Inspection Report

Business Name
Mr. Mesquite Street Tacos

Business Address
7345 E SHOEMAN LN SCOTTSDALE AZ 85251

Permit Number
FD-52179

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/31/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

At time of inspection, observed a pan of cooked chicken and 2 pans of cooked beef sitting on top of the hot holding box at 115*F to 130*F. Per employee it was cooked approximately 45 min ago. Temperature controlled for safety (TCS) foods in hot holding are required to be kept above 135*F. Employee started to fire up the grill again and will reheat the meats to 165*F prior to placing them back in hot holding.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.

Observed several containers of pico de gallo and several containers of cooked chicken and beef in the walk in cooler. Per employee, they were all prepared yesterday morning. All TCS foods that are ready to eat (RTE) and that will be held over 24 hours should have a date mark of the day they were prepared. Dates were added to the foods.

Correct By: Corrected At Time Of Inspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices

Upon initial inspection, no probe thermometer was available. Prior to the end of the inspection, the manager was able to go next door to the other restaurant under the same owner and obtain a probe thermometer, however, the thermometer did not have batteries. A working and accurate probing thermometer must be available at all times of operation. Please obtain a working thermometer. This will be re-inspected for.

Correct By: Correct Prior To Reinspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection

Observed a Y valve on the mop sink in the back of house. One end was closed and the other end was a hose connected to a chemical dispenser with the water on and not in use. If a chemical dispenser is hooked up to a mop sink as a water source, it must be disconnected when not in use. Y valves and anything else with a shut off valve should not be used. Manager was on-site and removed the y valve.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no employee on the premises was a current certified food manager. One certified food manager must be on the premises at all times of operation. Please have a certified food manager for next inspection.

This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.

A pattern of non-compliance is developing for Priority violation #49, 5-205.12 (A), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Inspection report emailed.
Notes:
Re-inspection for the food thermometer will be scheduled for Friday November 10th.

Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: Rosie G.

"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.