correct prior to re-inspection. *24 Hour Reinspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hand sink on the left side of the men's restroom with the water turned off. Upon turning the water on, the water continuously flows without stopping. In addition, observed a leaking drainpipe located underneath the soft drink bag-in-box rack, producing a pool of water on the floor. The establishment shall maintain all plumbing in good repair. Corrective Action: Correct prior to next routine inspection. *2nd consecutive violation

Comments/Details

No County legal action will result from this inspection.
*Reinspection for Priority Foundation violation #33, 4-301.11, will occur within 24 hours.

"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.