Inspection Report

Business Name
La Casa De Juana

Business Address
1805 E ELLIOT RD TEMPE AZ 85284

Permit Number
FD-39909

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/23/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

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 at the cookline prep table the top ambient temperature of the unit to be 47*F and the bottom at 50*F measured with a min/max thermometer. Several TCS items were observed to be in temperatures of 47*F to 50*F in the top and bottom of the unit. Per person in charge the items in the unit more than 4 hours (top) homemade cilantro ranch, homemade chipotle ranch, homemade ranch, crema (bottom) fries, raw shelled eggs and raw chorizo. Embargoed these TCS items and PIC voluntarily discarded at time of inspection. Other TCS items in the top and bottom in the unit for less than 4 hours were relocated to rapidly cool to 41*F or less in adequate refrigeration. Relocated TCS items: (top)shredded lettuce, shredded cabbage, sour cream, homemade jalapeno ranch, canned mango, (bottom) homemade cilantro ranch, homemade chipotle ranch, cooked cauliflower, spinach with onion, mashed potatoes, cooked relleno peppers and mole. Discussed with PIC to not utilize the prep table until it can maintain the unit itself and TCS foods at 41*F or less. Discussed Predefined Comment: 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 in walk-in a container of albondigas (meatballs) at a temperature of 110*F in a container that is more than 4 inches deep. Per PIC the albondigas was cooked and placed in the walk-in approximately 1 hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC took the food being cooled in a deep container and transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 45

Repeat Violation

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed multiple large single use sour cream containers and peeled garlic containers used for potatoes, onions, sauces, dried goods and salsas. Per PIC the large single use sour cream and garlic containers are washed and reused. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. Discussed to discontinue use of the single use containers for foods and to replace is food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1)scoops with handles stored in the product shall have the handle stored upright. 2) chlorine sanitizer used on food contact surfaces and equipment shall be at 50ppm to 100ppm.

"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.