Inspection Report
El Rincon Sinaloense
7540 W INDIAN SCHOOL RD PHOENIX AZ 85033
FD-40600
Food Establishment - Eating & Drinking
Food Routine Inspection
4/28/2025
Not Participating
1
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 chopped hot dogs, shredded cheese, prepared red salsa and shredded red chili chicken with internal temperatures as measured using a probe thermometer ranging from 44°F - 48°F inside of a refrigerated prep unit. A min-max thermometer was placed inside of the unit and allowed to stabilize for 15 minutes. The ambient air temperature in the unit as measured using the min-max thermometer was holding at 47°F. According to the person in charge, the time and temperature controlled for safety (TCS) foods had been inside of the unit for less than 2 hours. The TCS foods were moved back to the walk-in cooler to rapidly chill back down to 41°F or below. Discussed with person in charge to reach out to a technician to service the unit. Discussed with person in charge to use time-as-control and to keep minimal product in the unit until it is serviced. The establishment has sufficient cold holding capacity to maintain safe operation. 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 #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a heavy accumulation of grease under the fryer, the surrounding walls and the hood vents. Discussed with person in charge to clean these areas more frequently to minimize the heavy accumulation of grease, dirt and soils. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Discussed organization of food in the walk-in cooler and air-drying dishes. Si tiene alguna pregunta sobre este reporte de inspección, o le gustaría repasar lo con alguien en español, favor de llamar a nuestros enlaces hispanos al (602) 463-3132 o (602) 526-6123. If you have any questions regarding this inspection report or would like to review it with someone in Spanish, please contact our language liaisons at (602) 463-3132 or (602) 526-6123.
"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.
| 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.